Little Caesars

Inspector's notes

The person in charge did not have a Food Service Manager Certification. A person in charge with a valid Food Service Manager Certification must be present at all hours of the operation. This is third repeated violation. Corrective Action: Correct at once.

Inspector's notes

Observed an open sports drink with a screw top lid on a shelf in the walk-in. Observed a partially eaten open cup of what appeared to be ice cream on the shelf above clean pans in the back area. No eating is to occur in the preparation and service areas. Only drinks with a lid and straw placed away from potential food and food contact contamination are permitted. Items were discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an overfilled container of sliced peperoni in the top portion of the prep refrigerator at 46 to 49 Deg. F. on the top portion of the product. All Time Temperature Control for Safety Foods (TCS) in the top portion of prep refrigerators, must be at 41 Deg. F. prior to placing in the unit, kept no more then 1 inch from the top of the container, and kept covered in order to maintain a temperature of 41 Deg. F. or below. The container was placed uncovered in the walk-in to properly cool to 41 Deg. F. at the time of inspection. This is a first repeated violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chemical spray bottle stored hanging on a shelf over clean pans across from the three compartment sink. All chemicals must be stored in a manner to prevent potential contamination of food and food contact surfaces. The spray bottle was relocated to a shelf in the restroom by the person in charge at the time of inspection. Repeated violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Obeserved containers stacked wet on the shelf across from the three compartment sink. Be sure to allow air drying prior to stacking food containers, pans etc. Corrective Action: Corrected at time of inspection.

Inspector's notes

*THIRD 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

Ham, pepperoni, bacon, and sausage-49-61F in the reach in freezer unit. PIC stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Keep TCS foods in cold holding at 41F or below. *The door on the reach in freezer was found to be accidentally propped open. Ambient temp of the unit was 59-60F. All food items were removed from the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Orange Pro chemical item stored on a shelf directly over pizza cutters and pizza boxes at the cut station area.PIC relocated the chemical item.Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, linens, and single service items. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a hole about a quarter size at the back door. Ensure that openings to the outside are protected. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There are multiple missing ceiling tiles in the prep and storage area next to the hot water heater. Ensure that the ceiling is repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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

Open employee drinks stored on the make line and over the prep table across from the make line next to/over open food used within the establishment. Manager removed the drinks. Ensure that employees eat and drink in designated areas away from open establishment items. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Employee at the make line area prepping pizzas answered a phone call and proceeded to put prepped pizzas into the oven while handling their personal phone. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Wings reheated to 73-112F. PIC instructed the employee to place the wings back into the oven to properly reheat the wings. Ensure that PHF/TCS foods that have been commercially processed and packaged is reheated to 135°F. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. -- Upon entry to the establishment observed a food employee remove a cell phone from her back pocket, look at it, and then place it back into her pocket. The employee then, without first washing her hands, handled a pan of exposed food (wings). The employee was instructed to wash her hands, which she did. ** 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. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- There are missing or deteriorated floor tiles near the back door threshold, in the corner by the electrical panels, and near the handwashing sink in the back. Repair. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.12, C: Prohibitions; Single-Use/Single-Service Items -- Boxes of gloves for use in contact with food were being stored in the toilet room. These were moved to a storage location outside of the room. (Note that gloves for use in contact with food are considered utensils.) ** cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces The following are soiled. Clean. -- The portable floor fan has an accumulation of dust and soil. --The racks used to hold pizza pans with dough and the racks uses to hold unbaked pizzas have old food residues and other soils adhering. ** NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ** The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. Correct By: Correct Prior To Next Routine Inspection