Inspections are a "snapshot" of the day and time of the inspection. At the time of the inspection violations are recorded, and often corrected on the spot, prior to the inspector leaving the facility. Inspections are conducted by the Department of Inspections and Appeal's Food Safety Specialists and, in some jurisdictions, local health departments that contract with the Department to provide the service. A uniform training program is utilized for all inspectors following national standards. The frequency of inspections varies depending on many factors including the type of food, food preparation, and handling and compliance history of the establishment. In addition, inspections are conducted prior to opening, upon complaint, and as a follow up to ensure previous violations have been corrected.