- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Observed the sanitizer sink compartment holding chlorine above 200 ppm after several test strips. CORRECTION: Operator was educated on how to use adequate chlorine concentrations. The sink compartment was re-filled to hold chlorine at 100 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed medicine containers and personal care items improperly stored next to a food prep table. PIC stored all personal care items under cash register storage (no food was stored in this area).
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed the use of an in-use dispensing utensil without a proper handle in a bulk item of rice. 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.
Saturn upright cooler: Ambient air 35°F, teriyaki sauce 39°F. M3 turbo air cooler: Cooked chicken 41°F. Upright cooler/freezer combo: All food items frozen topside. Bottom: Lettuce head 50°F (shipment had just arrived per operator).
- 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.
Off-the-grill chicken at 165°F. Hot holding unit next to prep-top cooler: Chicken at 170°F. Rice hot holding unit: White rice at 200°F.
- Information: Dishwashing Methods:
3 compartment sink above 200 ppm chlorine (See violations). Sanitizer bucket in back kitchen at 100 ppm chlorine. Test strips and thermometers 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: 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.'
- Information: Notes/Recommendations:
Please ensure facility uses only approved employee beverage containers. An informational handout was given to PIC.
|
03/21/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Sanitizer bucket in kitchen had 0 ppm chlorine per various test strips. CORRECTION: Operator immediately switched out buckets with chlorine concentration at 50 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.13 Insect control devices used to electrocute insects are not designed, installed or located properly, specifically:
Observed a sticky fly trap tape hanging right above the food prep sink with visible trapped flies. Please ensure facility installs these sticky tapes in locations not above or near food or food prep areas. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed single-service items (disposable cups) stored on the floor of the walk-in dry storage room. Please ensure all food/food items are stored at least six inches off the floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed the two upright coolers (M3 Turboair and Saturn coolers) with broken plastic gasket around doors. Please ensure facility equipment is in good repair and according to manufacture's specifications.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the hanging house nozzle above the 3 compartment dishwashing sink accumulated with food debris and grease. Please increase cleaning frequency of all nonfood-contact surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Observed handwash station next to grill without any Handwash Only signage. Handwash Only stickers were given to operator to post.
- 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.
Saturn upright cooler: Ambient air 38°F, teriyaki sauce 41°F. M3 turbo air cooler: Char chicken 41°F. Upright cooler/freezer combo: All food items frozen topside. Bottom: Lettuce head 50°F (shipment had just arrived per operator).
- 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 unit at prep-table: Shredded chicken 155°F. Rice cooker pot: White rice 170°F. Cooked chicken on table at 145°F.
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine per test strip. Sanitizer bucket at kitchen 0 ppm chlorine (See violation). Test strips and thermometers 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: 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.'
|
10/13/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The reach in coolers in three locations are not clean inside. Please clean all surfaces and degrease racks. Use a three step method to clean these surfaces thoroughly. Operator began cleaning these items after discussion. Please read below:
- 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:
Macaroni salads made this morning at not holding below 41F. The prep cooler does not have the ability to work below 41F when the prep top is not filled with inserts. Keep the macaroni in smaller inserts to fill the prep top. Operator performed this action after discussion. 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:
Bottle of chemical was not observed with a label. Please label all chemical spray bottles. Operator labeled this after discussion.
- 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:
Back door observed propped open. Please keep closed to exclude pests.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The hood needs more degreasing. A hood that drips grease will cause you a larger point deduction in the future.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Please keep mops hung up after use.
- 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.
Prep cooler eggs 43F, single door upright chicken 39F, two door Saturn produce 40F, 2nd two door chicken 140F.
- 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.
Beef 150F, chicken 165F, rice 180F.
- Information: Dishwashing Methods:
Three compartment sink 50 ppm chlorine. Test paper ok.
- 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: *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: 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.'
- Information: Notes/Recommendations:
Priority violations from the previous inspection observed maintained and corrected. Thank you.
|
04/27/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Roxy's Island Grill Inc - Murray Hill, 14845 Sw Murray Scholls Dr #103, Beaverton, OR 97007 »