Barro's Pizza
Permit ID: FD-60710
Permit Type: E & D
3141 E Indian School Rd Suite 106 Phoenix 85016
*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 leave establishment through back door. Employee returned to establishment and was observed handling pizza cutting utensils and use them to cut a Ready to Eat pizza that was coming out of the tunnel oven. No hand washing occurred between activities. Also observed line cook employee change gloves between various tasks without washing hands prior to placing new gloves on. PIC instructed employee to wash hands. Discussed with PIC when employees must wash hands and provided When to Wash handout.
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 chicken wings in a basket on the prep table next to the fryers at a temperature ranging from 84F-86F. Per PIC, wings had been prepared at 10:30am (less than 2 hours prior to inspection). PIC reheated wings to 165F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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 in a basket on the prep table by the fryers at temperatures ranging from 56-54F. Chicken wings had been brought out of the walk in cooler by the line cook and were used for frying a batch wings. Basket of wings was left on the prep table for the duration of the inspection after use. PIC stated the wings had been prepared at 10:30am (less than 2 hours prior to inspection). Chicken wings were sent to the walk in cooler to reach a temperature of 41F or below. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Discussed employee health policy and provided Big 5 and When to Wash handout to PIC. Discussed time as a control for chicken wings and provided 4 hour Time as a Control guidance document. No County legal action will result from this inspection. Conducted with RS 1119
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.
