Cooper's Hawk Winery & Restaurant

Inspector's notes

Two containers of raw shell egg and one container of raw hashed meat stored on top of pasteurized liquid egg in walk in cooler. PIC removed the items and stored in bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed atmospheric vacuum breaker in disrepair and missing the cap at the mop sink.

Inspector's notes

Observed a chef place raw chicken on the flattop grill with gloved hands. Observed the chef change gloves, continue food service work with ready to eat foods (parsley, pasta sauces, etc.), and touch food equipment handles without first washing hands.

Inspector's notes

Observed cooked pasta/ 54°F in the bottom drawers of prep cooler across from the flattop grill. Observed cooked shrimp skewers/ 46°F, half & half/ 45°F, and blue cheese olives/45°F in the table top cooler at the end of the bar next to the ice well.

Inspector's notes

Observed a bowl and a small metal container of sliced cherry tomatoes held at room temperature on the line. No time when the tomatoes were removed from temperature control was observed on the containers. No discard time was observed on the containers. When utilizing 4 hours and no temperature control the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. After discussion with the person in charge the times the sliced tomatoes were removed from temperature control were known.

Inspector's notes

Observed cooked meatballs/ 48°F, mozzarella cheese/ 54°F, chopped lettuce/48°F, cooked chicken/ 54°F, and goat cheese/ 51°F in the lower portion of the salad station prep cooler.

Inspector's notes

Observed a large container over 12 inches deep of lobster bisque cooling in an ice bath. Internal temperature of the bisque was 110°F. After reviewing the cooling log it was determined the bisque was 140°F at 12:15 PM.

Inspector's notes

Observed an in-use ice cream scoops in the a heated dipper well at 75°F. The dipper well was malfunctioning and not holding the water temperature at or above 135°F.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed food worker handle and plate chopped lettuce halves with their bare hands. Bare hands shall not contact exposed ready to eat foods. Use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods. The chopped lettuce halves was discarded at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed high temperature sanitizing mechanical dishwasher in with maximum final sanitizing rinse temperature of 152.9ºF measured with irreversible thermometer. All high temperature sanitizing mechanical dishwashers must produce a temperature of 160ºF at the surface of the equipment being sanitized. Establishment will use 3-compartment sink or low temperature chlorine dish machines to wash, rinse, and sanitize equipment until repairs can be completed to the high temperature dishwasher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. At 4:04 PM observed multiple soups and sauces containing cooked TCS foods cooling in deep plastic containers over 4 inches deep in an ice bath. Reviewed cooling logs at time of inspection. Observed Tortilla soup/ 68°F cooling since 11:45 AM. Jambalaya/ 90°F cooling since 1:30 PM. Giardiniera/ 68°F cooling since 1:30 PM. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. The TCS foods above were not cooled from 135ºF to 70ºF within 2 hours and were discarded at time of inspection. Discussed cooling methods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed crispy tuna rice on the seasonal chef recommendations menu. The tuna is “sushi grade” and is served undercooked/raw. No consumer advisory was present on the bottom of menu. No asterisk/disclosure was present on the menu was present to indicate what foods are served undercooked. Please add a consumer advisory to the seasonal chef recommendations menu and asterisk next to the crispy tuna prior to re-inspection 5/23/2024. Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. In the ice bath, observed two containers of San Marzano tomato sauce cooling. One container of tomato sauce was over 6 inches deep. The other container of sauce was over 12 inches deep. Internal temperature of the shallow container of sauce was 88?F. Internal temperature of the deep container of sauce was 107?F. The tomato sauces had been cooling since 12:40PM. It was determined that the sauces had not been stirred sufficiently. The tomato sauce was reheated to 165?F and split into smaller portions at time of inspection prior to restarting the cooling process. Discussed cooling methods such as shallower pans or smaller portions with the person in charge. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed marinara sauce/ 44-48°F and chicken stock/ 50°F in the prep cooler next to the stove. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the chef, it was determined that the marinara sauce and chicken stock were within safe time parameters and were moved to the walk in cooler to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the handle of a food scoop sitting in contact with slaw in the prep cooler across from the flat top. Please store food scoops so the handle is not in contact with the food. The scoop was moved at time of inspection so the handle was no longer touching the slaw. Correct By: Corrected At Time Of Inspection