- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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01/20/2016 | Reinspect Food | |
- 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:
BBQ chicken in the steam table observed at 105-125F, the water in the steam table was observed at 180F. The reason for the difference in temperature was unknown at this time. Operator reheated this item above 165F after discussion. This is the second time in two consecutive semi-annual inspections this has happened. The points have been doubled and a reinspection will occur. Find a way to monitor the temperature using a temperature log and a digital thermometer for accuracy. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
A bottle of blue liquid on the rolling rack observed without a label. This was observed on the last inspection. Operator labeled the bottle after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
The wooden door at the back door is not able to meet this code. Provide a durable screen door in good repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1. I observed black grime and grease on small shelves. 2. The floor under the three comartment sink is heavily soiled and dirty. 3. Racks in the walk in cooler are soiled and greasy with small particles coming off and falling on food containers on lower shelves. Keep lids on all food containers until the racks are cleaned. Preferably tonight. This will be re-inspected for compliance with health codes. Be advised, if food becomes contaminated on your walk in cooler racks it will be discarded by our department and another point deduction will be assessed. 4. The surrounding area of the food prep sink is dirty and unclean. Please deep clean all sinks on the back wall including hard to reach areas under the sink and around corners and edges. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-203.12 *PRIORITY FOUNDATION* Toilet facilities are not provided or are inadequate in number, specifically:
One restroom in this facility is not functioning and the toilet has been removed. The sink drain is too slow. Please restore the restroom to the original condition. The City of Beaverton and our plan review section at Washing County will be contacted regarding the numbers of restrooms this facility must provide and maintain. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.14 Intake or exhaust air ducts are not maintained properly, or outside venting creates a hazard or nuisance, specifically:
Grease leaking down the side of building from hood vents.
- 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.
Walk-in cooler chicken 39F. New prep cooler unit 39F.
- 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.
Rice 180F. Chicken (see violation)
- Information: Dishwashing Methods:
Three compartment sink 100 ppm chlorine. Test paper ok.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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.'
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12/23/2015 | Semi Annual Food | 81 |
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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06/10/2015 | Reinspect Food | |
- 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:
Raw chicken on the counter in a large container observed at 60F. Operator is keeping the tub of chicken on the counter to place chicken piece by piece on the grill, however the chicken was not being used fast enough and was being temperature abused. Operator took the chicken and placed it inside a prep cooler to hold below 41F. The walk in cooler was not holding foods below 41F. Most foods inside observed at 45F-48F. Operator discarded all foods held inside longer than 4 hours. Operator called a repair man. Do not use this unit until the cooler holds foods below 41F. Operator is now keeping a temperature log and is using a metal stem digital thermometer. Check foods at mid-day for accuracy. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The racks of the walk in cooler are dripping grease, debris, and old food particles. Remove all racks and clean the surfaces to remove all contamination. Use a cleaning log to address this problem.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
This facility is excessively dirty and greasy in hard to reach areas, shelves, and under equipment such as the grill and fryer. Food and grime observed under the ice machine and three compartment sink. The floor sink and pipes underneath are soiled and greasy. The entire kitchen needs a deep cleaning from top to bottom. From now on, use a cleaning log to make certain areas needing frequent attention are cleaned and degreased. Mark the date, time, and initials of the person who performed the cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
I observed one employee not wash hands for the required time period. She did not lather her hands and simply rinsed the soap off after placing soap in her hand. I spoke to the manager about this problem and she will direct all employees to wash hands with soap for the required time period. Please read below:
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: Notes/Recommendations:
The hood looks better than on previous inspections however there is still large coatings of grease on the hood. This will eventually drip back to the cooking surfaces. Please increase cleaning frequency to daily to keep this from happening. Please use a cleaning log to make certain this is done. Write down the time and the date as well as who did the cleaning.
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05/28/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The hood is severely coated in soot and grease. The filters are not being cleaned at a pace to keep up with accumulation. Not all filters are in place and grease is being sucked straight up the pipe without the filters. Operator instructed to remove all filters daily to be cleaned and degreased. Please see previous report for hood requirements. Operator began cleaning and degreasing the hood after discussion.
- 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:
Fish cake observed on top of the prep cooler holding at 65F. Operator discarded this food after discussion. Keep all foods in a cooler below 41F. Other foods such as pork observed above 140F in the steam table. This part was acceptable.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
One bottle of suspected degreaser (red liquid) observed with no label. Operator labeled this after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
I observed the back restroom free of clutter and boxes that were blocking the hand washing sink however the cook was observed rinsing pots in the hand washing station in the kitchen. This is not allowed. Hand washing sinks cannot be blocked or used for other purposes. Please read below:
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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05/08/2015 | Reinspect Food | |
Restaurant representatives - add corrected or new information about Roxy's Island Grill, 12720 Sw Walker Rd., Beaverton, OR 97005 »