The Porch

Inspector's notes

Observed concentration of 150 ppm (Quat) coming from wall dispenser above 3 comp. PIC had adjusted the concentration to 200 ppm manually at time of inspection. Informed PIC that per manufacturer, Quat must be maintained at 200 ppm. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Observed 10 ppm of chlorine dispensed on food contact surface in low temp. dishwasher in bar area. PIC had primed dishwasher at time of inspection. Dishwasher was then dispensing at 100 ppm. Informed PIC that dishwasher must maintain a concentration of 50 ppm - 100 ppm. All food contact surfaces previously sanitized were ran through dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 150 ppm of Quat in sani bucket next to low temp dishwasher in bar area, and wet wiping cloth next to middle prep table. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

According to PIC, establishment does not have a written policy for clean up of vomitus or diarrheal incidents that may occur in the establishment. Instructed PIC to provide a written procedure for clean up of vomitus or diarrheal events prior to re-inspection on 3-27-2026. Provided MCESD guidance document via email at the time of the inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee handle par-cooked chicken wings with gloved hands then proceed to touch handle of reach in prep refrigerator and freezer with same gloved hands. Observed employee remove gloves and put on new pair of gloves without washing hands then touch cooked onion rings with gloved hands. Instructed PIC about handwashing violation. PIC instructed employee to wash hands at the time of the inspection. Observed employee handle raw hamburger patties and place patties onto grill with gloved hands then remove gloves and put on new pair of gloves and handle hamburger buns without washing hands. Instructed employee to discard buns, remove gloves and wash hands. Discussed when to wash with PIC. Correct prior to next routine inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Observed no handwash signage at any of the handwashing sinks throughout the kitchen. Handwashing signage was provided at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed par-cooked chicken wings being stored directly over container of cheese sauce in walk in refrigerator. According to PIC chicken wings are par-cooked to 105-115*F. Instructed PIC to move par-cooked chicken wings to be stored below cheese sauce at the time of the inspection. Discussed treating par-cooked chicken the same as raw chicken and store accordingly to food code. Corrected at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Observed establishment conducting non-continuous cooking (par-cooking) of chicken without documentation or prior written approval by MCESD. Must obtain prior written approval for non-continuous cooking prior to re-inspection on 3-27-2026. Correct prior to re-inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. 3-401.11 (D2) - Priority Foundation: Raw Animal Foods-Cooking; Raw RTE-Comminuted meat on Child Menu. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Observed consumer advisory located on child's menu offering comminuted meat in the form of a hamburger. Instructed PIC to remove consumer advisory from child's menu prior to re-inspection on 3/27/2026 as comminuted meat (hamburgers) cannot be served undercooked. Corrective Action: Correct prior to re-inspection. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Observed cooked salsa on bottom shelf, in large plastic container, holding at 120-125*F in walk in refrigerator. According to PIC, salsa had been placed in unit about 4 hours prior. Salsa was embargoed at time due to salsa not reaching 70*F in the required 2 hours from start of cooling. Corrected at time of inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Inspector's notes

Observed pico de gallo (50*F), black beans (47*F), cut lettuce (46*F) in far left reach in prep refrigerator. According to PIC, lunch rush just occurred and foods hand been in unit for 30 minutes to one hour. Instructed PIC to move food items into walk in refrigerator to rapidly cool to 41*F or below. Observed corn/black bean salsa (48*F), shredded cheese (50*F) and cut lettuce (50*F) in middle reach in refrigerator. According to PIC, lunch rush just occurred and foods hand been in unit for 30 minutes to one hour. Instructed PIC to move food items into walk in refrigerator to rapidly cool to 41*F or below. Corrected at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed container of cooked short rib with date mark of 3/9 in walk in refrigerator. According to PIC date mark is correct date. Container of short rib were embargoed at time. Corrected at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Inspector's notes

Observed cooked rice in a cooker/warmer with internal temperature ranging 112*F-134*F. PIC stated that the rice was cooked four hours prior and has been on warm. Informed PIC that the rice needs to be discarded. PIC discarded the rice at time of inspection. Rice was embargoed. Discussed testing the temperature of the warm setting on the unit to make sure it is functioning properly to hold food above 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of garlic aioli made with cooked garlic (11/14) and a large container of cooked pork (11/18) past the seven-day datemark. PIC checked with cooks and confirmed that the date marks are correct. Informed PIC that all prepared TCS foods must be date marked for seven days on the day it is prepared and sold or discarded after seven days. PIC discarded the aioli and pork at time of inspection. Food was embargoed. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket with a sanitizer concentration of less than 100ppm of quat. Upon testing the dispenser, an unapproved concentration is being output. Informed PIC that they need to hand dose the buckets until the dispenser is outputting an approved concentration. PIC agreed to hand dose and called the technician at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed consumer advisory disclosure methods missing on brunch menu items offering undercooked eggs and the lunch/dinner menu items containing undercooked ahi tuna, steak, and ground beef. The online menus need to have a consumer advisory reminder and disclosure method. Discussed with PIC that all menus need to be updated with a complete consumer advisory prior to reinspection on 8/28/2025. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/28/2025.

