Maricopa County, AZ

Barro's Pizza

Permit ID: FD-39083

Permit Type: E & D

4636 S Higley Rd Gilbert 85297

*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

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----Observed mechanical dishwasher dispensing chlorine sanitizer below 50 ppm. Person in charge replaced with new sanitizer at the time of inspection. Discussed consulting with chemical supplier to switch from 5 gallon buckets to 1 gallon containers to help maintain integrity of sanitizer.
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 chicken wings holding at 55 *F near fryer. Person in charge discarded. This product was not embargoed or caused to be destroyed by inspector. Please maintain TCS foods at or below 41 *F to prevent bacterial growth. Recommended surrounding container and covering with ice to ensure proper temperature.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use-----Observed employee prepare sanitizer cloth bucket with chlorine above 200 ppm. Person in charge remade sanitizer at the time of inspection and tested to ensure it was between 50-100 ppm. Concentrations above 100 ppm are toxic. Please maintain chlorine sanitizer between 50-100 ppm.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods-----Observed cooked pasta on countertop at 70 *F. Cooked pasta had been cooked and placed on countertop at 10:30 am (within 2 hours). Person in charge immediately moved to walk-in cooler to cool. Cooling foods must be moved to refrigeration or ice bath once they reach 135 *F to prevent prolonged exposure to danger zone temperatures. Please cool hot foods under refrigeration in uncovered, shallow metal containers to facilitate the transfer of heat from the food.
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.