Zipps Sports Grill

Inspector's notes

By the dishwashing area, observed a large salad spinner stored directly on the handwashing sink. Sinks must be kept clear and available at all times. Salad spinner was moved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large bowl of raw beef stored directly on top of several half gallons of milk. Food was also on the middle shelf. On the bottom shelf there was sour cream, pickles, and beer batter. All raw foods must be kept stored below ready to eat foods or on a separate area to prevent any risk of cross contamination. Bowl was moved. No visible contamination was observed.

Inspector's notes

Observed a pan of marinara sauce at 154*F on the sides, but holding at 84*F in the middle. Per employees, it was already reheated on the stove and placed in the unit an hour ago to hot hold. All foods holding in hot holding units must be kept at 135*F or above, throughout the entire pan of food. Employee reheated the marinara to 180*F and placed it back in hot holding.

Inspector's notes

2nd Repeat Priority Violation. In the westmost prep cooler on the cook line, observed a pan cooked Tuna Salad with the datemark of 6/27, 12 days prior. All ready to eat (RTE), Time/temperature controlled for safety (TCS) foods are required to be sold or discarded on or before 7 days. After 7 days, the food must be discarded. Discussed monitoring dates with manager. Food was embargoed.

Inspector's notes

Observed 30+ fruit flies in the back by the three compartment sink and dishwashing machine. Establishment must be maintained free of pests. Please have establishment treated for pests and eliminate any harborage areas prior to re-inspection. Please have pest control documentation available for re-inspection.

Inspector's notes

Observed employee drinks sitting on the metro shelving by the kitchen door. Drinks were above utensils, dishes, and to go containers. All drinks must be stored in a manner that prevents the risk of contamination of food, food contact surfaces, utensils, and to go/single use articles. PIC moved the employee drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris, trash, residues, and organic matter accumulating on the floors and covings of the walk in cooler. Facility floors, walls, and ceilings, must be cleaned as frequently as needed to prevent any accumulations of soils. Please have floors cleaned and cleaned more frequently.

Inspector's notes

In the walk in cooler observed a pan of cooked sausage with a date mark of 4/8, making today the 9th day. Ready to eat, TCS foods are required to be sold or discarded within 7 days. Sausage was embargoed. Discussed monitoring dates with manager.

Inspector's notes

Near the dishwashing machine, observed the sprayer nozzle free hanging below the flood rim of the dishwashing table. When free hanging, the sprayer nozzle must remain at minimum 1 inch above the top of the flood rim of the sink/table. Please have the faucet repaired or replaced so that it hangs above the floor rim of the sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2nd Repeat Priority Violation. At time of inspection, dishwashing machine was at a concentration of 0 ppm of chlorine while in use. Upon further review, the bottle of sanitizer was empty. After replacing the bottle and re-priming the machine, the chlorine was at 100 ppm. Dishes that were washed without sanitizer were re-washed. Chlorine must be kept in the concentration as stated on the bottle (50-100 ppm). Corrective Action: Corrected at time of inspection.

Inspector's notes

In the 3 compartment sink, observed a large pot of marinara sauce at 58*F on the edges and 89*F in the middle. Per cooks, the marinara sauce started cooling in an ice bath at 10:15am. Temperatures were taken at 3:45pm, 5.5 hours later. Because the marinara was not cooled below 70*F within the first two hours it was embargoed. Reviewed cooling procedures with managers and staff.

Inspector's notes

In the hot holding container on the prep line, observed shredded chicken at 115*F and marinara at 109*F. Per cooks, the foods had been there less than 2 hours. Foods were reheated to 165*F prior to being placed back into hot holding.

Inspector's notes

Observed a cheese pizza in the pizza holding cabinet that was made at 11am. Pizza was observed in cabinet at 3:35pm, 4 hours and 35 minutes after pizza was placed on time control. All foods on time as control for safety must only be held for 4 hours. Discussed time control procedures with managers and staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-4 flies in the back dish area. Observed 5-6 drain flies in the back by the mop sink and 1-2 in the bar. Please monitor the establishment for areas that may harbor or attract flies. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the prep line, observed an employee drink on the shelf directly above a cold holding prep unit. Employee drinks must be stored away from food, food contact surfaces, and food prep areas. Drink was moved to proper storage area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwashing machine in use with 0 ppm chlorine sanitizer. Chlorine sanitizer must be kept in concentration as stated on the chemical container (50-100 ppm). Please have dishwashing machine repaired and dispensing in the proper concentration prior to using. Until unit is repaired, establishment will utilize the 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee place dirty dishes in a crate then handle clean cup to be put away without first washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed visible food debris on the vegetable dicer and pusher. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed double doors at the front at both propped open at the beginning of inspection. As per manager, they like keeping them open during service. Talked to manager about open air exemptions, air curtains and other options. Ensure that outer doors are kept closed to prevent pests inside the facility, and until other options are approved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing baseboard in the bar area. Talked to manager about options to get approved baseboards. Ensure that there is coving at the wall/floor joints. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cart stored in front of a hand sink. Observed spoon stored inside hand sink basin. Manager removed the items. Ensure hand sinks are open and accessible at all times. Corrective Action: 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 picking up paper towel from the ground and putting in trash, then proceeding to drinks station to make a drink with ice scoop and glass. Manager talked to employee, and immediately washed hands. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. 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 milk at 52F in small undercounter fridge in wait station. Manager embargoed food. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd