FRONT PORCH CAFE & CREAMERY

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on seal of reach in chest freezer.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Three compartment sink uses quaternary solution, establishment has only chlorine test kit.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution buckets stored on prep station over 200ppm chlorine. Instructed employee to empty out some sanitizer add hot water and store solution on lower shelf. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the standup reach in cooler in the prep area opened the previous day with no product date marking.

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no food manager certification available. Operator sent employee food manager certification to be printed and left in the folder with food handler training certificates. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on soft serve ice cream machine in prep room. Employee relocated the phone. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water of 91F.

Basic - Single-service articles improperly stored. In the dry storage closet, single service bowls stored on the floor.