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
06
Hands clean & properly washed
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 employee working register and handling money then use tongs to sere pizza slices without washing hands. Employee washed hands at the time of inspection. Discussed when to wash requirements with person in charge. When to wash handout was provided.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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 no conveniently located handwashing sink available for employees to wash hands prior to dispensing pizza slices. Person in charge will provide either provide a handwashing sink at front service counter or remove door to kitchen so employees have unimpeded access to handwashing facilities to prevent contamination. Inspection required prior to 6/24/19. Handwashing sinks should be conveniently located and accessible to food handlers in food prep, food dispensing and warewashing areas.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
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.-----Observed pizza sauce between 46-51 *F inside walk-in cooler. Person in charge stated that sauce was made the night before and left in the walk-in to cool. Sauce was observed in plastic buckets over 4 inches deep and lidded. Discussed proper cooling methods with person in charge. Foods should be cooled in shallow, metal containers less than 4 inches deep and left uncovered until they reach 41 *F. Ice wands are also a useful tool for cooling sauces and soups. Alternatively, you can store your canned tomatoes in the walk-in to prevent the sauce from having to cool down from ambient temperatures. Foods cooled from ambient temperature must reach 41 *F within 4 hours. Foods cooled from 135 *F or higher must go from 135 *F to 70 *F within 2 hours and from 70 *F to 41 *F within 4 hours (6 hours total) to prevent bacterial growth. Cooling handout was provided at the time of 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. 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/4576/AMC-Toolbox---Cold-Holding.-----Observed chicken wings holding at 89 *F at the time of inspection. Per employee wings had been pulled from walk-in cooler within 20 minutes. Wings were immediately cooked for service. TCS foods must be maintained at 41 *F to prevent bacterial growth.
Corrected At Time Of Inspection
38
Personal cleanliness
Priority Foundation-2-302.11, Pf: Maintenance-Fingernails. 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 employee with long painted fingernails dispensing pizza at service counter. Person in charge had employee don gloves at the time of inspection. Fingernails should be kept trimmed, filed and maintained so that the edges and areas underneath are smooth and easily cleanable.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Physical copy of inspection review notice provided at the time of inspection. Inspection report provided via email. 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.
