Southern Porch on Main

2 findings recorded on Aug 14, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed a cup with lipstick stains stacked with clean cups and ready for use. 7) Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed a cup with lipstick stains stacked with clean cups and ready for use. 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC wash and sanitized the cup Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed multiple food items in reach in cooler temping above 41 degrees Fahrenheit. PIC discarded food items.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple food items in reach in cooler temping above 41 degrees Fahrenheit. PIC discarded food items. (See temperature log) 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.