NATION WESTWOOD

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Inspection history

1. Oct 13, 2026

   !
   10 violations

   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
   • 4.1(C)(1-4) - Food Contact Surfaces Cleanability
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
   • 4.8(A)(1) - Equipment and Utensils - Air-Drying

2. May 1, 2026

   !
   4 violations

   • 20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 4.1(N) - Pressure Measuring Devices for Mechanical Warewashing Equipment - Accuracy
   • 4.5(B)(4)(a) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

3. Apr 24, 2026

   ✕
   54 violations

   • 3.2(T) - Food Preparation - Preventing Contamination from the Premises
   • 4.1(N) - Pressure Measuring Devices for Mechanical Warewashing Equipment - Accuracy
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 6.1(B)(1) - Floors, walls and ceilings - utility lines
   • 6.1(J) - Heating, ventilating, and air conditioning system vents
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.1(Z) - Temperature Measuring Device - Functionality
   • 3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
   • 4.0(B) - Cast Iron - Use Limitation
   • 3.2(K) - In-use utensils - between-use storage
   • 20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 4.7(A) - Clean linens.
   • 4.8(A)(2) - Equipment and Utensils - Air-Drying
   • 4.8(G)(1) - Kitchenware and Tableware - Handling
   • 6.1(F)(2) - Wall and ceiling - coverings and coatings
   • 3.4(D)(2) - VI. Time/Temperature Controlled Safety Food - Cooling
   • 4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
   • 6.4(A) - Repairing
   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 4.5(H) - Wet cleaning methods
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.2(R)(1)(3-9) - Food storage - Excluded Locations
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.3(A)(1)(a) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
   • 4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 7.1(E) - X. Chemical - Sanitizers - Criteria
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 4.4(D) - Warewashing equipment: Cleaning Frequency
   • 4.5(B)(4)(c) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 4.4(F)(2) - Warewashing sinks: Use Limitation
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 6.4(E) - Cleaning Maintenance Tools- Preventing Contamination
   • 3.2(M)(4) - Wiping cloths - use limitation
   • 4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener
   • 6.4(F) - Drying Mops
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 3.5(D)(6) - Other Forms of Information
   • 6.4(H) - Cleaning of Plumbing Fixtures
   • 5.1(P)(1) - Preventing a Cross Connection
   • 4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
   • 7.1(P) - X. Chemical - Other Personal care items - Storage
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling
   • 3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
   • 4.5(B)(4)(a) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

4. Feb 25, 2026

   ✓

5. Feb 20, 2026

   ✕
   14 violations

   • 6.3(C)(1) - Employee Accommodation-Designated Areas
   • 3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
   • 3.2(K) - In-use utensils - between-use storage
   • 4.8(A)(1) - Equipment and Utensils - Air-Drying
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 7.1(A) - X. Chemical - Storage: Separation
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 7.1(C)(1) - X. Chemical - Conditions of Use
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health

6. Aug 7, 2025

   !
   4 violations

   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.1(Z) - Temperature Measuring Device - Functionality
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

7. Mar 3, 2025

   !
   3 violations

   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 7.1(A) - X. Chemical - Storage: Separation
   • 3.4(C) - Thawing TCS

8. Sep 3, 2024

   ✓

9. Aug 19, 2024

   ✕
   7 violations

   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 3.2(Q) - Food Storage
   • 3.2(M)(2)(a) - Wiping cloths
   • 6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
   • 6.2(B) - III. Preventing Contamination by Hands - Facilities