Barro's Pizza
Permit ID: FD-45785
Permit Type: E & D
2485 E Baseline Rd Suite 158 Phoenix 85042
*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance --- Observed hand sink in the back of the kitchen that was blocked by soda crates and utensils. PIC removed the items and unblocked the hand sink upon request. Please leave the hand sinks clear for easy access and proper hand washing.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability--- No hand soap was available at the hand sink near the office, as well as in the men's bathroom. PIC refilled the hand soap at both sinks upon request. Please ensure hand soap is available at all hand sinks for proper hand washing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision ---- No paper towels were available at the hand sink in the back of the kitchen. PIC restocked paper towels upon request. Please ensure paper towels are available at all hand sinks for proper hand washing.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling ---- Observed cooked noodles in a large container with a lid that were 46*F-49*F. Per PIC, noodles were made the night before. PIC discarded the noodles upon request. Discussed keeping the lids off the containers and using containers that are under 4 inches for cooling TCS food. Please ensure all TCS food cools from 135*F to 41*F within 6 hours.
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 cut tomatoes in top lift of prep cooler for pizzas that were 48*F-52*F. Per PIC, the tomatoes were cut 1 hour prior. PIC moved the tomatoes to the walk-in cooler upon request.
Observed salads in the reach-in cooler next to the office that were 50*F-58*F. Per PIC, salads were made one hour prior. PIC moved the salads to the walk-in cooler upon request. Please ensure all TCS food cold holds at 41*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 uncooked pizzas that were on shelving on the wall. Per PIC, pizza are prepared at 10:30 and cooked as needed, and then discarded by 2:00. No documentation was present for time as a control policy. PIC created policy and logs upon request. Please ensure documentation and logs are used for time as a control so that TCS food are discarded within the 4 hour limit.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --- Observed the underside of the lid for the prep cooler closest to the office was falling off. Please fix or replace.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices --- No usable test strips were available for the quat sanitizer. Please purchase new test strips prior to re-inspection in 10 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 5 Priority Foundation and 1 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.
