Inspection Report

Business Name
Little Caesars

Business Address
8929 N CENTRAL AVE PHOENIX AZ 85020

Permit Number
FD-10121

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
2/3/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

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: At time of inspection no certified food protection manager was present. ====At all open hours of operation a Certified Food Protection Manager needs to be present. 3rd Consecutive violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed various employee food items throughout the entire store. Personal food items by drive thru window; personal food in red plastic water inside hot box closest to hand sink; employee food inside two levels of freezer unit; employee food by main pizza line. Notified Person In Charge (PIC). PIC moved all foods away from designated commercial food areas.====== Employee foods should be inside walk in or employee area with labeled containers and names. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: 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. Addl Notes: Observed by hand sink closest to drive thru window with large 3 gallon clear pitcher inside hand sink completely covering sink and not able to wash hands. Notified Person In Charge (PIC). PIC moved large pitcher from blocking hand sink. ===Maintained so accessible at all times. Not used for other purposes than handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: At time of inspection no date markings stickers on any product on the main pizza make line. Per employee food was placed in previous days. No dates on Mozzarella cheese containers; open cooked ham; open cooked sausage; open cooked pepperoni slices. Notified Person In Charge (PIC). PIC will apply the appropriate dates. Majority from previous day. ===TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days===2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 24

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

Comments:

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: Establishment is using time as control for prepared pizzas on tray racks labeled zone 1, 2, and 3. Previously discussed with establishment. At time of inspection on entire speed rack full of cheese and pepperoni pizzas were in zone 1, zone 2, and zone 3. Notified Person In Charge (PIC). Per PIC pizzas were recently prepared. Directed PIC to start timers and adjust time on pizzas. ======If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed throughout the entire establishment several chemical spray bottles placed in areas over food and clean food contact equipment. Observed over main make line pizza refrigerator with chemical spray bottle containing bleach stored above tcs foods and clean container with clean food contact scoops. Also observed inside main restroom with green chemical Lytex stored directly over single used food gloves. Also observed by front counter with chemical spray bottle of degreaser stored over open food sauces. Notified Person In Charge (PIC). PIC moved all chemical spray bottles from food, food contact equipment; and single use gloves. ==========Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed excessive orange and grease build up on inside oven vent hoods and left side of main ovens. Notified Person In Charge (PIC). Discussed on several previous inspections to address. ========Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: On previous inspection discussed with Person In Charge (PIC) to change out burnt light bulb inside oven vent hood. Light bulb still out. Notified PIC. =====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: stocking procedure's for hand sinks.
At time of inspection: Establishment has work order for leaking drains below hand sink by drive thru and three compartment sink drains.
Provided and reviewed: Maricopa County Norovirus Handout; Vomiting clean up procedures.
Recommend: resealing metal cove base by right main walk in door. Deep clean walls behind pizza staging area and garlic bread staging area; deep clean behind main ovens.

"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.