Inspection Report

Business Name
The Porch

Business Address
1128 E BASELINE RD TEMPE AZ 85283

Permit Number
FD-73800

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/18/2026

Grade
Not Participating

Priority Violation
5

Inspection Status
Re-inspection required

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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/4125/Food-SafetyOperator-Resources. Addl 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.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl 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.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.14 - Core: Handwashing Signage. 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 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.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl 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.

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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 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.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 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.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl 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.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl 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.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.