Barro's Pizza

Inspector's notes

Observed employee place on a pair of gloves to prepare a salad after working on the register. Inspector instructed employee to properly wash hands before placing on gloves when working with ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat strips not available for testing sanitizer buckets. Provide test strips. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed surface of hoods above grills with large amount of debris. Clean frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions at the hand wash sink located at the front of the kitchen. PIC re-stocked hand wash sink with paper towels at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple spray bottles with chemicals for cleaning without common name labeling throughout the establishment. PIC marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce, and shredded cheese sitting out at room temperature. No time stamp was recorded indicating when the food items were removed from temperature control at time. 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 multiple spray bottles with chemicals for cleaning without common name labeling throughout the establishment. PIC marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce cooling in the walk-in with an internal temperature range of 80F-70F with tightly fitted lids and over 4 inch containers. Per PIC, the pizza sauce has been cooling for less than two hours prior to inspection. All TCS foods cooling were uncovered and ice was added 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. Food must be cooled, when prepared at room temperature, within 4 hours to cold holding temperature of 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the fountain soda machine, observed organic matter build up in each soda nozzle. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked meatballs in the hot holding table with an internally probed temperature of 115 degrees F. Person in charge (PIC) stated items had been placed in the hot table 2 hours prior. 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 the AVB at the mop sink leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust, dirt, and grease on the vents above the fryers. 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.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed heavy accumulation of rust on the walk in cooler metal shelves. Discussed replacing shelves to eliminate the risk of physically contaminating food stored in the walk in cooler. Corrective Action: Correct prior to next routine 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 pizza sauce and shredded mozzarella cheese sitting out at room temperature with an internal temperature of 70F. Per PIC, the sauce and cheese are under a time as a control policy but did not have a time indicating when the items were taken out of temperature control. PIC states that the items were taken out of temperature control 2 hours prior to inspection. PIC filled out time as a control log for the sauce and cheese. A food establishment, when using time as a control, must follow their written procedure; and mark when a TCS food is taken out of temperature control. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-- At time of inspection, observed heavy accumulation of food debris and rust on the walk in cooler metal shelves. Discussed replacing shelves to eliminate the risk of physically contaminating food. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed heavy accumulation of dust on fans and ceiling of walk-in cooler. Physical facilities must be cleaned as often as necessary to keep them clean. Must clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 spaghetti in a large deep plastic container with a tight fitted lid with an internal temperature range of 68F-76F stored in walk-in cooler. Per PIC food was cooked less than two hours prior. PIC used approved methods to cool down to 41°F. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-- At time of inspection, observed heavy accumulation of food debris and rust on the walk in cooler metal shelves. Discussed replacing shelves to eliminate the risk of physically contaminating food. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed heavy accumulation of dust on fans and ceiling of walk-in cooler. Physical facilities must be cleaned as often as necessary to keep them clean. Must clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd