Inspection Report

Business Name
Philly's Sports Grill
Business Address
4855 E WARNER RD PHOENIX AZ 85044
Permit Number
FD-45455
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
3/18/2025
Grade
R
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

*Fourth consecutive repeat violation*

4-301.11 - Priority Foundation: 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. Addl 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.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl 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.

Comments/Details

A re-inspection will take place on 3/28/2025 to ensure priority foundation violation #33 has been corrected.
Due to the violations noted on this inspection report, County legal action may result from this 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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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