PORTER BBQ & BREWERY

Observed that the facility has no certified food safety manager. CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Have manager/supervisor take and pass the certified food safety manager exam and provide a copy of the certification to the health inspector by 5.08.26.

Observed the bottom of the three compartment sink and the bottom of the meat sink leaking. CA: A plumbing system shall be repaired according to law and maintained in good repair. Discussed with PIC to fix both sinks by 4/15/26.

Observed chlorine sanitizer being used in the bar dish machine and 3-compartment sink and no chlorine test strips onsite. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Discussed with PIC to obtain chlorine test strips by 4.10.26. If quat will be used (facility has quat hooked up to dispenser by 3-compartment sink) obtain quat test strips as well.

Observed excessive food debris in the bottom area of walk-in-cooler and the warmer cabinet that is not on but being used for storage. Observed the shelves in the walk-in-cooler heavily soiled. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to thoroughly clean by 4.17.26.

Observed excessive food debris and trash accumulation on the floor and walls in the main kitchen area and the floor of the walk-in-cooler.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Discussed with PIC to clean walls and floors behind stove, oven, and fryer. Advised to clean floor in walk-in cooler.

Upon arrival, observed no CFSM certificate available to public view.

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Discussed with PIC to print and post their CFSM certificate as soon as its retrieved.

Upon request, observed an expired food safety certification (expired in 2024).

CA: Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Discussed with PIC to retake CFSM certification as soon as possible. PIC will provide certification retake receipt proof as soon as possible.

Observed black matter on the soda dispensing nozzle at the bar.

CA: Surfaces of equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency specified by the manufacturer. If absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

COS: PIC voluntarily removed the nozzle part with black matter and placed it sanitizing bucket solution to be cleaned and sanitized.

Observed bar dish washing machine reading 0ppm chlorine. After running the dishwasher a few times the sanitizer was still reading 0ppm chlorine.

CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Concentration/Range/Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49; 120 (49); 120 (49) 50-99; 100 (38); 75 (24) 100; 55 (13); 55 (13)

Discussed with PIC to service the dishwasher as soon as possible and use the three compartment sink to wash glasses until dishwasher is fixed.

Observed an unclean can opener blade with what appeared to be food debris.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Discussed with PIC to have the blade cleaned following wash, rinse, sanitize process. PIC voluntarily placed the blade in three compartment sink to be properly washed and sanitized.

Upon arrival, observed three live flies in the kitchen

CA: The presence of insects and other pests shall be controlled to minimize their presence on the premises by: routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or eliminating harborage conditions. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed the bottom of the three compartment sink as well as the bottom of the meat sink leaking.

CA: A plumbing system shall be repaired according to law and maintained in good repair.

Discussed with PIC to fix both sinks as soon as possible (by 7/20/25). If the three compartment sink starts leaking excessively, advised to use dishwasher for dirty dishes.

No QUAT test strips available to measure the concentration of the sanitizing solution.

CA:A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Discussed with PIC to order new QUAT test strips as soon as possible. Until new test strips arrive EH provided test strip to last for the next 3 days.

Observed excessive food debris, and trash accumulation on the floor and walls in the main kitchen area. Observed floors excessively wet in the dishwashing area. Observed dark accumulation on the floor in the back of the walk in cooler.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Discussed with PIC to clean walls and floors behind stove, oven, and fryer. Advised to clean floor in walk-in cooler.