Cooper's Hawk Restaurant & Winery

Inspector's notes

In the center cold table, observed containers of pico, homemade ranch, various butters, cooked onions, cooked pasta sauce, and raw beef with internally probed temperatures of 44-52 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated items have been in unit under 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd

Inspector's notes

In the cold table to left of the cooks line, observed house made shrimp broth with an internal temperature of 50 degrees and pre-portioned risotto with internal temperature of 80-82 degrees F. Person in charge (PIC) stated items were prepared today and placed in unit under 1 hour prior. In the middle cold table on the cook's line, observed sliced tomatoes, pico, guac with tomatoes, cooked broccoli, cooked onion and mixed veggies, and tomato cream sauce with internal temperature range of 44-48 degrees F. PIC stated items have been in unit for less than an hour. In the far right cold table, observed sliced tomatos with internal temperature of 44-45 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC moved items to walk in at time of inspection to rapidly cool to 41 degrees F. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed tomatoes, pico, guac, cooked broccoli, cooked mixed veggies, and cooked risotto prepared same day and placed in cold table after preparation. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All items were relocated to the walk in cooler to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed American and cheddar cheese and blue cheese cold holding in reach in unit across from cooking area at internal temperature of 47 deg F. Chef informed the food items had been on preparation line a short amount of time and placed in walk in unit for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. On the cook line under temperature control per manager, cooked rice and cooked potatoes at 112*F and 123*F internally. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee touched raw fish, then touched butter dispenser and spatula handle without washing hands. Employee touched their clothing wearing gloves and continued handling food without washing hands and changing gloves. Manager had employees wash hands, sanitized equipment that had been touched. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Per manager, main automatic dishwasher in-use is able to be set for chemical or temperature, was currently set for chemical sanitizing, although no chlorine was detected. Unit reached only 148*F on min/max for several runs. Manager determined no chlorine was available. Manager had recently washed equipment manually sanitized in the 3 comp sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine in the in-use automatic low temperature dishwasher at the bar read greater than 100 ppm. Manager determined the sanitizer had been manually primed, drained the dishwasher and re-filled it with proper 50-100 ppm chlorine.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked/prepared vegetables, sauces and other TCS items in the walk-in marked with an 8 days discard, but not bearing a legible time stamp. All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bottle of Oven Cleaner stored on top of the in-use dishwasher, container of coffee maker cleaner stored on top of the coffee maker. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Unwrapped plates and silverware preset on tables on the open air patio. Manager had the plates and utensils removed to dishwashing and stated the tables will be set when the customers are seated.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/28/25. No min/max thermometer or temperature sensitive tapes available at the time of inspection for automatic dishwasher in-use as high-temperature sanitizer. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled dirty dishware then clean without washing hands. Manager had employee wash hands and re-washed dishware. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Beurre blanc held in steam well(at 108-119*F internally) and dairy-based sauces in pan of ice (at 52*F-60*F) at the expo line under time control not marked with discard time. Manager discarded and marked replacemnt items with discard time, provided written time control policy. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

PRIORITY VIOLATION-2-301.14, P: When to Wash.........Employee handled dirty dishes then clean dishes without washing hands. Manager had employee wash hands and re-wash dishes. 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. 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.........Portions of roasted vegetables stacked above the pan rim in the top of the cook line cold table at 47*F internally. Manager stated they had been stored as such less than an hour and moved them to a reach-in to re-cool. Please ensure TCS food is not held above the proper fill level. Cold -held TCS food must be maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures......In use high temperature dishwasher, not connected to chemical sanitizer, reached only 148*F on min/max. Manager had dishware manually sanitized in the 3 comp sink, or in the low temperature dishwasher which was properly dispensing chlorine at 50-100 ppm at the time of inspection. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding......Cheese and skirt steak stacked above the rim of pans in the top of the cook line cold tables at 47*F to 52*F internally. Manager discarded. In the saute low-boy, TCS food in the top middle row was at 48*F internally and in the front row at 52*F internally. Manager stated all items had been under temperature control for more than two hours. Embargoed and the manager discarded. Please ensure cold-held TCS food is maintained 41*F or below. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment.....In the top section of the saute low-boy, TCS food in the back-most row of pans below frozen internally, while the closer rows were at 48*F and 52*F and the area was 47*F on min/max at the time of inspection. Please repair unit to maintain TCS food 41*F or below throughout prior to reinspection 3/12/24 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. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash.....Employee wearing gloves and handling food touched their apron and continued handling food without washing hands and putting on clean gloves. Manager had employee wash hands and put on new gloves. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding......Ancho sour cream sauce and mayo-based sauce labeled for refrigeration, under temperature control per manager, stored in plastic bottles over ice and in cold wells above proper fill level at 46*F to 50*F internally. Manager stated items had been out more than two hours. Embargoed, manager discarded. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded.........Cooked rice, au jus and cooked potatoes under temperature control per manager, at 99*F to 110*F internally, available one half hour past discard time. Embargoed, manager discarded. 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. Correct By: Corrected At Time Of Inspection