Philly's Sports Grill

Inspector's notes

Hand washing sink closest to server's station in kitchen was mostly blocked by a cable component of the beverage carbonator system. Hand washing sinks must be unobstructed and available for employee use at all times. Person in charge (PIC) moved the component during the inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

After running the machine several times and priming it, the chlorine sanitizer solution concentration at an in-use low-temp mechanical dishwasher was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. PIC instructed employees to set up 3-compartment sink for manual warewashing and contacted chemical provider during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hot water is not available at the hand washing sink in the bar due to a faucet repair issue. Hot water of 100-110F must be available at all hand washing sinks. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 9/18/26.

Inspector's notes

Observed grease and food residue buildup throughout the establishment on floors underneath equipment, on ceiling near grill station and fryers, and on nonfood contact surfaces of fryers, full-size mechanical dishwasher, and other equipment. Floors, walls, ceilings, and nonfood contact surfaces of equipment must be cleaned as frequently as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed significant damage to flooring in walk-in refrigerator and rust buildup on walk-in freezer door, as well as damage to floor tiles in the beer walk-in cooler, making them difficult to clean. Also observed sections of the ceiling that had been previously cut out to allow access to air conditioning systems, leaving large holes. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed significant damage to flooring in walk-in refrigerator and rust buildup on walk-in freezer door, making them difficult to clean. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed significant damage to flooring in walk-in refrigerator and rust buildup on walk-in freezer door, making them difficult to clean. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant buildup of black, coarse organic matter on interior surface of primary ice machine in kitchen. Please ensure food contact surfaces for non-TCS foods are cleaned at least every 24 hours or as often as needed to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Chlorine sanitizer concentration at in-use mechanical dishwasher was measured at 0ppm during inspection. Noted that sanitizer container was almost empty. Please ensure chlorine sanitizer solutions for food contact surfaces are maintained at 50-100ppm. Employee changed sanitizer bucket and primed machine, and inspector verified proper chlorine concentration during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, shredded cheese, guacamole with tomatoes, and chopped romaine lettuce in a prep-style refrigerator that was not holding cold with internal temperatures of 46-63 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Employee stated that items were placed in unit less than 4 hours prior to the inspection and moved items to walk-in refrigerator to cool rapidly. Establishment developed Time as Control system with backup containers of prepped TCS foods during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A prep-style refrigerator holding out-of-temperature TCS food was measured with an ambient temperature of 46F. 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. Re-inspection is tentatively scheduled for 2/20/2026.

Inspector's notes

Observed zip-seal bags of sliced ribeye steak for cheesesteaks thawing at 40F at ambient temperature on a steel prep table. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Employee finished thawing meat under cold running water and moved bags to walk-in refrigerator afterwards to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a mandolin, a ladle, and a table-mounted can opener all stored as clean with dried food debris and grease deposits on the food-contact surfaces at time of inspection. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan catching water leaking from the lower portion of the left-most prep table on the cook line. All food in the cold-wells above were at or below 41'F, and no food was being stored in the lower portion of the prep table at time of inspection. Discussed repair timeline with PIC. Per PIC, there is a work order filed to address the leak. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food debris and grease deposits throughout kitchen, most notably on the handles of refrigerators and prep tables. Discussed cleaning frequency of non-food contact surfaces with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drain lines for the mechanical dishwasher to be leaking at the gasket about 1ft from the nearest floor drain, resulting in a small pool of water. Pool of water was not in the walkway area. PIC called the maintenance company and scheduled a servicing to have all the lines replaced at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw marinated chicken (56'F) and portioned fully cooked shredded beef (53'F) being stored in the lower shelves of a 4-drawer prep table on the cook line. Per PIC, the items were removed from the walk-in and placed in the prep table about 1.5 hours prior to inspection. Discussed proper cold-holding parameters with PIC. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4-drawer prep table holding Time/temperature controlled for safety (TCS) food products (See Violation #22) operating at 48.8'F via min/max thermometer at time of inspection. Discussed cold-holding requirements for equipment with PIC. 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. A reinspection will occur on or prior to 8/8/2025, to verify the correction of Violation #33. **2nd Consecutive Violation** Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the following TCS food products stored within prep table in the pizza prep area: tomato-based pizza sauce (51-55'F), mozzarella cheese (54-57'F), and ricotta cheese (51-54'F). PIC stated that they had a large number of pizza orders about 30 mins prior to 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table located in the pizza prep area to be operating at 51'F via min/max thermometer. Discussed proper cold-holding parameters with PIC. A work order was placed to have the unit serviced prior to reinspection. PIC relocated all TCS food products to alternative refrigeration to be rapidly cooled. 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. A reinspection will occur on or prior to 4/18/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed gloved employee removing chicken wings from the oven and take the flat pan to the warewashing area and begin to rinse off the pan. Employee then proceeded to remove gloves and dry his hands off with a paper towel prior to donning new gloves and continue working with food without a proper handwashing step. 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 prep table nearest to hand sink with an ambient internal temperature of 50.3'F via min/max thermometer. PIC stated that the cooler had been having issues maintaining temperature for several days and had vacated the unit of any TCS foods pending a servicing prior to inspection. 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. **2nd Consecutive Violation**

