Inspection Report
Barro's Pizza
1130 W GROVE AVE MESA AZ 85210
FD-51606
Food Establishment - Eating & Drinking
Food Routine Inspection
1/23/2024
Not Participating
4
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal drinks stored
above soda bib, wing sauces, the pizza prep area etc. Discussed storing personal items/foods in areas
where they pose no risk of contaminating food or food contact surfaces. The manager had the personal
items moved to a lower shelf at the time of inspection. Advised PIC to ensure all personal drinks are
stored in cups with a lid and straw to help prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 wash hands for less than 5 seconds after removing soiled gloves that were used to handle raw sausage. Discussed proper hand washing with the PIC and proper hand washing procedure with the PIC. Employee rewashed hands for the required 20 seconds at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed fryer baskets in use with an accumulation of large amounts of fried pieces of food stuck in between the baskets. Fryer baskets should be cleaned more frequently to prevent an accumulation of fried food from getting stuck in between the mesh.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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 pizza sauce and shredded mozzarella at the pizza station stored at room temperature measuring 51-55*F internally with a probe thermometer. PIC stated the ingredients are left out for a max of two hours and then returned to the prep cooler to cool back down to 41*F. PIC stated the sauce and cheese had been out for approximately 1 hour. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Advised PIC that prep cooler are designed to hold already cooled TCS and are not intended to cool TCS foods. PIC had the foods moved back to the walk in to rapidly cool and placed new batches of mozzarella and sauce on time as a control.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ------ Observed various preparations of pizza in the warmer holding at 124-125*F for service by the slice to customers. PIC stated the pizzas are served for a maximum of 3 hours but no timestamp or log was observed to indicate when the pizzas were made or would be discarded. Establishment does not have a written time as a control policy but has a laminated log for use with time as a control. Advised PIC a written and approved policy must be provided for re-inspection on 2/2/2024. Advised PIC that turning the warmer above the current "LO" setting may provide a temperature warm enough for hot holding (135*F and above). PIC stated the pizzas were made 30 minutes prior and placed a timestamp on the log at the time of inspection.
Correct By: Correct Prior To Reinspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ------- Observed an unlabeled spray bottle the PIC identified as quat sanitizer with 500+ ppm quat sanitizer when measured with a chemical test strip. Observed the spray bottle used to clean a work surface where ranch cups had been filled. Per the manufacturers label, the quat at the establishment is to be maintained at 200 to effectively sanitize. Discussed that quat above 400 ppm may be toxic. PIC diluted the spray solution to 200ppm and verified with a chemical test strip at the time of inspection.
PRIORITY VIOLATION-7-201.11, P: Separation-Storage ------ Observed a spray detergent stored above the dishwasher, quat sanitizer stored above pizza box inserts, and a bottle of degreaser stored on the lower shelf of a prep table next to wing sauces. Both the quat and degreaser bottles were observed unlabeled. Discussed storing all chemicals separately where they pose no risk of contaminating food or food contact surfaces. The manager moved the spray bottles to another area at the time of inspection.
Priority Foundation-7-102.11, Pf: Common Name-Working Containers ------ Observed multiple unlabeled spray bottles containing liquids the PIC identified as quat sanitizer and degreaser. Also observed a pump sprayer near the back door the PIC stated they were unsure which chemical was inside. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. The manager added a label to each bottle and had the pump sprayer contents discarded at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ------ In the walk in cooler, observed a tightly covered plastic container of cooling spaghetti noodles measuring 55-67*F internally when measured with a probe thermometer. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC stated the noodles were cooked at 10:30am, rinsed with cold water and placed in the container to cool. PIC separated the noodles uncovered into shallow metal pans to expedite cooling.
In the side walk in cooler, observed pizza sauce measuring 64*F and shredded mozzarella at 55*F internally. PIC stated the sauce had just prepared and the mozzarella was shredded 15 minutes prior. Observed both foods in tightly covered plastic containers with approximately 6 inches of cooling food. Discussed that foods prepared with ingredients from ambient temperature ingredients should be cooled within 4 hours to 41*F or less. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised PIC to store pizza sauce ingredients in the cooler prior to preparing to reduce required cooling time. Advised PIC to utilize the main walk in cooler to help increase cooling capacity. PIC relocated half of the cooling foods to the main walk in and uncovered all foods at the time of inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ------- Establishment is using quat sanitizer tablets but does not have a concentration color ledger to compare the test solution to for chemical test strips. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (200ppm).
Establishment is using chlorine sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure chlorine levels are maintained at the proper concentration (50-100ppm). Discussed obtaining chlorine and quat test strips before re-inspection on 2/2/2024.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed an accumulation of food debris on equipment door handles, on the walls behind pizza and sauce prep areas, and on floors beneath equipment throughout the establishment. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
A re-inspection will take place on 2/2/2024 to ensure priority foundation violations #22 and #46 has been corrected.
This inspection was conducted with RS#764.
A copy of the report was emailed to the manager.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181
Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: RA-RLC ,Signer: Tessa Cowell
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.