Inspection Report
The Porch
1128 E BASELINE RD TEMPE AZ 85283
FD-73800
Food Establishment - Eating & Drinking
Food Routine Inspection
4/11/2024
Not Participating
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
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
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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
Violation #: 15
Description: Food Separated and Protected
Comments:
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
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
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
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
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
Violation #: 44
Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled
Comments:
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
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
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
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
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
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
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
Comments/Details
A re-inspection will take place on 4/19/2024 to ensure priority foundation violation #8 and #48 have been corrected.
A copy of the report was emailed to the manager.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181
Review Complete: CHECKED,Award: Not Participating,Signer: Brook Sanders,Review Notes: QA-RLC ,Food Manager Licenses: 2,Embargo Lbs: 5
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.