Zipps Sports Grill

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, two employees handling raw hamburgers with gloved hands, changed gloves then continued working on cook line without a handwash. A third employee handling raw chicken with gloved hands, changed gloves to continue working on cook line, without a proper handwash. Manager and employee instructed all employees to remove gloves, wash hands and don new gloves to continue with tasks. At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee on proper handwashing when warewashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, on prep table, cooked onions/ 78*F, and in hot holding unit, marinara sauce/ 121*F and cooked onions/ 120*F out of internal temperatures. Per employee, marinara sauce and containers of cooked onions were reheated within normal time parameters and ready for service. Onions were reheated on cook top and marinara sauce was reheated in sauce pan, all to 165*F. Additional water was added to table top hot holding unit for better temperature regulation. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in cold holding drawers, TCS foods (sliced meats, raw hamburger, raw chicken, sliced cheeses) with internal temperatures of 48*F-55*F. Per employee, TCS foods were in cold holding drawers within normal time parameters. At start of inspection, cold holding drawers may have been in defrost. After an hour, ambient temperature of drawers dropped to 37*F, with food temperatures not dropping temperatures. Ice bags were added to containers of TCS foods to rapidly cool back down to the proper temperature. Repair order was called in for cold holding drawers. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, pizza by the slice without time documentation. Per manager, pizza by the slice uses time as a public health control. Start time was noted on log sheet. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chlorine or quat test strips for monitoring sanitizer solution at 3-compartment sink/wiping cloth buckets and at warewashing machine. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In open top prep cooler, observed TCS food holding over 41F including various cut leafy greens/57F and house prepared bleu cheese dressing/58F and ranch dressing/61F. The prep cooler was inoperable, and these items were sitting on top of a bed of ice. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. It was determined that the TCS foods were out of temperature for over four hours, and they were voluntarily discarded by PIC at time of inspection. Moving forward, staff will use time as a control to monitor the TCS foods until the unit is repaired or replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled surfaces including the ice scoop holder and the shelving in the walk-in cooler. The ice scoop holder was immediately run through the dish machine. Clean and maintain other surfaces as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two cheese pizzas being held at room temperature and being monitored using time as a control; however, the number of pizzas was not noted on the the log. The log was also prefilled for the 7-11pm time slot. Accurately maintain the time as control log. Record the exact time that the pizza is removed from temperature control, and the number of pizzas as well. Discontinue pre-filling the log. Train staff as needed. Food worker was instructed to correct the log at time of inspection. 3rd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items stored in kitchen handwash sink at start of inspection. Also observed a beverage cup and strainer in side service area handwash sink. Maintain handwashing sinks clear and available for immediate use. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: No soap available at kitchen handwashing sink. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some dark residue on icemaker leveler and tubing on the upper interior portion of the auto icemaker. Remove the ice and properly clean/sanitize the interior surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a garlic and two cheese pizzas/82F being maintained at room temperature with only one time stamp for four pizzas noted on the time control log. As pizzas are removed and replaced in the cabinet, individual time stamps should be noted to prevent mixing old with new pizzas. All TCS foods being held under time as a control were properly time stamped at time of inspection. 2nd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Metal shelving in the walk-in cooler is soiled with food debris. Clean and maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed partially baked tomato and cheese pizzas/70F being maintained at room temperature. The facility uses time as a control; however the discard times were not logged for the day. The pizzas being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed peeling shrink wrap on two white chest freezers, cracked lid on bulk flour bin, and the inner lining of the pizza table lid taped in place. All surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled shelving in the walk-in cooler and soiled vent below the doors of the prep cooler across from the gas stove. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled shelving in the walk-in cooler.. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected.....In dining room, observed large roll-up exterior door open. Maintain outer openings closed or complete requirements for Other Effective Means of Barrier Protection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions.......Observed some soiled wall and floor surfaces. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 growth on upper interior surface of the icemaker. Properly clean and sanitize more frequently as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation 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 four cheese pizzas/120-122F being maintained at room temperature for pizza by the slice; however, the discard times were not noted on the time control log. The discard times were logged after the person in charge was notified. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd