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A revisit made subsequent to a routine inspection. Used to determine compliance with prescribed standards.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment.

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

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.