Zipps Sports Grill

Inspector's notes

Observed cooked marinara sauce holding at a temperature between 119F and 125F in the hot holding unit by the cook's line. The person in charge (PIC) indicated that the marinara sauce was holding in the unit since 11:30am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of canned cooked corn measured at 46F in the cold holding unit across from the cook's line. The PIC indicated that the corn was in the unit since the day before. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of diced tomatoes with a discard date of 6/24 in the reach in cooler across from the cook's line. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked cheese pizzas at 68*F with no time stamp at time of inspection. Per employee, pizza was cooked 3 hours prior to inspection is being held under time as a control. PIC provided establishment's "time as a control" policy that listed the pizzas. Employee time marked the cooked chicken at the time of inspection and will discard any remaining after 4 total hours out of temperature control. Discussed proper time as a control procedures with the PIC and the importance of proper documentation. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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

Observed cut chicken, philly rolls, and chicken rolls with temperatures between 46 to 51*F in covered containers under plastic covering in walk-in cooler. Per PIC, all items were prepped less than 2 hours prior to inspection. Discussed proper cooling and cooling methods with the PIC. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender wash dishes at the 3-compartment sink and then start making a drink for a customer without washing hands 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. Employee properly washed hands at handwash sink at time of inspection. Repeat violation (2nd consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed glass filled with water sitting in the handwashing sink at the bar. Per bartender, they fill the glass and let it soak in the hand sink prior to utilizing the 3-compartment sink for washing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Handwashing sinks are designated for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender wash multiple glasses in the 3-compartment sink at the bar by dipping the glass into the wash, rinse and sanitizer (chlorine) for 3 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 blue cheese, cooked mushrooms, cooked peppers, & diced tomatoes in middle prep table with temperatures between 46 to 48*F at time of inspection. Observed raw chicken skewers, diced tomatoes, black beans, Pepper jack cheese, and hotdogs in the prep cooler across from the fryers with temperatures between 47 to 51*F at time of inspection. Per cook, all items in both prep tables were in the cooler from the day prior to inspection. Person in charge (PIC) provided temp logs that showed all items under 41*F two hours prior to inspection. Cooks moved items to the walk-in to rapid 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. Repeat violation (4th Consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of insect killer on lowest shelf of a cart next to the entrance to the bar in the back of house at time of inspection. Instructed person in charge (PIC) to remove spray bottle of insect killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of insect killer at time of inspection. 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 cook handle raw chicken using hands, remove gloves, and begin handling clean food contact surfaces without washing hands. Also observed prep employee pick trash up off ground and begin handling ready-to-eat foods without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 raw chicken stored above veggie patties in prep cooler by cook line. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. This is the 2nd consecutive violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

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 stored clean on back prep table with visible food debris on food contact surfaces portions of slicer. Per PIC, the slicer was used and cleaned on the day of the inspection and was being stored clean. Deli slicer was re-cleaned to sight and touch at time of inspection. All food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked pizza sauce in large, deep (more then 4 inches) in walk-in cooler at 49-50'F. Per PIC and date marking, the pizza sauce was prepared the day prior to inspection and is cooked during preparation. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. 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 various cheeses including provolone and cheddar on prep line at 49-50'F. Observed cheeses filled above fill line in prep cooler. Per PIC, items were placed in prep cooler less then 4 hours prior to inspection. PIC relocated cheese to walk-in cooler to rapidly 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. Discussed not overfilling pans in prep tables. Repeat violation. This is the 3rd consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 in walk-in cooler the following items: cooked soup with discard date of 4/4/2024, cooked sausage with discard date of 4/7/2024, and cooked soup without any date marking. PIC was unsure of when soup without date marking was prepared. All items were embargoed and discarded at 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. Correct By: Corrected At Time Of Inspection

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 80-85'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 4/8/2024. 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 VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed a box of uncooked poblano peppers with fuzzy white and black organic matter on outsides of peppers. Had PIC discard peppers. Food must be unadulterated to prevent contamination. Correct By: Corrected At Time Of Inspection

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 four large storage containers in front of hand sink in employee restroom next to walk-in. Had PIC move containers. Handwashing sinks must be accessible at all times to promote proper handwashing. Correct By: Corrected At Time Of 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 container of raw chicken skewers being stored above cooked hot dogs, corn dog batter, and container of ranch dressing in prep fridge on cookline. Also observed container of raw beef being stored over raw vegetarian patties in prep fridge on cookline. Had employee rearrange items based on minimum cooking temperatures. Foods must be stored according to minimum cooking temperatures to prevent cross contamination. Correct By: 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 and orange buildup on upper inside of ice machine. Also observed organic matter and liquid buildup inside of juice nozzles next to cookline. Clean and clean at a frequency to prevent buildup. Correct By: Correct Prior To Next Routine 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 carton of milk at 55*F in front milk fridge on server line. Unit observed at 53*F. PIC stated that milk had been stocked more than 4 hours prior. Observed raw, unpasteurized, in shell eggs sitting in a container on counter at ambient temperature at 67*F. Also observed cooked poblano peppers sitting in container at ambient temperature at 64*F. Employee stated that eggs and peppers had been stocked prior to lunch, more than 4 hours before inspection. All items were discarded. TCS items that are being cold held must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed general debris/grime, food debris, and grease buildup on floor and sides of fryer equipment on cookline. Also observed general grime buildup on outsides of fridges and on floors throughout kitchen. Observed oil/grease buildup/drips around fume hood above fryer line. Clean and clean at a frequency to prevent buildup of dust, dirt, grease, food debris, and other organic matter. Correct By: Correct Prior To Next Routine Inspection

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 raw chicken wings stored beneath refrigerated prep table at 50-56'F. Per PIC, the raw chicken wings were prepped 2-3 hour prior to inspection from walk-in. The minimum ambient air temperature was measured to be 43'F at the time of inspection. PIC stated prep table in question is opened frequently during lunch rush. PIC moved raw chicken wings to walk-in cooler to be stored and cooled to 41'F or below at time of inspection. 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-7-204.11, P: Sanitizers, Criteria-Chemicals >>> Observed 500+ ppm Quat being dispensed from main warewashing unit in the dish pit area. PIC scheduled a servicing of the unit at time of inspection. Warewashing unit sanitizer concentration should be diluted to 150-400 ppm Quat (or 50-100PPM Chlorine) prior to unit being cleared for use. PIC set up 3-comp sink to facilitate proper wash/rinse/sanitize procedures. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection