Barro's Pizza

Inspector's notes

Observed significant dried-on food residue on food contact piece of a table-mounted can opener. Per person in charge (PIC), can opener was last used the previous work day during the dinner shift. All food-contact surfaces must be cleaned to sight and touch. PIC washed, rinsed, and sanitized can opener component during the inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked meatballs with sauce in a countertop steam table with an internal temperature of 110 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, meatballs were placed into unit less than 1 hour prior to inspection. PIC instructed an employee to add water to the steam table. Meatballs were reheated to 165F - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant accumulation of grease on sides of fryers, underneath equipment, and on ceiling tiles near the cook line. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Caulking was eroded and damaged at attachment points for several hand washing sinks and the food prep sink, leaving a significant gap in between the fixtures and the wall that could support harborage of pests. Junctures between fixtures and walls must be caulked to be smooth and easy to clean and prevent harborage of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small leak from the drain line of a hand washing sink closest to the pizza make area. Plumbing shall be maintained in good repair at all times. Person in charge (PIC) adjusted PVC drain pipes to properly contain leak during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several tile cove base pieces were missing at junction of floor and wall by walk-in fridges, making the space difficult to clean. Junctions between floors and walls should be properly coved to facilitate cleaning. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed significant food residue buildup on floor of walk-in refrigerator underneath pans of proofing dough. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed caulking on the hand sink in the back food prep area to be missing, cracked, or otherwise degraded, rendering the areas neither smooth nor easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 clean dough blade placed in a dirty plastic bin for storage. Observed a vegetable dicer that was put with clean dishes however the vegetable dicer had tomato debris still inside the grid portion that pushes the vegetables through the slicer blades. Asked PIC to move dough blade and vegetable dicer to dish washer to be cleaned. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: 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. Observed meatballs in marinara sauce in a hot holding station. Upon taking internal temperature of the meatballs, temperature ranged from 124 degrees Fahrenheit to 131 degrees Fahrenheit. Talked with manager about the meatballs and meatballs come in fully cooked and were previously frozen. Meatballs had been placed inside the hot holding station less than one hour when internal temperature of the meatball was taken. Asked employee to run the meatballs through the oven again to achieve the hot holding temperature of 135 degrees Fahrenheit internal temperature for the meatballs. Correct By: Corrected At Time Of Inspection

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 several plastic containers of sliced ham, sliced salami and sliced roast beef in plastic containers. The container of sliced ham and sliced roast beef had date marks from September 16th with a discard date of September 23rd. The container of sliced salami did not have a date mark on it. Food was embargoed at time. Correct By: Corrected At Time Of Inspection