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

All potentially hazardous food shall be RAPIDLY cooled from 135 degrees F to 70 degrees F, within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.

Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155 degrees F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145 degrees F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165 degrees F. Other temperature requirements may apply.

All food contact surfaces of utensils and equipment shall be clean and sanitized.

All liquid waste must drain to an approved fully functioning sewage disposal system.

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.

All food shall be separated and protected from contamination.

Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation.

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method.

The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof.

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair.

All potentially hazardous food shall be rapidly cooled from 135 degrees F to 70 degrees F, within two hours, and then from 70 degrees F to 41 degrees F, within four hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.

All food contact surfaces of utensils and equipment shall be clean and sanitized.