Little Caesars

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee with long fingernail and visible soil under the fingernails (subungal space) observed preparing a pizza. Advised employee to wash hands and put on gloves. Employee properly washed hands and put on clean gloves. Discussed glove exemption requirements and examples of when employee must wear gloves. Advised PIC to discuss fingernail length and hand hygiene with team members. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Observed coved base separating from wall near flour storage and pieces missing along outside wall of walk-in unit. Holes in walls near hand sink and pizza packaging station. Person in charge to place a work order. 6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee adjusted face mask multiple times, then went to handle/cut cooked pizzas and handle clean utensils without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) did not have a Certified Food Protection Manager (CFPM) certificate at the time of inspection. Per Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection.

Inspector's notes

During inspection, observed uncooked pizza in zone 3 of metal rack at room temperature without times. The person in charge stated the pizzas had been in that zone for 30 minutes or less. The PIC stated the digital timers to monitor pizza under time as a control currently do not have batteries. The PIC began writing the pizza times with a sharpie at the time of inspection until the digital timers have batteries.

Repeat Violation Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Hot water available in restrooms at 94*F. Hot water of 100-108*F for hand washing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite soon to troubleshoot hot water capacities. Re-inspection to occur by 2/26/2024. SECOND CONSECUTIVE VIOLATION Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels available at hand sink in restroom. A way to dry hands must be readily available at all hand sinks. Person in charge placed paper towels at hand sink. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 employee dumping tomato sauce from can during prep in hand sink at three compartment sink. Observed pineapple chunks and other food residues in hand sink at desk and 3-compartment sink. All hand sinks should only be used to wash hands. Person in charge to retrain staff. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Hot water dispensing at 3-compartment and handwashing sinks at a temperature of 62-69*F. No hot water available in restrooms and throughout establishment. Hot water of 100-108*F for hand washing and 110*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite within 4 hours to troubleshoot hot water capacities. Re-inspection to occur by 2/15/2024. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed plumbing underneath handwash sink at 3-compartment sink, unable to properly dispose of water when water is running from faucet. Waste water when handwashing is trickling from plumbing in constant stream into bucket. Plumbing for waste water must be in good repair and able properly dispose of water. Person in charge stated maintenance will be onsite today to repair plumbing. Correct By: Correct Prior To Reinspection