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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash-- Observed employee exit building and return to slicing sweet potatoes, without washing hands. Requested employee to hand wash in between task change to reduce food born illness. Please wash hands in between task change to prevent cross contamination.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance -- Handwashing sink near reach in freezer inaccessible at the time of inspection, due to box clustering around station. Requested PIC to remove boxes and make accessible. Please maintain hand washing sink easily accessible during hours of operations.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding -- Observed two canisters of chili beans and a hot holding canister of chicken soup, to be off at the time of the inspection, since 11 am. Temperature of chili trays were found to be at 115*F, the tray of chicken soup was found to be at 110*F. Requested PIC to embargo chili trays 8lbs and chicken tray 4lbs. Please maintain TCS food hot held above 135*F.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding --- Observed whole prep refrigeration to be out at the time of the inspection. The following items were recorded out of temperature: American Cheese 51*F, cooked mushrooms 51*F, cooked ground beef 50*F, raw chicken breast 48*F, chopped lettuce 48*F, Battered chicken 48*F, Tender cooked beef 50*F, white mozzarella cheese 50*F, yellow cheddar cheese 50*F. Requested PIC to embargo all the items listed to reduce foor born illness. Please maintain TCS food below 41*F. Establishment has adequate alternative refrigerating units to continue operating.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking------ Observed Sliced Cabbage to be in walk in cooler without date mark. As per PIC, cabbage was sliced 2 days prior to inspection. Please properly date mark all TCS food.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [ 19], [3-501.16(A)(1)] and [18],[ 3-501.16(A)(2) and (B)] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. Inspection conducted with R.S 1119
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.
