3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment not cleaned when required. Lower microwave has dried splash on the inside top. Correct today.

3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles. Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. Clean utensils in storage in disarray. Place utensils in order that doesn't allow for food portions to become contaminated.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Nonfood-contact surfaces not easily cleanable. Tape on the dial of the Steam N Hold machine makes the surface not easily cleanable. Correct by 5/17/21.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Scale has visible build-up. Correct today.

3717-1-05.4(P) / Maintaining refuse areas and enclosures. Improperly cleaned storage area for refuse, recyclables, or returnables. Grease spillage on concrete in the dumpster area. Correct by 5/17/21.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Various areas of the kitchen have low grout is holding water. Correct by 5/17/21.

Comments
Conducted and discussed inspection with Dustin PIC.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.