Inspection Report

Business Name
Zipps Sports Grill

Business Address
4710 E WARNER RD PHOENIX AZ 85044

Permit Number
FD-31801

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/14/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: 2nd Repeat Priority Violation. At time of inspection, dishwashing machine was at a concentration of 0 ppm of chlorine while in use. Upon further review, the bottle of sanitizer was empty. After replacing the bottle and re-priming the machine, the chlorine was at 100 ppm. Dishes that were washed without sanitizer were re-washed. Chlorine must be kept in the concentration as stated on the bottle (50-100 ppm). Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: In the 3 compartment sink, observed a large pot of marinara sauce at 58*F on the edges and 89*F in the middle. Per cooks, the marinara sauce started cooling in an ice bath at 10:15am. Temperatures were taken at 3:45pm, 5.5 hours later. Because the marinara was not cooled below 70*F within the first two hours it was embargoed. Reviewed cooling procedures with managers and staff. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: In the hot holding container on the prep line, observed shredded chicken at 115*F and marinara at 109*F. Per cooks, the foods had been there less than 2 hours. Foods were reheated to 165*F prior to being placed back into hot holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 24

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

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.

Addl Notes: Observed a cheese pizza in the pizza holding cabinet that was made at 11am. Pizza was observed in cabinet at 3:35pm, 4 hours and 35 minutes after pizza was placed on time control. All foods on time as control for safety must only be held for 4 hours. Discussed time control procedures with managers and staff. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed 3-4 flies in the back dish area. Observed 5-6 drain flies in the back by the mop sink and 1-2 in the bar. Please monitor the establishment for areas that may harbor or attract flies. Corrective Action: Correct prior to next routine inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: On the prep line, observed an employee drink on the shelf directly above a cold holding prep unit. Employee drinks must be stored away from food, food contact surfaces, and food prep areas. Drink was moved to proper storage area. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Upon discussion with the manager, priority violations for hot holding, cooling, and time as control were training issues. Discussed properly training staff to have the knowledge necessary to prevent these violations. Violation for dishwashing sanitizer was a verification issue. Discussed having managers ensure the employees are testing their sanitizers as needed.
Discussed cooling methods. In the chemical dispensers on the 3 compartment sink and mop sink, observed vented air gaps (elastomer gaps) on the dispensing unit. Dispensing units must have ASSE 1055 full air gaps. Please have them replaced prior to next routine inspection.

"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.