Growlerie, 15151 Sw Barrows Rd, Ste 147, Beaverton, OR 97007 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a can of Raid® Insect killer stored in the same shelving unit as clean glassware is stored (next to the cash register). CORRECTION: Please read below. Raid® can was discarded.
- 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: Ambient air 38°F and salami 41°F. Advant Edge cooler: Ambient air 38°F. 2-door small freezer: All food items frozen.
- 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.
Cayenne hot holding unit: Pulled pork at 150°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 125°F with 100 ppm chlorine. Sanitizer bucket at bar area with 200 ppm quaternary ammonium. 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: 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 labels all working containers throughout facility with their common name.
|
02/25/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed flies coming out from the drain hole in the bar area and flying around facility. Please maintain facility free of insects and pests.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed broken and leaking beer keg with floor covered in liquid beer inside the walk-in cooler. Please ensure facility nonfood-contact surfaces are cleaned. Per operator she called back-up help to help clean up the spilled beer.
- 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: Cheese 41°F, ambient air 36°F. Prep-line cooler: Ambient air 35°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 unit on top of prep-line cooler: Pulled pork 171°F.
- Information: Dishwashing Methods:
Bar low temperature dishwasher 126°F and 50 ppm chlorine per test strips. Sanitizer bucket at bar 200 ppm quat.
- 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.'
|
09/10/2015 | Semi Annual Food | 100 |
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