Westin Phoenix Downtown

Inspector 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

Inspector 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

Inspector 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)

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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