Little Caesars

Inspector's notes

Observed diced ham, precooked chicken wings, spicy pepperoni, regular pepperoni, cheese sauce, string cheese, and beef crumbles cold holding in the make-line cooler with internal temperatures of 54-60F, probe thermometer, verified by person in charge (PIC). According to the web-based temperature log, the make-line has been over 48F for at least the day of the inspection, and the TCS foods have been stored in the make-line for an unknown amount of time. PIC voluntarily discarded the TCS foods, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. See violation #33. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the make-line cooler with an ambient air temperature of 62.2F in the bottom and 57.6F in the top rail, min/max thermometer, verified by PIC. See violation #22. Discussed the use of time as a control. The meat and dairy products in the top of the make-line will be marked with the start time and discarded after 4 hours. The bottom of the make-line will not be used to store TCS foods. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

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. >>>Observed no paper towels in the restroom. Notified person in charge and they restocked paper towels at time of inspection.===All handwashing sinks must have a hand drying provision at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>>Observed container of ham (48*F), bacon (48*F), and sausage (53*F) located top of make line unit. Per the person in charge (PIC) they were placed in the unit at approximately 9:00 am. PIC removed the items and placed them in the walk-in to rapid cool. ===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed expired quat. sanitizer test strips (2023). Notified person in charge and will get quat sanitizer test strips from another store today.===A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Re-inspection: 5/3/24 Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions. ====Observed heavy black organic matter around the three compartment sink areas. Also observed heavy yellow/brown/orange organic matter around the walls and ceiling of the pizza oven areas. White and yellow organic matter around the outside of main walk in unit. Black and white organic matter by dough machine. Notified Person In Charge (PIC). =========A dirty wall or ceiling in any room. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Priority Foundation-2-302.11, Pf: Maintenance-Fingernails. ====Observed employee with long painted pink finger nails polish on both hands directly touching tcs foods cheese for pizza on pizza line with no gloves on. Notified Person In Charge (PIC). PIC directed employee to wash hands and put on gloves. ====Employee working with exposed food with rough fingernails; or wearing fingernail polish without a glove; or wearing artificial nails without a glove. 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,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions. ====Observed heavy black organic matter around the three compartment sink areas. Also observed heavy yellow/brown/orange organic matter around the walls and ceiling of the pizza oven areas. White and yellow organic matter around the outside of main walk in unit. Black and white organic matter by dough machine. Notified Person In Charge (PIC). =========A dirty wall or ceiling in any room. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd