Inspection Report

Business Name
Westin - Tempe Main Kitchen
Business Address
11 E 7TH ST TEMPE AZ 85281
Permit Number
FD-79843
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
5/27/2025
Grade
R
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 29

Repeat Violation

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: 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. Addl 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.

Comments/Details


No County legal action will result from this inspection.
PIC sent email stating they have discontinued use of the espresso machine until they can get it repaired with a ASSE 1220.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.