Barro's Pizza

Inspector's notes

Observed no hand soap at front of house handwashing station. Per PIC, there was no soap in the public facing restrooms so they moved the soap from the front of house handwashing station to the restrooms. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water in the long prep table by the walk-in cooler. Establishment to fix the prep table leak before the next routine inspection. Also observed standing water over a kitchen floor drain. Establishment to unclog the drain so that it can drain at full capacity. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher with chlorine sanitizer measuring at 0 PPM after running multiple cycles. Management was alerted and plans to use the 3-compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. After discussion with the person in charge, it has been determined that the root cause of the violation was training, which resulted in the violation. Corrective Action: 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 a carboard box of food sitting directly on top of cooked and cooled wings in the walk in. Cooked wings were embargoed at time of inspection. Discussed the importance of covering cooled products to reduce the risk of direct contamination. Also discussed appropriate storage conditions. The outside of carboard boxes can pick up contaminants during handling and shipping and may not touch ready made foods. Discussed protection of foods with staff. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. The manager reached out to their third party servicer at time of inspection. Management was alerted and plans to use the 3- compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Correct By: Corrected At Time Of 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 shredded cheddar cheese (46°F), cut tomato (49°F), and sliced deli meat (47°F) in a prep table measuring above 41°F. All Time Temperature Control for Safety (TCS) foods had been in the unit for more than 4 hours and were discarded, at time of inspection. The cooling unit measured at 43.8°F with the min/max thermometer. The manager adjusted the temperature dial on the unit at the time of inspection. The unit was able to cool to under 41°F after the adjustment. Discussed cold holding requirements and the importance of routinely checking temperatures of food in the prep tables. Discussed active managerial control tools to prevent these issues in the future. 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 chicken (62-64°F) out on the counter by the fryer. No time indicator was on the container of cooked chicken, at time of inspection. The manager stated the chicken had been placed at room temperature 3 hours prior and placed the time indicator on the container. The manager added a sticker to indicate discard time on Time Control products. Discussed time control parameters with management. Establishment to use time indicators and have their time control policy available and posted near were Time Temperature Control for Safety (TCS) foods are placed on time control. Alarms, Time indicator stickers, or a time control log can be used. Time Temperature Control for Safety (TCS) foods placed on time control MUST be discarded after they are left out on time control and may not be re-cooled. Discussed time control policy and documentation requirements with staff. Correct By: Corrected At Time Of Inspection