Inspection Report
The Porch Gilbert
312 N Gilbert RD Gilbert AZ 85234
FD-75058
Food Establishment - Eating & Drinking
Food Routine Inspection
10/24/2024
Not Participating
3
Re-inspection required
Violations
Violation #: 3
Description: Management and Food Employee Knowledge, and Conditional Employee; Responsibilities and Reporting
Comments:
PRIORITY VIOLATION-2-201.11(A) and (C) - Priority: Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Responsibilities and Reporting. 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/4620/AMC-Toolbox: Employee-Health
Addl 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.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl 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.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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 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.
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 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.
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: **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.
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 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.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-102.11 - Priority Foundation: Common Name-Working Containers Addl 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.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
3-501.15 (A) - Priority Foundation: Cooling Methods. 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 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.
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl 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.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl 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.
Comments/Details
No County legal action will result from this inspection.
Discussed not leaving end of hose in basin of mop sink in case of sewage backup. Inspection report delivered via email. Inspection conducted with RS #789.
"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.