Inspection Report
Cooper's Hawk Winery & Restaurant
7361 E FRANK LLOYD WRIGHT BLVD SCOTTSDALE AZ 85260
FD-73710
Food Establishment - Eating & Drinking
Food Routine Inspection
5/13/2024
Not Participating
3
Completed
Violations
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
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
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
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
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
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
Comments/Details
No County legal action will result from this inspection.
Routine inspection report emailed to the person in charge.
On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
- Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824
Review Complete: CHECKED,Food Manager Licenses: 1,Embargo Lbs: 16,Award: Not Participating,Signer: Sharissa Lott,Review Notes: DC #7
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.