Maricopa County, AZ

Little Caesar's

Permit ID: FD-19000

Permit Type: E & D

1615 W Camelback Rd Suite 108 Phoenix 85015

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Employee working at cash register went to handle food items and clean equipment without washing hands. Employee was asked to properly wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands.
Corrected At Time Of Inspection
Food in good condition safe, & unadulterated
Priority Foundation-3-202.15, Pf: Package Integrity----Four severely dented cans in food storage area. Manager removed cans. Ensure that food packaging is in good condition.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Ham, mozzarella cheese, and sausage-48-63F in make line unit. Manager stated that ham and sausage had been in unit for an extended amount of time. Manager discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
Corrected At Time Of Inspection
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded---Prepped pizzas on speed rack with no set discard time. Manager stated that an employee during the previous shift had made pizzas and was unsure how long ago the pizzas were made. Manager discarded pizzas-see embargo form. Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation----Prepped pizzas on second speed rack with no set discard times. Manager stated that pizzas on that rack were prepared about an hour prior and provided proper discard times. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies not to exceed four hours.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Top portion of make line unit with ambient temp at 61-62F. Manager stated that unit would be scheduled for repair and called to have serviced at time of inspection. Ensure that cold holding equipment is able to maintain PHF/TCS foods at 41F or below.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 1 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager----Establishment does not have proof of a certified food manager. Ensure that at least one employee obtains certified food manager card/certification and one certified food manager card issued from the county. *Gave manager certified food manager information. No County legal action will result from this inspection.

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.