Little Caesars

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excess flour and dried food debris inside the basins of both designated hand sinks at time of inspection. Discussed the importance of using the hand sinks solely for the purpose of handwashing with PIC. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. PIC stated that the Infrared thermometer was the only temperature measuring device available. Explained that infrared thermometers are only good for measuring surface temperatures. A probe thermometer is required for measuring internal temperatures of TCS foods. Probe thermometer provides a means for assessing active managerial control of TCS food temperatures. Corrective Action: Correct prior to re-inspection within 10 business days.

Inspector's notes

Observed broken floor tiles near 3 compartment sink,exposing the concrete underneath and collecting water. PIC stated they would put in a work order. Please ensure that all floors walls and ceilings are kept in good condition that allow them to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 4 zones of prepped pizzas being stored out of refrigeration with no time set on the establishment's electronic timers. PIC stated that the pizzas were made roughly an hour prior to this inspection, adjusted hold times were written on a piece of paper and tapped to the speed rack for each zone. Discussed with PIC the importance of recording the appropriate time when using time as a public health control when pizzas are prepped and stored outside of refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cell phone on the pizza making table while employee was making pizzas. PIC coached the employee and the phone was moved at time of inspection. The area was sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cell phone on the pizza making table while employee was making pizzas. PIC coached the employee and the phone was moved at time of inspection. The area was sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 4 zones of prepped pizzas being stored out of refrigeration with no time set on the establishment's electronic timers. PIC stated that the pizzas were made roughly an hour prior to this inspection, adjusted hold times were written on a piece of paper and tapped to the speed rack for each zone. Discussed with PIC the importance of recording the appropriate time when using time as a public health control when pizzas are prepped and stored outside of refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment installed a chemical dispenser with a sidekick from mop sink faucet feeding the chemical dispenser. Chemical dispensers should have a separate water line. Correct prior to re-inspection within 3 business days.

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 2 zones of pre-prepped pizzas being stored out of refrigeration with no time set on the establishment's electronic timers. Per PIC, the pizzas had been on the rack for about an hour. The appropriate time was written on a piece of paper and taped to the speed rack for each zone. Discussed with PIC the importance of recording the appropriate time when using time as a public health control when pizzas are prepped and stored outside of refrigeration. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------ Observed a considerable unsealed gap between handwashing sink and wall in back kitchen handwashing sink near 3 compartment sink. Advised person in charge (PIC) that fixed equipment shall be sealed to wall to ensure proper cleaning. PIC stated they will have the handwashing sinks seal repaired as soon as possible. Correct By: Correct Prior To Next Routine Inspection