Cooper’s Hawk

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 – 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