Zipps Sports Grill

Inspector's notes

Observed employee on cook line wash hands at hand sink for less than 10 seconds. Educated employee about properly washing hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator observed an open container of raw beef being stored over containers of cooked ready to eat foods. PIC moved raw beef to another shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding well on service line observed turkey chili holding at 127*F. Per PIC it had been re-heated on stove and placed into hot well about an hour previous. PIC discovered that the hot well was not turned up all the way and moved the turkey chili to the stove where it was re-heated to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator observed two opened containers of milk with no date. PIC was not sure when milk was opened and voluntarily discarded milk. In prep unit on cook line observed an opened container of hot dogs with no date- PIC stated they were opened on 4/12 and placed a date on the item. On cook line in prep unit there was an opened container of turkey with no date- PIC was not sure when turkey was opened and voluntarily discarded turkey. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee grab cut lemons with their bare hands for a drink. Employee was instructed to dispose of the lemons. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house garlic butter cooling in a reach in cooler at the time of inspection. The garlic butter was in the appropriate time/temperature for cooling. Also observed canned corn cooling in the walk in cooler but cooling with the lid closed. 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. All TCS foods cooling were uncovered and placed in the walk in cooler to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chute of the ice machine having a build up of black organic matter. Person in charge states they are scheduled to clean it this week. Please clean the ice machine frequently to preclude any build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in refrigerator one deep, covered container of pizza sauce was holding at 51*F. Sauce was dated for 7/7. Per PIC it was cooled in an ice bath. Cooling logs from the previous day indicated that it had been properly cooled to 40*F prior to placing into walk-in. All other TCS items in walk-in were holding at 41*F or below. Per PIC the sauce had been in the walk-in since the day prior when it had been cooled. It could not be determined why the sauce was out of temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator across from grill there was a large container of open hot dogs without a date; per PIC these were opened on Sunday 7/6 and a label was placed on the container. In walk-in refrigerator there was a container of cooked sausage that had been removed from the freezer on Sunday; no date was on the container and so PIC had employee properly date sausage. Also, two open packages of goat cheese in the walk-in were not dated; one package was discarded as the open date could not be determined; the other package was dated for 7/6. Corrective Action: Corrected at time of inspection.

Inspector's notes

Under bar inspector found a spray can of Skidoo flying insect killer. Per PIC licensed pest control is used regularly. Observed no pest activity. Insect killer was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

THIRD CONSECUTIVE OCCURRENCE. Observed employee on cook line wearing gloves to batter raw chicken and place chicken into fryer. Employee then removed gloves, put on new gloves, opened a refrigerated drawer and placed two raw beef patties onto the grill. Employee removed one glove and sprinkled the patties with seasoning, and then covered patties with a metal pan. Educated employee and PIC about properly washing hands between tasks and any time contamination may have occurred. This includes removing gloves and washing hands when handling a raw protein with a higher cook temperature, and then handling a raw protein with a lower cook temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator there were two large, covered containers (more than 12 inches deep) of green bay chili with beef (holding at 47*F) and chicken taco mix (holding at 45*F). Per PIC and employees these items were made on 2/11 and were cooled with an ice bath or ice wands prior to placing into walk-in. PIC could not confirm whether or not temperatures were taken when containers were placed into walk-in. Both items were willingly discarded. Discussed proper cooling methods and procedures; refer to cooling guidelines handout posted in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

On service line observed a bus bin with ice and dressings. House-made blue cheese dressing (with added milk) was sitting on top of the ice bath and holding at 57*F. Per PIC the dressing had been out for about two hours. The blue cheese was placed deep into an ice bath and began to cool rapidly to 41*F. Discussed keeping the dressing in ice, in a refrigerated unit, or adding the dressing to the establishment's 4 hour time as a control policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

On service line observed two and a half pizzas being stored at room temperature (69-70*F). Establishment has a written 4 hour time as a control policy for the pizzas, but the time was not recorded. Per the PIC the pizzas had come out over two hours previous. The pizzas were discarded, new pizzas were made, and times were recorded when the new pizzas were placed on the line. PIC will ensure that all foods on time as a control have the 4 hour start time properly recorded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Inspector observed an employee wash their hands several times, but the employee only washed with lathered soap for about 5 seconds prior to rinsing the soap off. PIC educated employee at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator inspector observed house-made horsey ranch (with buttermilk) dated 11/29. Inspector also observed a mozzarella and provolone mix of cheese dated 12/2. Items were past 7 day discard date and PIC discarded items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food buildup on floors under back prep line counters and under shelving in dish pit area. Also observed heavy syrup and food buildup between and under the margarita machines at the bar. PIC will clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee on cook line use gloves to handle raw beef patties. Employee then removed gloves, put on new gloves, and continued to handle utensils and ready to eat bread for a sandwich. PIC educated employee about properly washing hands after touching raw foods and before continuing food preparation. Also observed an employee handle a broom and a trash receptacle, and then immediately pick up a clean pot. PIC educated employee about properly washing hands when contamination has occurred. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender use bare hands to put lime wedges on margaritas. Manager educated employee about properly using gloves or utensils to handle ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in refrigerator observed a container of french toast batter with raw shelled egg (employee confirmed that raw shelled eggs are used) being stored directly over wing sauces. Also observed a container of open raw sirloin being stored over wing sauces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food buildup on the cutting surfaces of an industrial can opener. Per PIC it was not used day of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed door handle to beer walk-in coming off of door. PIC said that it is already going to be fixed. Please repair handle prior to next routine inspection.

