THE PORCH RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Operator changed bucket of sanitizer. Chlorine dish machine sanitizer now at 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of small brushes in hand wash sink at bar area. Operator removed container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen with soil and dust. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle on cook line. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the under side of soda dispenser with black mold like substance. Operator was in the process of cleaning the area.Repeat Violation Corrective Action Taken Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed can of whole grain mustard with dents at the seam and at the edge. Operator pulled can from shelf to return for credit. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust around return vent at ceiling.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation without a beard guard.

Basic - Food stored on floor. Observed fryer oil on floor. Operator moved fryer oil off floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underside of soda dispenser with black mold like supbstance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall over 3 compartment sink with excess dust build-up.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 0ppm. Operator corrected ma hone. Chlorine dish machine now at 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stand mixer head with soil and food debris.

Basic - Equipment in poor repair. Observed bottom shelf below stand mixer rusted and pitted.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in flour. Operator moved handle above product. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on the bottom shelf of 2 door glass reach cooler in kitchen.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer bucket at 400ppm. Operator diluted quaternary sanitizer to 200ppm. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed on menu bernaise sauce containing raw, unpasteurized eggs not identified. Operator added an asterisk to menus next to bernaise sauce and reprinted menus. Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed cracked floor tile in kitchen on cooks line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter sitting outside of glass reach in cooler at 68F. Operator stated had been out of cooler since last night. Operator discarded butter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter sitting outside of glass reach in cooler at 68F. Operator stated butter had been out of cooler since last night. Operator discarded butter. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator. Operator will post plan. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator for all employees to sign. Operator signed. Corrective Action Taken

Basic - Carbon dioxide not adequately secured. Observed by grease trap.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed gasket of reach in cooler across from side exit door in poor repair.

Basic - Food prepared in a location that is exposed to splash/dust. Observed in kitchen by side exit door: employee hand sink with no splash guard located directly next to preparation table with cutting board and spice container.

Basic - Grease on the ground and/or pad around grease receptacle. Soiled pad around grease trap.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed bins of flour not labeled in kitchen and prep room.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw fish , and just changed gloves without hand washing. Instructed employee and manager on proper hand washing protocol.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed in both bathrooms.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in both bathrooms.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line and the bar area.

Basic - Equipment in poor repair. Observed hood filters solid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles on soda machine soiled.

High Priority - Toxic substance/chemical improperly stored. Sprayer bottles of cleaning liquid stored next to clean equipment. Operator removed chemicals. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the cook line.

Basic - Equipment in poor repair. Handles on reach in cooler in the walk through area between kitchen and bar broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda holster soiled at bar.