COOPER'S HAWK

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their 4hr tomato mix not labeled on the cook line. Operator stated it had been made approximately 30minutes before and labeled it properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle striped above wine boxes in the bar storage area. Operator removed them. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a server rinse a coffee pot in a hand wash sink. Operator instructed the employee on the proper use of the sink and had them clean the sink. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops in the server station. Operator removed them. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of wine boxes in the bar storage area. Operator removed the drinks. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service article not properly inverted on the cook line. Operator inverted them. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on the produce walk-in cooler fan covers.

High Priority - Employee washed hands with cold water. Observed a line cook wash their hands with cold water only. Operator had them rewash their hands with hot water. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed 4hr butter set on the server lien without being time marked. Operator stated they had been out for approximately 2hrs and marked them accordingly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks store over the cook line and back prep area. Operator removed them. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal bags stored over dry storage areas. Operated removed them. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handles in contact with multiple foods in the kitchen. Operator removed them. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer spray bottle stored above wine in their storage area. Operator removed the bottle. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink used to dump ice and the right side server sink used to rinse out a cup. Operator reviewed the sink with the employees. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their high temp dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above and next to wine in the storage area. Employees removed their items. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed multiple utensil handles in direct contact with food product on the cook line. Operator removed the scoops. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed their can opener holder with debris build up.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not inverted on their cook line. Operator inverted them. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their face than handle a clean utensils on the cook line. Operator had him watch his hands and clean the utensil. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee wash tongs in a hand wash sink. Operator instructed them on proper use of the sink. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign for the front bar hand wash sink.

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. Observed an employee handle dirty dishes and then go to put away clean dishes without washing their hands. Operator had them rewash the dishes and wash their hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged fish thawed without being removed from its package. Operator willingly disposed of the fish.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (60F - Cold Holding). Operator stated they had been out for approximately 3hrs. Operator decided to dispose of the product on their own initiative. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored on top of boxes of wine at the front wine bar. Operator removed the bottles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the back prep sink with dirty dishes inside. Operator removed the dishes. Corrected On-Site

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. Observed commercially reduced oxygen packaged fish thawed without being removed from its package. Operator willingly disposed of the fish.

Basic - Employee beverage container in ice machine/ice bin. Observed a closed employee drink stored in the bar ice bin. Operator disposed of the drink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above the prep table. Operator removed the drinks. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust build up on both walk in cooler fan covers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the grill reach in cooler on the cook line: Chicken (50F - Cold Holding); Shrimp (50F - Cold Holding) Operator stated they had been there for approximately 2 hrs. Operator placed items in the walk in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed multiple single service cups being used as scoops in containers of salt and pepper. Operator removed cups. Corrected On-Site

Basic - Food stored on floor. Observed a case of tortilla on the floor of the walk in freezer. Operator removed case. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop with the handle touching food in a container of bread crumbs. Operator removed scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at the bar hand wash sinks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on the prep area hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef being thawed in standing water. Operator turned on water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled soda nozzle at the bar. Operator washed the nozzle. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no signed agreements. Had operator sign a copy and emailed him more. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for food on time. Emailed operator a time as a public health control plan. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with black build in the prep hallway.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the handles of the ovens on the cook line. Operator removed tongs. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle in contact with chopped lettuce on the cook line. Operator placed handles out of food. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the bar hand wash sinks.

Basic - Unclean building components, attachments or fixtures. Observed vent covers with dust build up in the right side walk in cooler and the alcohol walk in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers in storage area wet nested.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned up dipperwell. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on silverware table. Employee removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers wet nested. Employee rewashed and placed for air drying. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic food containers on storage shelf. Employee removed containers to rewash and air dry. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed scoop in 72°F water with dipperwell faucet dripping insufficiently. Employee increased water velocity and washed scoop. Corrected On-Site