Westin - Tempe Main Kitchen

Inspector's notes

Observed filets of salmon for catering on sheet trays on a speed rack in the walk-in that show a light pink sear topping with seasoning and bright raw pink salmon on the rest of the filet. Per person in charge (PIC) the salmon was seared and did not reach well done temperature of 145*F and was cooled to 40*F (cooking and cooling did not exceed 2 hours). Discussed with PIC noncontinuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. PIC discontinue partial cooking until County approval has been obtained. PIC cooked off the salmon to reach 145*F. Discussed spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. Establishment would like to continue partially cooking salmon, steak, and carne asada. Discussed they must communicate current step by step procedures to gain approval through Maricopa County. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the main lobby menu items offering animal proteins undercooked and is missing the asterisk (*) on the menu items of Salad add-on: Steak and Salmon and to remove the asterisk from the Horseradish Crusted Short Rib as they are cooked to well done. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection 1/23/26

Inspector's notes

Observed a chlorine dishwasher in the bar and the facility was without chlorine testing strips. Discussed with PIC Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection 1/23/26

Inspector's notes

Observed sliced tomatoes, Pico, miso, cooked mushrooms, pickled onions, chicken stock and cooked chicken with prepped dates of 9/14, 9/17, 9/9, 9/6, & 8/30 throughout the main kitchen at time of inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) 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 reduced oxygen packaged fish & crab meat from 11/28/2024 and ROP chicken prepped on 5/18 in the walk-in at time of inspection. Chef removed chicken from ROP at time of inspection. ROP fish was embargoed at time of inspection. ROP of any food items over 48 hours requires an approved variance. Observed establishment utilizing curing salt: Prague #1 containing nitrites in pickling brine and pickled peppers to extend shelf life of food items at time of inspection (see #27). Reviewed requirement for having an approved variance when using curing agents containing nitrites to extend shelf life at time of inspection. Observed establishment made kimchi with a date of 4/18 at time of inspection. Reviewed requirement for a variance regarding fermentation and extending shelf life at time of inspection. Kimchi was embargoed at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to re-inspection on 5/29/2025.

Inspector's notes

Observed establishment utilizing curing salt: Prague #1 for pickling brine used for extending shelf life of establishment made pickles & peppers at time of inspection. Pickling brine prepped on 4/12, pickled peppers made on 2/22 and curing salt were embargoed at time of inspection. Discussed with PIC about discontinuing use of unapproved additives to extend shelf life at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reduced oxygen packaged fish & crab meat from 11/28/2024 and ROP chicken prepped on 5/18 in the walk-in at time of inspection. Chef removed chicken from ROP at time of inspection. ROP fish was embargoed at time of inspection. ROP of any food items over 48 hours requires an approved variance. Observed establishment utilizing curing salt: Prague #1 containing nitrites in pickling brine and pickled peppers to extend shelf life of food items at time of inspection (see #27). Reviewed requirement for having an approved variance when using curing agents containing nitrites to extend shelf life at time of inspection. Observed establishment made kimchi with a date of 4/18 at time of inspection. Reviewed requirement for a variance regarding fermentation and extending shelf life at time of inspection. Kimchi was embargoed at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to re-inspection on 5/29/2025.

Inspector's notes

Observed newly installed espresso machine without a backflow device in the back of house next to the ice machine at time of inspection. Observed no RO system hookup to the espresso machine at time of inspection. Install a ASSE 1022 between the copper pipe and the blue PEX line or somewhere on the blue PEX line prior to re-inspection.

Inspector's notes

Observed reduced oxygen packaged (ROP) raw mahi mahi, sword fish, salmon, cooked pork, cooked barbacoa, and cooked beans from 1/13 to 1/26 in walk-in coolers at time of inspection. ROP fish and cooked foods were embargoed at time of inspection. ROP of any food items over 48 hours requires an approved variance. Also observed frozen dessert bases prepared from heavy cream & milk at time of inspection. In-house preparations of frozen dessert bases containing dairy requires an approved variance. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Correct prior to re-inspection on 2/13/2025.

