Inspection Report

Business Name
Charley's Philly Steaks

Business Address
5000 S ARIZONA MILLS CIR TEMPE AZ 85282

Permit Number
FD2501938

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/23/2026

Grade
B

Priority Violation
0

Inspection Status
Re-inspection required

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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. Addl Notes: Observed no written policy or cleanup kit for vomit and fecal matter. PIC stated they did not have bleach or most other required materials for cleanup kit on site when asked, and could not locate a written policy on walls for vomit and fecal matter cleanup. Written procedures for clean-up of vomiting and diarrheal events are required onsite at all times. Maricopa County vomit and fecal matter cleanup resource will be emailed to PIC with report. Reinspection will occur 4-2-26. Corrective Action: Correct prior to re-inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 a sheet pan of cooked chicken wings on a prep table by dishwasher area. PIC stated it had been there for 30 minutes prior to inspection. After an hour of inspection, the pan of chicken wings had not been moved and had internal temperatures between 89° and 104°F. After reminding PIC, chicken wings were placed on top shelf of walk-in to rapidly cool. Thirty minutes after being placed in walk-in to rapidly cool, chicken wings had internal temperatures between 50° and 61°F. An employee stated chicken wings were usually set on table in between cooking and being placed in walk-in cooler. Discussed proper cooling methods with PIC. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.13 - Priority Foundation: Scheduling Inspection and Service for a Water System Device Addl Notes: Observed the establishment using vented dual check valves on their water filter and carbonator. The existing backflow preventers, vented dual check valves (ASSE 1022), were installed over 5 years ago. These units are not testable or repairable, so they must be replaced annually or whenever they leak, whichever comes first. Units must be installed with vent port pointing downward not horizontal position for proper venting. Please replace all non-testable backflows since the establishment had not done so for the last 5 years. Discussed provide testable backflow devices, reduced pressure zone assembly (ASSE1013) so they can be tested annually or repair when they were not working. Provide service receipt after replacement. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 4-2-26

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reinspection will occur on 4-2-26.

"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.