Zipps Sports Grill

Inspector's notes

Observed employee handline raw hamburger patty with gloved hands, gloves were removed before handling raw eggs. Employee then dawned new gloves to handle hamburger buns without washing hands first. Discussed handwashing training for kitchen staff. Please ensure hands are washed after handling raw animal products or becoming otherwise contaminated, and glove changes are not used as a substitute for proper handwashing. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed 2 packages of sliced and portioned deli turkey date marked 4/7 in walk-in cooler, items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded no more than 6 days after the date that they have been prepared or removed from packaging. 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 the pizzas available did not have times recorded on their log during inspection. Employee said that they had been cooked and set out at 11am and recorded the times. Please ensure all TCS food items held using time as a control have the start times accurately documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chef pick up a slice of cheese that fell on the ground, discard the cheese, and then without first washing their hands observed the chef change their gloves and return to preparing food at the grill.

Inspector's notes

Observed the handwashing sink in the back prep area coming off the wall with the caulk/sealant in disrepair. Equipment that is fixed because it is not easily moveable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bar handwashing sink draining slowly.

Inspector's notes

Observed no hand soap stocked at the handwashing at the bar. According to the person in charge the pump soap dispensor was misplaced.

Inspector's notes

Observed black residue on the interior surface of the soda gun nozzle next to the three compartment sink at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda gun nozzle cleaning frequency. The soda gun was cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender adjust lemon wedges on the rim of a beverage glass with their bare hand.

Inspector's notes

Observed ice cream scoop stored within splash zone of the handwashing sink near the faucet handles . The handwashing sink was still easily accessible. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Person in charge had the ice cream scoop moved to clean and dry location at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark residue on the interior of the soda gun nozzles at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda gun cleaning frequency with the person in charge. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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: Observed bartender washing glassware in the three compartments sink at the bar. Observed bartender dunk glassware in chlorine sanitizer and remove the glassware quickly. Total contact time observed was less than 10 seconds. According to the manufacturer surfaces of utensils must be submerged for at least 2 minutes or contact time specified by governing sanitary code (a contact time of at least 10 seconds for a chlorine solution). Glassware was re-sanitized by the bartender for greater than 10 seconds at time of inspection. Corrective Action: Corrected at time of inspection.

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 establishment using time as a control to monitor pizzas/75*F held at room temperature. No times were recorded in the establishment’s 4-hour time as control log for today’s pizza. When utilizing 4-hour time as a control the food must be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. After discussion with the chef, it was determined the pizzas were removed from temperature control at 11AM. The discard time was recorded at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed fry slicers stored on the ground below the rack where the potatoes are stored. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. The slicers were moved off the ground at time of inspection. Correct By: Corrected At Time Of Inspection

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. At the bar observed no paper towels at the handwashing sink. Please keep individual, disposable towels available at all handwashing stations. Paper towels were restocked at time of inspection. Correct By: Corrected At Time Of 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. Observed pre-cooked hot dogs with an internal temperature of 57*F in the bottom portion of the prep cooler near the fryers at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the chef it was determined the hot dogs were thawed recently and within safe time parameters. The hot dogs were moved to the walk-in cooler at time of inspection to rapidly cool. Discussed proper thawing procedures. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 chopped lettuce in the prep cooler near the pizza station. The chopped lettuce was stacked above the fill line of the container. Internal temperature of the lettuce was 54°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with the chef it was determined the lettuce was within safe time parameters and was moved to the walk in cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. At time of inspection observed a container of cooked black beans/ 75ºF in the drawer cooler near the grill. According to the chef, the beans were prepared earlier today and had been cooling for less than 2 hours. Please ensure foods are fully cooled to 41F or less prior to being placed in drawer or prep cooler. The beans were moved to the walk in cooler to continue the cooling process. Reviewed cooling methods with the chef. Correct By: Corrected At Time Of Inspection