Inspector's notes

Observed no min/max thermometer for high temp dish machine at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 2/13/2025.

Inspector's notes

Observed no paper towels at the handwashing sink between the grill and the pizza oven stations at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. REPEAT VIOLATION: 4th Consecutive. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at the handwashing sink between the pizza and grilling stations at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed par cooked chicken stored above cooked beef & green beans on a rack in the walk-in cooler at time of inspection. Chef moved par cooked chicken to lowest shelf at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed par cooked chicken in the walk-in cooler with no approved procedures for non-continuous cooking available, no required logs available. Chef stated chicken had been grill-marked the day prior and completed the cooking process at the time of inspection. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Provide par cooking procedures prior to re-inspection on 2/13/2025.

Inspector's notes

Observed establishment made duck sauce, beef sauce, roasted veal stock, and cooked vegetable stock with prepped dates of 12/21, 1/24, 1/8, & 1/22 in walk-in fridge at time of inspection. Per Chef, duck, beef, & veal sauces were all made with cooked meats. Chef voluntarily discarded items at time of inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) 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 no paper towels at the handwashing sink at the bar at time of inspection. Observed no paper towels at the handwashing sink in-between the pizza oven and the cook station at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Repeat violation (3rd consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter on soda nozzles in bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken, cut watermelon, honeydew, yogurt, establishment made juice, and cantaloupe in prep table next to the cook top with temperatures between 44 to 51*F at time of inspection. Observed prep table with an ambient temperature of 44.9*F at time of inspection. Per person in charge (PIC) cooked chicken was in the prep table longer than 4 hours, but all other items were placed in the prep table less than 2 hours prior to inspection. Cooked chicken that was improperly cold held were discarded by PIC at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment had multiple other working prep tables, reach-ins, and walk-ins at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no single-use paper towels at the handwashing sink in the bar. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 French toast batter with egg, southwest chicken, demi sauce with beef, pickled jalapeños, pickled carrots, short rib au jus, buffalo sauce made on stovetop, tomato paste, cheese sauce, chicken demi sauce, cooked beets, blue cheese dressing, and guacamole containing tomatoes with dates of 4/23, 5/4, 5/13 to 5/20 in the walk-in at time of inspection. All items were embargoed at time of inspection. Discussed date marking procedures with the person in charge (PIC). All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Provided date marking guidance sheet with PIC at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. - Observed reduced vacuum packaged (ROP) cooked short rib in the walk-in with ROP dates of 5/25. The short ribs were embargoed at time of inspection. Discussed with PIC about ROP-ing and holding food longer than 48 hours is a specialized process and requires a variance. Establishment does not have an approved variance for this process. PIC will discontinue the process for reduced oxygen packaging longer than 48 hours until variance is approved. Re-inspection scheduled for 6/6/2024. Provided variance application link to PIC at time of inspection. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink located near the pizza oven. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. - Observed red salsa & cooked beans in a hot holding well with temperature of 128 to 132*F at time of inspection. Per person in charge (PIC), items were placed in the well less than an hour prior to inspection. Employee reheated beans and red salsa to 165*F at time of inspection. All food held hot must be maintained at 135*F or above at all times. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135*F or above at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. - Observed Greek & vanilla yogurt, cut cantaloupe, cut honeydew, and cottage cheese in prep table next to the waffle iron with temperatures between 54 to 59*F at time of inspection. Per chef, items were placed on the line less than 2 hours prior to inspection and were moved to the walk-in to rapid cool. Observed ambient temperature of the prep table at 53.2*F at time of inspection. Establishment has multiple other working prep tables, reach-ins, & walk-in coolers/freezers on the premises. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at the handwashing sink on the cookline across from prep table. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. 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 chemical dishwasher in the bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Establishment was instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use high temperature dishwasher in the kitchen in the meantime. Correct By: Corrected At Time Of Inspection