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 caulking at both designated hand sinks to be missing, cracked, or otherwise degraded, rendering the areas neither smooth, nor easily cleanable. Discussed repair timeline with PIC. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Correct prior to next routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Upon arrival, PIC mentioned that the establishment has a clogged pipe at the 3 compartment sink and that they have a temporary ware-washing set-up; 3 buckets with a wash, rinse, and sanitizing solution. The quat solution in the temporary ware washing set-up was observed above 400ppm. Quat sanitizer solution in Sani-buckets also observe above 400ppm. Per PIC, both sanitizer solutions were made manually due to a malfunctioning sanitizer dispenser. Sanitizer test strips were available and readily accessible. Sanitizer solutions were diluted by PIC to approved levels at time of inspection. Quat sanitizer must be maintained between 200-400ppm. Advised PIC to utilize test strips to confirm proper concentration. A re-inspection will be conducted in 3 business days to ensure 3 compartment sink is fully operational.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Repeat Violation No person on duty able to present food manager certification at time of inspection. Person in charge stated area manager is working on scheduling a date for employees and was able to correctly answer questions regarding handwashing, cold holding, and time as a control. THIRD CONSECUTIVE VIOLATION Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

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

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

Upon start of inspection, manager could not produce food manager certification. A food manager must be present at all times. Area manager stated food manager certification is scheduled for staff soon. Area manager to follow up with department with documentation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several staff touch pockets, personal items, and face, wash hands for 5 seconds before preparing to make pizzas and dough. Instructed employees to stop their tasks, educated them on proper hand washing, and had them rewash hands for 20 seconds with soap before returning to food prep. SECOND CONSECUTIVE VIOLATION

Inspector's notes

Observed pizza dough in pans, with visible organic black matter flaking off external sides of pan. Pans of dough were stacked on top of each other, with flakes of the black matter on the pizza dough. Food should be separated and protected from contamination. Instructed employee to unstack pans, discard dough, and clean pans thoroughly before stacking. Person in charge began separating pans with dough. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash and rinse blade for dough machine and put away as clean on dish rack without sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unbaked pizzas stacked on make table without any stickers or timers identifying time food was removed from temperature control. Person in charge stated pizzas were made within 1 hour of inspection. Establishment must use effective mechanisms (labels, stickers, timers) for indicating the point in time when the food is removed from temperature control to the 4 or 6-hour discard time. Staff placed food on rack and started timer. Corrective Action: Corrected at time of inspection. SECOND CONSECUTIVE VIOLATION

Inspector's notes

Water dispenser for dough, out of order, with zip tie around nozzle, with faucet inside hand sink where dirty dishes are stored. All equipment should be in good repair. Person in charge to place a work order and have faucet handle repaired and not hanging in handwash sink or with dirty dishes. Corrective Action: Correct prior to next routine inspection.

01C-Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Upon start of inspection, manager could not produce food manager certification and failed to have completed, pre baked pizzas on rack with timers on. A food manager must be present at all times. Area manager stated food manager certification is scheduled for staff soon. Area manager to follow up with inspector with documentation within 90 days. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 staff touch nose, handle dirty napkins, and wash hands for 5 seconds before preparing to make pizzas. Observed another staff member arrive on site for the start of his shift, and not properly wash hands before preparing to make pizzas. While making pizzas, observed staff touch beard guard and phone before continuing pizza preparation. Instructed employees stop their tasks, educated them on proper hand washing, and had them rewash hands for 20 seconds with soap before returning to food prep. Correct By: Corrected At Time Of Inspection

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 staff making dough use hand wash sink for water for dough and to store water pitcher. This causes staff with dirty hands to remove pitcher from sink prior to washing hands. Hand wash sink should not be obstructed, be readily available, and should only be used for hand washing. Employee removed pitcher and placed in 3-compartment sink for washing. Area manager stated work order is in place and will be repaired by 1/10/2024. Re-inspection to occur by 1/11/2023. Correct By: Correct Prior To Reinspection

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 unbaked pizzas stacked on make table without any stickers or timers identifying time food was removed from temperature control. Person in charge stated pizzas were made within 1 hour of inspection. Establishment must use effective mechanisms (labels, stickers, timers) for indicating the point in time when the food is removed from temperature control to the 4 or 6-hour discard time. Staff placed food on rack and started timer. Correct By: Corrected At Time Of Inspection

Core-3-305.14, C: Food Preparation Observed food items (dough, oil, yeast water) stored on counter and shelving without lids or covers for over 20 min. Person in charge stated they were in between tasks. All foods should be protected from elements during storage and in between tasks. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Water dispenser for dough, and oil dispenser out of order, causing improper use of hand sink and oil dispenser. All equipment should be in good repair. Person in charge to place a work order and have repaired soon. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking No area designated for employee drinks, observed closed drinks in walk-in on food containers, and on shelving above dry food storage. An area must be designated and labeled for employee accommodations. Correct By: Correct Prior To Next Routine Inspection