Zipps Sports Grill

Inspector's notes

Observed a can with dents along the 3 can seams. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged can at time of inspection. A designated area will be used to store damaged cans until removal from the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fruit flies back of house in dry storage area. Observed residue buildup in floor drains, wet mop heads, and standing water. Advised PIC to deep clean and sanitize the affected area especially near drains. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three handwashing stations without paper towels located front of house and back of house. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

THIRD CONSECTIVE. Observed raw concrete flooring in the main walk-in and in the inside beer keg cooler. The concrete surface has been worn down to the aggregate, creating a surface that is porous and allows moisture and organic matter to penetrate and pool in various areas of all walk-ins. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface to make the area non-absorbent, smooth, and easily cleanable. Proper repairs have been made to the beer cooler out back. Discussed premises requirements with the manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an open sheet of frozen onion rings sitting directly beneath dripping condensate from the top of the freezer's cooling unit. Alerted manager and staff. Condensate had pooled up and frozen on the onion rings below. The affected sheet pan of onion rings was discarded (see embargo). All other items in the freezer were protected and covered at time of inspection. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened ranch (63°F) and Caesar dressing (65°F) underneath the prep table on the cook line. All other items in the prep table were under 41°F. Staff stated they had just moved both dressings to the prep table from the ice bath on the counter. The ice bath consisted of only ice and had shallow divots where the salad dressing containers had previously rested. Ice baths should contain enough water to allow placed TCS dressing containers to easily be submerged to the level of the food. Discussed ice bath usage to maintain cold holding foods successfully at or below 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a non-functioning air curtain on the back door leading to the outdoor mop sink. Alerted staff who put in a work order for the air curtain at time of inspection. Properly functioning air curtains serve as a critical barrier at building entry points, creating a continuous stream of high-velocity air that helps prevent the infiltration of airborne contaminants and pests. Discussed protection of outer openings at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECTIVE. Observed raw concrete flooring in the main walk-in and in the inside beer keg cooler. The concrete surface has been worn down to the aggregate, creating a surface that is porous and allows in moisture and matter to penetrate and pool in various areas of all walk-ins. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface to make the area non-absorbent, smooth, and easily cleanable. Proper repairs have been made to the beer cooler out back. Discussed premises requirements with the manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several pipes extending into various floor drains throughout the establishment. Discussed the required 1-inch area gap for all small pipes that drain into floor drains. Establishment to properly repair and establish the appropriate air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw concrete flooring in the main walk-in, in the beer keg cooler out back, and the beer keg cooler nearest the bar. The concrete surface has been worn down to the aggregate, creating a surface that is porous and is allowing moisture and matter to penetrate and pool in various areas of all walk-ins. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed flies in the back dry storage area and prep station areas.. Discussed approved trapping methods. Alerted management, who plans to follow up with their pest control services to exterminate the pest population. Manager to send over pest control invoices until the pest population is controlled, and ensure deep cleaning is prioritized to help reduce food sources for pests. Another reinspection on the pest population will occur in 10 days unless pest control invoices stating no activity are electronically verified. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several pipes extending into various floor drains throughout the establishment. Discussed the required 1-inch area gap for all small pipes that drain into floor drains. Establishment to properly repair and establish the appropriate air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw concrete flooring in the main walk-in, in the beer keg cooler out back, and the beer keg cooler nearest the bar. The concrete surface has been worn down to the aggregate, creating a surface that is porous and is allowing moisture and matter to penetrate and pool in various areas of all walk-ins. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three live cockroaches in the back kitchen area. Also observed flies in the back prep station area by the three-compartment sink. Discussed approved trapping methods. Alerted management, who plans to follow up with their pest control services to exterminate the pest population. Manager to send over pest control invoices until the pest population is controlled, and ensure deep cleaning is prioritized to help reduce food sources for pests. A reinspection on the pest population will occur in 10 days unless pest control invoices stating no activity are electronically verified. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several pipes extending into various floor drains throughout the establishment. Discussed the required 1-inch area gap for all small pipes that drain into floor drains. Establishment to properly repair and establish the appropriate air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy amounts of black, greasy buildup on the wheels and far back corners underneath equipment throughout the facility. Alerted and showed management. Deep cleaning of these areas is required. Discussed how insufficient cleaning may be creating a food source for pests. Implored staff to increase cleaning frequencies. Physical facility must be cleaned frequently enough to prevent the 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed raw concrete flooring in the main walk-in, in the beer keg cooler out back, and the beer keg cooler nearest the bar. The concrete surface has been worn down to the aggregate, creating a surface that is porous and is allowing moisture and matter to penetrate and pool in various areas of all walk-ins. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the standing freezer ice crystals dripping down from the top of the unit. Sheet pans had been placed on top of opened foods and all other foods were in sealed packages. No direct contamination was observed. Proper repair of the equipment is required. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the back outdoor mop sink area as clogged and unable to drain. Staff stated the drain became clogged last night. EHS Water challenged all floor drains to ensure the clog only affected the outdoor drain and that sewage was not backing up into other drains. Maintenance was called to come and unclog the floor and arrived while EHS was onsite. Maintenance was able to clear the floor drain while EHS was onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink near the walk-in being used to fill large buckets of ice. Alerted manager to moved the ice buckets over to the prep sinks to be filled. The Person in Charge (PIC) will ensure the establishment discontinues the use of handwashing sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes (54°F), various cheese (50-55°F), opened mayo (48°F), chopped lettuce (55°F), salsa (45°F), raw chicken (46°F), raw beef (46°F) in prep tables on the cook line above 41°F. The two prep tables nearest the manager office were measuring 52.1°F and 55.3°F with the min/max and the cold holding drawers under the grill were measuring at 45.5°F. Alerted the manager who stated all prep tables were filled at opening and no foods had been in the units for more than 6 hours. Staff put all Time Temperature Control for Safety foods on ice at time of inspection. The manager plans to temporarily use ice and time control for TCS foods in these units until they are serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

The two prep tables nearest the manager's office were measuring 52.1°F and 55.3°F with the min/max and the cold holding drawers under the grill were measuring at 45.5°F. Alerted the manager who stated all prep tables were filled at opening and no foods had been in the units for more than 6 hours. Staff put all Time Temperature Control for Safety foods on ice at time of inspection. The manager plans to temporarily use ice and time control for TCS foods in these units until they are serviced. A re-inspection on these units will be conducted in 24 hours. Prep tables must be able to maintain Time Temperature Control for Safety foods at or below 41°F upon reinspection. Corrective Action: Correct prior to re-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. Observed multiple sinks (by the office, in the bar, ect.) without paper towels available. Employees replaced the paper towels at all hand washing stations. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked salsa (122°F), refried beans (120°), and cooked chicken (119°F) hot holding below 135°F in a hot holding unit on the cook line. An employee stated the foods had been in the hot holding unit since 11 am (more than 4 hours prior to temperature measurement) (see embargo). The unit was already set to its max temperature and was removed from the cook line, Adequate hot holding is available to continue to operate safely. New products were reheated and placed in a nearby working hot holding unit. Discussed hot holding and reheating for hot. holding requirements with staff. Correct By: Corrected At Time Of Inspection