Cooper's Hawk Winery & Restaurant

Year by year

Inspections

1. Apr 20, 2026 Pre-inspection · 2 priority foundation, 4 core
   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at any employee handwashing sinks, although there were unfilled dispensers present at each sink. I reminded the PIC and executive chef that all handwashing sinks used by employees needs to have hand soap, and they indicated that the dispensers would be filled.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sinks in main bar, tasting bar, and expo area for hand drying. I reminded the PIC and executive chef that all handwashing sinks need paper towels, and they indicated that they understood.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer was not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation. I informed the PIC and executive chef that either thermal strips or another irreversible registering thermometer was needed at the dishwasher, and they indicated that they understood.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Handwashing sink near ice machine in food prep area was fixed in place and not easily movable to allow for cleaning, and was not sealed to the adjoining wall. I pointed this out to the PIC and executive chef, and informed them that the sink needs to be sealed to the wall for cleaning purposes, and they indicated that they understood.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in the middle of the expo area was hand operated. I explained the PIC and Executive Chef that the handwashing sink needs to have long "wrist-blade" handles or otherwise be rendered non-hand-operated, and they indicated that they understood.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at main bar, tasting bar or expo area handwashing sinks. I informed the PIC and executive chef that all handwashing sinks need appropriate handwashing signage, and they indicated that they understood.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14