Basic – Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed operator use metal sponges on wok station while cooking

Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line **Repeat Violation**

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on make table

Basic – Reuse of single-service or single-use articles. Reuse of empty plastic jug to scoop rice. Operator discarded **Corrected On-Site** **Repeat Violation**