The Porch Gilbert

Inspector's notes

please ensure kitchen food prep. hand washing basins have paper towel. noted paper towel dispenser was empty at the fryer station hand washing station. kitchen staff refilled paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the cookline grill area, reach-in cooler, pans of sliced tomatoes, pico de gallo at 50-51 deg f . also noted pans of ceviche, black beans, cooked rice at 52-54 deg f . discussed with manager on duty in the kitchen, recommendadtions were including smaller metal pans, ensuring the existing plastic food pans are not overfilled. manager removed . discarded tcs food see embargo. please ensure tcs food is kept at 41 deg f or cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline/grill fryer station, the second reach-in cooler operating at 54-60 deg f , also the salsa reach-in cooler operating at 50 deg f . per manager on duty, the reach-in drawers under the grill area, are waiting for repair/replacement. discussed with the facility manager. please repair the food coolers. please ensure food coolers can maintain tcs food at 41 deg f or cooler. re-inspection scheduled for 9-4-2026 Corrective Action: Correct prior to re-inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling. Addl Notes: observed deep plastic tube filled with portioned noodle bags, placed atop ice in the front grill area top reach-in area. also pans of black beans in the same area temperature indicating 54-64 deg f . asked regarding the start of the food preparation. per kitchen staff, pans filled after lunch. Discussed with manager regarding strategies such as using ice bath, and smaller metal pans to facilitate the immediate cooling. MCESD cooling guidance document reviewed. kitchen manager discarded food pans. suggested also to utilize speed rack, both in the beer walk-in cooler, as well as the kitchen walk-in cooler. see embargo. manager will coach kitchen staff not to overfill food pans, , utilize smaller, shallow pans for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the hand sink at the server station. A hand drying provision such as paper towels must be available at all hand sinks to ensure proper hand washing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap available at the server station hand sink. Soap must be available at all hand sinks for proper hand washing. Soap was stocked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris buildup on the can opener. Can opener blade is a food contact surface, all food contact surfaces must be cleaned after every use, or every 4 hours if in continuous use. Please maintain cleaning schedule for can opener. Can opener was cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of cough drops stored above cups and teapots. Please ensure personal items and medicine are stored separate from customer food and utensils to prevent contamination. Cough drops were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black beans in the reach-in coolers on the cook line with internal temperatures of 60-72*F when measured with a probe thermometer. According to manager, beans were just emptied from the can to containers and placed in the units. All room temp TCS foods must be cooled to 41*F before being placed in coolers on the line. Discussed refrigerating cans to eliminate cooling step. Beans were moved to walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils near the grill stored in room temp water. All utensils must be kept dry and washed, rinsed, and sanitized every 4 hours or kept in water 135*F and above. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw eggs being stored over ranch dressing cups in the reach-in cooler on the cook line. All raw animal foods must be stored below ready-to-eat foods to prevent contamination. Eggs were moved below ready-to-eat foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of food debris on the piercing blade of the can opener. Can opener blades are a food contact surface and must be washed, rinsed, and sanitized and clean to sight and touch to prevent bacterial growth. Can opener was removed to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice being hot held in rice cooker with an internal temperature of 120-128*F when measured with a probe thermometer. According to chef, rice had been cooked at 11AM (more than 2 hours prior). Observed grilled jalapenos sitting next to grill with an internal temperature of 90*F when measured with a probe thermometer. Jalapenos had been cooked an hour prior. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 135*F and above. Rice was discarded at time of inspection and jalapenos were placed in hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed microgreens (sprouts) being stored on top of other items in the reach-in cooler on the line with an internal temperature of 60*F when measured with a probe thermometer. According to chef, sprouts had been placed in unit an hour prior. Discussed not storing any TCS foods on top of cooling threshold in reach-in units. Sprouts were moved to walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**3rd repeat violation** Observed pastrami and turkey deli meat in drawers underneath grill with internal temperatures ranging from 45*F-48*F when measured with a probe thermometer. According to manager, deli meat had been placed in drawers more than four hours prior. