Inspection Report
Zipps Sports Grill
1860 E WARNER RD TEMPE AZ 85284
FD-52596
Food Establishment - Eating & Drinking
Food Routine Inspection
4/10/2024
Not Participating
5
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 cook handle raw chicken using hands, remove gloves, and begin handling clean food contact surfaces without washing hands. Also observed prep employee pick trash up off ground and begin handling ready-to-eat foods without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Repeat Violation
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 raw chicken stored above veggie patties in prep cooler by cook line. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. This is the 2nd consecutive violation.
Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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 stored clean on back prep table with visible food debris on food contact surfaces portions of slicer. Per PIC, the slicer was used and cleaned on the day of the inspection and was being stored clean. Deli slicer was re-cleaned to sight and touch at time of inspection. All food contact surfaces must be cleaned to sight and touch.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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.-----Observed cooked pizza sauce in large, deep (more then 4 inches) in walk-in cooler at 49-50'F. Per PIC and date marking, the pizza sauce was prepared the day prior to inspection and is cooked during preparation. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means.
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 various cheeses including provolone and cheddar on prep line at 49-50'F. Observed cheeses filled above fill line in prep cooler. Per PIC, items were placed in prep cooler less then 4 hours prior to inspection. PIC relocated cheese to walk-in cooler to rapidly 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. Discussed not overfilling pans in prep tables. Repeat violation. This is the 3rd consecutive violation.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
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 in walk-in cooler the following items: cooked soup with discard date of 4/4/2024, cooked sausage with discard date of 4/7/2024, and cooked soup without any date marking. PIC was unsure of when soup without date marking was prepared. All items were embargoed and discarded at 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.
Correct By: Corrected At Time Of Inspection
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 80-85'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 4/8/2024. 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
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Report emailed.
Conducted with RS# 1509.
A pattern of non-compliance for Priority violation # [20], [3-501.16(A)(2) and (B)] has been noted during this inspection. The person in charge was scheduled by inspector for Department’s Active Managerial Control Class on [4/24/2024], at [8:45AM-11:00AM]. Department’s pattern of non-compliance policy was reviewed with the person in charge.
A pattern of non-compliance is developing for Priority violation #[13],[3-302.11 (A1-2)], which has been noted during this inspection. An Active Managerial Control (AMC) Training was offered to the person in charge. Failure to correct repeat violations may result in legal action.
OF NOTE: Discussed the following items with PIC:
1. Discussed cooling methods and proper cooling methods. TCS foods (including TCS foods prepared from ambient temperature ingredients) should be cooled using approved cooling methods. Cooling salsa in large, deep containers in walk-in cooler is not approved.
2. Discussed storage of utensils in food. Utensils stored in food between use must have a handle and be stored with handle above rim of food. Plastic portioning cups are not approved for storage between-use in foods.
3. Discussed storage of clean cups by hand wash sink near back bar area. Clean dishes should not be stored in areas where exposed to splash. Discussed relocating cups or installing stainless steel splash guard.
4. Discussed repairing all plumbing. Repair leaks at 3-comp sink faucets.
5. Discussed cleaning procedures used for bins used for soaking fries. Food contact surfaces must be washed, rinsed, and sanitized. Per PIC, bins are cleaned outdoors. Food contact surfaces should not be cleaned outside.
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,Embargo Lbs: 61,Request Notes: On Hold for Jaime,Review Complete: CHECKED,Review Notes: RA-CR Led-OD,Signer: Mark Kramer
"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.
| 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.