Barro's Pizza

Inspector's notes

There was no approved hand drying provision at the hand sink near soda lines. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: The hand sink near the soda lines had a scrubbing/scour pad and food debris in it. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pizza sauce and shredded mozzarella cheese are kept on time as a control. Time stamping is being kept on a clip board, but they do not have a policy/procedure. Person in charge (PIC) is creating one. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is scheduled for 08/17/2026

Inspector's notes

Observed 12+ flies throughout the establishment, near floor drains. Please have a certified pest control specialist come out before re-inspection. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/17/2026.

Inspector's notes

The hose at the mop sink had a sprayer nozzle attached that was under pressure. The water was turned off and pressure released at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple areas throughout the kitchen without ceiling tiles. Also observed Brocken ceiling tiles. Many of the ceiling tiles are covered in dirt, dust, and debris. 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. 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. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a buildup of food debris, dust, and fuzz on the floor in the corners. Also observed heavy buildup of debris on soda lines in the soda storage area. Also observed the floor drain under soda fountain is full and needs to be cleaned. Must be cleaned to sight and touch. 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 a can of energy drink on the food prep area near the pizza toppings. Discussed contamination risk with person in charge (PIC). PIC moved the drink to a designated area at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a can of Raid pest control spray in the office at time of inspection. Discussed with person in charge (PIC) that only certified pest control specialist can apply pest control chemicals. PIC removed the can at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed coffee filters near the self-service drink area in the dining room uncovered and upright. Also observed to-go containers near fryers stored upright. Discussed with person in charge (PIC) that covering or storing upside-down can reduce the risk of contamination. PIC stored the single-serve items properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no covered waste receptacle for sanitary items in the women's restroom at time of inspection. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple areas throughout the kitchen without ceiling tiles. Also observed Brocken ceiling tiles. Many of the ceiling tiles are covered in dirt, dust, and debris. Person in charge (PIC) stated that tiles are being replaced and already ordered. 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. 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

No CFPM onsite at the 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

No CFPM onsite at the 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

Observed sanitizer wiping cloths stored in both hand sinks near the walk in cooler. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of degreaser stored on the prep counter above pre-measured spice mix baggies. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two tightly covered plastic containers of cooling pizza sauce with internal temperatures ranging from 61-70*F when measured with a probe thermometer. PIC stated the sauce was mixed from ambient temperature ingredients 1.5 hours prior. Observed 8+ inches of cooling sauce in each containers. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 50+ fruit flies throughout the establishment, especially near both mop sinks and the warewashing area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee with loose hair not covered with an effective hair restraint such as a hat, hairnet or tie. Advised PIC employees where the hair can pose a significant threat of contamination must secure their hair to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. The employee utilized a hat at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one on-demand water heater non-functioning (establishment requires two functioning water heaters to meet peak requirements for hot water delivery). PIC stated the water heater is having an issue with gas delivery and are waiting on City officials to diagnose the gas delivery error. PIC stated the water heater failed approximately 1 week prior. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Observed hot water of 120*F at all fixtures and warewashing areas tested. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the dicer in the prep are with food debris accumulating in the dicer blades and in the crevices of the pusher block. Employee stated that it had not been used today. All equipment stored as clean must be clean to sight and touch. Instructed manager to have dicer re-washed. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the 2nd repeat of this violation. Observed the gaskets of the walk in cooler and low boy cooler by the fryers falling off and in disrepair. Equipment must be kept in good repair. Please have gaskets repaired prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large accumulation of food debris, grease, and trash behind the fryers and coolers by the fryers. Floors and walls must be kept clean and cleaned as frequently as needed to prevent grease, food debris, and other soil accumulation. Please have this area cleaned and cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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

Observed a buildup of food debris and rusty wire shelving on a shelf in each walk in cooler. Observed cooling and uncovered TCS foods stored on racks before rusted shelving. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace and clean shelving prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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

Observed an employee with glove hands sweep then remove a fryer basket from the fryer and stop a timer without removing their gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. The employee removed their gloves and washed their hands. PIC moved the fryer baskets to the dishwasher at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No timestamp observed of TCS foods stored at room temperature including pizza sauce at 56*F and mozzarella at 52*F. PIC stated the foods were brought out at 1:50pm and are on time as a control. 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 containers of cooling diced chicken, tomatoes and spaghetti with internal temperatures ranging from 50-55*F in covered metal pans in the walk in cooler. All TCS foods cooling were uncovered 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. Also observed already cooled chicken wings stored uncovered in the walk in cooler. Advised PIC to cover prepared foods to prevent contamination. PIC utilized plastic wrap to cover the cooled chicken wings at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 20+ drain flies and a live roach in the back warewashing and mop sink area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 2/14/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a buildup of food debris and rusty wire shelving on a shelf in each walk in cooler. Observed cooling and uncovered TCS foods stored on racks before rusted shelving. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace and clean shelving prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a pressured hose and spray head stored inside the mop sink basin. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease receptacle stored behind the establishment on earth. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Advised PIC to provide a concrete or similar material pad or relocate receptacles to another area prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling pizza sauce with internal temperatures ranging form 45-47*F when measured with a probe thermometer. Per date mark, the sauce was prepared 10/9 and 10am. Observed other TCS foods holding at 41*F or below. Observed the sauce in covered and stacked plastic containers with approximately 6" of cooling foods inside. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meatballs measuring 118-122*F in sauce measuring 120-143*F the PIC stated was reheated 1.5 hours prior. PIC stated the meatballs and sauce are reheated in the pizza oven to 165*F for 15 seconds before being moved to the steamer. Observed other TCS foods in the steamer measuring 135*F and above. 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 per PIC's request. Advised PIC to verify reheat temperatures with a probe thermometer since dense foods such as pasta sauce may appear to boil while some areas may still not be properly reheated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling pizza sauces prepared at 10am this morning in covered and stacked containers with 6" of cooling foods in each containers (observed at 11am). Observed condensation on the underside of the container lids. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 multiple soda nozzles with a heavy accumulation of food debris on the inside. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. Discussed that manual scrubbing is necessary to remove buildup. The PIC had the nozzles removed to be washed, rinsed and sanitized at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 the side walk in cooler, observed pizza sauce measuring 58-68*F internally when measured with a probe thermometer. PIC stated the sauce had been prepared between 9-9:30am. Observed the pizza sauce tightly covered and stacked plastic containers with approximately 8 inches of cooling food inside. Discussed that foods prepared with ingredients from ambient temperature ingredients should be cooled within 4 hours to 41*F or less. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the sauce did not cool to below 41*F with 4 hours of preparation, the PIC voluntarily discarded the improperly cooled pizza sauce (see embargo). Advised PIC to store pizza sauce ingredients in the cooler prior to preparing to reduce required cooling time. PIC stated the sauce is diluted from water. Advised PIC to utilize ice water or ice to expedite cooling. 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. ----- In the tabletop steamwell, observed meatballs in marinara between 116-135*F, marinara sauce from 120-133*F and pasta reheat water at 130*F. PIC found the water from the steamer to be nearly all evaporated. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Per line check, all foods were holding above 135*F at 12pm. PIC had the foods reheated to 165*F for 15 seconds at the time of inspection. Advised PIC to ensure steamer water levels are checked and refilled frequently to ensure foods in the steamer remain hot. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal drinks stored above soda bib, wing sauces, the pizza prep area etc. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The manager had the personal items moved to a lower shelf at the time of inspection. Advised PIC to ensure all personal drinks are stored in cups with a lid and straw to help prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing.-----Observed employee wash hands for less than 5 seconds after removing soiled gloves that were used to handle raw sausage. Discussed proper hand washing with the PIC and proper hand washing procedure with the PIC. Employee rewashed hands for the required 20 seconds at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 fryer baskets in use with an accumulation of large amounts of fried pieces of food stuck in between the baskets. Fryer baskets should be cleaned more frequently to prevent an accumulation of fried food from getting stuck in between the mesh. Correct By: Correct Prior To Next Routine 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 pizza sauce and shredded mozzarella at the pizza station stored at room temperature measuring 51-55*F internally with a probe thermometer. PIC stated the ingredients are left out for a max of two hours and then returned to the prep cooler to cool back down to 41*F. PIC stated the sauce and cheese had been out for approximately 1 hour. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Advised PIC that prep cooler are designed to hold already cooled TCS and are not intended to cool TCS foods. PIC had the foods moved back to the walk in to rapidly cool and placed new batches of mozzarella and sauce on time as a control. 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 various preparations of pizza in the warmer holding at 124-125*F for service by the slice to customers. PIC stated the pizzas are served for a maximum of 3 hours but no timestamp or log was observed to indicate when the pizzas were made or would be discarded. Establishment does not have a written time as a control policy but has a laminated log for use with time as a control. Advised PIC a written and approved policy must be provided for re-inspection on 2/2/2024. Advised PIC that turning the warmer above the current "LO" setting may provide a temperature warm enough for hot holding (135*F and above). PIC stated the pizzas were made 30 minutes prior and placed a timestamp on the log at the time of inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ------- Observed an unlabeled spray bottle the PIC identified as quat sanitizer with 500+ ppm quat sanitizer when measured with a chemical test strip. Observed the spray bottle used to clean a work surface where ranch cups had been filled. Per the manufacturers label, the quat at the establishment is to be maintained at 200 to effectively sanitize. Discussed that quat above 400 ppm may be toxic. PIC diluted the spray solution to 200ppm and verified with a chemical test strip at the time of inspection. PRIORITY VIOLATION-7-201.11, P: Separation-Storage ------ Observed a spray detergent stored above the dishwasher, quat sanitizer stored above pizza box inserts, and a bottle of degreaser stored on the lower shelf of a prep table next to wing sauces. Both the quat and degreaser bottles were observed unlabeled. Discussed storing all chemicals separately where they pose no risk of contaminating food or food contact surfaces. The manager moved the spray bottles to another area at the time of inspection. Priority Foundation-7-102.11, Pf: Common Name-Working Containers ------ Observed multiple unlabeled spray bottles containing liquids the PIC identified as quat sanitizer and degreaser. Also observed a pump sprayer near the back door the PIC stated they were unsure which chemical was inside. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. The manager added a label to each bottle and had the pump sprayer contents discarded at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ------ In the walk in cooler, observed a tightly covered plastic container of cooling spaghetti noodles measuring 55-67*F internally when measured with a probe thermometer. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC stated the noodles were cooked at 10:30am, rinsed with cold water and placed in the container to cool. PIC separated the noodles uncovered into shallow metal pans to expedite cooling. In the side walk in cooler, observed pizza sauce measuring 64*F and shredded mozzarella at 55*F internally. PIC stated the sauce had just prepared and the mozzarella was shredded 15 minutes prior. Observed both foods in tightly covered plastic containers with approximately 6 inches of cooling food. Discussed that foods prepared with ingredients from ambient temperature ingredients should be cooled within 4 hours to 41*F or less. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised PIC to store pizza sauce ingredients in the cooler prior to preparing to reduce required cooling time. Advised PIC to utilize the main walk in cooler to help increase cooling capacity. PIC relocated half of the cooling foods to the main walk in and uncovered all foods at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using quat sanitizer tablets but does not have a concentration color ledger to compare the test solution to for chemical test strips. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (200ppm). Establishment is using chlorine sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure chlorine levels are maintained at the proper concentration (50-100ppm). Discussed obtaining chlorine and quat test strips before re-inspection on 2/2/2024. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed an accumulation of food debris on equipment door handles, on the walls behind pizza and sauce prep areas, and on floors beneath equipment throughout the establishment. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection

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 4 large tubs of cooling pizza sauce in plastic containers with tight fitting lids. Observed more than 6 inches of cooling foods and the containers stacked two high. Observed internal temperatures at 58-63*F. PIC stated the sauce had been cooling for less than 1 hour. Advised PIC to store less than 4 inches of cooling foods in uncovered containers to ensure rapid cooling from ambient temperature to 41*F or below within 4 hours. Advised PIC to pre-chill containers of sauce when possible. PIC separated the cooling sauce into additional containers which were left uncovered. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ------ Observed caulking between the dishwasher and wall with a dark organic substance growing on it. Remove silicone and re-caulk prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding ------- Observed multiple florescent lights throughout the kitchen without proper shielding. The PIC indicated that all lights would be properly shielded prior to the next routine inspection. Advised the PIC that all lights must be properly shielded to prevent contamination from broken light pieces. Correct By: Correct Prior To Next Routine Inspection