Maricopa County, AZ

Zipps Sports Grill

Permit ID: FD-14911

Permit Type: E & D

3647 E Indian School Rd Phoenix 85018

*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 employee switching gloves after when to wash events without washing hands including moments when lettuce was cleaned up off the floor before preparing a salad, and raw hamburger was placed on the griddle manually before switching gloves and proceeding to continue prepping platters. Employee was asked to wash hands thoroughly before switching gloves. Employees must wash hands before switching gloves when touching raw meat and other items that may allow for cross contamination.
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 Observed sanitizer in the 3 compartment sink behind the bar at 10ppm chlorine. Employee used powdered chlorine sanitizer and re-filled sink with the appropriate concentration of sanitizer. Only quat sanitizer test strips were available at the bar, please provide the bar with chlorine sanitizer test strips. Chlorine sanitizer shall be kept between 50-100ppm. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS Observed black organic build-up inside the ice machine at the time of the inspection. Keep surface clean to the sight and touch to prevent contamination of ice.
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 chicken noodle soup holding at 122-126*F. The apparatus for hot holding kept at the serving station was not turned on per server. Apparatus was turned on and the soup was reheated to 165*F. All items shall be kept at 135*F or above for hot holding.
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 cut lettuce, cut tomatoes, cheese, chicken, chicken fingers, philly egg rolls, and cheese sticks holding between 53-60*F in prep coolers. Prep coolers were holding at a minimum temperature of 60*F via min/max. All items were kept in the prep cooler overnight and were discarded at the time of the inspection. All perishable items shall be kept at or below 41*F.
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 two prep coolers holding at minimum temperatures of 60*F and 63*F via min/max thermometer. Temperature sensitive items were removed from the coolers at the time of the inspection. Coolers will not be utilized for temperature sensitive items until coolers are serviced and a holding temperature of 41*F can be achieved. A re-inspection will occur 08/07/2017.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed a cockroach under the dishwasher. Manager mentioned roaches had been spotted and appropriate pest control was being sought as well as increased cleaning. Invoice for pest control stated last pest control event was 07/20/2017. Pests shall not be present at the facility. A re-inspection shall be conducted 08/07/2017.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. *A re-inspection will occur 08/07. This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program. This inspection was conducted as a result of a citizen's complaint. Violations noted on this report support the allegations made in the complaint.


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.