Las Vegas witnessed an unforgettable landmark event as health inspectors temporarily closed Wolfgang Puck Bar & Grill at MGM Grand following a routine inspection conducted January 2. Health inspectors identified several alarming issues which necessitated its temporary closing; guests are expected to return as of Monday.
Primary areas of concern at this restaurant were its hot line (where hot food is prepared) and prep kitchen (used for ingredient prep). The Southern Nevada Health District assigned 16 demerits each for these operations while related operations received between 0-3 demerits each.
Issues identified included improved pest control measures and better protection for food from cross-contamination by both employees and customers, with both parties criticizing maintaining adequate temperatures in food service environments, while prep kitchen was identified for its inadequate thawing/cooling methods, improper storage/use of chemicals and lack of sanitation on food contact surfaces.
As well as closing a restaurant, this inspection resulted in the closing of four other food service areas such as bar, server station, butcher shop, and exhibition kitchen; underscoring how comprehensively violations had occurred.
In total, the SNHD issued 42 demerits against Wolfgang Puck at MGM Grand; any score of 41 or more demerits constitutes an imminent health hazard and prompts them to close a facility.
Significant Culinary Impact
Wolfgang Puck was famed for pioneering celebrity chef culture to Las Vegas when he opened his first restaurant on the Strip in 1992. Since then, his culinary empire in this city has expanded significantly – now comprising multiple venues around town that help cement his place among Las Vegas dining scene.
Unexpected closure of a major Strip property underlines how closely all establishments, even high-profile ones, must meet health and safety standards. Most incidents involving this nature tend to be resolved quickly with violations addressed quickly so an “A” rating can soon be reinstated, thus minimizing impact to their reputation and business model.
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