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
3/7/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.-----Observed piece of raw chicken inside and in direct contact with raw beef in pan inside under-grill cooler. PIC cooked all products in pan to 165'F at time of inspection. Discussed importance of preventing cross contamination with the PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Repeat Violation

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 sliced deli ham with prep date of 2/29/2024 and chipotle mayo prepared with cooked chipotle peppers with prep date of 2/28/2024 in food walk-in cooler. All items were embargoed 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). Discussed the importance of discarding all RTE/TCS foods after 7 days. Repeat violation. This is the second consecutive violation.

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

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 cooked pizzas in holding box at 82-87'F by cook line. Per PIC, the pizzas were prepared at 11 AM and uses time as a control for pizzas. Establishment has time as a control log sheet for pizzas and last observed recording for pizzas was 11 AM on 3/5/2024. PIC recorded time for pizzas observed on log sheet at time of inspection. Discussed importance of proper time as a control documentation and utilizing log sheets for all items placed under time as a control.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.-----Observed large, deep (more than 4 inches deep), covered container of salsa prepared from ambient temperature ingredients in walk-in cooler at 69-70'F. Per PIC, salsa was prepared less than 1 hour prior to inspection. PIC transferred salsa to prep sink with ice bath to rapidly cool at time of inspection. Discussed proper cooling and cooling methods with the PIC. Cooked foods must be cooled from 135-70'F within 2 hours and from 70-41'F within 4 hours. Foods prepared from ambient temperature ingredients must be cooled from 70-41'F within 4 hours. Discussed proper cooling methods with PIC including shallow, uncovered containers, ice baths, ice wands, pre-chilling any canned products, or other effective means.

Correct By: Corrected At Time Of Inspection

Violation #: 47

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

Comments:

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed large fry bin used for storing cut/soaking fries in walk-in cooler with pitting and chips around surfaces on fry bin. Discussed that all food contact surfaces must be maintained in good repair and must be smooth, nonabsorbent, and easily cleanable. Repair 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 2 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed.
A pattern of non-compliance is developing for Priority violation # [21], [3-501.18], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

OF NOTE: Discussed continuing maintenance to re-seal any fixed equipment to walls throughout facility. Discussed that single service containers may not be re-used. Reviewed hand washing procedures with the PIC and employees. Reviewed medicine/employee item storage. Discussed re-surfacing any cutting surfaces with heavy scoring. Reviewed requirements for cleaning for food contact surfaces (wash, rinse, sanitize, and ensure clean to sight and touch).

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: 10,Request Notes: On hold for Jaime,Request Review: CHECKED,Review Complete: CHECKED,Signer: Richard Young

"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.