InMaricopa
Barro’s Pizza
Inspector observed a build-up of encrusted grease on the fryer baskets and debris on kitchen floors and on ventilation hood filters. Manager asked to clean at a frequency that negates buildup.
The internal temperatures of meatballs held in the steam well were 109-111 degrees. Manager instructed employee to reheat meatballs to at least 165 degrees. Foods in hot holding should be maintained at or above 135 degrees.
Papa John’s Pizza
An inspector observed an employee use bare hands to place a ready-to-eat pepper into pizza box for take-out order. It was discarded. The manager was instructed to provide a barrier between bare hands and ready-to-eat foods. The manager provided tongs.