Conduct a variety of inspections and evaluations to protect the public health including restaurants, bars, delicatessens, markets, bakeries, food processors, hotels, motels, recreational vehicle parks, dairies, milk plants, milk haulers, septic systems, private wells, pools, spas, food warehouses, hospitals, health care facilities, schools, septic tank pumper trucks, child care centers, bottled water plants, labor camps, jails, State institutions and temporary food events such as fairs; record observations; analyze data received and/or recorded including temperature reporting charts in dairies and milk processing plants, turbidity measurements and pool/spa records; inform operators or owners of deficiencies and violations, and initiate corrective actions or enforcement procedures to ensure compliance with health codes. Ability to: read and understand technical, legal and scientific documents; organize material, information and human resources in a systematic and logical way to optimize efficiency and minimize duplication of effort; work effectively with frequent interruptions and/or distractions in such locations as construction sites, emergencies, packaging plants and milk plants; perform basic math to determine disinfection rates, design septic systems, and calculate fees; use a personal computer and associated software.