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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed employee blow into gloves and proceed to don gloves. Discussed with employee to wash hands again prior to donning gloves, and to not blow into the gloves. Employee removed gloves and re-washed hands. Blowing into gloves can cause possible contamination, and should never be used as a method to don gloves.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding--Observed the internal temperature of meatball marinara sauce at 120'F in a hot holding well. Manager stated that the sauce had been in the hot well for a little over an hour. Manager reheated the sauce to 165'F and placed the sauce back into the hot well. A sign above the hot holding well stated that the hot holding temperature should be 131'F. Discussed with manager the hot holding temperature requirements. Any TCS food that is being hot held must maintain a temperature of 135'F at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods---In the walk-in, cooked chicken wings had an internal temperature of 99-105'F. The chicken wings were stacked on top of each other inside a large white container. Manager stated that the chicken had been in the walk-in cooling for over an hour. Manager put the chicken over ice to rapidly cool. Discussed with manager the cooling tiers, and methods of cooling the chicken. Discussed using sheet pans and storing them on the cooling racks across from the fans.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required---Observed a hose connected from a chemical dispenser (attached to the wall) directly to the mop sink faucet. The hose was removed from the mop sink faucet. Discussed with manager that there needs to be a dedicated waterline to attach directly to the chemical dispenser. A pdf document of MCESD's chemical dispenser requirements was sent to the establishment via email.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 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.
