Westin Kierland Resort

Inspector's notes

Observed time/temperature control for safety (TCS) foods including ground beef, tomato salsa, and garlic aioli in walk-in cooler at 47-51 °F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Temperature logs in establishment indicated that ambient walk-in temperature was at 41 °F 3.5 hours prior to time of inspection. Establishment opted to discard all TCS foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with minimum ambient air temperature of 47 °F as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed backup of floor sink at bar causing wastewater to overflow onto bar floor. Sewage disposal systems must be maintained functional at all times. Establishment cleared blockage from floor sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tray of seared/ partially cooked steak skewers stored directly above a tray of cooked chicken tacos in the walk in cooler.

Inspector's notes

At the bar, observed a bartender portioning mint leaves for beverages with their bare hands.

Inspector's notes

In the prep refrigerator across from the grill observed chopped lettuce/ 48°F, sliced tomatoes/ 49°F, shredded cheese/ 48-50°F, chicken tacos/ 50°F, and pizza sauce/ 52°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined the prep refrigerator was shut off temporarily during repairs for another refrigerator on site. After discussion with the person in charge it was determined all TCS foods were placed in the prep refrigerator at 10 AM. All TCS foods improperly cold held were relocated to alternative functioning refrigeration or ice baths to rapidly cool to 41°F at time of inspection. Discussed 4 hour Time as a public health control use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked seared chicken in the bottom portion of the prep cooler across from the flat top grill. No label indicating the chicken is a non-continuous cooked product observed at time of inspection After discussion with the person in charge it was determined the chicken is seared, fully cooled, and fully cooked prior to final service. After initial heating, but prior to complete cooking, non-continuous cooked foods shall be marked or otherwise identified as foods that must be cooked to a temperature and for a time as specified under 3-401.11 (A)-(C). Establishment practices non continuous cooking in other permitted facilities on the property. Ensure written procedures are followed and non-continuous food product is marked and easily identifiable. Person in charge labeled non-continuous product at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut honeydew melon/45°F, cut lettuce leaves/ 45°F, and avocado mayonnaise/45°F in the small reach in refrigerator next to the fryer. Minimum internal temperature of the reach in cooler measured at 48.5°F with min/max thermometer. Observed tomato sauce/45°F and mozzarella cheese/ 46°F in the upper portion of the prep cooler next to the pizza oven. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the chef, it was determined the cut honeydew, avocado mayonnaise, and cut lettuce leaves had been in the reach for more than 4 hours. The cut honeydew, avocado mayonnaise, and cut lettuce leaves were discarded at time of inspection. After discussion with the chef, it was determined the mozzarella cheese and tomato sauce had been in the prep cooler for less than two hours. The tomato sauce and mozzarella cheese were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Service call made for the reach in cooler at time of inspection. Person in charge agreed to discontinue storing TCS foods in the reach in cooler until it is repaired and maintains 41°F or below. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed a chef rinse off their knife at the handwashing sink. Handwashing sinks shall be accessible at all times and shall not be used for purposes other than handwashing. The chef knife was moved to the ware washing area at time of inspection to be washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed accumulation of dark organic residue on upper interior of the ice machine. Equipment such as ice bins, beverage dispensing nozzles, ice makers, cooking oil storage tanks, distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment must be cleaned at a frequency specified by the manufacturer, or cleaned as frequently as necessary to prevent the accumulation of organic residue. Correct By: Correct Prior To Next Routine Inspection