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WOLFGANG PUCK CATERING/MCA

220 E CHICAGO AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

WOLFGANG PUCK CATERING/MCA has been inspected 4 times by Chicago Department of Public Health since November 22, 2011. The most recent inspection, on November 6, 2015, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 20, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 23, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 23, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 3 separate inspections, most recently on February 20, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on February 20, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED. MANAGEMENT CORRECTED DURING THE INSPECTION.
    • 32. 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.
    • 34. 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.
    • 35. 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.
  3. Canvass

    4 infractions

    • 8. 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 TO RESET THE BOOSTER HEATER. THE TEMPERATURE WAS AT 180F AFTER THE BOOSTER HEATER WAS RESET. MANAGEMENT INSTRUCTED THAT ALL UTENSILS MUST BE SANITIZED AT A TEMPERATURE ABOVE 180F AT THE HIGH TEMPERATURE DISHMACHINE. CRITICAL VIOLATION 7-38-030.
    • 12. 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 BUILDING ENGINEERS WERE CALLED BY MANAGEMENT AND THEY RODDED OUT THE DRAIN SO THAT IT IS NOW WORKING PROPERLY. MANAGEMENT INSTRUCTED THAT ALL HANDWASHING SINKS MUST BE KEPT STOCKED WITH SOAP AND PAPER TOWELS AND BE IN WORKING ORDER. CRITICAL VIOLATION 7-38-030.
    • 32. 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.
    • 34. 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.
  4. Canvass

    5 infractions

    • 32. 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.
    • 34. 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 and in good repair.
    • 35. 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.
    • 38. 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 and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
    • 41. 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 the establishment shall be kept neat and clean and should not produce any offensive odors.

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