WOLFGANG PUCK CATER & EVENTS, LLC.

April 24, 2025 — Passed

0 red flags recorded · 45 minutes on site.

No violations recorded on this inspection.

April 9, 2025 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

January 8, 2025 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

August 29, 2024 — Passed

3 red flags recorded · 120 minutes on site.

• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• Provide a floor plan showing the path-of-travel to the refuse storage area. (Code 114244, 114245)
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)

June 18, 2024 — Passed

11 red flags recorded · 60 minutes on site.

• Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. (Code 114268)
• Provide a floor plan showing the path-of-travel to the refuse storage area. (Code 114244, 114245)
• At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located. (Code 114279, 114281, 114282)
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
• An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided. (Code 114192, 113953)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils. (Code 114244, 114245)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided. (Code 114192, 113953)