Barro's Pizza

Inspector's notes

Observed the hand sink closest to the pizza line with an empty paper towel dispenser. 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.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine actively being used at time of inspection. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer bucket was changed and the machine primed, which then tested correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water pooling in the walk-in cooler due to a leak from the AC unit above, please repair the leak. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. The PIC has lids and covers on all of the food and is actively removing the water from the walk-in. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in the walk-in cooler underneath the shelving and on the compressor fans. Observed build-up in the back room with the dish machine, underneath equipment and the prep table. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Please create a weekly cleaning schedule to prevent accumulation of build-up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. The GM has completed the class and is currently scheduled to take the exam. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris leftover on the dicer, used for tomatoes and lettuce, located on the shelving next to the walk-in cooler. All food-contact surfaces must be cleaned to sight and touch. PIC rinsed off the dicer and placed into the dish machine. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) certificate in establishment. Person in charge (PIC) stated he does not have the certificate but is in the process of completing it. No other employee on shift has a CFPM certificate. 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 employees switch tasks from handling point-of-sale system with bare hands then put on gloves and serve pizza to customers from hot holding unit without washing hands. Observed another employee with gloves touch the point-of-sale system taking customer orders then with the same gloves touch pizza slices to serve customers. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dicer near the deep friers with food debris on the bottom of the blade. Asked Person in charge (PIC) when the dicer was used last. PIC stated the dicer was used the night previously and washed after use. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed medication bottle (Acetaminophen) on storage rack above single-use articles. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black, plastic dishes stacked by the soda syrups still wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Informed Person in charge (PIC) to dishes fully dry before they are stacked for use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drain lines from 3 bay compartment sink and automatic ware washer sitting inside the floor drain. Advised Person in charge (PIC) to prop up drain lines to ensure one inch minimum air gap above the floor sink flood rim. All plumbing must be maintained in good repair at all times. PIC propped up drain lines at time of inspection. Corrective Action: 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 two separate employees wash hands at the hand washing sink for less than 10 seconds. Instructed both employees to wash for the full 20 seconds. Discussed the importance of following the full cleaning procedure for washing hands with the Person in Charge (PIC). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking.---Establishment conducts non-continuous cooking for wings. Per PIC, wings are partially cooked at the fryer, cooled in the walk-in, and finished cooking in the fryer when ordered. Wings were observed in the middle of the non-continuous cooking process during the visit on 2/29/2024. Establishment must have an approved, written policy in order to conduct non-contiguous cooking on-site. Instructed PIC to write and submit a non-continuous cooking policy to R.S. 1197 that abides by all 2017 FDA Food Code requirements. Sent MCESD Non-Continuous Cooking Guidance document via email. Contact information for R.S. 1197 provided via email. Correct By: Correct Prior To Reinspection

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.---At approximately 11:15 AM, found two large, deep containers of partially cooked chicken wings at internal temperatures between 72-95°F. Per PIC, the wings were removed from the fryer at 9:30 AM. Per PIC, non-continuously cooked wings reach approximately 150°F on the first pass in the fryer. PIC was instructed to immediately place the chicken wings in shallow pans and move to the freezer. Temperatures were checked approximately 30 minutes later and all wings were below 70°F. Discussed proper cooling methods and practices with the PIC. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---Observed heavy accumulation of organic matter and build up debris on the edges and top of the dish washing machine. Also observed heavy accumulation of grease build up on equipment surrounding the mixer in the same room as the dish machine. Instructed PIC to keep non-food contact surfaces of equipment free of the accumulation of dust, dirt, soil and debris. 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 in the bottom of pizza prep table with an ambient temperature of 50*F with Temperature Control for Safety (TCS) foods such as Ham at 54*F and Riccota Cheese at 49*F. Discussed with Person in Charge the Ham and Riccota Cheese have been in there since yesterday. Ham and Riccota Cheese was embargoed and the PIC volutarily discarded. Also, the top of the pizza prep table was at an ambient of 59*F with TCS items of 46*F to 49*F such as chopped tomato, cooked meat ball, shredded cheddar cheese and shredded mozzarella. Per PIC those items were only in the top for approximately 30 minutes. Discussed with PIC to rapidly cool the chopped tomato, cooked meat ball, shredded cheddar cheese and shredded mozzarella in walk-in refrigerator and to not put into prep table until the unit is working and keeping TCS items at 41*F or less. 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 wings with out any time marking or label on table next to fryer. The cooked wings were at a temperature of 52*F. Per PIC the wings were cooked at 2:30pm and time of inspection was at 5pm. Per PIC they keep logs of time as control but was unable to provide a log for the date of inspection and the cooked wings were not marked. Cooked wings were embargoed. PIC voluntarily discarded cooked wings. Discussed with PIC to use time as control a written procedures and the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. At time of inspection employees brought out fresh mozzarella cheese and pizza sauce to use for time as control. PIC had employees mark the time it was put out with an out time of 4 hours to discard. Per PIC logs will be used daily. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils>>> Observed food debris accumulation on door handles of pizza prep station. Also observed a film of powder on the floor at the entrance to the kitchen that made the floor surface slippery. Discussed with PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC had staff clean the handles and floor at entrance of kitchen. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System>>> Observed a very long hose with a sprayer attached in the mop sink n the back of the restaurant with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed several employees personal drinks, lidded with straw being stored directly on prep tables or above prep tables. Instructed PIC to ensure that all employees drinks are properly stored below food and food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>>Observed employee handle personal cell phone with gloved hands then touch food contact surfaces and bread with same gloved hands without removing gloves. Instructed PIC that any time there is a change in task or possible contamination of hands, gloves must be removed and hands must be washed prior to donning new pair of gloves. Instructed employee to wash hands at time. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.>>>Observed cold water valve not working at front of house handwashing sink and at handwashing sink in dishwashing room. Establishment did have handwashing sink on shared wall that was in good operation. Must repair cold water valves at handwashing sinks. 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. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed spray bottles of disinfectant being stored hanging on shelf above microwave and cans of tomato. Observed spray bottle of dawn liquid dish soap being stored directly on top of hot holding pizza unit. Discussed with PIC about moving chemicals to be stored with other chemicals and away from foods and food contact surfaces. PIC moved chemicals at time. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed accumulation of organic food debris on surfaces, equipment and walls throughout establishment. Must clean. Correct By: Correct Prior To Next Routine Inspection