Services Departments Government

RIVERSHORE BAR & GRILL

1900 CLACKAMETTE DR
OREGON CITY, OR 97045
(503) 655-5155 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

11/08/2016

11/08/2016 Re-inspection

Violations Point deductions
99E - During this reinspection the cold holding in the walk in cooler downstairs and the reach-in at the grill are both holding food 41 F and below. Reach-in: Shrimp 41 F in drawer, hummus in door below at 40 F, cut tomatoes 39 F to 41 F. Walk-in: kraut 39 F, blue cheese dressing 39 F, between two blocks of cheese 38 F The door on the walk in cooler has been repaired to close from the inside properly. Great! 0

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10/26/2016

10/26/2016 Re-inspection

Violations Point deductions
3-501.16 - prep top/reach in combo by grill still holding food above 41 F: top: chopped tom 49 F, hard boiled peeled eggs 47 F, Salsa 48 F Below: cooked prawns 46 F, Drawers: cooked baby shrimp 46 F, Delli turkey and ham 50 to 51 F The walk in cooler door downstairs was open a couple inches. Blue cheese dressing was 43 F, Strawberries were 44 F. Theprep top at wait station is now holding food 41 F and below. Sliced tomatoes 39 F 10
99N - This visit is the 1st reinspection of the year. 0

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10/03/2016

10/03/2016 Semi-Annual
Score: 87

Violations Point deductions
4-501.114(A) - The low temp dishwashers both were lacking detectable chlorine sanitizer in final rinse. 5
3-304.14 - Bleach sanitizer bucket in main kitchen area lacking sanitizer and had a lot of grease in it. The bar sanitizer had less than 50 ppm. 0
4-601.11(A) - The deli slicer has build up in the crevices and behind the blade gaurd, and on the handle. 3
99 - 0
99N - I will re-inspect (recheck) the priority and priority foundation violations in about 2 weeks. 0
3-501.16 - 1. Prep top and reach in at grill closest to the hand sink holding PHF above 41 F. Prep top: Tomatoes, peeled hard boiled eggs, lettuce, 44 F to 49 F. Reach in below and drawers: Turkey, roast beef, raw fish, cooked shrimp 44 F to 49 F. 2. Reach in and prep top in the service ally holding every food between 58 F and 60 F. (PHF: Top: house made dressings, tomato slices, cucumbers, sour cream, butter, Reach in: Buckets of lettuce, coleslaw, house made dressings) 3. Walk in cooler air temp downstairs was 44 F. Pickle container 44 F. Salad dressing with date 10-01 was 43 F. Door does not close completely from inside. 5

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03/25/2016

03/25/2016 Semi-Annual
Score: 95

Violations Point deductions
3-501.18(A) - Container of penne pasta is dated 3/15, found in the 2 door glass display case 5

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10/23/2015

10/23/2015 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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06/21/2015

06/21/2015 Re-inspection

Violations Point deductions
3-501.16 - Reinspect on unit holding at above 41*F- non commercial. 10

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05/28/2015

05/28/2015 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Non commercial unit in the waitstaff area holding foods above 41*F- temped milk at 44+*F. 5
99 - 0

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11/29/2014

11/29/2014 Re-inspection

Violations Point deductions
99E - -Purchased thermometer -Dishmachine dispensing 100ppm chlorine residual 0

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11/15/2014

11/15/2014 Semi-Annual
Score: 92

Violations Point deductions
4-302.12 - THIN TIP THERMOMETER NOT PROVIDED AND/OR AVAILABLE 3
4-501.114(A) - BAR DISHWASHER DISPENSING AT ZERO PPM CHLORINE RESIDUAL; FINAL TEMP RINSE LESS THAN 160F 5
99E - 0

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10/01/2014

10/01/2014 Re-inspection

Violations Point deductions
99E - The refrigerations units are now holding below 41F. 0

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06/25/2014

06/25/2014 Semi-Annual
Score: 87

Violations Point deductions
3-501.16 - Cookline reach-in holding between 45F - 46F. 10
6-101.11 - The entired kitchen and dishwasher flooring are damaged. Broken tiles, cracked tiles and missing tiles in some area. 0
3-603.11 - OPERATOR MUST HAVE A DISCLOSURE THAT THE BURGERS AND NY STEAK ARE COOKED TO ORDER, AND HAVE AN ASTERISK CONNECTING THE RISK REMINDER, DISCLOSURE AND MENU ITEM TOGETHER. 3

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12/20/2013

12/20/2013 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Pooled eggs at 52⁰F (on ice); diced ham 48⁰F & raw sausage 49⁰F (bins in top of cook-line refrigerator)--less than 2 hours. Other measured food temperatures satisfactory.* 5
6-201.11 - There are some cracked/broken floor tiles in the kitchen, waitstation & bar. 0
4-204.112(A)(B)(D) - Could not find a thermometer in either of the refrigerators at the waitstation. 0
4-501.11 - There is duct tape around the cold-holding bins on the top of the cook-line refrigerator. 0

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03/12/2013

03/12/2013 Semi-Annual
Score: 87

Violations Point deductions
3-501.14 - Observed gravy cooling in deep container with plastic wrapper. Operator stated that they started cooling gravy since 11:00AM. Currently gravy is holding between 89F - 110F. 5
3-501.15 - Observed gravy being cooled in a large container with clear plastic wrapper and trapping the warm air and disallow the food to cool within time allow. 3
3-701.11 - At down stair dry food area, observed 5 moldy onions stored in the same container with good onions. 5
99E - 0
88A - 0
88B - 0
88G - 0
88L - 0
88H - 0

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09/27/2012

09/27/2012 Semi-Annual
Score: 92

Violations Point deductions
3-501.17 - In walk-in refrigerator, observed cooked primed ribs lacked date-mark. 2-door reach soup and pre-cooked chicken legs lacked date-mark. 3
3-501.16 - Cookline reach-in has holding temperature between 42F - 45F. 5
88A - 0
88B - 0
88C - 0
88G - 0
88H - 0
88J - 0
88L - 0
99 - 0
99E - 0

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
map
Hours M–Th
7 a.m. to 6 p.m.