The Cooper

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • High priority: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Cooked ribs dated 9/2 Curry sauce dated 8/27, exceeding 7 days from preparation. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At walk in cooler, raw fish (44°F - Cold Holding); cooked ribs (44°F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1hour. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 2 live roaches running on floor at hallway from bathroom to kitchen entrance, discussed with operator who killed roaches. Approximately 10 live roaches crawling on top of clean dish storage rack, discussed with operator who removed shelves from kitchen and began to clean and sanitize area.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 1 live flying insect landing on clean dishes. Approximately 1 live flying insect landing on paper towels at hand washing sink. Approximately 2 live flying insects flying around expo station. Discussed with operator to kill, clean and sanitize.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 2 live roaches running on floor at hallway from bathroom to kitchen entrance, discussed with operator who killed roaches.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. At walk in cooler, cooked ribs (46°F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since previous day exceeding 6 hours. See stop sale.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At walk in cooler, vacuum sealed tuna thawed. See stop sale.
  • Basic: Clams/mussels/oysters removed from original container for long-term storage. At cook line, fresh mussels removed from original container and tags removed from product.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At walk in cooler, cooked ribs (46°F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since previous day exceeding 6 hours. See stop sale.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At walk in cooler, vacuum sealed tuna thawed. See stop sale.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage on prep table. Operator removed.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Small flying insects landing on walls, shelves, equipment approximately 10.
  • High priority: Roach activity present as evidenced by live roaches found. At ware washing area, live roaches observed. Approximately 10 on top of dish machine Approximately 6 on wall where clean dishes and equipment is stored.

The inspector came back and found the problems fixed.

• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Same.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • Intermediate: Clams/mussels/oysters tag removed from original container prior to container being emptied. At cook line and walk in cooler, shellfish tags for mussels removed from product.
• Labeling, date marking and consumer advisory
  • High priority: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, meatloaf dated 8/4. Operator discarded.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At walk in cooler, vacuum sealed fish thawed. Operator discarded.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At kitchen, small flying insects found 3-4 at dry storage landing on shelves, bottles of vinegar 5-10 at ware washing area landing on shelves, walls 10 at hallway entrance to kitchen
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Throughout kitchen, standing water on floor.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled with dust.