Little Caesars

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open energy drink above the make-line unit. Discussed with person in charge (PIC) the importance of using cups with lids for any beverages in the kitchen area, also discussed keeping any beverages and food for employees below the prep area to ensure no contamination can occur. PIC relocated beverages and food at time of inspection. Discussed with employees best practices for food and beverage in the kitchen area. Corrective Action: Corrected at time of inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed ham, pepperoni, bacon, string cheese, mozzarella cheese, and nacho cheese in the bottom of the make-line unit ranging from 44*F to 50*F using probe thermometer, verified by person in charge (PIC). PIC stated the ham, pepperoni, and three bags of mozzarella cheese were placed in the unit less than four hours prior to inspection and relocated to the walk-in to rapid cool. The other items were in the unit since yesterday and were discarded by PIC - see embargo form. Ambient temperature was 52.5*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle containing equipment cleaner stored above clean dishes/utensils on the clean rack. PIC relocated chemical to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the rack above crazy bread assembling area, rack that stores clean dishes, rack at end of pizza prep area, and rack used to store assembled pizzas while using time as a control with a large amount of grease/organic matter. Clean racks on a more regular basis to prevent build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open energy drink above the make-line unit. Discussed with person in charge (PIC) the importance of using cups with lids for any beverages in the kitchen area, also discussed keeping any beverages and food for employees below the prep area to ensure no contamination can occur. PIC relocated beverages and food at time of inspection. Discussed with employees best practices for food and beverage in the kitchen area. Corrective Action: Corrected at time of inspection. ===2ND CONSECUTIVE

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ham, pepperoni, bacon, string cheese, mozzarella cheese, and nacho cheese in the bottom of the make-line unit ranging from 44*F to 50*F using probe thermometer, verified by person in charge (PIC). PIC stated the ham, pepperoni, and three bags of mozzarella cheese were placed in the unit less than four hours prior to inspection and relocated to the walk-in to rapid cool. The other items were in the unit since yesterday and were discarded by PIC - see embargo form. Ambient temperature was 52.5*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle containing equipment cleaner stored above clean dishes/utensils on the clean rack. PIC relocated chemical to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom of the make-line unit being used to store TCS foods at 52.5*F using min/max thermometer, verified by person in charge. For a list of items being stored see violation #22. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the rack above crazy bread assembling area, rack that stores clean dishes, rack at end of pizza prep area, and rack used to store assembled pizzas while using time as a control with a large amount of grease/organic matter. Clean racks on a more regular basis to prevent build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open energy drink and bottle of soda above the make-line unit. Discussed with person in charge (PIC) the importance of using cups with lids for any beverages in the kitchen area, also discussed keeping any beverages and food for employees below the prep area to ensure no contamination can occur. PIC relocated beverages and food at time of inspection. Discussed with employees best practices for food and beverage in the kitchen area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pepperoni pizzas in the speed rack in zone one with no timer set. Notified person in charge and they started the timer. PIC stated the pizzas were placed in the rack 20 minutes prior to inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed non-working paper towel dispenser at the handwashing sink near the front of the store at time of inspection. Per PIC, dispenser is broken so it has been turned off. Discussed with PIC about having some sort of hand drying provision accessible for handwashing at time of inspection. 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 provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple chemical spray bottles stored throughout the establishment above single service items and food at time of inspection. Observed two bottles of medicines stored on prep table shelf above food and single service items at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection.

Inspector's notes

Observed multiple shelving units and prep tables throughout the facility covered with dust, flour, and food debris at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective action: Correct prior to next routine inspection.

Inspector's notes

Observed a quat sanitizer concentration of 0 ppm in the sanitize compartment of the 3-compartment sink, using inspector's and PIC's test strips. Observed washed and rinsed dishes being sanitized in the sanitize compartment. Hot water was being used to dispense the quat sanitizer, which may have reduced the concentration. PIC had not tested the sanitizer prior to the inspection. The water temperature was adjusted to achieve a quat concentration of 150-400 ppm and the dishes will be re-sanitized. PIC will contact the chemical company to adjust the dispenser if when necessary. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a direct connection from mop sink faucet to chemical dispenser. Faucet has approved AVB installed, which has been under pressure whenever water supply is on. PIC removed the hose connecting the chemical dispenser to the faucet. Chemical dispensers and other equipment are required to have a separate, dedicated water supply line. No shut-offs such as y-valves or devices (i.e. side-kicks), equipment, etc., are allowed be present on the downstream side of an AVB. Corrective Action: Corrected at time of inspection.

Inspector's notes

5TH CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. 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.

Inspector's notes

Observed an employee with a long beard, portioning and pressing pizza dough, without donning a beard net. Discussed using a hair restraint/beard net to prevent contamination of open food. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

5TH CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. 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.

Inspector's notes

Observed soil and food debris on the food-contact surfaces of several sheet pans and plastic pans that are used for TCS foods, such as pepperoni, chicken wings, sausage crumbles etc., being stored as clean on the rack at the end of the make-line/prep area. PIC moved the soiled pans to be rewashed and sanitized. PIC will also be replacing any pans that are not cleanable due to cracks. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans of chicken wings in the walk-in cooler and open containers of pepperoni and sausage crumbles in the pizza cooler, without date marks. PIC will place the correct date sticker and will retrain employees about date marking. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with a long beard, portioning and pressing pizza dough, without donning a beard net. Discussed using a hair restraint/beard net to prevent contamination of open food. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no quat sanitizer test strips. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration (150-400 ppm quat).Please provide test strips; RE-INSPECTION 9/30/2024. Corrective Action: Correct prior to re-inspection.

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - Prep table and dunnage rack storing flour observed directly next to the hand sink in the back without separation or guard protecting contamination from hand washing. Please add an easily cleanable guard to or move the prep table and flour storage to another location. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces - Rack above crazy bread assembling area, rack at end of pizza prep area near back handsink, and rack used to stored assembled pizzas while using time as a control with a large amount of grease. Clean racks on a more regular basis to prevent build up. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - Prep table and dunnage rack storing flour observed directly next to the hand sink in the back without separation or guard protecting contamination from hand washing. Please add an easily cleanable guard to or move the prep table and flour storage to another location. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces - Rack above crazy bread assembling area, rack at end of pizza prep area near back handsink, and rack used to stored assembled pizzas while using time as a control with a large amount of grease. Clean racks on a more regular basis to prevent build up. Correct By: Correct Prior To Next Routine Inspection