BACK PORCH BREWING COMPANY
3469 PRECISION DR UNIT 101
Overall Food Safety Rating
★★★★☆ (4.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cured meats and cheeses packaged using the reduced oxygen method with no HACCP. Warning - From follow-up inspection 2025-04-01: Observed cure meats in reduced oxygen packaging dated less than 48 hours. Observed cheeses in reduced oxygen packaging held for more than 48 hours. Operator to cease reduced oxygen packaging until HACCP plan is submitted and received. **Time Extended**
Food safety inspection conducted on 4/1/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/29/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal raw shell eggs not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the eggs. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-05-4:Basic - Single-service articles improperly stored. Observed plastic food containers and lids stored on the floor in the kitchen. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed employee personal raw shell eggs stored over deli meat in the walk in cooler. The operator properly stored the raw eggs. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cured meats and cheeses packaged using the reduced oxygen method with no HACCP. Warning
Food safety inspection conducted on 1/29/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).