Inspection Report
Barro's Pizza
1130 W GROVE AVE MESA AZ 85210
FD-51606
Food Establishment - Eating & Drinking
Food Routine Inspection
5/8/2024
Not Participating
2
Completed
Violations
Violation #: 16
Repeat Violation
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 multiple soda nozzles with a heavy accumulation of food debris on the inside. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. Discussed that manual scrubbing is necessary to remove buildup. The PIC had the nozzles removed to be washed, rinsed and sanitized at the time of inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
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. ------- In the side walk in cooler, observed pizza sauce measuring 58-68*F internally when measured with a probe thermometer. PIC stated the sauce had been prepared between 9-9:30am. Observed the pizza sauce tightly covered and stacked plastic containers with approximately 8 inches of cooling food inside. 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. Since the sauce did not cool to below 41*F with 4 hours of preparation, the PIC voluntarily discarded the improperly cooled pizza sauce (see embargo). Advised PIC to store pizza sauce ingredients in the cooler prior to preparing to reduce required cooling time. PIC stated the sauce is diluted from water. Advised PIC to utilize ice water or ice to expedite cooling.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ----- In the tabletop steamwell, observed meatballs in marinara between 116-135*F, marinara sauce from 120-133*F and pasta reheat water at 130*F. PIC found the water from the steamer to be nearly all evaporated. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Per line check, all foods were holding above 135*F at 12pm. PIC had the foods reheated to 165*F for 15 seconds at the time of inspection. Advised PIC to ensure steamer water levels are checked and refilled frequently to ensure foods in the steamer remain hot.
Correct By: Corrected At Time Of Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager ------ Establishment does not have certified food protection manager. Discussed that a CFM must always be available to answer food safety questions for employees. Discussed retaining records onsite for CFM and employee food handler certificates. Obtain a CFM from an ANSI certified program prior to the next routine inspection.
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: 80,Food Manager Licenses: 0,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.