Brightwok Kitchen

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed hot holding cabinet at 75.2f with tcs foods stored inside. A held for inspection tag placed on unit.must have hot holding unit at 135.0f or above. (priority 7-38-005)(cos)(citation issued)

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label food storage containers when food is not in original package(squeeze bottles,shakers,etc)

Equipment and surfaces were dirty.

Inspector’s note: Must clean excessive grease and food debris build up from pipes of cooking equipment,rolling carts,dish racks,sink basins,prep tables,exterior of food storage containers, walk in cooler-fan guard covers,shelving units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace damaged wall on both sides at front entry to prep area in poor repair and loose wall bases in hallway leading to rear prep area.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean debris build up from filters and hood of cooking equipment.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations from report #2619990 7/2/25 not corrected-#47-4-101.19 : observed rust on green shelving units in walk in cooler and on lower shelf of prep table in middle of rear prep. Instructed to remove rust from shelving units in walk in cooler and middle prep table in rear prep, instructed non food contact surfaces of equipment shall be constructed of a corrosion resistant, nonabsorbent and smooth material.#49-4-601.11(b) : observed grease build up on cooking equipment in the front prep area. Instructed to detail clean all cooking equipment and maintain.#51-5-205.15 : observed drain pipe leaking at handwashing sink in rear prep/dishwashing area( near walk in cooler). Instructed to repair drain pipe of handwashing sink in rear prep/dishwashing area( near walk in cooler) and maintain.#55-6-501.12 : observed grease buildup and debris on floors in front prep area under and…

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rust on green shelving units in walk in cooler and on lower shelf of prep table in middle of rear prep. Instructed to remove rust from shelving units in walk in cooler and middle prep table in rear prep, instructed non food contact surfaces of equipment shall be constructed of a corrosion resistant, nonabsorbent and smooth material.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease build up on cooking equipment in the front prep area. Instructed to detail clean all cooking equipment and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed drain pipe leaking at handwashing sink in rear prep/dishwashing area( near walk in cooler). Instructed to repair drain pipe of handwashing sink in rear prep/dishwashing area( near walk in cooler) and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed debris on ground underneath and surrounding grease container. Instructed to clean ground underneath and surrounding grease container and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup and debris on floors in front prep area under and behind cooking equipment . Instructed must detail clean floors under and behind cooking equipment in the front prep area. Observed debris on floors underneath shelving and in corners in storage closet. Instructed to clean floors underneath shelving and in corners in storage closet.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed non smooth area on plank on wall above three compartment. Instructed to smoothly repair plank above wall above three compartment sink for ease of cleanability.

Ventilation or lighting was inadequate.

Inspector’s note: Observed non working mechanical ventilation in both all gender washrooms. Instructed to repair or install mechanical ventilation of sufficient capacity in both all gender washrooms.