PORCH health score and inspection history

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. / There were 3 cutting boards with scoring.

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. / The flat grill, the range top, and the exterior of the fryers had residue. Some of the wire storage shelves and the storage shelves below prep tables had residue.

Clean restroom exhaust vent covers.

Clean dish machine and attached equipment.

Provide a utensil with a handle for serving or dispensing food or ice./ The flour, the sugar, and the seasoned flour had cups without handles stored in each food.

Cease the use of linens or napkins in contact with food, except to line a container for the service of dry foods./ In the kitchen refrigerator, raw fish were stored on wet towels.

Prevent the contact of food with non-food contact surfaces, or with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)/ The manual chopper was stored with clean equipment, and dried residue was on the black chopper press and blade.

Clean dish machine and attached equipment.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. / The kitchen handwashing sink on the back line water temperature was 71F, the middle kitchen handwashing sink temperature was 89F, the women's restroom handwashing sink water temperature was 56F, and the men's restroom handwashing sink water temperature was 56F. /The operator made adjustments to the men's restroom handwashing sink water, and the water temperature was 100F.