Barro's Pizza

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several plastic bins and other food containers that were stored as clean at the clean dishes rack with observable water still trapped inside of the nested dishes. Person in charge separated the nested bins and other food containers so they could finish air drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee adding toppings to an uncooked pizza. Employee was observed then grabbing their cell phone to change the music, at which point they put the phone back in its place and then resumed working with food and adding toppings to uncooked pizzas without washing hands first. 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, such as handling a cell phone, 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 that the chicken wing fryer station area is dark and not well lit. Discussed with person in charge to get brighter lighting for the area, which will aid with maintaining the area clean as well. Discussed lighting under the main pizza oven which is also dimly lit. Please ensure that adequate lighting is provided in these areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large white bins of cooked chicken wings inside of a prep unit in the bottom cabinet space. The internal temperature of the cooked wings as measured using a probe thermometer ranged from 44°F - 45°F. A min-max thermometer was placed into the unit and allowed to stabilize for approximately 15 minutes. The min-max temperature held steady at 48°F inside of the prep unit. According to the person in charge the wings had been in the unit for approximately 2 hours. Person in charge returned the wings to the walk-in cooler to cool back down to 41°F. It was observed that the top of the prep unit was held open with containers of sauce and bags of celery, which may or may not be interfering with the prep unit's ability to maintain appropriate cold holding temperatures of 41°F or below. Discussed with person in charge to not place TCS foods into the prep unit until the unit is serviced by a technician. Person in charge reached out to a technician to service the unit. Establishment has sufficient cold holding capacity to maintain normal operations. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of grease and food debris all around the wing fryer area. There is heavy buildup on the walls and under the fryers as well. Discussed with person in charge to clean on a more frequent basis. 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 organic matter buildup on the inside of the large ice machine. All food-contact surfaces must be cleaned to sight and touch. Person in charge will deep clean the ice machine and then maintain a regular cleaning schedule for the ice machine. Please ensure that ice machines are completely and regularly cleaned such that they are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a couple of hand washing sinks that are becoming detached from the wall and need to be resealed so that they are smooth and flush to the wall. 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. Corrective Action: 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 container of cottage cheese at the salad bar prep station with an internal temperature as measured using a probe thermometer of 47°F. Person in charge discarded the bin of cottage cheese. Please ensure that all TCS foods are properly cold holding at 41°F or below. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -- Observed a leaking pipe when using hand washing sink behind salad bar. Plumbing systems shall be maintained and in good repair. Repair all leaks prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection