Westin - Tempe Main Kitchen

Inspector 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 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

Inspector 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

Inspector 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)

Inspector 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