COOPER'S HAWK WINERY AND RESTAURANT
3101 PGA BLVD STE P 201
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/7/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cashews dip (52F - Cold Holding); in cooler at cook line by dessert unit; cooked asparagus (45F - Cold Holding)in drawers at grill station ; foods not prepared or portioned today; foods out of temperature for approximately 30 minutes ; food placed in ice; **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 3/7/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 89 F Water discarded Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not properly working; food particles unable to be flashed; operator turned off; **Corrective Action Taken**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); Dishwasher (Chlorine 0ppm) operator was able to fix both dishwashers: temperature at 160 F and Chlorine at 100 ppm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burger (44F - Cold Holding); in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; food left outside; laced in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 10/12/2023 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).