Copeland's of New Orleans
"Delicious local food, friendly service & welcoming community atmosphere"
“ La Historia
ViningsCopeland’s of New Orleans is a popular Vinings eatery known for delicious casual dining and warm local hospitality. Locals and visitors appreciate the welcoming atmosphere and consistent quality on every visit.
Comodidades y Características
Salud y Seguridad
Registro Oficial del Condado de Cobb y Douglas (Permit: .1-4983)
14 ago 2026
Followup"OBSERVED ROMAINE LETTUCE COOLING IN A SEALED PLASTIC BAG IN LAGER PLASTIC BIN IN WIC. OBSERVED 2 CONTAINERS OF RAW SHRIMP COOLING WRAPPED IN INDIVIDUAL PLASTIC BAGS AND STACKED IN CONTAINER SEALED WITH PLASTIC WRAP IN WIC IN MAIN KITCHEN. OBSERVED RAW BURGERS COOLING IN CLOSED/SEALED CONTAINER IN CAGE IN WIC IN MAIN KITCHEN C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: EHS UNABLE TO GET TWO TIMES/TWO TEMPERATURES FOR TCS FOOD PRODUCTS COOLING; HOWEVER, TCS PRODUCTS HAD 30 MIN TO COOL TO 41F OR BELOW BASED ON PREP TIME ON DATE STICKER BEING 9:55AM. RAW SHRIMP IN TWO CONTAINERS WERE 45F-46F, BY 2PM THEY HAD REACHED 37F; RAW BURGERS WERE 52F, BY 2PM THEY HAD REACHED 39F; ROMAINE LETTUCE WAS DISCARDED"
Tendencia Histórica de Puntajes (Línea de Tiempo)
4 inspecciones registradasVer Inspecciones Anteriores (3)
"OBSERVED COOK SPRINKLE FINISHING SEASONINGS/GARNISHES ON STEAK PASTA DISH WITH BARE HANDS FOR SERVICE IN MAIN KITCHEN. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: DISH DISCARDED AND RE-MADE | PIC UNABLE TO PROVIDE PROOF THAT ALL FOOD HANDLERS WERE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PIC SHALL BE ABLE TO PROVIDE PROOF THAT ALL FOOD HANDLERS ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD PIC HAD FOOD HANDLERS PRESENT READ AND SIGN DPH EMPLOYEE HEALTH AGREEMENTS. PIC HAS 10 DAYS TO EMAIL THE REST TO EHS"
"Observed several TCS foods cold holding above 41F. See temperature observations. CA: TCS foods cold holding shall maintain a temperature of 41F or below. COS: Items discarded. | Garlic butter observed on a 4-hour hold at ambient temperature using TPHC. Observed no time stamps for discard time or start time. CA: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS: PIC added times to holding book for garlic butter."
"Observed employee wearing a bracelet while handling food with no cover or glove over the bracelet. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. | Observed 2 wet wiping cloths stored on the counter in the main kitchen front used for wiping counter surfaces. Observed sanitizer bucket at 0 ppm (quat) on the far end near grill with wiping cloths. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at 200-400 ppm (quat)."
"Negocios como este son el pilar de nuestra comunidad. Su éxito continuo garantiza una economía local fuerte y un perfil internacional vibrante para el Temporada de los Braves."
Ubicación y Alrededores
Descubre comida auténtica, tiendas y entretenimiento a poca distancia.