Zipps Sports Grill

Inspector's notes

Observed a buildup of organic matter on the top panels inside the large ice machine in the back kitchen areas. Observed buildup of organic matter on the inside top and side panels of the ice bins located at the bar, busser station by the patio and the ice bin located by the food dispatch station. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salt and pepper containers and squeeze bottles of water and oil without label at the cook's line. Ensure all working containers have proper labels to indicate the contents of the food ingredients. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employe beverage next to the cold top unit and sauce station. The person in charge removed the beverage at the time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe an employee not fully remove gloves nor wash their hands before putting on a new pair after handling raw chicken at the cook's line. Employee was observed using double gloves and removing only one glove and then proceed to food prep. Discontinue this practice. Employee properly washed hands at handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of organic matter on the top panels inside the large ice machine in the back kitchen areas. Observed buildup of organic matter on the inside top and side panels of the ice bins located at the bar, busser station by the patio and the ice bin located by the food dispatch station. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed the can opener set in the holder as clean with visible food residue on the blade and old food residue on the storage holder. The can opener was taken to the warewashing areas and washed rinsed and sanitized. The can opener holder station was also cleaned and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation

Inspector's notes

Observed pizza marinara sauce in a steam pan on the flat grill measured between 55F and 62F. The person in charge indicated the sauce was in the steam pan for 1 hour. The sauce was removed and properly reheated to 165F at the time of inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Education was provided regarding proper reheating procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed guacamole with tomatoes filled above the fill line with the top layers measured between 48F and 51F in the cold top unit across from the flat grill. The person in charge indicated the guac was in the unit for less than 2 hours. Discussed the importance of not overfilling container with TCS food items in the working cold top coolers. Observed beer cheese sauce placed at the flat grill station measured at 51F to 60F. The person in charge indicated the cheese sauce was incorrectly placed at the grill area for less than 1 hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation

Inspector's notes

A probe thermometer to measure internal food temperatures was not available at the time of inspection. Ensure a working thermometer is maintained on site and available. A reinspection has been scheduled for 9/18/26 to verify a thermometer has been obtained. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed salt and pepper containers and squeeze bottles of water and oil without label at the cook's line. Ensure all working containers have proper labels to indicate the contents of the food ingredients. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Concentration of chlorine sanitizer solution at in-use mechanical dishwasher was measured at 0ppm during inspection. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Upon further examination, the sanitizer bottle connected to the machine was empty. PIC connected new sanitizer bottle and primed machine until a concentration of 50ppm was attained. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed significant dried-on food residue on the food contact surface portion of a table-mounted can opener. Per employee, the can opener was last used the previous business day. Food contact surfaces of TCS foods must be washed, rinsed, and sanitized at least every 4 hours of use or as often as needed to be kept clean to sight and touch. PIC moved component to warewashing area to be cleaned to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheeses such as provolone and raw hamburger patties in a lowboy-style refrigerated drawer with internal temperatures of 52-53 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The items were stored in a refrigerated drawer that was measured with an ambient temperature of 53F with min-max thermometer. Per person in charge (PIC), the item were placed in the unit less than 4 hours prior to inspection. PIC moved items to alternate refrigeration to cool rapidly - inspector verified temperatures. The refrigerated drawer unit is not critical to the establishment's cold-holding capacities. Unit must not be used until it can maintain a temperature of 41F or colder. Corrective Action: Corrected at time of inspection.

Inspector's notes

A shut-off valve was observed downstream of the atmospheric vacuum breaker at the mop sink at the end of the attached hose. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. The water was set to the "on" position, pressurizing the system. PIC shut off water and removed valve to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of flour & debris at the pizza prep area at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed grout missing and standing water with food debris around the dish area at time of inspection. Discussed repairing the floor to a smooth and easily cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken patties stored above raw beef and veggies patties in a prep table across from the grill at time of 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. Repeat violation: 3rd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed philly rolls containing cooked beef & mozzarella, cheese sticks, spinach, and blue cheese dressing in a prep table across from the fryers with temperatures between 44to 47*F at time of inspection. Observed ambient temperature of the prep at 47.6*F at time of inspection. Per person in charge's & establishment's temperature log, all items were in the prep table and temped at 41*F less than two hours prior to inspection. PIC moved philly rolls, spinach, cheese sticks and blue cheese dressing to walk-in cooler to rapid cool at time of inspection. Observed establishment with multiple working refrigerators, prep tables, walk-in and freezer at time of inspection. PIC called out repairman & stated they will discontinue use of the prep table until it is able to keep TCS food items at 41*F or below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple chemical bottles stored on shelf of prep table across from the pizza oven that stores oil and containers of chips at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw breaded chicken skewers stored directly above clean plates in prep table on cook line. Also observed raw bacon stored above cooked bacon and tortillas in walk-in cooler. Clean plates were relocated to dishwasher to be washed, rinsed, and sanitized by PIC. 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. Repeat violation. This is the second consecutive violation.

