Philly's Sports Grill

Inspector's notes

Observed various TCS items such as marinating chicken wings, chicken wings, and chili in the main walk-in cooler, all which were prepared more than 6 hours prior to inspection, measuring between 45-50 degrees F. These items were discarded- see embargo list for details. Ambient temperature of unit measured 50*F at time of inspection. Discussed cold holding requirements, instructed PIC to discontinue use of unit until in good repair. Alternative refrigeration is not available to operate safely. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of main walk-in unit measured 50*F at time of inspection. Discussed 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. PIC had maintenance arrive to fix unit, was at 53*F at end of inspection. Corrective Action: Correct prior to 24-hour reinspection.

Inspector's notes

Observed the cook portion fries on a plate, but grabbed the fries that missed the plate with their bare hands and placed it on the plate to be served. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked Buffalo Chicken, cooked Pork Nachos, and in house ranch (buttermilk) having date markings of 4/13. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the dressings cooler at the entrance of the kitchen to be with an internal ambient temperature if 47*F measured with a min/max thermometer. Made from scratch TCS items such as Ranch and Blue Cheese had an internal temperature of 48*F measured with a probing thermometer. Per person in charge (PIC) the items were in the unit from the previous date. Embargoed the dressings and PIC discarded at the time of inspection. Discussed 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. Also observed in the reach-in next to the stove, at the bottom left of the unit with raw chicken and raw chicken taco meat with temperatures of 46*F measured with probing thermometer. Unit measured at 42*F with a min/max. Observed the shelves to be over stocked and the flow of air was unable to reach the lower left shelf. PIC relocated items in the unit and cooked the raw chicken and raw chicken taco meat to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust buildup on the walls and shelving throughout the kitchen. Also observed dust and food debris on the equipment shelf under the prep table at the entrance of the kitchen. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing ventilation grates on both ventilation systems actively being used. Observed grease build up and missing/separated caulking on the fixed parts. Discussed with PIC to incorporate the ventilation grates and all fixed parts shall be filled with high temperature caulking. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several RTE/ TCS items that were date marked as opened/made on 4/6 and 4/8. Discussed with Person in Charge (PIC) 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). Embargoed the items and PIC discarded at time of inspection. The Embargoed items are romaine lettuce, pizza sauce, tomato bisque, canned green chilis, roasted red peppers, and chicken buffalo dip. Also observed that some RTE/TCS items are date marked for 8 days. Discussed with PIC Day 1 is the day the item is opened/made + 6 more days to be a total of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Bartender wearing acrylic nails preparing beverages with scoops of ice, touching straw to put in drink and another bartender do the same thing with chipped nail polish on nails. Discussed with Person in Charge (PIC) the importance of glove use when working with exposed food/ice with rough fingernails, wearing fingernail polish or wearing artificial nails to prevent contamination of the foods/ice. Bartender washed hands and donned gloves at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

Observed large pickle and sour cream single use containers holding seasonings in the kitchen. Discussed with PIC that single use containers are not designed to be washed and reused for food. Discussed with PIC to replace the single use containers with reusable food safe containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing/separated caulking or black/orange organic matter on existing caulking at hand wash sinks through the restaurant, the three compartment sink, and the dish pit area. Discussed with PIC that all fixed equipment that is not easily moved to be properly cleaned shall be sealed to the wall with caulking to create a smooth and easily cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed a cold holding drawer immediately next the stove with raw burger patties with an internal temperature of 49*F. Also in the drawer were ground steak and Philly steak with an internal temperature of 42*F. Per PIC all items were in the unit overnight. The ambient air of the drawer was measured with a min/max and came out to be 48*F. Embargoed the raw burger patty and PIC discarded at time of inspection. PIC relocated the ground steak and Philly steak to adequate refrigeration. Discussed with PIC to not utilize the cold holding drawer to store TCS items until it is fixed/replaced. Also observed raw marinaded chicken and raw cod at the bottom of the reached in next to the fryer with an internal temperature of 48*F. Per PIC the TCS items were in the unit from the previous evening and had not been recently taken out of the unit. All other TCS items in the unit were held at 41*F or less and the unit had an ambient air temperature of 41*F. Embargoed the raw chicken and raw cod and PIC discarded at time of inspection. Discussed with PIC to place items in unit to allow for proper air flow to the bottom shell. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed Bartender wearing acrylic nails preparing beverages with scoops of ice, using utensils for RTE garnish and serving food without gloves. Discussed the importance of glove use with PIC. Bartender washed hands and donned gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed hand washing sink next to the walk-in refrigerator was slowly draining. Discussed with PIC to have the system maintained and in good repair. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy accumulation of food debris, paper products and plastic products behind equipment throughout bar. Establishment must be cleaned frequently enough to prevent the accumulation debris, paper products and plastic products. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy accumulation of debris, paper products and plastic products behind equipment throughout bar . Establishment must be cleaned frequently enough to prevent the accumulation debris, paper products and plastic products. 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 a cold holding drawer immediately next the stove with TCS raw chicken, raw burger patties and taco beef with internal temperatures of 46*F to 49*F. Ambient air temperature of the drawer unit was at 51*F. Per Person in Charge (PIC) the TCS items were placed in unit less than an hour before inspection. Raw chicken, raw burger patties and taco beef were placed into the reach-in unit to rapidly cool to 41'F at the time of inspection. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. >>>Observed on menu items missing an asterisk indicating the items are offered undercooked: side of steak offered individually, with the Philly's House salad and with Mediterranean Quinoa Bowl. Also observed the shave Italian Beef Sandwich includes an asterisk and does not require the consumer advisory. Discussed with PIC to have all forms of the menu to be updated with adding and removing the asterisk where it is listed. Reinspection scheduled 4/12/24 Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed hand washing sink next to the walk-in refrigerator was slowly draining. Discussed with PIC to have the system maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a pan of portioned raw beef stored over butter and gravy in one of the tall kitchen reach-in refrigerators. Observed a pan of raw beef patties stored directly over a container of deli meats. All raw products were properly relocated at the time of inspection. Raw meat storage, bottom to top is chicken, ground meats, beef, pork, fish, eggs and ready-to-eat products. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 a pan of cooked wrapped potatoes at 205 Deg. F. in the walk-in cooler. Also observed a covered container of sliced chicken at 48 Deg. F. in the walk-in. Per operator, both items were just prepped and placed in the walk-in. All items were uncovered and unwrapped at the time of inspection. Be sure to keep items that are in a cooling process and are not at 41 Deg. F. unwrapped or uncovered during the cooling process. Corrected. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No quat test strips were available for testing the quat sanitizing solutions in the wiping cloth buckets and the three compartment sinks. Provide proof of purchase for the strips with-in 10 days or a Re-Inspection will occur. Correct By: Correct Prior To Reinspection