Westin Kierland Resort
Permit ID: FD-10650
Permit Type: E & D
6902 E Greenway Pkwy Scottsdale 85254
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Employee handled raw beef patty with gloved hands, changed gloves, and proceeded to handle a clean plate and a commercially sealed food product for heating without washing hands. Chef instructed employee to wash hands. Employee rinsed hands in the sink on the cook line that, per chef and manager, was a food prep sink. Chef instructed employee to wash hands with soap at the handwashing sink. Discussed methods of handling raw animal foods, and possibly designating the sink on the cook line as a handwashing sink. Employees must wash hands between working with raw food and ready-to-eat food.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. Employee at bar transferred an orange wedge from cutting board to bar condiment caddy with bare hand. Per employee, she had removed her gloves to handle cash and then returned to the cutting board when inspector arrived. Discussed handwashing training with chef. Employees must not contact exposed ready-to-eat foods with bare hands, and must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Concentration of quaternary ammonium sanitizer in bar sink was zero or very low. Test strip basically remained orange-colored. Chef checked bulk sanitizer bottle and refilled the sink. Concentration of quat remained zero or very low. Chef called for repair service and instructed employees to use kitchen warewasher to sanitize bar wares.
Corrected At Time Of Inspection
Inspection Comments
Brittlebush. This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection report was emailed to establishment.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
