3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed build up inside of the ice machine on the drip edge.

3717-1-03.3(H) / Reheating for hot holding.
Critical Repeat Corrected During Inspection Improper reheating of food for hot holding. Observed food items in steam wells holding below 135F that had not been properly reaheated. (1) TCS food that is cooked, cooled and reheated for hot holding shall be reheated to a temperature of at least 165°F for 15 seconds. Remaining unsliced portions of roast may be reheated for hot holding using the oven parameters and time and temperature specified in (A)(4) of this rule; (2) TCS food reheated in a microwave oven for hot holding shall be heated so all parts of the food reach 165°F and the food is rotated or stirred and allowed to stand covered for 2 minutes after reheating; (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant, shall be heated to a temperature of at least 135°F for hot holding; (4) Reheating for hot holding shall be done rapidly and the time the food is between 41°F and the temperature specified in (H)(1), (2), and (3) of this rule may not exceed two hours.

3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Working containers of poisonous or toxic materials not properly labeled.