Inspection Report

Business Name
Little Caesars

Business Address
2110 W SOUTHERN AVE MESA AZ 85202

Permit Number
FD-39278

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/3/2023

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

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. ====Establishment is using time as control for food safety at pizza zones. Observed 2 full racks and 6 zones with no timers started. Notified Person In Charge (PIC). Per PIC the pizzas were recently prepared. PIC started timers for all zones on both racks.==========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. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 47

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

Comments:

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing. ===Observed missing caulk all around hand sinks and three compartment sinks. Notified Person In Charge (PIC). ====Fixed equipment shall be sealed to the wall.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-602.13, C: Nonfood Contact Surfaces >>>Observed debris all along all shelving around the establishment. Especially on breadstick racks; clean racks; storage racks all have organic red/orange/white/black organic matter build up. Large amounts of grey and orange organic matter on main ovens and sides of oven. Notified Person in charge (PIC). =====Ensure that cleaning frequencies are increased to reduce buildup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed an accumulation of soil and debris on walls near the prep area and along the walls near the floor in the kitchen. Excessive orange organic matter on several ceiling tiles around the main oven unit; walls around the three compartment sinks. Grey organic matter around ceiling vents. Black organic matter all along inside of bathroom door. Notified Person In Charge (PIC). ====Ensure that cleaning frequency is increased to prevent attracting and harboring pests or bacteria. A dirty wall or ceiling in any room. Physical facilities are dirty.

Correct Prior to next routine inspection *******4th Consecutive Violation******

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed holes in wall by front entrance; hole in wall by oven wall; holes by mop sink. Discussed replacing the floor tiles and repairing the wall to create a smooth, easily cleanable, and durable surface.=== Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls, ceilings, attached equipment in disrepair

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Comments/Details

This establishment is not participating in the award program at this time and had 0 Priority, and 1 Priority Foundation Violations on this inspection.
No County legal action will result from this inspection.
A Certified Food Protection Manager and certificate are needed during open hours of operation.
Inspection report printed and reviewed with the establishment.
Recommend: replacing expired Quat test strips.
Reviewed and discussed: date marking procedures, handwashing procedures.
Of note: Establishment has work order to repair hand sink leaks. Hot water not available at hand sinks. Needs to be corrected.
4 Core Violations were noted on this inspection.
#47 3rd Consecutive Repeat Violations. Correct Prior to Next Routine Inspection.
#53 4th Consecutive Repeat Violations. Correct Prior to Next Routine Inspection.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. 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)
Note: 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: Not Participating,Signer: Silvia Salazar

"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.