Wolfgang Puck Level 17 Cloud 9 Kitchen

*15 Bare hands contact with ready-to-eat foods

Chef on the cook's line

*03 Food products not maintained at 135øF or above

Peking Duck

*35 Hair Restraints effective

Cooking staff missing beard nets

*31 Handwashing lavatory - accessible

Wok station missing soap

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*42 Dirty nonfood contact surfaces

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

Blue certificate issued by City of Dallas RFSM not on display.

*45 Unnecessary articles prohibited

All non functioning equipment should be either repaired or removed. Panini Presses not being used

*37 Food storage, prohibited areas under other sources

Employee beverages and/or food if stored in reach in coolers should be stored in a separate designated area away from other foods.

*10 Equipment and Utensils Sanitization

Please do not use a toilet bowl plunger for any application in a food establishment outside of toilet facilities.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Please remove all cloth towels from storage of utensils/ serviceware.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler was at 46.3°F at time of inspection. Greens temperature was 55.2°F. Prepared lamb chops were 52.5°F Management is to discard all food not prepared within the next 4 hours. Sign

*42 Dirty nonfood contact surfaces

Ceiling and coping around cook area shows signs of soil buildup.