Inspection Report

Business Name
Zipps Sports Grill

Business Address
3647 E INDIAN SCHOOL RD PHOENIX AZ 85018

Permit Number
FD-14911

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/5/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed 10 ppm chlorine sanitizer in 3-compartment sink at bar actively in use. PIC added chlorine to 3-compartment sink to raise chlorine sanitizer to proper levels between 50-100 ppm chlorine at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed deli slicer with dried food debris on food contact portions of slicer. Per PIC, slicer was last used the day prior to inspection. PIC washed, rinsed, and sanitized the slicer at the time of inspection. All food contact surfaces must be cleaned to sight and touch. Repeat violation. This is the second consecutive violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.-----Observed blue cheese dressing prepared from buttermilk, cut cabbage, deli ham, deli turkey, sliced cheese, ranch dressing prepared from buttermilk, cut lettuce, cooked corn, cut tomato, chipotle mayo prepared from cooked chipotle peppers, garlic mayo, sour cream, blue cheese, salsa, and guacamole prepared with cut tomatoes in middle prep table on line at 60-67'F. Minimum ambient air temperature of prep table measured 68.2'F. All items were placed out at opening and embargoed and discarded at time of inspection. PIC submitted work order at time of inspection and discontinued use of unit until repairs are completed. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.-----Observed pizza sauce prepared from tomatoes with prep date of 11/28 in walk-in cooler and tuna salad with prep date of 11/26 in prep cooler on line. All items were embargoed and discarded at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Correct By: Corrected At Time Of Inspection

Violation #: 28

Repeat Violation

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers-----Observed unlabeled chemical bottle under dishwasher. Per PIC, the bottle contains degreaser. PIC labeled at time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Repeat violation. This is the second consecutive violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing-----Observed fixed equipment throughout establishment (dishwasher and drainboards, all bar equipment, sink fixtures, etc.) not sealed to wall. Ensure all fixed equipment is sealed to wall prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed build up of organic matter and food debris on walls and floors throughout establishment. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed.

OF NOTE: Discussed sink across from beverage station near bar is a hand sink and not a dump sink. Sink must be supplied with paper towels, soap, and only used for hand-washing. Discussed cleaning procedures used for bins used for soaking fries. Food contact surfaces must be sanitized. Food contact surfaces should not be cleaned at mop sinks. Discussed thawing procedures and importance of preventing cross contamination. Reviewed maintaining outer doors closed to prevent entry of pests.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

Contact your inspector using the phone number or email on your last inspection report to review, or
Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 52,Request Review: CHECKED,Review Complete: CHECKED,Signer: Jacob Claborn

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.