Philly's Sports Grill

Inspector's notes

3rd Consecutive Violation. On the expo line, observed the water line and water filter for the tea machine sitting on the floor. Waterlines and filters must be a minimum of 6 inches off of the ground. Please have the water line moved up off of the ground.

Inspector's notes

Observed an employee cooking a burger. The smoke from the burger was enough to fill the hood vent system and spill out in the kitchen. The hood vent system must be adequate enough to prevent smoke from filling the kitchen. Please have hood vent system repaired so that it is sufficiently removing the smoke. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the pizza prep cooler, observed cheeses, butter, tomato sauce, cookie dough, wings, and lettuce all between 46*F and 50*F. Per employee, these foods had been in the unit for 5+ hours. Foods were embargoed. In the middle prep cooler by the grills, observed various cheeses, various cooked meats, various raw meats, cut and sliced tomatoes, cut cabbage and lettuce, and tcs sauces all between 48*F and 56*F. Foods had been in the unit less than 4 hours and were moved to the walk in cooler.

Inspector's notes

Observed the middle cooler by the grills holding between 46*F and 47*F on the inspector's min/max thermometer. Equipment was in use and holding TCS foods at time of inspection. Equipment used to cold hold TCS foods must remain 41*F or below to ensure foods are at proper temperatures through the entirety of service. Please have this unit repaired or replaced. Establishment can operate safely while this cooler is down. Corrective Action: Correct prior to re-inspection.

Inspector's notes

3rd Consecutive Violation. On the expo line, observed the water line and water filter for the tea machine sitting on the floor. Waterlines and filters must be a minimum of 6 inches off of the ground. Please have the water line moved up off of the ground.

Inspector's notes

Observed an employee cooking a burger. The smoke from the burger was enough to fill the hood vent system and spill out in the kitchen. The hood vent system must be adequate enough to prevent smoke from filling the kitchen. Please have hood vent system repaired so that it is sufficiently removing the smoke. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be present at all times of operation. Please have a CFPM present for the next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the reach in freezer, observed pans of potato skins, chicken, mozzarella sticks, fries, and onion rings all without covers. All foods should be covered and generally protected from contaminants. Kitchen staff placed lids on products at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd repeat violation. On the expo line, observed the tea machine water line and filter sitting on the floor. All potable water lines must be 6 inches off of the floor. In the walk in freezer, observed several ice wands being stored directly on the metal shelving. Ice wands are going directly in food and should be treated as food contact surfaces. Please have ice wands stored in a way that prevents contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the food walk in cooler, observed food debris, organic matter growth, and residues accumulating on the shelving. Non-food contact surfaces must be kept clean and cleaned frequently enough to prevent accumulation of debris, residues, organic matter, and other soils. Please have shelving cleaned and cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed a box of raw bacon stored on the speed rack on a tray above ready to eat Canadian bacon. Observed another box of raw bacon stored on top of plastic containers of raw dough. All raw meats must be stored below ready to eat foods. All raw products must be stored based on their cook temperature. Manager moved foods to proper storage.

Inspector's notes

Observed the filter and water line for the tea machine stored directly on the floor next to a floor drain. All waterlines must be stored at minimum 6 inches above the floor and away from any other contaminants such as floor drains and drain lines. Kitchen manager moved water line so that it is properly fixed away from contaminants and above the floor by 6 inches. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection establishment did not have any quat test strips for the quat sanitizer used at the 3 compartment sink.