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below to prevent foodborne illness. Deli meats were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottles in the front and back of house with no labels. All working containers must be labeled with the common name of the chemical to prevent misuse. Spray bottles were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment to have no written illness policy. Establishment must have written illness policy in place to prevent sick workers form handling food and to exclude employees with certain symptoms for appropriate amounts of time. A re-inspection for illness policy will occur on 11/4/24. Resources provided via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee food and beverages throughout establishment without a designated area. Discussed creating a designated area for employee food and beverages to prevent cross contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at server station hand sink or bar hand sink. A hand drying provision must be available at all hand sinks at all times to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap available at server station hand sink or bar hand sink. Hand soap must be available at all hand sinks at all times to ensure proper handwashing is taking place. Soap was stocked to both sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chorizo stored above raw fish on speed rack in walk-in, and raw eggs above ready-to-eat (RTE) chicken wings and beef broth in the walk-in. All RTE foods must be stored above raw animal foods in the walk-in, and raw animal foods must be separated according to cooking temperature, with the highest cooking temperature on the bottom. Walk-in items were rearranged at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat violation** Observed sour cream based sauces in the reach-in cooler with internal temperatures of 48-51*F when measured with a probe thermometer. According to kitchen manager, sauces had been in reach-in since the night before. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Sauces were discarded at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no consumer advisory disclosure on the menu for the steak salad, which can be cooked to customer's order. All foods served undercooked must have a disclosure and reminder statement. Please provide a disclosure asterisk on costumer menus prior to re-inspection on 11/4/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cheeses and other TCS items in the reach-in coolers with internal temperatures ranging from 45-48*F when measured with a probe thermometer. According to kitchen manager, items had been prepped 2 hours prior. All prepped TCS items must be moved to the walk-in to cool to 41*F and below before being placed in reach-in coolers. All items were moved to walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed left side hot water faucet in the men's bathroom to be missing. Hot water must be available to all hand sinks at all times. Repair hot water faucet prior to re-inspection on 11/4/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed server station hand sink faucet to be loose and leaking. Observed hand sink in women's bathroom on the right side to have low hot water flow, and faucet handle very hard to turn off. Please maintain faucets in good repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken, shrimp, and short ribs in the top of the reach-in cooler with internal temperatures of 51*F when measured with a probe thermometer. According to kitchen manager, these items had been placed in reach-in from walk-in less than 4 hours prior. Meats were moved to walk-in at time of inspection. Observed several TCS (time and temperature controlled for safety) foods such as cut leafy greens, beans, tomato based dishes, and cheeses in other reach-in tables with internal temperatures ranging from 46*F-51*F when measured with a probe thermometer. According to manager, foods had been in coolers for more than four hours. Foods were discarded at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed far left reach-in table with an ambient temperature of 47.1*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted on 7/19/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no test strips available for quaternary ammonium sanitizer. Test strips must be available for all types of sanitizer to ensure proper concentrations are being used. Please obtain test strips by re-inspection on 7/19/24. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 main dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. Three compartment sink was set up at time of inspection and all dishes will be diverted to three comp. sink until dishwasher is repaired. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing - Observed thawed raw salmon in reduced oxygen packaging (ROP). Raw fish in ROP must be removed from packaging prior to thawing or immediately upon completion of thawing. Fish was removed from packaging at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation- Observed wet wiping cloths stored outside of sanitizer buckets. Please ensure all sanitizing cloths are kept submerged in buckets at all times. Cloths were placed in buckets at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed rice scoop stored in room temperature water. Utensils stored in water must be kept in water that is 135*F and above or kept dry and washed, rinsed, and sanitized every four hours. Rice scoop was removed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing - Observed thawed salmon in reduced oxygen packaging (ROP) in drawer on the cook line. Please ensure fish is removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection