The Kitchen by Wolfgang Puck

A pail of quat sanitizer by the pizza oven measured 100 ppm., , Fresh 200 ppm quat sanitizer was prepared during the inspection.

Goat cheese, minced garlic and alfredo sauce measured between 8.9C to 10.6C in a line cooler., , Foods were transferred to another cooler during the inspection. Store perishable foods at 4C or less under refrigeration.

There was a container with utensils in the hand sink in the dishwashing area., , The container with utensils was removed from the hand sink during the inspection. Ensure hand sinks are accessible at all times.

1) There was a dead mouse on a glue board in the bar., , Remove the dead mouse and any mouse droppings found and disinfect contaminated areas. Re-set pest control monitoring devices., , Eliminate possible pest entry points., , 2) There were dead flies on a glue board under a hand sink in the server area. Live flies were observed under the dish pit and above the floor drain in the server area., , Remove flies including breeding grounds. (e.g. removing standing water and maintaining sanitation).

There was a leak under the hand sink in the To Go area., , Repair the sink to stop the leak.

There was food debris in the hard-to-reach areas of the food slicer., , Disassemble the equipment to its simplest form. Clean and sanitize all equipment parts properly.

1) There was a buildup of debris and broken glass under equipment in the bar., , 2) Debris was observed under staff lockers, behind bulk bins, under the dish pit and on a shelving unit across from the pizza oven., , Clean the areas noted.

Iodine residual at bar glasswasher measured up to approximately 50-100 ppm. Please rinse glassware or wash in kitchen dishwasher until iodine can be adjusted to between 12.5-25 ppm.

Dishwashing staff was drying hands on a cloth towel between loading and unloading. Please remind staff to wash hands at hand sink and use hand soap and paper towels.

Plastic condiment cup was used to scoop out liquid ingredient at cook line. Cup was left floating in product. Use utensils with handles.

1) Perishable foods stored in the main prep line cooler measured 13-14C in top inserts, and 10-11C in the bottom compartment (foods destroyed). Use ice to maintain 4C temp for perishable foods storage until cooler temp can be adjusted/equipment., 2) Perishable foods stored in the pizza prep line cooler measured 11-13C in the bottom compartments (foods destroyed). Foods that were recently restocked in the top inserts measured 7C. Adjust cooler temp/use ice or make appropriate repairs as necessary so that perishable foods are maintained at 4C or lower.

The bar glasswasher did not register a sanitizing residual. The sanitizer container was empty and there was no back-up stock available. Take all glassware to kitchen dishwasher to be washed. Ensure staff check chemicals and test for sanitizing residual daily.

1) The paper towel dispenser at the dishwashing hand sink was empty. Please restock., 2) The paper towel dispenser at the bar hand sink was empty. Please restock.

Staff personal items (backpack) was stored on clean dish shelf in dishwashing area. Store personal items separately and away from public food and food related items.