Inspector's notes

Observed a heavy accumulation of dust surrounding the overhead ventilation in multiple areas in the kitchen. Clean areas prior to the next routine inspection to ensure the vents are not a source of contamination to food or food prep surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an ambient air temperature of 52*F in the prep cooler across from the fryers when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-57*F when measured with a probe thermometer, including: cooked chicken wings, sliced lettuce, shredded cheese, black beans, cooked quinoa, corn, penne, feta, bleu cheese crumbles and cream. Observed foods holding between 44-48*F in the top of the cooler including feta crumbles, sour cream, pico, cut tomatoes, and coleslaw. Per PIC, all foods had been in the main walk in cooler overnight except for the chicken wings. No temperatures within the unit had been recorded with 4 hours. PIC stated they are aware the cooler was malfunctioning and had added ice to some foods. Observed ice added to non-TCS foods and hardboiled eggs, which were observed holding under 41*F. No ice observed on other out-of-temperature TCS foods observed above 41*F. PIC voluntarily discarded the chicken wings (see embargo). All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC to store TCS foods in other refrigeration until the cooler is repaired or replaced. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC stated they have ordered a new prep cooler which has yet to be delivered. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy accumulation of dust surrounding the overhead ventilation in multiple areas in the kitchen. Clean areas prior to the next routine inspection to ensure the vents are not a source of contamination to food or food prep surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee handle cleaned dishes from the mechanical dishwasher immediately after placing dirty dishes in a tray to be cleaned without washing their hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bacon wrapped hot dogs stored above RTE chicken wings and sausages in the prep cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large, covered plastic containers of cooling spicy queso measuring 45-57*F and special soup between 45-49*F in the walk in cooler on the lowest shelves. Per date mark and the cook, the foods were prepared yesterday, cooled in ice baths and moved to the walk in cooler to finish cooling. Observed all containers with more than 12 inches of cooling foods. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to utilize metal containers to expedite cooling. Advised cooling in multiple, smaller batches after cooling in ice baths to ensure foods cool in the allotted time. Advised consolidating into larger containers upon completion of cooling as a space-saving measure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 53*F in the prep cooler across from the fryers when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-55*F when measured with a probe thermometer, including: sliced lettuce, shredded cheese, black beans, cooked quinoa, corn, penne, hardboiled eggs, bleu cheese crumbles and cream. Observed foods holding between 46-51*F in the top of the cooler including hard boiled eggs, feta crumbles, sour cream, pico, cut tomatoes, and coleslaw. Per PIC, all foods had been in the cooler overnight. No temperatures within the unit had been recorded with 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC to store TCS foods in other refrigeration until the cooler is repaired or replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, plastic container of chicken stock dated 2/25-3/3. PIC cook, the stock has been under refrigeration since preparation. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 53*F in the prep cooler across from the fryers when measured with a min/max thermometer. Inside the cavity of the cooler, observed TCS foods holding between 50-55*F and in the top of the cooler between 46-51*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a heavy accumulation of dust surrounding the overhead ventilation in multiple areas in the kitchen. Clean areas prior to the next routine inspection to ensure the vents are not a source of contamination to food or food prep surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed previously installed handwashing sink at the end of the cook line next to the ice machine removed at time of inspection. Per manager, hand sink was removed about a month prior to inspection. Handwashing sink must be within 25 feet and within sight from areas where food is prepared. Discussed with person in charge (PIC) about reinstalling handwashing sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 11/14/2024.

Inspector's notes

Observed feta cheese, cut tomatoes, Pico de Gallo, cooked chicken wings, cut lettuce, cole slaw, garlic aioli, and a BLT sauce containing tomatoes with temperatures between 48 to 52*F in a prep table across from the fryers at time of inspection. Per cook, all items were placed in cooler less than 2 hours prior to inspection. Cook moved all items to the walk-in to rapid cool at time of inspection. Observed ambient temperature of 54.5*F at time of inspection.

Inspector's notes

Observed prep table across from the fryers with an ambient temperature of 54.5*F at time of inspection. Observed multiple TCS food items in the prep table with temperatures between 48 to 52*F at time of inspection (see #22). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to re-inspection on 11/14.

Inspector's notes

Observed walkin at 41F, and all other fridges at 41F. Corrected on site. All violations have been corrected.

Inspector's notes

Observed entire walkin at 53F with min/max thermometer. Facility does have a beer fridge to put other foods into from a future shipment. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed walkin fridge, beef at 50F, chicken at 50F, cheese at 50F. Mini/max thermometer at 53F. Observed small prep fridge by the grill at 45F with min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed entire walkin at 53F with min/max thermometer. Facility does have a beer fridge to put other foods into from a future shipment. Corrective Action: Correct prior to re-inspection.

Core-3-501.13, C: Thawing ---Observed beef and wrapped meats thawing in a sink with no water running. Manager put in a bucket, and turned the cold water on. All meats were cold and been there for less than 1 hour. Ensure that thawing happens in the fridge, or under running cold water at a sink and fully submerged. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ---Observed lemons and straws in hand sink at the entrance into the kitchen. Manager removed the items. Ensure that all hand sinks stay open and accessible at all times. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ---Observed several holes/gaps in walls in new storage room at the back of the kitchen. Ensure gaps/cracks are sealed/filled. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ---Observed large leak from below hand sink in the kitchen in the wait station. Ensure that pipes are sealed to keep water flowing and making it to the drains. Correct By: Correct Prior To Next Routine Inspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy ---Observed large amount of grease laden vapors rolling over the back side of the hood, where there is open accessible to another room. Talked to manager about options, of adding metal covers to prevent vapors from entering next room and covering ceiling tiles with grease. Ensure that hood system is adequate and pulling enough of grease laden vapors into hood system, instead of the ceiling/walls. Correct By: Correct Prior To Next Routine Inspection