FRONT PORCH health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed holes in the walls.

5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak/drip observed in the W.I. cooler.

Clean the refuse storage area as often as necessary to maintain cleanliness. /// Observed miscellaneous items stored on the ground surrounding dumpster. 5-501.113 Keep dumpster doors and lids closed. /// Dumpster doors were opened. 5-501.113 Keep the waste-grease receptacle closed. /// Grease container observed opened.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (44F-45F) cut chicken, and goat cheese stored in the R.I. pizza cooler. COS - PIC discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Observed grime and debris on exterior of equipment.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. /// Light bulbs not functioning in the dry storage area near the ice machine.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Designated person with food safety manager certification not present.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Chemical solution (chlorine) did not dispense when in service. 0 ppm of chlorine solution.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the exterior and interior of equipment.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp 50F-55F recently prepped cut/sliced tomatoes and cooked broccoli in the R.I. cooler. COS - Placed items to properly cool in the W.I. cooler. Observed recently placed out of temp ranch 60F (containing buttermilk) sitting on ice. COS PIC moved to W.I. cooler. Milk observed out of temp 51F in the small black R.I. cooler. COS - PIC discarded.

Keep dumpster doors and lids closed. /// Dumpster door opened. 5-501.113 Keep the waste-grease receptacle closed. 5-501.115 Remove unnecessary items from the refuse storage area. /// Grime and miscellaneous items observed around the dumpster area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floor/walls of the facility.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. /// Observed the rim of plastic/glass cups stored directly on uncleaned storage racks.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime, dust and debris observed on the floors, walls and ceiling/ceiling vents throughout the facility. Observed damaged flooring in the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on equipment and fixtures throughout the establishment.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (46F-48F) recently prepped sliced cheese, pimento cheese, sliced tomatoes, and cooked onions in the R.I. make-table cooler near the grill. Observed out of recently prepped feta cheese, and blue cheese at the R.I. make-table cooler near the pizza prep area.

Keep dumpster doors and lids closed. /// Dumpster doors observed opened. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. /// Observed grime and trash surrounding the exterior of the dumpster. 5-501.113 Keep the waste-grease receptacle closed. /// Grease receptacle observed opened.