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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.

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur.

Potentially hazardous foods shall be held at or below 41/45 degrees F or at or above 135 degrees F.

All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards.

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.

hell stock shall have complete certification tags and shall be properly stored and displayed.

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