Wolfgang Puck Catering/mca

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED. MANAGEMENT CORRECTED DURING THE INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED POROUS, NATURAL STONE MORTAR ON PREMISES IN POT/PAN STORAGE. MANAGEMENT DISCARDED DURING INSPECTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

POOLING WATER ON FLOOR OF GARAGE DRY STORAGE. MUST REMOVE AND MAINTAIN DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OPEN, UNUSED WALL ELECTRICAL SOCKET ON CAFE COOKS LINE PREP AREA WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND SEAL OPENING.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED IMPROPER FINAL RINSE TEMPERATURE OF 164F AT THE HIGH TEMPERATURE DISHMACHINE. THE DISHMACHINE WAS IN USE AT THE TIME OF THE INSPECTION. MANAGEMENT CALLED ECOLAB TO REPAIR THE MACHINE. ECOLAB TECHNICIAN ARRIVED ONSITE DURING THE INSPECTION...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO PAPER TOWELS AT EITHER OF THE EMPLOYEE WASHROOMS LOCATED ADJACENT TO THE BASEMENT PREP AREA. MANAGEMENT PROVIDED PAPER TOWELS UPON MY REQUEST. ALSO OBSERVED THE EXPOSED HANDSINK WITH A CLOGGED DRAIN IN THE BASEMENT PREP AREA. THE BUILD...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED SEVERAL WOODEN SPOONS STORED IN A CONTAINER FOR USE THAT WERE NOT SMOOTH AND EASILY CLEANABLE. THE WOOD WAS WARPED, FRAYED AT THE EDGES AND SPLIT IN SEVERAL PLACES. MANAGEMENT DISCARDED THE SPOONS AT MY REQUEST.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR IN THE DRY STORAGE ROOM. REPLACE ANY BROKEN FLOOR TILES IN THE DISHWASH AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MISSING FLOOR SECTION INSIDE WALK-IN COOLER DOORSTEP MUST BE RE-SURFACED; FLOOR DRAIN AT COOK'S LINE OF THE RESTAURANT (MAIN LEVEL) NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean an...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING BASEBOARD TILES IN SOME SECTIONS OF THE BASEMENT KITCHEN MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED LEAKING PIPE OF A WATER SUPPLY UNDER THE DISHMACHINE & ALSO UNDER THE SPRAYER SINK OF THE SAME UNIT-MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL SODA OR MILK CRATES USED FOR DRY OR COLD STORAGE MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of th...