COOPERS HAWK WINERY AND RESTAURANT

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. Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink. Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at dry storage rack stained Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no measuring device. Inspector uses state issued measuring device to take temperature

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Right side hand wash sink on cook line not dispensing. Manager fixed Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook employee with facial beard on cook line preparing food with no beard guard

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer fan Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler drawer on far right side of cook line under stove top soiled with food debris

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung at mop sink

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees prepping and grab a handful of seasoning with barehand hand and that food was not being heated to a minimum of 145F. Operator discussed,with employee, and employee washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stuffed bleu cheese olives (47F - Cold Holding); half and half (50F - Cold Holding) in reach-in cooler in bar area. Items have been in cooler overnight and staff unsure when reach-in cooler and tics foods went out of temp. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed bleu cheese olives (47F - Cold Holding); half and half (50F - Cold Holding) in reach-in cooler in bar area. Items have been in cooler overnight and staff unsure when reach-in cooler and tics foods went out of temp. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple portable cutting boards on cook line soiled/ stained. Also, ice chute and surrounding area in large ice machine soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line near the stove. Operator replenished paper towels at hand wash sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink outside of warewashing area. Operator turned hot water on from below hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Paper cup without handle used to dispense pepper in container on front service line. Employee removed cup. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler in bar area where half and half, bleu cheese olives and whipped cream area held unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed standing water in bottom of cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belonging on container of oil in prep area. Operator removed bag belonging to employee. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in warewashing and stacked glasses in bar area and in front service line area unable to properly air dry.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed multiple red handled spatulas in prep area melted/ chipped/ in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed Floor coating/ floor tile in warewashing in disrepair/ chipped.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer around fan area, on shelf below fan area, and on floor.

Basic - Open dumpster lid. Lid open on dumpster at side of building.

Basic - Working containers of food removed from original container not identified by common name. Observed two containers on front service line containing white substance that has been removed from original packaging. Employee labeled containers of salt and sugar. Corrected On-Site

High Priority - P4 Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using phone on cook line and return to preparing food without washing handsriority: High Priority

High Priority - Priority: High Priority Observed: 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. Observed dish washer employee handling soiled equipment’s and then handling clean equipment without washing hands

High Priority - Priority: High Priority Observed: Toxic substance/chemical improperly stored. Can of butane chemical stored over prep table on cook line next to dry seasons. Moved by manager. Spray bottle with sanitizer stored at bar area next to clean plates. Employee removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Left hand wash sink on cook line and in prep area with no paper towel. Manager provided paper towel Corrected On-Site Repeat Violation

Intermediate - Priority: Intermediate Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager George Weigel with expired certificate 10-24-24

Intermediate - Priority: Intermediate Observed: Presetting of unwrapped silverware and/or tableware outdoors. Observed employee removing preset tableware from out door patio area that is not fully enclosed. Operator had questions on reference text not stating allowed in only fully enclosed dining area but mentioned in Food code something else Repeat Violation Reference: 4-904.13 FC: (A) Except as specified in Paragraph (B) of this section, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset tableware may be exposed if: (1) Unused settings are removed when a consumer is seated; or (2) Settings not removed when a consumer is seated are cleaned and sanitized before further use

Basic - Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Clean equipments place on shelf wet nesting

Basic - Priority: Basic Observed: Old labels stuck to food containers after cleaning. Old labels on clean equipments

Basic - Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist

Basic - Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. Three compartment sink handle leaking

Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored in front service area and wine bar area. Operator labeled spray bottles of window cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin on front service line at soda dispensing machine soiled. Also, ice deflector plate and ice bin of large ice machine soiled.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees without beard guards prepping food. Employees put beard guards on during this inspection. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor in warewashing area chipped/ cracked/ in disrepair

Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados not washed prior to preparation. Observed sticker still adhered to cut avocados on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in ice cream freezer in prep area soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags, clothing by prep area. Moved by manager. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.

Basic - Floor area(s) covered with standing water. Standing water on floor. Walk in cooler. Kitchen. Cleaned by manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled around nozzles located on service line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusty air vents at entrance of kitchen near ware washing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at entrance of cook line. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in walk-in not properly identified and segregated from food to be served to the public. Chef removed and discarded from walk-in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in coolers door gaskets soiled. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without back flow device on non chemical side of splitter. Chef removed splitter from faucet at mop sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance behind splash guard of interior of main ice machine. Chef started the cleaning of interior of ice machine. Corrective Action Taken

Basic - Drain cover(s) missing. Observed missing drain cover over drain located at mop sink. Chef placed drain cover on drain at mop sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk-in cooler door gasket. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed Wiping cloth sanitizing solution bucket stored on the floor. Chef removed and placed pan under bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Housemade pico at 58F and Cut tomatoes 52F in top of reach in cooler. Manager stated pico and tomatoes left out on prep table this morning about an hour before being put in cooler. Manager voluntarily discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer not present on splitter at mop sink. Operator removed splitter at mop sink Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area hand washing soap not present. Operator replenished soap at hand wash sinkCorrected On-Site Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in the back room near walk-in cooler soiled inside on the left side of unit. In the bar area ice bin far back of unit soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed near prep line.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee prepping avocado with packaging sticker on avocado. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Cut pineapple on cutting board right next to bar in front of customers, mgr placed a cover on pineapple Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken in open bag on top of bag of fries, mgr rearranged freezer by cook line Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaner on ledge above soup in expo area, employee removed it Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in handsink by ice bin outside bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handsink next to ice bin, outside bar, employee removed it Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 90° water in handsink at expo area by soups

Basic - Bowl or other container with no handle used to dispense food. On sugar, employee removed it

Basic - Equipment in poor repair. Gasket is torn in one door prep unit by stove

Basic - Food storage container/container lid cracked or broken. Container for cooked bacon at cook line is cracked, employee changed container Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handsby stove and at handsink next to ice bin on the exterior of bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plate by dipper well, next to mixer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer in bucket, wet towel out of sanitizer, employee added more solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powder in big container, expo area, mgr wrote name on Corrected On-Site