Inspection Report

Business Name
Little Caesars

Business Address
10240 N 43rd AVE Glendale AZ 85302

Permit Number
FD-15971

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
9/18/2025

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

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: 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.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: -- Employee observed handling personal device and then start prepping/forming pizza dough balls without washing their hands between tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: -- Multiple round pizza pans put away as clean/ready-to-use with significant food debris such as cheese, pizza sauce, and pizza crust remnants inside. Equipment food contact surfaces and utensils shall be clean to sight and touch. The pans were relocated to ware washing area to wash, rinse, and sanitize before use at the time of inspection. 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: -- On shelf near hand sink, observed bottle of liquid cleanser being stored above cases of pineapple and wax liners for pizza. No visible contamination observed. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: In walk-in refrigerator, observed multiple cases of deep dish pizza dough, chicken wings, and pepperoni slices stored on the floor. Reviewed approved food storage with the PIC: • Protected from contamination in clean, dry location 6 inches above floor. • Exceptions to 6 inch rule: food in packages and working containers on case lot handling equipment, pressurized beverage containers, food in waterproof containers (bottles, cans), milk containers in plastic milk crates. Corrective Action: Correct prior to next routine inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: -- In clean equipment storage area, observed multiple dishes stacked with water/moisture between them. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Requested the PIC separate equipment to allow for air drying at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-402.12 - Core: Fixed Equipment, Elevation or Sealing Addl Notes: -- Hand sink near pizza station is starting to detach from the wall with open spaces/gaps in the sealing. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd

Violation #: 48

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

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: -- Multiple quat test strips for 3-compartment sink expired between 2018 and 2021. No accurate test strips available onsite at the time of inspection. The inspector used personal quat test strips to verify concentration range measured between 150ppm-400ppm in 3-compartment sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: -- Old food debris observed on floors, floor drains, and walls throughout the establishment. Significant accumulation of black organic matter on wall near 3-compartment sink. Discussed with the person in charge increasing cleaning frequencies and maintaining a cleaning schedule to prevent heavy accumulation of debris. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.110 - Core: Using Dressing Rooms and Lockers Addl Notes: -- Personal backpack sitting on top of sealed case of pizza boxes. No visible contamination observed. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. At the time of inspection, an employee relocated backpack to office area. Corrective Action: Corrected at time of inspection. Repeat violations: 2nd

Comments/Details

No County legal action will result from this inspection.

"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.