Inspection Report

Business Name
Barro's Pizza

Business Address
2515 N SCOTTSDALE RD SCOTTSDALE AZ 85257

Permit Number
FD-71923

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/5/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

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 in the bottom of pizza prep table with an ambient temperature of 50*F with Temperature Control for Safety (TCS) foods such as Ham at 54*F and Riccota Cheese at 49*F. Discussed with Person in Charge the Ham and Riccota Cheese have been in there since yesterday. Ham and Riccota Cheese was embargoed and the PIC volutarily discarded. Also, the top of the pizza prep table was at an ambient of 59*F with TCS items of 46*F to 49*F such as chopped tomato, cooked meat ball, shredded cheddar cheese and shredded mozzarella. Per PIC those items were only in the top for approximately 30 minutes. Discussed with PIC to rapidly cool the chopped tomato, cooked meat ball, shredded cheddar cheese and shredded mozzarella in walk-in refrigerator and to not put into prep table until the unit is working and keeping TCS items at 41*F or less.

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 Cooked chicken wings with out any time marking or label on table next to fryer. The cooked wings were at a temperature of 52*F. Per PIC the wings were cooked at 2:30pm and time of inspection was at 5pm. Per PIC they keep logs of time as control but was unable to provide a log for the date of inspection and the cooked wings were not marked. Cooked wings were embargoed. PIC voluntarily discarded cooked wings. Discussed with PIC to use time as control a written procedures and the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. At time of inspection employees brought out fresh mozzarella cheese and pizza sauce to use for time as control. PIC had employees mark the time it was put out with an out time of 4 hours to discard. Per PIC logs will be used daily.

Correct By: Corrected At Time Of Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils>>> Observed food debris accumulation on door handles of pizza prep station. Also observed a film of powder on the floor at the entrance to the kitchen that made the floor surface slippery. Discussed with PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC had staff clean the handles and floor at entrance of kitchen.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A), P: Approved System>>> Observed a very long hose with a sprayer attached in the mop sink n the back of the restaurant with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection.

Report sent via email

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.

No County legal action will result from this inspection.

Review Complete: CHECKED,Embargo Lbs: 19,Email Sent: CHECKED,Award: C,Signer: Monica Bradstream,Review Notes: DC-CR-wrong code ref #49,Request Notes: Hold for Review

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.