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

Temperatures of potentially hazardous foods shall be kept at or below 41 degrees F or at or above 140 degrees F at all times except during reasonable periods of preparation, handling or transportation. Minor violations must be corrected in a time period given by the inspector.

All foods and beverages shall be prepared and served so as to be protected from all forms of contamination. Minor violations must be corrected in a time period given by the inspector.

All food shall be stored and displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination. Minor violations must be corrected in a time period given by the inspector.

All frozen food shall be kept at a temperature that will keep the food in the frozen state until ready for processing or preparation. All frozen foods shall be thawed properly. Minor violations must be corrected in a time period given by the inspector.

Refrigeration must be built, installed, and maintained so as to be clean and in good repair, and to be equivalent to approved applicable sanitation standards. Minor violations must be corrected in a time period given by the inspector.

All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils. Minor violations must be corrected in a time period given by the inspector.

Flooring shall be smooth, nonabsorbent, of durable construction, and easily cleanable in all food preparation, packaging, utensil washing, janitorial, and restroom area. Minor violations must be corrected in a time period given by the inspector.

Temperatures of potentially hazardous foods shall be kept at or below 41 degrees F or at or above 140 degrees F at all times except during reasonable periods of preparation, handling or transportation. Restaurant employee(s) didn't display proper knowledge of this rule.

All frozen food shall be kept at a temperature that will keep the food in the frozen state until ready for processing or preparation. All frozen foods shall be thawed properly. Restaurant employee(s) displayed proper knowledge of this rule.