Inspection Report

Business Name
Zipps Sports Grill

Business Address
690 S MILL AVE TEMPE AZ 85281

Permit Number
FD-35102

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/29/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing.

Observed no hand soap at handwashing sink in the bar. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.

Observed no paper towels at handwashing sink at the server area closest to the back of house. Observed no paper towels at handwashing sink at the server station closest to the door of the patio. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.

Observed handwashing sink in the server station closet to the patio blocked by a cart and trash can. Observed handwashing sink at the bar with a cup and straw rendering the hand sink inaccessible for handwashing. Observed cup in handwashing sink at the server station closest to the back of house. Person in charge (PIC) moved the cart to a proper storage area at time of inspection. (see general comments)

Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

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, cheddar, black beans, goat cheese, pepper jack cheese, feta, raw chicken wings, raw fish, Caesar dressing, blue cheese dressing, jalepeno dressing, cut tomatoes, hard boiled egg, philly rolls, chicken rolls, and mozzarella sticks in the prep table across from the fryer with temperature between 49 to 51*F. Observed ambient air temperature of prep table at 51.4*F at time of inspection. Per person in charge (PIC), dressings, cheeses, black beans, eggs, and tomatoes had been in the prep table since the day prior and were embargoed at time of inspection. All other items were moved to beer cooler to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation.

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

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep table across from the fryers with an ambient temperature of 51.4*F. Observed TCS food in prep table with temperature between 49 to 52*F (see #20). Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 10/9/2022.

Correct By: Correct Prior To Reinspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence

Observed two live German cockroach in near the server station closet to the front server station (located closest to Mill Ave). Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 10/9/2023.

Correct By: Correct Prior To Reinspection

Violation #: 47

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

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed leak from the inside of the prep table closest to the pizza station. Observed leak from reach in freezer located near the prep station. Discussed cold holding equipment with person in charge & that cold holding units must be in good repair.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 5 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], 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.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Continuation - Hand wash sinks must be accessible at all times to allow for proper hand washing. Handwashing sinks are only to be utilized for handwashing only.

Of Note:
- Inspection conducted with RS #1458.
- Observed leak from Atmospheric vacuum breaker (AVB) at the mop sink. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair.
-Discussed monitoring walk-in cooler and keeping walk-in cooler door closed before and after deliveries.
- 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.

Report e-mailed.
No County legal action will result from this inspection.

Award: Not Participating,Embargo Lbs: 29,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA-CR-relocated comments from 20 to gen comments,Signer: Caleb W.

"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.