Barro's Pizza

Inspector's notes

Observed a build up of food debris and flour throughout the establishment, especially in the warewashing area and under equipment. 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 6 large, plastic containers of cooling pizza sauce measuring 65-75*F, internally. Per PIC, the sauce had been prepared from ambient temperature ingredients approximately 1 hour prior. Observed 8-10 inches of cooling sauce in each container. 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. Discussed foods prepared from ambient temperature foods must be cooled down to 41*F or below within 4 hours of preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple house flies and fruit flies throughout the establishment, especially in the dishwashing and mop sink areas. 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. Advised PIC to install approved fly lights above doors or areas where there are not food or food contact surfaces below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a build up of food debris and flour throughout the establishment, especially in the warewashing area and under equipment. 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 significant grease build up on the vent covers above the fryers. 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 large container more than 12 inches deep of tomato pizza sauce in walk in fridge temped at 47*F. Person in charge (PIC) stated sauce was prepared the previous night from prepackaged tomato sauce packages stored at ambient temperature mixed with water. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Discussed alternative methods such as adding ice as an ingredient. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat violation.

Inspector's notes

Observed multiple 1-gallon containers holding pizza sauce temped at 46-47*F. Sauce was portioned from larger premade container. Date mark stickers showed pizza sauce was prepped on 11/11. 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 foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat violation.

Inspector's notes

Observed pizza sauce, whole assembled precooked pizza, and mozzarella cheese being held for time as a control. Documentation was not kept with time stamps for time as a control items for the day. PIC stated pizzas, cheese, and pizza sauce were put out approximately 30 minutes prior to 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle attached to hose connected downstream to AVB in mop sink without air gap. Hose was found sitting in mop basin below flood rim. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat violation.

Inspector's notes

Observed no handwashing signage for employees at any of the kitchen or bathroom handwashing stations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of spaghetti noodles at a temperature of 50°F in bottom storage of cold top unit in kitchen prep-line (9/25/24). Per Person in Charge (PIC), spaghetti in container was cooked on Saturday night (9/22/24) and then placed immediately into cold top unit. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection. PIC discarded the container of spaghetti noodles. Discussed cooling TCS food items to a temperature of 41°F or below before being placed in cold holding unit.

Inspector's notes

Observed container of ranch cups at a temperature of 55°F stacked on top of another container in cold top unit. Per PIC, the ranch cup container was placed in the cold top unit from the walk in cooler about 2 1/2 hours prior. Corrective Action: Corrected at time of inspection. Ranch cup containers improperly cold held were relocated to walk-in cooling unit to rapidly cool to 41°F at time of inspection. Instructed PIC to discontinue stacking TCS food items to keep them at 41°F or below.

Inspector's notes

Observed drain pipe below kitchen ware washing unit with no air gap between water discharge pipe and floor sink. There must be a 1/2 inch air gap between floor sink and discharge pipe to prevent sewage backflow. Corrective Action: Corrected at time of inspection. PIC used zip ties to hold up discharge pipe and create an air gap above floor sink.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Final rinse for the auto dish washing machine noted at zero. Please have final rinse return to 50ppm chlorine sanitizer residual prior re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. Meat balls (123-128 degree F.) in red sauce were not allowed to reheat to 165 degree F before placing at hot holding unit. Addressed code violation with manager. Manager removed meat balls and sauce for reheating to 165 degree F. at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 PiC consistently touching hair around face, handling time log then put on gloves to prepare pizza. Inspector observed another staff at the front who handling hot pizza from the case and handed to customer, then went to the back put on gloves without practice hand washing prior to put on clean and sanitized gloves. Please practice hand washing when it is necessary between handling customers and before putting new gloves prior to resuming food handling. Addressed code violation with PiC at time of inspection. Observed staff practiced hand washing after that. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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. The front hand washing sink observed being blocked off by the red bucket of sanitizer, no access for proper hand washing practice. Addressed code violation, PiC removed red bucket at time of inspection. 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. At the Fryer (cook line), inspector observed the wings with an internal temperature of 65*F, At Pizza racks, pre-prepped pizza (raw sausage/cheese pizza probed at 64*F, chicken and Cheese pizza probed 59*F-60*F, Pinapple and Hame Pizza probed between 59-61 degree F.) Reviewed time control log for the aforementioned items and found that the time record was missing from 11/11/2023 through 11/26/2023. No time record for these items available for 11/27/23. Per PiC, Record was suppose to have done but have not have time to record them. Addressed the code required time should be recorded once the items entering the dangerous zone which means when items leave the 41 degree F. holding requirement. PiC recorded the time for the items during inspection. Correct By: Corrected At Time Of Inspection

Core-2-402.11 , C: Effectiveness-Hair Restraints Observed long hair and not being properly restraint around face on male staff. Please keep hair properly restraint in the food environment. Correct By: Correct Prior To Next Routine Inspection

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. No Chlorine/Quat test strip available during inspection. Test strip must be available at all time to test the proper range of sanitizer level. PiC had email a photo of both test strips to inspector. No need for re-inspection. Correct By: Corrected At Time Of Inspection

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. Chicken wings internal temperature probed at 118-125 degree F at room temperature (on counter). Per in charge person, wings were just cooked 40 minutes ago and allowed to cool down to room temperature before they can be transferred to freezer. Coached PiC, cooling procedure shall be using the proper method of cooling in a food safe environment (freezer or walk in cooler etc...)starting at 135 degree F to 70 degree F within the initial 2hours then from 70 degree F to 41 degree F within the next 4hours. Wings were instructed to transfer to cooler/freezer at time of inspection. Correct By: Corrected At Time Of Inspection