Copper Ridge

Year by year

Inspections

1. Sep 18, 2026 Routine · 4 priority, 6 priority foundation, 6 core, 3 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Main cook is not wearing gloves for any activities. Bare hand contact with buns, sides, salad items. Facility does not have a bare hand contact plan.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In many of the coolers there is raw meat stored above ready to eat items. In the H fridge/freezer there was raw meat stored over preportioned sauces. In the Supra cooler there was raw sausage stored over tomatos.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Cooler storage hand out will be provided. All units need to be reorganized and labeled if needed.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Ranch on ice is cold held at 61°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Only stock 1 layer of ranch portioned cups in the bucket on ice.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Membersmark Quat Sanitizer is not being used according to manufacturer’s use directions and was measured to be at over 800ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Solution diluted down to and training done with staff. Sanitizer hand out to be provided.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw fish is being improperly thawed by sitting in stagnant water in a bucket in the sanitizer sink.

     Correction: Adjust procedures or methods to properly thaw foods. Fish moved to be thawing under running water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces of the plates used are vbisibly soiled from food debris coming from the grill area.

     Correction: Maintain food contact surfaces in a clean condition. The clean plates need to be protected from contamination. Clean all dirty plates.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is not in good repair. The water is coming out a small amount only, but with pressure.

     Correction: Keep handwashing sink in good working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD SAFETY FOR SMALL OPERATORS - POSTING OF CERTIFICATIONS

     The retail food establishment's food safety for small operators certification and orginal certification is not posted.

     Correction: Post in conspicuous location the food safety for small operators certification and the initial food manager certification that was issued.

     Code 12-401.11 (D)

   • Not serious Core

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. Dishwashing is occuring at the same time as thawing fish within the compartment sink.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floor, Walls and Ceiling in the porch storage area are not a cleanable and non-porous surface as they are bare wood.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There are several gaps in the flooring of the back kithcen storage area which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Many items not appropriate for storage with food- christmas stuff on floor by freezer. Many boxes/ tools in kitchen.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Jan 28, 2026 Follow Up · 1 core
   • Not serious Core Corrected on site

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Under kitchen stove and along baseboards throughout the entire kitchen contains food debris and harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests.

     Code 6-501.111 (D)

3. Aug 14, 2025 Routine · 2 priority foundation, 4 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration for Quat.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP

     Cutting or piercing part on can opener is dull and filled with food grime.

     Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts and clean to prevent bacteria entering food when used.

     Code 4-501.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floor in the fridge freezer storage room is plywood. The floor is absorbant and not cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap in the floor of the Fridge feezer storage area which could be the source for the entrance of insects or rodents and it is open to the outside. The gaps are longer than 2 feet and wider than an inch.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

4. Aug 9, 2024 Routine · 2 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Pickles observed.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Discussed with empoyee to put on gloves.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Cheese cake stored uncovered over raw thawing fish in the middle of the 3 door cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     PROHIBITING ANIMALS

     Food establishment not following requirements for dogs in outside dining areas. [Describe]

     Correction: Follow all requirements in 6-501.115 (D) or remove dogs from the premise.

     Code 6-501.115 (D)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Tongs was improperly stored bleach and dish soap solution.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Flour, rice, and crackers are stored on the floor in the back of the kitchen

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Handles of coolers and countertops not cleaned at a frequency to preclude accumulation of soil residue.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - CLOSED AND TIGHT FITTING WINDOWS

     New contructed area is not fully closed in- there are large spaces open to the outside where pests can enter the facility. This area is open to the kitchen.

     Correction: Keep this area closed, screened or provided with other approved methods to prevent the entry of insects or rodents.

     Code 6-202.15 (A) (2)

5. Sep 22, 2023 Routine · 2 priority, 9 priority foundation, 7 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Chili and potatos in 3 door cooler at 45 has not cooled within 6 hours due to equipment cold holding at 45F.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     All food items in cooler 1 and 2 above 41F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     THAWING

     3 Bags of meat items are being improperly thawed by sitting in water in the dish washing sink. 2 of the bags were waterlogged and there were visible suds.

     Correction: Adjust procedures or methods to properly thaw foods. Thaw in a cooler or under running cold water in a designated food prep sink.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Chili, Potatos, and many unidentifyable sauces in 3 door cooler are not date marked and kept forover 24 hours.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Many items were received the day before on the truck and staff state they can be over 41 for up to 6 hours, so some of the items could be saved. There is no plan for this facility- so these processes cannot be done by staff.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate and when calibrated on site it was in need of adjustment.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     3 door cooler is not sufficient in capacity to hold foods at 41 and cool large amounts of hot done items.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of quat sanitizer.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Ketchup stored in mustard labeled container. Majority of prepped items are completely unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Disgard any unsafe items.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Raw meatballs stored over 2 shelves full of TCS foods.

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Food items thawed in dish pit are not protected from sanitizer and detergent splash. Visible contamination.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Can items (condiments) stored on the floor under a prep table.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     Thermometer needed in all cold holding units- not found in prep coolers.

     Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit and provide thermometers in each unit. Kitchen prep tables needs one on the top and on the bottom as they are vastly different temperatures.

     Code 4-204.112 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - TEMPERATURE AND PRESSURE MEASURING DEVICES

     Temperature measuring device not calibrated.

     Correction: Temperature measuring devices shall be maintained in good repair and calibrated to manufacturer's specifications.

     Code 4-502.11 (C)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of pests within facility. Many dead flys and other small creatues found on windows sills at food prep areas, in the corner of a cooler, on the floors and on the walls/lights/ceiling.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)