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
2/29/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

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 two separate employees wash hands at the hand washing sink for less than 10 seconds. Instructed both employees to wash for the full 20 seconds. Discussed the importance of following the full cleaning procedure for washing hands with the Person in Charge (PIC).

Correct By: Corrected At Time Of Inspection

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking.---Establishment conducts non-continuous cooking for wings. Per PIC, wings are partially cooked at the fryer, cooled in the walk-in, and finished cooking in the fryer when ordered. Wings were observed in the middle of the non-continuous cooking process during the visit on 2/29/2024. Establishment must have an approved, written policy in order to conduct non-contiguous cooking on-site. Instructed PIC to write and submit a non-continuous cooking policy to R.S. 1197 that abides by all 2017 FDA Food Code requirements. Sent MCESD Non-Continuous Cooking Guidance document via email. Contact information for R.S. 1197 provided via email.

Correct By: Correct Prior To Reinspection

Violation #: 33

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.---At approximately 11:15 AM, found two large, deep containers of partially cooked chicken wings at internal temperatures between 72-95°F. Per PIC, the wings were removed from the fryer at 9:30 AM. Per PIC, non-continuously cooked wings reach approximately 150°F on the first pass in the fryer. PIC was instructed to immediately place the chicken wings in shallow pans and move to the freezer. Temperatures were checked approximately 30 minutes later and all wings were below 70°F. Discussed proper cooling methods and practices with the PIC.

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 heavy accumulation of organic matter and build up debris on the edges and top of the dish washing machine. Also observed heavy accumulation of grease build up on equipment surrounding the mixer in the same room as the dish machine. Instructed PIC to keep non-food contact surfaces of equipment free of the accumulation of dust, dirt, soil and debris.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation Violations on this inspection.

Inspection conducted with R.S. 1197.

Instructed PIC to write and submit a non-continuous cooking policy for chicken wings by 3/7/2024.

Provided FDA Form 1-B employee illness policy template and MCESD Procedure for cleaning up vomit and fecal accidents.

No County legal action will result from this inspection.

Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Chase Reiher

"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.