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Barro's Pizza

Permit ID: FD-19949

Permit Type: E & D

950 E Riggs Rd Space 11 Chandler 85249


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
1
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability..... Observed no hand soap at the hand washing sink in the back of the establishment by the three compartment sink. Manager instructed employee to get hand soap for the hand washing sink. All hand washing sinks must be fully supplied at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision..... Observed no paper towels in the paper towel dispenser at the hand washing sink in the back of the establishment by the three compartment sink. Manager instructed employee to refill the paper towel dispenser at the time of the inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding...... Observed multiple temperature sensitive foods, such as, cheese, cut lettuce, cut tomatoes, deli meats, and pizza sauce in the walk-in refrigerator ranging from 47-49 degrees F. It was determined that the walk-in refrigerator was in defrost mode. Manager stated that refrigerator goes into defrost mode for 15 minutes. Manager called a maintenance company. By end of inspection walk-in refrigerator was holding at 38 degrees F and all temperature sensitive foods had returned to 41 degrees F or below.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation..... Observed pizza sauce at 47 degrees F and cheese at 50 degrees F sitting out on the counter for pizza preparation. Manager stated that time as a control was used on those items and the items were discarded after four hours. Manager could not produce log/documentation of when the cheese and pizza sauce had been pulled from the refrigerator and did not know how long the cheese and pizza sauce had been out of the refrigerator. Manager discard both the remainder of the cheese and pizza sauce at the time of the inspection. Time as a control must be used properly with documentation of when the items are removed from refrigeration and when the items are discard.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment...... Observed the walk-in refrigerator holding at 50 degrees F and the fans in the walk-in refrigerator had shut off and were not running. Per the manager the refrigerator went into defrost mode and will normally come out of defrost mode after 15 minutes. Manager called maintenance at the time of the inspection to get the refrigerator out of defrost mode. Refrigerator came out of defrost mode and began to work and dropped to 38 degrees F by the end of the inspection. Maintenance showed up at the end of the inspection. The refrigerator must not go above 41 degrees F even when in defrost mode.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest...... Observed many dead roaches in the floor drain next to the walk-in refrigerator at the back of the establishment and along the back wall of the establishment by the walk-in refrigerator. All dead insects and pests must be removed from the establishment at all times.
Correct Prior To Next Routine Inspection
52
Garbage & refuse properly disposed; facilities maintained
Core-5-501.11, C: Outdoor Storage Surface...... Observed the outdoor grease trap container sitting in the gravel and dirt spilling over and soaking into the ground. All grease and trash containers must be stored on concrete or asphalt so that the surface is smooth and easily cleanable as well as preventing the spillage to soak into the ground.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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