Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically: Observed the prep-top cooler and the sauces cooler holding macaroni salad containers at 51°F and covered with a plastic thin film. CORRECTION: Per operator these salads are prepared in the morning time and were put in coolers with plastic covering only a couple of hours prior to inspection. Educated operator on cooling all prepared foods in short shallow pans and keeping the plastic covering off until all foods are under 41°F. Operator understood.
Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically: Observed all facility coolers without any thermometers or temperature measuring devices available inside of units. CORRECTION: Operator immediately called another manager to go purchase them prior to coming in to work.
Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: Observed the dishwashing area with pools of standing water. Please increase cleaning frequency of all nonfood-contact surfaces throughout facility.
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.113 Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically: Observed the storage of power tools stored on a table in the East corner of the facility that is feet from the food processing area. 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. Freezer in office space: All food items frozen. Raw meats cooler: Raw chicken in sauce at 39°F. Sauce cooler: Ambient air 40°F. Vegetable cooler: Lettuce head at 40°F. Prep-top cooler: Macaroni salad 42°F. Display Coca-Cola cooler at front: Ambient air 38°F.
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. Hot holding display units at front of facility: Pulled pork 168°F. Rice cooker: White rice 171°F. Back of kitchen rice hot holding: White rice 166°F.
Information: Dishwashing Methods: 3 compartment sink with 50 ppm chlorine. Sanitizer bucket at back of kitchen with 50 ppm chlorine. Test strips available.
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: 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.'
Information: Notes/Recommendations: Please ensure facility has all working chemical bottles labeled. It was recommended that operator label all the coolers and freezers with either a numeric system or how the food is separated in each unit system. Great handwashing observed by all employees.
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