Inspection Report

Business Name
Charley's Philly Steaks
Business Address
1606 S SIGNAL BUTTE RD MESA AZ 85209
Permit Number
FD-84059
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
5/7/2026
Grade
R
Priority Violation
0
Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed person in charge of establishment with limited food safety knowledge. PIC was unable to demonstrate knowledge about holding temperatures of TCS (time and temperature controlled for safety) foods, unable to identify TCS foods, unable to demonstrate knowledge about date marking, and cooling. According to employees, they do not have food handler certificates. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Please train employees and have all employees obtain food handler certifications prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation to oversee food handling practices. Obtain certification prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 33

Repeat Violation

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

Comments:

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: **3RD CONSECUTIVE VIOLATION** Observed reach-in cooler next to the grill with an ambient temperature of 57*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. According to person in charge, work order was placed on 4/30 and unit has not been serviced yet. No TCS foods were stored in cooler at time of inspection. A re-inspection for the cooler will be conducted by 5/18/26. Corrective Action: Correct prior to re-inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed storing only non-TCS foods in the cooler until it is fully repaired. A re-inspection will be conducted by 5/18/26. An AMC training visit will be conducted 5/18/26 at 12pm.

"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.