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Licensee
Name:
COOPERS HAWK WINERY AND RESTAURANT
License Number:
SEA2615244
Rank:
Seating
License Expiration Date:
06/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
4850 BIG ISLAND DR STE 3 JACKSONVILLE, FL 32246
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
06/25/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towels stored around soda machine in expo station. Chef removed towels from soda station. **Corrected On-Site** **Warning**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Cook line sanitizing solution is at 100ppm.
Chef remade solution to 200ppm. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1. homemade marinara sauce (46-48°F); homemade cream sauce (46-47°F); cooked corn (48°F); butter (51°F); cooked pork (48°F); cooked green beans (47-48°F); fontina cheese (50-51°F) in small reach in cooler next to handwash sink on cook line. Chef stated he checked temperatures at 11am and they were all 40°F or below. Chef placed food in walk in cooler.
2.Cheddar cheese 44-45°F, cut cabbage (50°F) in large reach in cooler across from grill on cook line. Chef stated food was placed in cooler from walk in at 11am. Chef placed ice bags over food.
3. raw steak (44-45°F) in small reach in cooler in flatbread station. Chef stated steak was placed in cooler around 11am. Chef voluntarily discarded steak. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
ServSafe use to trained Alex H, Sean D, Elaine D. ServSafe is not an approved provided for employee training. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
