COOPER'S HAWK WINERY AND RESTAURANT
4473 LYON'S ROAD, BUILDING K
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5: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
- 31A-09-4: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**
- 31B-02-4: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**
Food safety inspection conducted on 2/11/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-17-4: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**
- 12A-13-4: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**
- 27-16-4: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.
Food safety inspection conducted on 1/2/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on dishwasher **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled **Warning**
- 22-41-4: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 chlorine ppm at zero. **Warning**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quay at zero . Chef emptied and refilled to 200 ppm quaternary **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.six draw flip top cooler on cook line at. cut tomatoes (47F - Cold Holding); tomatoes salsa (47F - Cold Holding); cheese (48F - Cold Holding) Second Four draw flip top cooler on cook line at steak (48F - Cold Holding); burgers (48F - Cold Holding); steak (49F - Cold Holding); pork (51F - Cold Holding) Four draw flip top salad area cooler at cooked chicken (51F - Cold Holding); goat cheese (50F - Cold Holding); feta (50F - Cold Holding); cheese (50F - Cold Holding) Meats were topped with ice chicken and steak moved to walk in cooler and maintenance was call for service. **Warning**
Food safety inspection conducted on 8/22/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).