Barro's Pizza

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a bottle of degreaser stored on the prep counter above pre-measured spice mix baggies. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed two tightly covered plastic containers of cooling pizza sauce with internal temperatures ranging from 61-70*F when measured with a probe thermometer. PIC stated the sauce was mixed from ambient temperature ingredients 1.5 hours prior. Observed 8+ inches of cooling sauce in each containers. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed sanitizer wiping cloths stored in both hand sinks near the walk in cooler. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed 50+ fruit flies throughout the establishment, especially near both mop sinks and the warewashing area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: Observed one on-demand water heater non-functioning (establishment requires two functioning water heaters to meet peak requirements for hot water delivery). PIC stated the water heater is having an issue with gas delivery and are waiting on City officials to diagnose the gas delivery error. PIC stated the water heater failed approximately 1 week prior. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Observed hot water of 120*F at all fixtures and warewashing areas tested. Provide adequate hot water at all sink fixtures prior to re-inspection

Inspector notes: Observed an employee with loose hair not covered with an effective hair restraint such as a hat, hairnet or tie. Advised PIC employees where the hair can pose a significant threat of contamination must secure their hair to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. The employee utilized a hat at the time of inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed the dicer in the prep are with food debris accumulating in the dicer blades and in the crevices of the pusher block. Employee stated that it had not been used today. All equipment stored as clean must be clean to sight and touch. Instructed manager to have dicer re-washed

Inspector notes: Observed a large accumulation of food debris, grease, and trash behind the fryers and coolers by the fryers. Floors and walls must be kept clean and cleaned as frequently as needed to prevent grease, food debris, and other soil accumulation. Please have this area cleaned and cleaned more frequently

Inspector notes: This is the 2nd repeat of this violation. Observed the gaskets of the walk in cooler and low boy cooler by the fryers falling off and in disrepair. Equipment must be kept in good repair. Please have gaskets repaired prior to next routine inspection

Inspector notes: Observed a buildup of food debris and rusty wire shelving on a shelf in each walk in cooler. Observed cooling and uncovered TCS foods stored on racks before rusted shelving. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace and clean shelving prior to the next routine inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a pressured hose and spray head stored inside the mop sink basin. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers

Inspector notes: Observed an employee with glove hands sweep then remove a fryer basket from the fryer and stop a timer without removing their gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. The employee removed their gloves and washed their hands. PIC moved the fryer baskets to the dishwasher at the time of inspection

Inspector notes: No timestamp observed of TCS foods stored at room temperature including pizza sauce at 56*F and mozzarella at 52*F. PIC stated the foods were brought out at 1:50pm and are on time as a control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed 20+ drain flies and a live roach in the back warewashing and mop sink area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 2/14/2025

Inspector notes: Observed grease receptacle stored behind the establishment on earth. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Advised PIC to provide a concrete or similar material pad or relocate receptacles to another area prior to the next routine inspection

Inspector notes: Observed a buildup of food debris and rusty wire shelving on a shelf in each walk in cooler. Observed cooling and uncovered TCS foods stored on racks before rusted shelving. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace and clean shelving prior to the next routine inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed containers of cooling diced chicken, tomatoes and spaghetti with internal temperatures ranging from 50-55*F in covered metal pans in the walk in cooler. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Also observed already cooled chicken wings stored uncovered in the walk in cooler. Advised PIC to cover prepared foods to prevent contamination. PIC utilized plastic wrap to cover the cooled chicken wings at the time of inspection