Barro's Pizza

Inspector's notes

2nd repeat violation. Observed pepperoni, ham, meatballs and cheddar cheese in pizza topping prep cooler in back kitchen area at 44 to 48 deg F. Unit had internal temperature of 50 deg F with min/max thermometer. All items had been in cooler less than 2 hours per PIC and were moved back to walk-in cooler.

Inspector's notes

At front salad bar, TCS foods (cottage cheese, cut lettuce, cut spring mix, cut spinach) with internal temperatures of 50*F-60*F. Per manager, TCS foods were placed in bar salad bar <2 hours. Manager adjusted ambient temperature of salad bar. At start inspection, ambient temperature was 52*F, taken with establishment ambient thermometer, and after adjustment, temperature was <40*F. Internal temperatures of TCS foods have also dropped <45*F. Discussed more frequent monitoring of temperatures and ensuring fan is left uncovered to allow for good air flow. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, time documentation not noted for tomato pizza sauce and shredded mozzarella cheese at pizza make table. Per manager, pizza sauce and cheese were removed from cold holding <2 hours. Manager provided start/discard time timer for items using time as a public health control. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, tomato based pizza sauce/ 55*F-65*F prepared <2 hours and cooling in covered containers >4 inches deep. Manager portioned pizza sauce into <2 inch depth uncovered containers and placed back in to walk in cooler to continue the cooling process. TCS foods are to 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

In prep area, employee returned from front area, talking on phone, then walked through swinging doors, then began working with pizza dough without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After machine was primed and re-run, chlorine sanitizer with a concentration of 50-100ppm at dishware surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. At front counter, establishment uses time as a public health control for pizza by the slice. Timer was not started at start of inspection for pizza by the slice. Manager provided start time on pizza by the slice. Discussed the importance of following written time as a public health control procedures for TCS (time/ temperature control for food safety) foods. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. In walk in cooler, pizza sauce/ 49*F-52*F prepared about 3 hours and cooling in shallow covered containers. Manager uncovered containers of pizza sauce to continue the cooling process. Also recommended using ice or ice water instead of tap water when processing the pizza sauce. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses quat sanitizer for wiping cloth buckets and 3 compartment sink. Establishment unable to locate quat test strips. Inspector provided quat test strips at time of inspection. Manager will order additional quat test strips. Maintain test strips for monitoring sanitizer solution at all times in establishment. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. ..........Establishment uses time as a public health control for uncooked pizza crust with sauce at pizza prep table. No start/ discard time noted for uncooked pizza crust with sauce. Instructed manager to provide start time on uncooked pizza crust with sauce. Discussed the importance of following written time as a public health control procedures for TCS (time/ temperature control for food safety) foods. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.........In walk in cooler, pizza sauce/ 50*F prepared about 2 hours and cooling in shallow covered containers. Instructed manager to uncover containers of pizza sauce to continue the cooling process. Also recommended using ice or ice water instead of tap water when processing the pizza sauce. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ..........Establishment uses time as a public health control for pizza sauce, shredded cheese, and pizza by the slice. No start/ discard time for pizza by the slice. Instructed manager to provide start time on pizza by the slice. Establishment unable to located written time control procedures. Written procedures were provided at time of inspection. Discussed the importance of following written time as a public health control procedures for pizza sauce, shredded cheese, and pizza by the slice. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. .........In walk in cooler, pizza sauce/ 65*F prepared and cooling in shallow covered containers. Instructed manager to uncover containers of pizza sauce to continue the cooling process. Also recommended using ice or ice water instead of tap water when processing the pizza sauce. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection