Copper River Restaurant And Bar, 7370 Ne Cornell Rd, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw hamburger observed in pan inserts held above pork chops and steaks. Operator instructed to keep raw hamburger lower than these items to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The ice machine needs cleaning to remove debris inside. Please read belwo:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The Alto Sham was observed holding at an ambient temperature of 125F. Operator discarded all foods inside held longer than 4 hours and will discontinue using the machine for hot holding until repaired to hold hot foods above 135F minimum. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler need slight cleaning to remove food particles.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please repair handwashing station in the back prep area to dispense 100F or about. The water got too hot for me to stand when I washed hands there. Please read below:
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Prep cooler and sauté stations 41F and below. Walk in cooler vegetables 37F, wait area milk cooler 39F, salad wait 38F. Refrigerated drawers chicken 36F, 2nd set refrigerated drawers fish 39F.
- Information: Dishwashing Methods:
Both high temrpature dishwashers 167F and 164F at the finsal rinse. Sanitizer 200 ppm quat wiping towels.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
11/27/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed rice covered while cooling in a very deep pan in walk-in cooler and it temped at 48F. According to person in charge the rice has been cooling for over 4 hours. Also, another pan of rice observed cooling at room temperature and it temped at 119F. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered. Correction: Person in charge discarded the rice during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
The bamboo used to roll sushi is not smooth and not easily cleanable. Please use smooth and easily cleanable material instead.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Please provide in both restrooms.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All cold holding units are holding at 42F and lower
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
All hot holding units are holding soups, sauces, and rice.. At 150F and higher; Hamburger off grill-174F
- Information: Dishwashing Methods:
Kitchen area high temp dishwasher is running at 171F--Good! Bar area high temp dishwasher is running at 164F--Good!
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
04/28/2015 | Semi Annual Food | 95 |
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