Westin Phoenix Downtown

Inspector's notes

Observed bar warewashing machine with chlorine sanitizer measuring 0ppm. PIC reported some difficulties with machine in the past. PIC will discontinue use of machine until serviced. PIC relocated all food-contact surfaces to alternate warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef broth that short-rib was cooked in (07/20), in-house ranch with buttermilk (07/21), tomato paste (07/21) and tomato sauce (07/21) stored past 7 days in walk-in unit at time of inspection. Observed a bottle of ranch (07/25) stored in standing reach-in refrigerator for the bar located in the kitchen. Chef stated bottle dated 07/25 is portioned from the batch made 07/21 observed earlier in the walk-in unit. Informed chef to let staff know that datemarking is to follow the day of prep for the original item and not the day it was portioned. All items stored past 7 days were discarded by PIC at time of inspection. Reviewed proper datemarking requirements for watermelon drink at bar. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rigatoni (04/08) and cooked red salsa (04/11) stored past 7 days in reach-in unit located by cook line. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple items being cooled within proper parameters but with containers tightly wrapped trapping heat. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC removed wraps at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deep containers of cooked chicken, cooked bisque, cooked corn puree, and cooked rice in walk-in unit measured 48-78'F. PIC stated food items were prepped and cooled the night prior and have been cooling in unit for longer than 6 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Reviewed proper cooling methods with PIC. Provided cooling methods and cooling guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use knives stored in between wall and equipment. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hot water available at water fixtures throughout the establishment at time of inspection. PIC stated water heater had been shut off. PIC had hotel staff turn on water heater and all water fixtures were dispensing hot water at required temperatures for different types of fixtures by the end of inspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being date: In house blue cheese (8/19) and cooked chorizo (8/18). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP Tuna thawing in a cooler but still in its packaging. Packaging states to remove the fish from its packaging when thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 meat slicer not in use with meat debris on surfaces. Staff members stated that slicer was last used the previous night and has not been used since. Equipment food contact surfaces and utensils shall be clean to sight and touch. Slicer was moved to be washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed tuna being thawed in stagnant water in prep sink. Discussed with person in charge that thawing should occur under running water if using water to thaw. Water faucet was turned on. Approved methods include: Under refrigeration that maintains the food temperature at 41*F or less; or • Completely submerged under running water o Water must be 70*F or cooler o Water must have sufficient velocity to float off loose particles o Does not allow RTE thawed portions temp. Above 41*F o Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours Correct By: 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 handwash sink with empty container in sink basin. All handwash sinks must be maintained accessible at all times. Person in charge cleared handwash sink at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 an employee using the dishwashing machine having a chlorine sanitizer of 0 ppm. Person in charge replaced the chlorine sanitizer to have the concentration appropriately (50 ppm). Discussed the importance of having all sanitizers in proper concentrations (50-100 ppm for chlorine or 200-400 ppm for quaternary ammonia) to ensure proper sanitization. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.---Observed opened cows milk and opened bloody Mary mix not having any date marking. Person in charge states they were opened 2-3 days prior to inspection and dated appropriately. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection