The Porch

Inspector 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 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 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 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 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

Inspector 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

Inspector 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 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

Inspector 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

Inspector 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

Inspector 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