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Zipps Sports Grill

Permit ID: FD-31801

Permit Type: E & D

4710 E Warner Rd Phoenix 85044


*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.

Grade
Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash.. Observed staff handle raw hamburger, remove gloves and immediately don new gloves for food prep with out first washing their hands. Observed bar tender stoop down and the towel in their pocket came in contact with the floor. Bar tender then wiped their hands on the towel and began to continue with drink service. Observed employee scrape raw chicken from a pan (at the dish pit) then immediately handle clean dishes. For all incidents the employees were stopped and instructed to wash their hands. Dishes were removed from service to be properly cleaned. Inspector provided a "when to wash" training.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods.. Observed wait staff use their bare hands in direct contact with customer's drink garnish (lime). drink and fruit were discarded. Please provide barrier between bare hands and ready to eat foods. Picks were provided.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.. Observed the following items being stored as clean with a build up of debris on the food contact surfaces: spatulas, strainers and the food dicer. Items were removed from service to be clean properly. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.. Observed bar tender dip glasses in chlorine sanitizer for less than the required ten seconds. Please provide at least a ten second contact time with chlorine sanitizer. Glasses were then sanitized properly.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling... Temperature of pizza sauce/marinara (made/cooked in house) being held in a deep, five gallon, closed, plastic container overnight (date marked as 10.18) was 47*F. Discussed cooling methods and guidelines. Item was discarded.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation Observed cooked pizza being held at room temperature. Establishment has a Time policy for the pizza, however time stamp/log was not present. Please provide and maintain time documentation per policy requirements. Staff provided time stamp as: "noon-four".
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator.. Observed two cans of insecticide being held at bar and back wait station. This item is restricted from the establishment. Manager removed/discarded insecticide.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices.. Manager and staff were not able to provide a food probe thermometer at time of inspection. Please provide and maintain thermometer. Manager agreed to provide proof of purchase by 10.28.16.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.. Observed the door gasket on the cook line prep cooler to be damaged. Please repair.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.. Establishment is using "quat" sanitizer with out the use of testing strips. Inspector provided a temporary supply. Please provide and maintain testing strips. Manager agreed to provide proof of purchase by 10.28.16.
Correct Prior To Reinspection
Inspection Comments

No County legal action will result from this inspection. Re inspection for #34 and #46. This establishment is not participating in the award program at this time and had 4 Priority, 5 Priority Foundation and 1 Core Violations on this inspection. NOTE: this report was reviewed at time of inspection and a copy was provided via email. NOTE: reviewed the following: when to wash, cooling and cleaning in place.


Definitions

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.


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