Philly's Sports Grill

Inspector 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. Correcti

Inspector 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

Inspector notes: Observed a large, plastic container of chicken stock dated 2/25-3/3. PIC cook, the stock has been under refrigeration since preparation. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed an employee handle cleaned dishes from the mechanical dishwasher immediately after placing dirty dishes in a tray to be cleaned without washing their hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed raw bacon wrapped hot dogs stored above RTE chicken wings and sausages in the prep cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed large, covered plastic containers of cooling spicy queso measuring 45-57*F and special soup between 45-49*F in the walk in cooler on the lowest shelves. Per date mark and the cook, the foods were prepared yesterday, cooled in ice baths and moved to the walk in cooler to finish cooling. Observed all containers with more than 12 inches of cooling foods. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to utilize metal containers to expedite cooling. Advised cooling in multiple, smaller batches after cooling in ice baths to ensure foods cool in the allotted time. Advised consolidating into larger containers upon completion of cooling as a space-saving measure

Inspector notes: Observed an ambient air temperature of 53*F in the prep cooler across from the fryers when measured with a min/max thermometer. Inside the cavity of the cooler, observed TCS foods holding between 50-55*F and in the top of the cooler between 46-51*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector 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

Inspector notes: Observed previously installed handwashing sink at the end of the cook line next to the ice machine removed at time of inspection. Per manager, hand sink was removed about a month prior to inspection. Handwashing sink must be within 25 feet and within sight from areas where food is prepared. Discussed with person in charge (PIC) about reinstalling handwashing sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed prep table across from the fryers with an ambient temperature of 54.5*F at time of inspection. Observed multiple TCS food items in the prep table with temperatures between 48 to 52*F at time of inspection (see #22). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Repeat violation: 2nd consecutive

Inspector notes: Observed entire walkin at 53F with min/max thermometer. Facility does have a beer fridge to put other foods into from a future shipment

Inspector notes: Observed entire walkin at 53F with min/max thermometer. Facility does have a beer fridge to put other foods into from a future shipment