Cooper’s Hawk

Basic – Insect control device over hanging over food/food preparation area/food-contact equipment in pastry prep station main kitchen.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nFar left top part reach in cooler cook line: housemade buttermilk ranch (50F – Cold Holding); housemade horseradish with cream (48F – cold holding ); chopped tomatoes salsa (49F – Cold Holding); buttermilk cilantro (50F – Cold Holding); cheddar cheese (53F – Cold Holding)nnMiddle top part reach-in cooler cook line: wasabi butter (53F – Cold Holding); sliced assorted cheese (51F – Cold Holding); cooked onions (51F – Cold Holding); cooked onion sauce (48F – Cold Holding); blue cheese crumbles (51F – Cold Holding); housemade buttermilk ranch (53F – Cold Holding); butter and herbs (52F – Cold Holding)nnFar right bottom part reach-in cooler cook line: raw egg whites (59F – Cold Holding); raw shrimp (59F – Cold Holding); housemade tomato sauce (54F – Cold Holding); cooked pasta (52F – Cold Holding); cooked potatoes (54F – Cold Holding); cut tomatoes (52F – Cold Holding); buttermilk cream sauce (50F – Cold Holding); soft cheese (53F – Cold Holding); butter (50F – Cold Holding); butter and herbs (53F – Cold Holding); cooked onions (57F – Cold Holding); raw panchetta (58F – Cold Holding)nnPer operator all food store six or more hours. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nFar left top part reach in cooler cook line: housemade buttermilk ranch (50F – Cold Holding); housemade horseradish with cream (48F – cold holding); chopped tomatoes salsa (49F – Cold Holding); buttermilk cilantro (50F – Cold Holding); cheddar cheese (53F – Cold Holding)nnMiddle top part reach-in cooler cook line: wasabi butter (53F – Cold Holding); sliced assorted cheese (51F – Cold Holding); cooked onions (51F – Cold Holding); cooked onion sauce (48F – Cold Holding); blue cheese crumbles (51F – Cold Holding); housemade buttermilk ranch (53F – Cold Holding); butter and herbs (52F – Cold Holding)nnFar right bottom part reach-in cooler cook line: raw egg whites (59F – Cold Holding); raw shrimp (59F – Cold Holding); housemade tomato sauce (54F – Cold Holding); cooked pasta (52F – Cold Holding); cooked potatoes (54F – Cold Holding); cut tomatoes (52F – Cold Holding); buttermilk cream sauce (50F – Cold Holding); soft cheese (53F – Cold Holding); butter (50F – Cold Holding); butter and herbs (53F – Cold Holding); cooked onions (57F – Cold Holding); raw panchetta (58F – Cold Holding)nnPer operator all food store six or more hours. Warning

Intermediate – Handwash sink not accessible for employee use at all times. Prep area middle handwash sink, cook line far left blocked with trash cans. Operator cleared both sinks for use. Corrected On-Site