PORTER BBQ & BREWERY

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chlorine sanitizer being used in the bar dish machine and 3-compartment sink and no chlorine test strips onsite. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Discussed with PIC to obtain chlorine test strips by 4.10.26. If quat will be used (facility has quat hooked up to dispenser by 3-compartment sink) obtain quat test strips as well.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive food debris in the bottom area of walk-in-cooler and the warmer cabinet that is not on but being used for storage. Observed the shelves in the walk-in-cooler heavily soiled. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to thoroughly clean by 4.17.26.

Plumbing installed; proper backflow devices — Inspector Note: Observed the bottom of the three compartment sink and the bottom of the meat sink leaking. CA: A plumbing system shall be repaired according to law and maintained in good repair. Discussed with PIC to fix both sinks by 4/15/26.

Physical facilities installed, maintained, and clean — Inspector Note: Observed excessive food debris and trash accumulation on the floor and walls in the main kitchen area and the floor of the walk-in-cooler. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed with PIC to clean walls and floors behind stove, oven, and fryer. Advised to clean floor in walk-in cooler.

Certified Food Protection Manager — Inspector Note: Observed that the facility has no certified food safety manager. CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Have manager/supervisor take and pass the certified food safety manager exam and provide a copy of the certification to the health inspector by 5.08.26.