Inspection Report

Business Name
Little Caesars

Business Address
4041 N 33RD AVE PHOENIX AZ 85017

Permit Number
FD-15119

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/11/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 3

Description: Management and Food Employee Knowledge, and Conditional Employee; Responsibilities and Reporting

Comments:

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties

Upon start of inspection, person in charge could not produce food manager certification and failed to properly document time for prepared pizzas for temperature control. A person with a food manager certification must be present at all times. Manager stated food manager certification will be obtained soon. Manager to follow up with inspector with documentation. Reinspection to occur by 11/13/2023.

Correct By: Correct Prior To Reinspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed several pans of breadsticks on speed rack with the intent to bake and serve to customers with excessive build up of black reside on entire food contact surface. Residue actively flaking off pan and onto bread sticks. Person in charge discarded of breadsticks and placed pans in 3-compartment sink. All food contact surfaces must be washed, rinsed, and sanitized frequently, and should be smooth and visibly clean. Employees to use other available pans, until breadstick pans are properly cleaned.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Pepperoni on prep table of cold holding unit, actively being used to prep pizzas, with an internal temperature of 60*F. Person in charge mentioned foods had an internal temperature of 41*F within 2hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge placed foods in walk-in and reached a temperature of 58 within 15minutes. Recommended keeping pepperoni containers in cold holding unit during pizza prep.

Correct By: Corrected At Time Of Inspection

Violation #: 24

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

Comments:

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 several rolling racks of pizzas with no time noted on timers. Person in charge (PIC) stated pizzas were prepared within 1 hour and 30 minutes of inspection and will be cooked soon. PIC placed stickers on racks noting 4 hours past time foods were removed from temperature control for discard. 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 4mhours. Discussed portion control and time as a control policy.

Correct By: Corrected At Time Of Inspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Core-4-203.13, C: Pressure Measuring Devices, Mechanical Warewashing Equipment

Sanitizer dispenser releasing quaternary solution at a strength of 500ppm. Quaternary solution should be at a range of 150-400ppm for proper and safe sanitation. Establishment to continue to manually prepare solution and check with appropriate test strips for proper strenth. Person in charge to place a work order for repair.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority and 2 Priority Foundation violations on this inspection.
Discussed establishment procedures regarding: location of personal items
No County legal action will result from this inspection.
Inspection report emailed.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website.
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181

Award: C,Embargo Lbs: 6,Signer: Guillermo Torres

"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.