Wolfgang Puck Level 17 Cloud 9 Kitchen

Year by year

Inspections

1. Dec 22, 2019 Routine Score 91
   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     Chef on the cook's line

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Peking Duck

   • Not serious Core (1 points)

     Hair Restraints effective

     Cooking staff missing beard nets

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Wok station missing soap

2. Apr 25, 2019 Routine Score 100
3. Oct 24, 2018 Routine Score 100
4. Apr 26, 2018 Routine Score 100
5. Oct 13, 2017 Routine Score 95
   • Not serious Priority Foundation (2 points)

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

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

6. Apr 28, 2017 Routine Score 92
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

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

   • Not serious Core (1 points)

     Unnecessary articles prohibited

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

   • Not serious Core (1 points)

     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.

   • Serious Priority (3 points)

     Equipment and Utensils Sanitization

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

   • Not serious Priority Foundation (2 points)

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

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

7. Oct 18, 2016 Routine Score 96
   • Serious Priority (3 points)

     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. Signage posted. Food was stored as a backup to main kitchen.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

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