Maricopa County, AZ

Zipps Sports Grill

Permit ID: FD-05504

Permit Type: E & D

7551 E Camelback Rd Scottsdale 85251

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash -Observed cook employee handle raw hamburger patties, then wiped his nose and then proceeded to make customer order. Instructed manager to inform employee to discard gloves and properly washed hands at time of inspection. Discussed with manger the importance of hand washing and cross- contamination. **REPEAT VIOLATION**
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding -At sandwich make table, TCS foods (tuna, sliced tomatoes, guacamole, cut lettuce, deli sliced turkey and ham, American cheeses) with internal temperatures of 48*F-52*F. Per employee, TCS foods were placed in sandwich make table less than four hours. Ambient air of cooler is 51*F. Manager removed all TCS foods from cooler and added ice to food in top portion of unit to allow product to rapidly cool. Discussed proper cold holding temperatures with employees. Maintain TCS foods at 41*F or less at all times.
Corrected At Time Of Inspection
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded -Pizza in hot holding unit was observed with an internal temperature of 70*F. Per manger, time is being used as a control. Pizza being held using time as public health control were not labeled with the discard time or start time. Manager unable to provide time logs at time of inspection. Product discarded at time of inspection. **REPEAT VIOLATION**
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment -Ambient air of sandwich make table is 51*F, repair unit prior to re-inspection.
Correct Prior To Reinspection
Personal cleanliness
Core-2-304.11 , C: Clean Condition-Outer Clothing -Aprons were noted too stainful, an indication of wiping hands on it---please keep apron clean as much as possible.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.

Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.