Inspector's notes

Observed baseboards missing and in disrepair in the server station location to the left of from the entrance. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw sirloin stored in a container above multiple ready-to-eat (RTE) sauces/dressing in the prep table across from the drawer refrigerator unit in the cook station. Cook moved raw beef below the RTE sauces & dressing at time of 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.

Inspector's notes

Observed bartender wash a glass by dipping the glass into the wash, rinse and sanitizer for 2 seconds before placing on the drying rack at time of inspection. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Bartender relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Reviewed proper dishwashing procedure with person in charge (PIC) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw ground beef patties, and cooked sirloin, diced tomatoes, cooked mushrooms, establishment-made roasted chipotle peppers, and sliced cheeses (pepperjack, cheddar, mozzarella, & provolone) in a drawer refrigerator unit with temperatures between 47 to 51*F at time of inspection. Observed all items in the top drawer of the refrigeration unit and ice in containers in the lower drawers at time of inspection. Per cook, all items were put into the drawer unit more than 4 hours prior to inspection. PIC was aware that the cooler was not functioning. Discussed with PIC about ice baths and if ice baths are used that the ice should be contact with food to maintain TCS food items at 41*F or below. All items were embargoed at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Repeat violation (4th consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drawer refrigerator unit with an ambient temperature of 51*F containing multiple time and temperature-controlled foods for safety (TCS) food items (see #20) at time of inspection. Per person in charge (PIC) and cook unit has been not functioning and a work order was put in prior to inspection. Discussed with cook and PIC about discontinuing use of the drawer unit until it can maintain TCS food items at 41*F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9/26.

Inspector's notes

Observed baseboards missing and in disrepair in the server station location to the left of from the entrance. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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. - Observed no paper towels at the handwashing sink at the server station next to the main bar. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

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 cut tomatoes, cooked mushrooms, cooked peppers from a can, sliced cheese (cheddar, pepper jack, provolone, & swiss), raw chicken, raw premade beef patties, and raw portioned steak in a drawer refrigerator unit with temperatures between 54 to 58*F at time of inspection. Per cook, items were placed in the drawer unit about 2 hours prior to inspection and all items were moved to the walk-in cooler to rapid cool at time of inspection. Observed multiple working prep tables, freezers, and walk-in cooler/freezer at time of inspection. Discussed with person in charge (PIC) and cook to discontinue utilizing drawer unit until it can maintain ready-to-eat (RTE) & time and temperature controlled foods for safety (TCS) at 41*F or below. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observe significant amount of grease and debris behind the fryers in the cook station. Must clean establishment at a frequency to prevent accumulation of organic food debris on surfaces. Clean prior to next routine inspection. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed cracked and missing floor tiles on the cook line behind the fryers and exposed aggregate concrete near the 3-compartment sink at the bar (closest to Mill Ave) that is no longer smooth and easily cleanable. Repair the floors prior to the next routine inspection to restore a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-6-301.11, Pf: 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. - Observed no hand soap at handwashing sink in the bar. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. 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. - Observed no paper towels at handwashing sink at the server area closest to the back of house. Observed no paper towels at handwashing sink at the server station closest to the door of the patio. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Repeat violation. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink in the server station closet to the patio blocked by a cart and trash can. Observed handwashing sink at the bar with a cup and straw rendering the hand sink inaccessible for handwashing. Observed cup in handwashing sink at the server station closest to the back of house. Person in charge (PIC) moved the cart to a proper storage area at time of inspection. (see general comments) Repeat Violations: 3rd,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 blue cheese, cheddar, black beans, goat cheese, pepper jack cheese, feta, raw chicken wings, raw fish, Caesar dressing, blue cheese dressing, jalepeno dressing, cut tomatoes, hard boiled egg, philly rolls, chicken rolls, and mozzarella sticks in the prep table across from the fryer with temperature between 49 to 51*F. Observed ambient air temperature of prep table at 51.4*F at time of inspection. Per person in charge (PIC), dressings, cheeses, black beans, eggs, and tomatoes had been in the prep table since the day prior and were embargoed at time of inspection. All other items were moved to beer cooler to rapid cool at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep table across from the fryers with an ambient temperature of 51.4*F. Observed TCS food in prep table with temperature between 49 to 52*F (see #20). Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 10/9/2022. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Observed two live German cockroach in near the server station closet to the front server station (located closest to Mill Ave). Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 10/9/2023. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed leak from the inside of the prep table closest to the pizza station. Observed leak from reach in freezer located near the prep station. Discussed cold holding equipment with person in charge & that cold holding units must be in good repair. Correct By: Correct Prior To Next Routine Inspection