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Licensee
Name:
COOPERS HAWK WINERY AND RESTAURANT
License Number:
SEA2615244
Rank:
Seating
License Expiration Date:
06/01/2024
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
07/31/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
2
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 - Equipment and utensils not properly air-dried - wet nesting.
Observed wet metal pans stacked together on shelf at the end of the cook line. Reviewed wet nesting policy with chef. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Homemade tomato sauce 138°F at 12:30pm and 100°F at 3pm in ice chiller box in prep area near walk in cooler. Chef cooled sauce down to 39-40°F with in 15 minutes. **Corrected On-Site** **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook handled raw salmon, then changed gloves without washing hands, then handled blanched asparagus. After reviewing violation with cook, cook washed his hands. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
2 flying insects in dry storage room near produce. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Chicken stock 45°F and homemade meat sauce 45°F-52°F in saute cooler near kitchen entrance on cooks line. Chef cooled sauces to 41°F within 30 minutes. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Grilled steak 122°F on right side steam table on cook line. Chef reheated to 168°F. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged.
Raw ready to eat tuna stored under raw salmon in walk in cooler. As per chef raw tuna it is seared and served raw for multiple plates that are offered on the menu. Chef properly separated food. **Corrected On-Site** **Warning**
Intermediate - Cutting board(s) stained/soiled.
One cutting board soiled/stained/uncleanable on cook line and one on storage shelf. Manager discarded both soiled cutting board. **Corrected On-Site** **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.
