Porch Light Restaurant (The)

Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces); Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11D- Non food contact surfaces of equipment not clean; Item 12B- Improperly functioning on-site sewage disposal system, improper; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans;