Barro's Pizza

Inspector's notes

Observed TCS food items 48*F-58*F in in the deli sandwich cold table including cooked pasta, soft shredded cheese, deli meat, and cut lettuce at the time of inspection. Also observed previously canned/bagged olives, pepperoni, chickpeas, and pineapple at the salad bar 44*F-53*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated temperatures of the sandwich unit were 41*F or below less than 4 hours prior to the time of inspection and the TCS items at the salad bar were stocked less than 4 hours prior to the time of inspection. PIC noticed the sandwich cold table was in defrost mode at the time of inspection and moved all TCS food items to the walk-in cooler to rapidly cool down to 41*F or below. PIC stated they will adjust the defrost mode temperature parameters and ensure TCS food items maintain 41*F or below at all times. PIC decided to use time as a control for food safety going forward for the TCS items at the salad bar and properly time stamped at the time of inspection. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce at 78°F cooling in large, covered bucket containers >4" deep in the walk-in fridge. 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. Per PIC, the TCS pizza sauce was prepared an hour prior to the time of inspection. PIC instructed employee to add ice as an ingredient to help facilitate the cooling process of the TCS pizza sauce. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Items kept in front salad bar were set to be replaced at 2:30pm and 6:30pm per written documentation. No signature or acknowledgement that the food was replaced at 2:30pm was found on-site. Per employees, shredded cheese, and lettuce were replaced by 3:00pm but cottage cheese was not. Written logs or labeling are required to ensure that the food is being discarded within the 4-hour windows described on the documentation. Cottage cheese was discarded at time of inspection and log was updated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce at 84°F cooling in five large, covered bucket containers >4" deep in the walk-in fridge. 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. Spoke to PIC about using ice wands or other similar tools to use if cooling in a bucket or suggested cooling in shallow trays before transferring to buckets once cooling was completed. PIC transferred the sauce to shallow pans at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce made yesterday 47*F in the walk-in, cheese 44-45*F, lettuce 46*F, sliced roast beef and turkey deli meat 45*F, cheese ravioli 46*F, rolled deli meat 47*F in cold table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Pizza sauce with TCS cut tomatoes as ingredient had been in the walk-in since the previous day according to PIC as well at the ravioli and rolled deli meat in the cold table and was discarded at the time of inspection. The other TCS items had been out of the walk-in and in the cold table for less than 4 hours and were moved to the walk-in to rapidly cool at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold table used for sandwich assembly at an internal temperature of 47.6*F per inspectors thermometer with the food inside between 45*F-47*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 7/21/25. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed pizza sauce at 77-78*F cooling in the walk-in in deep, >4" covered containers. According to the PIC, pizza sauce was prepared an hour prior. 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.

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. Cooked meatballs, sliced ham, cooked, cubed chicken in top of pizza make table temped at 54F to 57F for less than 4 hours per employee. Reach in temped at 58F with thermocouple. Repair/replace as necessary. Employee moved all TCS items from reach in to walk in. Utilize adjacent reach in and walk in until repaired. Discussed importance of maintaining TCS foods at 41F. Correct By: Corrected At Time Of Inspection