Inspection Report

Business Name
Little Caesars

Business Address
4340 W Mcdowell RD Phoenix AZ 85035

Permit Number
FD-04182

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
10/7/2025

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Upon start of inspection, person in charge could not produce food manager certification and failed to properly document time for prepared pizzas or coach employee on proper procedures for pizza preparation. A person with a food manager certification must be present at all times and implement procedures for proper food safety. Person in charge started timers and to speak with management on scheduling exam and obtaining timers for time control.

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

No person on duty with a food manager certification. Person in charge to speak with management to schedule exam.

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 Addl Notes: 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.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Observed make line with stacks of cheese pizzas and rolling racks with pepperoni pizzas without timers. Person in charge (PIC) stated pizzas were

prepared at 930 am and will be cooked soon. PIC reset timers, and left pizzas on make line. All foods shall be marked,

identified, or logged with the time that it was removed from temperature control and discarded or heated to 165*F within 4

hours. Embargoed. Discussed portion control and time as a control policy

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Observed several (10-15) large and small flying insects in dough prep and warewashing areas, and in restroom. Person in charge unable to provide pest control invoice within 10 days of inspection. Establishment to schedule pest control and have report sent via email prior to re-inspection on 10/17/2025.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: cleaning frequency of drains, usage of test strips, ordering of new timers

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.