Barro's Pizza

Inspector's notes

Observed chemical station installed downstream of the AVB on the back wall mop sink. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC detached chemical station from mop sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by the dishwasher that is not working per PIC. 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 stated work order is in for the handwashing sink repair. Corrective Action: Correct prior to re-inspection by 8/14/25.

Inspector's notes

Observed bag of lettuce stored above the fill line of the sandwich cold table at 45*F, chickpeas from a can at the salad bar 51*F, cheese at the salad bar 46*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS food items had been out of temperature for less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chickpeas from a can with no date marking in undercounter fridge by the pizza assembly line. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC and employees could not determine the day it was prepped and was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of cooked chicken in the cooling process 45*F-67*F stacked on top of one another with lids on. 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. PIC removed the lids and placed the containers of chicken on top of the cooling rack. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermometer inside the prep fridge or under counter fridge for the pizza cook line. Thermometers must be in refrigeration or freezer units and readily accessible if storing TCS food products within. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tile around the mop sink pulling away from the base of the outside of the sink. 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.

Inspector's notes

Observed two deep containers greater than 4" holding TCS tomato sauce at 45*F-47*F in the walk-in at the time of inspection. According to the PIC, the tomato sauce had been prepped from ambient temperature the previous day.

Inspector's notes

Observed fully cooked chicken wings being cooled at ambient temperature. According to the person in charge, the cooked TCS chicken wings are cooled from 135*F to 70*F at room temperature. Ambient room temperature at the time of the inspection was greater than 70*F. 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. PIC moved the chicken wings cooked within the past hour to the walk-in cooler to rapidly cool in shallow, uncovered containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermometer inside the prep fridge for the pizza cook line. Thermometers must be in refrigeration or freezer units and readily accessible if storing TCS food products within. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed expired chlorine test strips for the dishwasher from August 2024.

Inspector's notes

Observed dripping faucet at the handwashing sink next to the dishwashing machine. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Several handwashing sinks lacked handwashing signage. Inspector provided handwashing signage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara and mozzarella cheese sitting on the counter (no preparation of pizza at time) next to pizza station prep table unit at 50-54 degrees F. Per PIC they had been prepared one hour prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed two clear bottles with pink and clear chemical solutions unlabeled in warewashing area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled spray bottles with correct chemical names. 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. Observed cheddar cheese and cooked diced chicken at 51 degrees F in pizza prep table unit. Per PIC cheddar cheese had been placed in unit over 4 hours ago and has been thrown away and embargoed. Cooked chicken has been in the unit for an hour and was moved back to the walk in to cool to 41 degree F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 pizza prep table far right unit not properly cold holding. Read 57 degree in unit with min/max thermometer. PIC removed TCS items from unit. Reinspection will be on 04/05/2024. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the salad bar cold holding unit to have a temperature of 50F. Cold holding units must be able to maintain TCS foods at 41F or below. The TCS foods, pepperoni, cottage cheese, cut lettuce, cut raw spinach, were moved to the walk in to reduce temperature. The foods had been on the salad bar for less than 2 hours. Repair unit prior to using for TCS foods. Correct By: Correct Prior To Reinspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed 10 to 15 flies in the kitchen on the trash cans, the pizza dough prep table and on the 3 comp sink. Food establishments shall maintain premise free of insects, rodents and pests. The establishment has one electronic pest control unit on the wall in the mop sink area which is not sufficiently controlling the flies. The PIC said they have had an issue with the flies. Ensure doors are closed and empty trash cans frequently. Talk to pest control to find additional, non-toxic, methods of controlling flies. Correct By: Correct Prior To Next Routine Inspection