Inspector's notes

Observed employee cutting limes, wipe their face with the back of their hand, and then continue to cut limes. Informed PIC that the employee needs to wash hands and trash the lime. PIC had the employee properly wash hands and dawn new gloves at time of inspection. Discussed when to wash scenarios with PIC. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles of cleaner, rags, and a cup of nozzle brushes surrounding and inside the hand sink at the bar. Informed PIC that the hand sinks must be kept clear of items that are not for handwashing and that hand sinks cannot be used for any other purpose than hand washing. PIC removed the items from the sink at time of inspection. PIC will ensure that the hand sinks are used for no other purpose than hand washing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hand sink next to the ware washing station to not be supplied with any hot water. Informed PIC that the sink needs to have hot water of at least 100*F available. PIC turned on the hot water valve and supplied the hand sink with hot water at time of inspection. Hot and cold water under pressure is required at all sink fixtures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chipotle mayo, spicy garlic sauce, and sliced turkey meat in the walk-in past the seven-day date mark; marked 10/27 and 10/29. Informed PIC that the items are passed the seven-day date mark and need to be discarded. These items were embargoed. PIC discarded the items at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of salmon filets thawed in the walk-in refrigerator inside reduced oxygen packaging (ROP). Observed a box of frozen ROP yellowfin tuna filets put in the walk-in to thaw. Informed PIC that fish being thawed, needs to be removed from ROP before thawing under refrigeration. PIC removed all fish from RO packaging at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed AVB cap missing on mop sink faucet. Informed PIC that the AVB cap needs to be replaced. Discussed backflow prevention with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark grey build up on the ceiling vents throughout the kitchen. Informed PIC that they need to be cleaned and continue to be cleaned at a rate which prevents the buildup. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed steady leaks from all hand sinks when turned off and not in use. Repair/replace plumbing prior to the next routine inspection and maintain all plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ----- Observed an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing the dishes on the cook line. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee removed the dirtied dishes to be washed again was instructed to wash their hands before returning to the cleaned dishes. Priority Foundation-2-301.15, Pf: Where to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ------ Observed an employee wet hands with the spray arm near the dishwasher, wash hands with soap from the broken hand sink then spray off their hands using the spray at the pre-rinse sink. Observed the handle of the sprayer previously soiled after touching dirty dishes. Discussed that hand washing should be done only at designated hand sinks. The employee was instructed to wash their hands at the designated hand sink in another area at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.- --Observed the back hand sink near the walk in cooler with a maximum water temperature of 70*F when measured with a probe thermometer after running for 3 minutes continuously. All other sink fixtures (except for the non-functional hand sink in the dish area) had hot water available within 20-30 seconds. Discussed with PIC that all hand sinks hand sinks equipped with mixing valves should dispense water between 100-110*F to support proper handwashing. PIC adjusted the temperature of the mixing valves at the time of inspection with no observable change in water temperature. Advised PIC to have the sink serviced prior to re-inspection on 4/19/2024 to ensure hot water measuring at least 100*F is available. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. ------ Observed raw shelled eggs over pico in the prep cooler across from the drawer cooler. Had manager move raw eggs to the bottom shelf next to the pico. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ Observed an accumulation of food debris on the blade and blade guard of the rotary meat slicer. PIC stated all items had been cleaned after use yesterday. Discussed maintaining food contact surfaces clean to the sight and touch. PIC had the slicer washed, rinsed and sanitized at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. ------ Observed cooked jalapenos stored at room temp above a prep cooler holding between 80-88*F when measured with a probe thermometer. PIC stated the peppers were roasted between 10-11am and placed above the cooler. PIC stated the peppers are served until the end of the night before being diced at the end of the night to be used in other dishes. Discussed that cooked plant foods including roasted jalapenos are TCS. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the peppers had been held below 135*F for more than 2 hours, the PIC voluntarily discarded the out-of-temperature jalapenos at the time of inspection (see embargo). Advised PIC to discard any other foods that utilized diced peppers that were prepared using improperly held jalapenos. Advised PIC the may also cool peppers down and reheat to order or utilize time as a control pending a written and approved policy submitted to the district inspector. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed a can of RAID pesticide spray above the office desk. Per manager, the establishment uses a certified pest controller for regular servicing. Discussed that only a certified pest control company is authorized to apply pesticides. The manager removed the pesticides from the building at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ----- Observed 20+ wet stacked dishes on the rack near the beer walk in cooler. Discussed the requirement that all cleaned dishes must be air dried. The PIC moved the wet stacked dishes to allow for air drying. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ------ Observed multiple prep cooler gaskets in disrepair with large sections unable to provide a tight seal. All equipment must be maintained in good repair. Also observed a low reach in cooler on the line with a door in disrepair with duct tape used to hold the door together. Must repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-103.12, Pf: Pressure ------ Observed the hand sink in the dish pit not able to provide hot and cold water. PIC stated they do not use this hand sink fixture. Discussed with PIC all hand sinks must be maintained in working order with hot and cold water under pressure available at all times. Correct prior to re-inspection on 4/19/2024. Correct By: Correct Prior To Reinspection