Zipps Sports Grill

Inspector's notes

Observed raw chicken stored above raw beef in the left walk-in cooler with the attached freezer at the time of the inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation.

Inspector's notes

Observed several food items (salsa roja, beer cheese and sweet jalapeno sauce) in deep covered containers in the walk-in cooler at 50-70'F at the time of the inspection. Foods were done being prepared about 2 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Items were placed in an ice bath to rapidly cool at the time of the inspection.

Inspector's notes

Observed wiping cloth buckets throughout the establishment at 0PPM of quaternary ammonium at the time of the inspection. Upon review of the automatic dispenser, dispensing line seems to be clogged and not pulling product. Establishment switched to bleach to use temporarily until dispensing unit can be serviced/repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed condensate leaking from the main walk-in cooler on the right and the walk-in cooler/freezer on the left at the time of the inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Marinara sauce in steam table measured 88 degrees F during inspection, item was reheated to be held over 2 hours prior and was discarded at time. New sauce was reheated and placed in water in steam table to properly hold. Please ensure food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen knives being stored pinched between prep tables on prep line. Please ensure utensils are stored in a clean dry location between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pizza sold by the slice is held at ambient temperature using time as a control, however slices available did not have any make times recorded and there was no entry from the previous day either. Make times for current slices were documented at time. Please ensure all food items maintained using time as a control have their make times documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink equipped with a y-valve to split line between a hose with a spray nozzle and a wall mounted chemical dispenser. Both attachments blocked flow of water down stream from the atmospheric vacuum break (AVB) and the system was under full pressure. Y-valve and both attachments were disconnected at time. Please ensure only approved plumbing systems are used and AVB devices are not submit to constant pressure and abuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara sauce and chicken taco soup in hot holding at the cook line with internal temperatures of 88-96*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: 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. Observed 0 ppm chlorine sanitizer in the bar dish machine actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the glasses are properly sanitized. The machine was primed and still did not test. The PIC will utilize the back of house dish machine until the unit has been serviced by a technician. The PIC called the technician while the inspector was onsite. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed fish filets thawing in a sink in the back of house prep area in standing water. Proper thawing methods consist of submerging the product in running water or thawing in a cold holding unit. The PIC stated they had been there for 30 minutes and turned the faucet on over the fish. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed more than 10 small flies in the back of house near the mop sink and prep areas. When pests are found professional pest control should be utilized. The PIC was able to provide their most recent pest control invoices from 2/14, 1/28, and 1/15. All of these services were for spiders. PIC will have a service done for small flies and email the invoice to the inspector by Monday, February 26th. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the mop sink in the back of house is leaking into a trash can that was full of water. The plumbing system must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed build-up occurring throughout the back of house underneath the friars, inside the walk-in coolers on the floors, and underneath and behind the ice machine. Please increase deep cleaning frequencies to prevent build-up and standing water. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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......At the center prep cooler/57.2F on the line. observed TCS food holding over 41F including sour cream/58F, guacamole with cut tomatoes/59F, sliced tomatoes/56F, tomato salsa/60F, tuna/57F, various sliced cheese/62F, etc. Maintain cold TCS food at or below 41F. Per staff, the items in this unit had been turned over during the busy lunch rush. Ice baths were set up to cool and cold hold the foods in the open top. Items in the enclosed unit below were transferred to other properly operating refrigerators. Repair/replace the unit as needed to ensure proper temperature control. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: 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......In pizza cabinet, observed five various pizzas at 77-78F being maintained at room temperature. No time as control "pizza log" was available on the clipboard in the cabinet. Per staff, the pizzas had been prepared in the morning and had been out more than four hours. Staff voluntarily discarded the pizzas. Code requirements for using time as a control were reviewed during the inspection. The manager indicated that he would obtain a new log for monitoring. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions....Soiled wall, ceiling, and ventilation surfaces. Clean and maintain as needed. Correct By: Correct Prior To Next Routine Inspection