Inspection Report

Business Name
Zipps Sports Grill

Business Address
1860 E WARNER RD TEMPE AZ 85284

Permit Number
FD-52596

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/14/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 four large storage containers in front of hand sink in employee restroom next to walk-in. Had PIC move containers. Handwashing sinks must be accessible at all times to promote proper handwashing.

Correct By: Corrected At Time Of Inspection

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Observed a box of uncooked poblano peppers with fuzzy white and black organic matter on outsides of peppers. Had PIC discard peppers. Food must be unadulterated to prevent contamination.

Correct By: Corrected At Time Of Inspection

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 container of raw chicken skewers being stored above cooked hot dogs, corn dog batter, and container of ranch dressing in prep fridge on cookline. Also observed container of raw beef being stored over raw vegetarian patties in prep fridge on cookline. Had employee rearrange items based on minimum cooking temperatures. Foods must be stored according to minimum cooking temperatures to prevent cross contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 black and orange buildup on upper inside of ice machine. Also observed organic matter and liquid buildup inside of juice nozzles next to cookline. Clean and clean at a frequency to prevent buildup.

Correct By: Correct Prior To Next Routine 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 carton of milk at 55*F in front milk fridge on server line. Unit observed at 53*F. PIC stated that milk had been stocked more than 4 hours prior. Observed raw, unpasteurized, in shell eggs sitting in a container on counter at ambient temperature at 67*F. Also observed cooked poblano peppers sitting in container at ambient temperature at 64*F. Employee stated that eggs and peppers had been stocked prior to lunch, more than 4 hours before inspection. All items were discarded. TCS items that are being cold held must be held at or below 41*F to prevent growth of pathogens.

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

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed general debris/grime, food debris, and grease buildup on floor and sides of fryer equipment on cookline. Also observed general grime buildup on outsides of fridges and on floors throughout kitchen. Observed oil/grease buildup/drips around fume hood above fryer line. Clean and clean at a frequency to prevent buildup of dust, dirt, grease, food debris, and other organic matter.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

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.

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with Badge 316.

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: 19,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: Complete- MM 12/15,Signer: Lenna Walker

"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.