A regularly scheduled periodic field inspection or complete evaluation of a permitted facility for the purpose of ascertaining and obtaining compliance with prescribed standards.

Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress. Minor violations must be corrected in a time period given by the inspector.

An adequate, protected, pressurized, potable supply of hot water, at least 120 degrees F, and cold water shall be provided from an approved water system. Minor violations must be corrected in a time period given by the inspector.

A food establishment shall at all times be maintained and operated so as to prevent entry and harborage of rodents and insects. Minor violations must be corrected in a time period given by the inspector.

Clean toilet facilities, in good repair, shall be provided for employees and or patrons. Minor violations must be corrected in a time period given by the inspector.