PORTER

June 9, 2025 — Passed

0 red flags recorded · 75 minutes on site.

No violations recorded on this inspection.

April 9, 2025 — Passed

12 red flags recorded · 45 minutes on site.

• Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
• Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
• After use, mops shall be placed in a position that allows them to air-day without soiling walls, equipment, or supplies, e.g. wall-mounted mop rack. (Code 114279, 114281, 114282)
• Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. (Code 114047, 114153)
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• A permanent food facility shall provide clean toilet facilities in good repair for use by employees. (Code 114276, 114149, SF Health Code Section 440.5)
• All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW). (Code 114163)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)