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>> Observed pico de gallo, cut tomatoes, red salsa, and raw shelled eggs at 48-52'F stored in the prep table on the left side of the cook line. All non-TCS foods were also above 41'F at the time of inspection. The ambient minimum air temperature was measured to be 52.1'F. Per PIC, all items were placed in the refrigerator less than 2 hours prior to inspection. All items were relocated to alternative refrigeration to be rapidly cooled at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed lubricant spray, stored hanging on metal shelving outside walk-in cooler, to be in direct contact with clean dishes. PIC relocated the lubrican spray to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. >>> Observed prep table with a minimum ambient air temperature of 52.1'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Repair prep table such that the prep table maintains all TCS foods at 41'F or below. A re-inspection will occur on 04/09/2024 to verify the correction. Correct By: Correct Prior To Reinspection

Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. >>> Observed water pooled at the bottom of the reach in refrigeration units underneath the prep line. A linen cloth was located in the reach in to soak up the excess water. Nonfood contact surfaces shall be maintained to prevent accumulation of debris or residues. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved- Source. >>> Observed organic matter on strawberries in the walk-in cooler. Embargoed strawberries. Advised Person in Charge (PIC) food shall be in good condition and unadulterated. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed organic matter in ice machine. Advised PIC ice machine shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>> Observed slice tomatoes in walk-in at 47'F and were prepared at 4:00 pm. PIC advised they were sliced at 12:30pm same day. Advised to put in a shallow container to make sure they reach 41 degrees in half an hour. Observed shredded cabbage, parmesan cheese, cream cheese, sliced pork, sliced turkey, sliced pastrami, sliced prime rib, philly steak meat, burgers, gouda cheese, salsa, twin cheese, garlic cream cheese, steaks ranging from 46 degrees F to 58 degrees F in reach-in cooler next to flat top grill on the cook line. PIC stated items had been in cooler overnight. All TCS items were embargoed. Observed green leaf lettuce, provolone, yellow american cheese slices, white american cheese slices, swiss slices, pepper jack slices, cheddar cheese slices and raw egg at 52 degrees F to 58 degrees F in prep table cooler across from flat top grill. PIC stated items had been in cooler overnight. All TCS items were embargoed. Observed a reach in holding ranch dressing, blue cheese dressing, horseradish sauce, and tartar sauce (per PIC all have dairy ingredients) on the server line at a temperature range of 50 degrees F to 53 degrees F. PIC stated items had been in cooler overnight. All TCS items were embargoed. Maintain all TCS foods at 41'F or less internally at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox--- Cooling. Observed various coolers holding TCS food items holding an ambient temperature above 41'F. Reach-In cooler on the cook line next to the flat top grill has ambient temperature of 50 degrees F. Prep cooler across from the reach-in has an ambient temperature of 52 degrees F. The reach-in for dressings on the server line has an ambient temperature if 52 degrees F. PIC said maintenance will be called to fix these to make sure they hold an ambient temperature of 41degrees F or less. Reinspection scheduled 8/25/23 Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>> Observed freezer door was unable to shut. Ice is making the door unable to seal properly. Ice has created rust along the door frame. Advised PIC to have a technician take care of the ice and rust build up. PIC said the ice machine gets cleaned monthly. Advised PIC to follow up with the company that cleans machine. Correct By: Correct Prior To Next Routine Inspection