Zipps Sports Grill
Permit ID: FD-02255
Permit Type: E & D
8380 E Via De Ventura Scottsdale 85258
*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 take their gloves off and put new gloves on. Employee then proceeded to change tasks without washing hands before. Person in charge (PIC) had them wash their hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
No detection of chlorine sanitizer at dish level for both the kitchen and the bar dishwasher. Both dishwashers were ran three times without a change of chlorine reading. Facility set up three compartment sink until dishwashers are sanitizing at 50-100ppm chlorine as per manufacture specifications.
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 cooked sausage at 50 degrees F, marinara sauce at 49 degrees F, cooked mushrooms at 50 degrees, and shredded cheese at 48 degrees F; in the prep cooler at the end of the kitchen line. PIC had stated that the food had been there since the morning around ten am; PIC discarded those food items.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed prep cooler at the end of the kitchen line with an ambient temperature of 44 degrees F. Re-inspection will be conducted in ten calendar day to verify that the equipment has been fixed.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Due to the violations observed and / or the inability of the person in charge to demonstrate active managerial control, the Cutting Edge Verification Visit was changed to a Routine Inspection. A pattern of non-compliance for Priority violation # [20], [3-501.16(A)(2) and (B)] has been noted during this inspection. The person in charge declined the opportunity to attend the Department’s Active Managerial Control Class. No County legal action will result from this inspection.
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.
