Zipps Sports Grill

Violations (3)

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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. Addl Notes: Observed turkey chili, marinara sauce, shredded chicken in the hot holding unit with internal temperature ranging from 106-129°F. Person in charge (PIC) stated those items were placed in the unit less than 2 hours ago. 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 reheated to 165°F at time of inspection. Hot holding unit temperature control knob was placed on "medium" instead of "low". AMC Comment: After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (verification breakdown), which resulted in the violation. PIC will ensure that hot holding temps are taken periodically throughout the day to ensure compliance. Corrective Action: Corrected at time of inspection.

  Priority

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Observed prep cooler in the cook line with ambient temperature of 47°F. Internal temperature of TCS food items ranges from 46-51°F. TCS items present in this cooler are raw chicken, hot dogs, cut greens, cheese. Raw chicken was just placed in this cooler recently from the walk-in cooler, so raw chicken was returned to the walk-in cooler for rapid cooling. Other items were discarded by PIC per inspector's instructions as those items were in this cooler longer than 4 hours. PIC stated they were aware this cooler was not working properly and had placed a work order a few days ago. Service is pending. AMC Comment: After discussion with the person in charge, it has been determined that the root cause of the violation was policy development, which resulted in the violation. PIC will ensure that when staff is aware a cold holding unit is not functioning properly, no TCS food items will be stored in said unit until it is fixed and holding at 41 degrees or below. Corrective Action: Corrected at time of inspection.

  Priority

• 33

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: 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. Addl Notes: Observed prep cooler in the cook line with ambient temperature of 47°F. Internal temperature of TCS food items ranges from 46-51°F. This prep cooler is essential for kitchen's operation. Person in charge (PIC) stated that a work order has been placed for this cooler and will get in touch with company to get an update. Must repair cold holding unit so that it maintains TCS food items at 41 degrees or below. Corrective Action: Correct prior to re-inspection (10/16/26).