Inspection Report

Business Name
Little Caesars

Business Address
933 N 16TH ST PHOENIX AZ 85006

Permit Number
FD-23070

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/2/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 1

Repeat Violation

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

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Upon start of inspection, manager could not produce food manager certification. A food manager must be present at all times. Area manager stated food manager certification is scheduled for staff soon. Area manager to follow up with department with documentation. 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. SECOND CONSECUTIVE VIOLATION

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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 several staff touch pockets, personal items, and face, wash hands for 5 seconds before preparing to make pizzas and dough. Instructed employees to stop their tasks, educated them on proper hand washing, and had them rewash hands for 20 seconds with soap before returning to food prep. SECOND CONSECUTIVE VIOLATION

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-304.11 - Priority: Food Contact with Equipment and Utensils and Linens. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed pizza dough in pans, with visible organic black matter flaking off external sides of pan. Pans of dough were stacked on top of each other, with flakes of the black matter on the pizza dough. Food should be separated and protected from contamination. Instructed employee to unstack pans, discard dough, and clean pans thoroughly before stacking. Person in charge began separating pans with dough. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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: Observed employee wash and rinse blade for dough machine and put away as clean on dish rack without sanitizing. Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Employee prepared 3-compartment sink and properly sanitized at time of inspection.

Violation #: 24

Repeat Violation

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

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: 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. Addl Notes: Observed unbaked pizzas stacked on make table without any stickers or timers identifying time food was removed from temperature control. Person in charge stated pizzas were made within 1 hour of inspection. Establishment must use effective mechanisms (labels, stickers, timers) for indicating the point in time when the food is removed from temperature control to the 4 or 6-hour discard time. Staff placed food on rack and started timer. Corrective Action: Corrected at time of inspection. SECOND CONSECUTIVE VIOLATION

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Water dispenser for dough, out of order, with zip tie around nozzle, with faucet inside hand sink where dirty dishes are stored. All equipment should be in good repair. Person in charge to place a work order and have faucet handle repaired and not hanging in handwash sink or with dirty dishes. Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. SECOND CONSECUTIVE VIOLATION

Comments/Details

Discussed establishment procedures regarding: trash removal, hand washing, proper washing and sanitizing, storage of utensils

A pattern of non-compliance for foodborne illness risk factor violation # [6B], [Priority Violation - 2-301.12, P – Cleaning Procedure] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. The person in charge declined the offer for an AMC Training at this time and will reach out by 7/12/2024 if a date is determined from upper management.

Failure to correct repeat violations may result in legal action.
Audit of food handlers conducted and 4 of 5 employee certification were available. Manager to reach out and provide by next routine inspection.
No county legal action will result from this inspection.
Predefined Comment: 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.