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

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6 inches above the floor on approved shelving.

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

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. )Utensils and equipment shall be handled and stored so as to be protected from contamination.

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.