COOPER'S HAWK WINERY AND RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer in kitchen reading 0 ppm. Chef primed and fixed glass washer to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic with butter (45F - Cold Holding); chicken (45F - Cold Holding); butter (45F - Cold Holding) in two draw cooler at cook line. Chef said items were prepared today and put ice on it and lowered the setting

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe on dishwasher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Olive with blue cheese ; (47F - Cold Holding) at front bar left on counter, barmaid put back in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (120F - Hot Holding) on steam table double panned . Chef reheated beef tp 171°f Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0 ppm quaternary compound. Chef emptied and refilled with quaternary solution at 200 ppm Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer by dishwasher chlorine ppm at zero. Chef replaced chlorine sanitizer bottle and primed to 100 ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with quaternary sanitizer at approximately 500 ppm. Manager diluted mixture to 200 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen block by a skid of glass trays. Chef moved trays Corrected On-Site

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink at front bar. Employee filled soap.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots being washed not being air dried stacked wet.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle in food on the cook line. Chef removed scoop Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Season flour containers in dry storage not labeled. Employee labeled flour. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat cooked beef. Chef moved beef and bacon Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top Six draw cooler on cookline at chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked meat sauce (45F - Cold Holding) chef stated items were stocked less than three hours. Chef placed all items on ice, 65 minutes later cut tomatoes (39F - Cold Holding); cooked meat sauce (39F - Cold Holding) Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw fish still in reduced oxygen package, chef said it was thawed today, and removed from packaging Corrected On-Site

Basic - Food stored on floor. Two boxes of steak and a box of fish on the floor in the walk in freezer. Chef picked up and placed on shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at chicken (44F - Cold Holding); pasta (50F - Cold Holding), chef iced up items,chicken 3 hours on line

Intermediate - Handwash sink not accessible for employee use at all times. Racks of clean glasses in front of handwashing sink in dishwasher are? Chef removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser did not function. Chef fixed paper towels dispenser to function correctly Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in washer and then started to remove clean dishes without washing hands. Employee rewashed dishes then washed hands to remove clean dishes Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen with no hot water.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.avocados with stickers on the cook line. Chef removed avocados had avocados stickers removed washed and then cut Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glas washer at 0 ppm, chef changed chlorine bottles and primed to 100 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two draw cooler on cook line at chicken (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooleron cook line at chicken (48F - Cold Holding) See stop sale Two draw flip top cooler on the line has tomato at 51° Chef stated tomato was cut approximately one hour ago Maintenance person fixed cooler ambient air 38°, All items removed and a call for maintenance person Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with chemicals not labeled . Chef labeled bottles Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front counter at wait station and kitchen Manager posted hand wash sign in kitchen and wait area Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating lettuce for salad with bare hands. Discussed with operator. Operator discussed with employee. Employee put on gloves. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Towels stored in wait station hand wash sink. Operator removed Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-12-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed brown like substance buildup on flour container lid. Warning - From follow-up inspection 2021-12-15: Time Extended

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 dented can of tomato in dry storage area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to ice machine. Operator killed and sanitizer area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed dated mark on cooked pasta stored in walk in cooler. Per operator, pasta was cooked on 09/26/2021. Operator correctly date marked. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. -Observed a open container with salt stored in dry storage area. Operator covered. Corrected On-Site