Inspection Report

Business Name
Philly's Sports Grill

Business Address
1805 E ELLIOT RD TEMPE AZ 85284

Permit Number
FD-72017

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/14/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl 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

Violation #: 40

Description: Personal Cleanliness

Comments:

2-302.11 - Priority Foundation: Maintenance-Fingernails. 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. Addl 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.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl 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

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl 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.

Comments/Details

No County legal action will 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.
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.