Inspection Report

Business Name
Philly Steak & Burgers, Co.

Business Address
1025 N 67TH AVE PHOENIX AZ 85043

Permit Number
FD-23-05183

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
11/28/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Plumbing inspection conducted with GC and operator. At the time of this inspection, this project was about 60% complete.
Inspection report emailed to Steve Y.

Please address the following prior to next inspection:

1. Provide an additional tankless water heater (please see note below).
2. Ensure hot water (100-110ºF hand sinks) is provided within 45-seconds to all sinks and service sinks.
3. Provide an ASSE 1013 RPZ backflow preventer upstream of the soda carbonator.
4. Have the RPZ tested by certified backflow specialist and provide the report.
5. All chemical dispensers installed shall be equipped with ASSE 1055A internal air gaps.
6. Seal all gaps, cracks and penetrations (plumbing and electrical).
7. Provide door sweep to cover entire rear entrance door so no light shines through.
8. Provide rigid drain line in lieu of the PEX tubing for water heater.
9. Ensure floors are finished smooth and easy to clean (soda cabinet and restrooms).
10. Finish installing cove base as discussed.
11. Ensure all grout is flush with tile.
12. Ensure all equipment is on and holding proper temperatures.
13. Ensure all construction is completed.
14. Seal hood vent using heat resistant silicone (silver).
15. Seal all sides of toilet and sink fixtures as discussed.

Of Note:
A water heater of adequate capacity and recovery is required to furnish a continuous supply of hot water for hand sinks, rinse sinks, dish/utensil sinks, mop/ service sinks/ can wash and other fixtures. Provide hot and cold water under pressure for all sinks. All sinks including mop/service sinks must have mixing faucets or valves. (SPSEH- 2012-014), (IPC §613.1)
Water heaters, including tank-less water heaters, are approved on a case-by-case basis and must be capable of supplying tempered water (100 to 110F) at tempered hand wash sinks, 110F at other hand wash sinks and all other sinks, 120F at low-temp dishwasher, and 140F at high-temp dishwasher.

Plan indicated two Rinnai CU199 gallon capacity water heater which outputs 6.5 GPM at a 60-degree rise per cut-sheet.
An additional tankless water heater will be needed to meet the minimum hot water demands of the facilities fixtures of 9.5 GPM.

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for an equipment/construction inspection between 70 - 85% completion of project or if an additional onsite walk-through is needed.

No county legal action will result from the inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.