Westin Kierland Resort

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

Inspector 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