COOPER'S HAWK WINERY & RESTAURANT - MANDARIN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.

High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to cleaned cups / single service items at bar. Moved by manager Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink dispenser. Replaced by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 140°, 155° second time . 202° final cooked temp. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya at 46°. (Overnight temperatures) walk in cooler. Stop sale issued. Warning

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. Food service employee applied garnish to plate of cooked chicken and mushrooms with bare hand contact. Manager intervened. Corrective Action Taken Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked mash/hash potatoes at 120°. Placed at about 11 am. Reheated to 175-180 °. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Jambalaya at 46°. (Overnight temperatures) walk in cooler. Stop sale issued. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for high temperature sanitizing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen towel dispenser. Replaced by manger. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs over equipment handles. Multiple.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager. Corrective Action Taken