Roxy's Island Grill Aloha Centre, 20159 Sw Tualatin Valley Hwy, Beaverton, OR 97008 - inspection findings and violations



Business Info

Name: Roxy's Island Grill Aloha Centre
Address: 20159 SW Tualatin Valley Hwy, Beaverton, OR 97008
Total inspections: 1
Last inspection: 11/30/2015
Score
92

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Inspection findings

Inspection date

Type

Score

  • 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.
11/30/2015Semi Annual Food92

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