COOPER'S HAWK WINERY AND RESTAURANT
4473 LYON'S ROAD, BUILDING K
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 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).
Inspection on 11/28/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4: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
- 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. Glas washer at 0 ppm, chef changed chlorine bottles and primed to 100 ppm Corrected On-Site
- 01B-02-5: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)
- 03A-02-5: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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with chemicals not labeled . Chef labeled bottles Corrected On-Site
Food safety inspection conducted on 11/28/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 8/23/2023
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 8/23/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/18/2023
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on cook line with clean utensils and wares. Operator removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top shelf next to clean wares on cook line. Operator removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at the steam table stored in water 110F. Operator removed water. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee gather unwashed lettuce from walk in cooler and proceed to prepare lettuce without washing. Operator instructed employee to wash lettuce and replace equipment Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in the kitchen next to cutting on the food prep table. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. Observed one dented can of crushed pineapple, 6.7lbs. Operator voluntarily discarded.
- 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 washers at bar area and ware washing area tested at 0ppm chlorine. Tested for temperature at less than 160°F. Operator called for service **Corrective Action Taken** Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building through back door. Move to expo line and handle glasses and plate food by handling clean utensils without first washing hands. Discussed with operator. Operator instructed employee to wash hands and remove utensils to ware washing area **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over cooked pork loin in the walk in cooler. Operator placed cooked pork loin over raw bacon. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand wash sink hooked to portable ac, blocked, and draining into the sink in the kitchen near the food prep table. Operator disconnected ac and removed. Observed employee using cook line hand wash sink as dump sink for condensation bucket of cook line portable ac unit. Discussed proper use of hand wash sinks with operator **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Main dish washes using hot water sanitizer. Operator unable to provide measuring device
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of blue chemical. Operator labeled "glass cleaner" during inspection. Corrected On-Site
Food safety inspection conducted on 8/18/2023 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).