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 piece of raw chicken inside and in direct contact with raw beef in pan inside under-grill cooler. PIC cooked all products in pan to 165'F at time of inspection. Discussed importance of preventing cross contamination with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 sliced deli ham with prep date of 2/29/2024 and chipotle mayo prepared with cooked chipotle peppers with prep date of 2/28/2024 in food walk-in cooler. All items were embargoed at the 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. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 82-87'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 3/5/2024. 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

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.-----Observed large, deep (more than 4 inches deep), covered container of salsa prepared from ambient temperature ingredients in walk-in cooler at 69-70'F. Per PIC, salsa was prepared less than 1 hour prior to inspection. PIC transferred salsa to prep sink with ice bath to rapidly cool at time of inspection. Discussed proper cooling and cooling methods with the PIC. Cooked foods must be cooled from 135-70'F within 2 hours and from 70-41'F within 4 hours. Foods prepared from ambient temperature ingredients must be cooled from 70-41'F within 4 hours. Discussed proper cooling methods with PIC including shallow, uncovered containers, ice baths, ice wands, pre-chilling any canned products, or other effective means. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed large fry bin used for storing cut/soaking fries in walk-in cooler with pitting and chips around surfaces on fry bin. Discussed that all food contact surfaces must be maintained in good repair and must be smooth, nonabsorbent, and easily cleanable. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 10 ppm chlorine sanitizer in 3-compartment sink at bar actively in use. PIC added chlorine to 3-compartment sink to raise chlorine sanitizer to proper levels between 50-100 ppm chlorine at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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 with dried food debris on food contact portions of slicer. Per PIC, slicer was last used the day prior to inspection. PIC washed, rinsed, and sanitized the slicer at the time of inspection. All food contact surfaces must be cleaned to sight and touch. Repeat violation. This is the second consecutive 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 blue cheese dressing prepared from buttermilk, cut cabbage, deli ham, deli turkey, sliced cheese, ranch dressing prepared from buttermilk, cut lettuce, cooked corn, cut tomato, chipotle mayo prepared from cooked chipotle peppers, garlic mayo, sour cream, blue cheese, salsa, and guacamole prepared with cut tomatoes in middle prep table on line at 60-67'F. Minimum ambient air temperature of prep table measured 68.2'F. All items were placed out at opening and embargoed and discarded at time of inspection. PIC submitted work order at time of inspection and discontinued use of unit until repairs are completed. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

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 pizza sauce prepared from tomatoes with prep date of 11/28 in walk-in cooler and tuna salad with prep date of 11/26 in prep cooler on line. All items were embargoed and discarded at the 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). Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers-----Observed unlabeled chemical bottle under dishwasher. Per PIC, the bottle contains degreaser. PIC labeled at time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing-----Observed fixed equipment throughout establishment (dishwasher and drainboards, all bar equipment, sink fixtures, etc.) not sealed to wall. Ensure all fixed equipment is sealed to wall prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed build up of organic matter and food debris on walls and floors throughout establishment. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee wash hands by scrubbing with soap for less than five seconds and then rinse and dry to continue cooking food. Discussed proper handwashing procedures with PIC. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Observed employees washing hands for full 20 seconds at time of inspection. 2nd Consecutive Violation Corrected At Time Of Inspection 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 employee handling raw chicken wings and raw chicken tenders with tightly gloved hands to place chicken on cookline, take off gloves using hands, and then don new gloves and handle raw burger patty without washing hands. Hands must be washed prior to donning new gloves when handling raw meats that have higher minimum cooking temperatures. Hands must be washed prior to donning new gloves when switching tasks where contamination could occur, after handling trash, coming into kitchen from using restroom, touching self/face/hair, and whenever contamination could occur to prevent spread of bacteria and contamination. Employee washed hands at time of inspection. 3rd Consecutive Violation Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 visible food debris on french fry dicer and large whisk of floor mixer on bottom shelf of prep table in back of house. Also observed visible food debris on two pizza serving utensils at server station. PIC stated all items were stored as clean. Had items moved back to dishwasher to be re-cleaned. Food contact surfaces must be clean to sight and touch to prevent growth of pathogens. Corrected At Time Of Inspection 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 organic matter substance on inside top of ice machine in kitchen. Clean and clean at a frequency to prevent buildup of dust, dirt, food debris, and other organic matter. Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two unlabeled spray bottles with a clear liquid in cabinet under hand sink at server station. Observed unlabeled spray bottle with a purple liquid stored next to liquor well at bar. Also observed unlabeled spray bottle with pink liquid stored under dishwasher in back of house. PIC labeled purple (degreaser) and pink (cleaner) solutions and moved to chemical storage area. PIC was unaware of what clear liquid was. PIC discarded clear liquid bottles. Chemical working containers must be labeled with the common name of chemical to prevent misuse and potentially harmful contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed thick corn dog batter at 52*F and thick chicken tender batter at 60*F in right most prep table on cookline. PIC stated that both products contained eggs and were made approximately 2 hours prior. Had PIC move items to walk-in to rapid cool to below 41*F. Prep tables are not manufactured to quickly and effectively cool foods, prep tables are designed to hold foods at temperature. TCS foods must be cooled in walk-in to 41*F prior to placing in prep units to ensure proper cooling procedures are followed to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed employee dry and wet battering onion slices in plastic bag wrapped plastic containers at prep table back of house with wet and dry batters in direct contact with plastic bags. Employee showed inspector what bags were lining the containers. Plastic bags being used were non-food grade trash can liners. Had employee remove bags at time of inspection. Plastic wraps/bags that come into direct contact with food must be food grade/safe to prevent migration of deleterious substances. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed metal flooring flap in walk-in to be broken and detached from floor allowing for accumulation of debris under metal. Also observed wall damage on right wall above mop sink. Repair all areas so areas are smooth, easily cleanable, and prevents seepage/accumulation of water. Correct By: Correct Prior To Next Routine Inspection