Barro's Pizza

Inspector notes: In walk in cooler, tomato based pizza sauce/ 55*F-65*F prepared 4 inches deep. Manager portioned pizza sauce into

Inspector notes: In prep area, employee returned from front area, talking on phone, then walked through swinging doors, then began working with pizza dough without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After machine was primed and re-run, chlorine sanitizer with a concentration of 50-100ppm at dishware surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity

Inspector notes: Establishment uses quat sanitizer for wiping cloth buckets and 3 compartment sink. Establishment unable to locate quat test strips. Inspector provided quat test strips at time of inspection. Manager will order additional quat test strips. Maintain test strips for monitoring sanitizer solution at all times in establishment

Inspector notes: Third Consecutive Violation. In walk in cooler, pizza sauce/ 49*F-52*F prepared about 3 hours and cooling in shallow covered containers. Manager uncovered containers of pizza sauce to continue the cooling process. Also recommended using ice or ice water instead of tap water when processing the pizza sauce. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD