Inspection Report

Business Name
Little Caesars

Business Address
7502 W THOMAS RD PHOENIX AZ 85033

Permit Number
FD-46808

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/22/2024

Grade
B

Priority Violation
1

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: No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services ***2nd consecutive violation*** Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Precooked chicken wings, shredded cheese, and cheese sticks found in walk-in with internal temperatures ranging from 41*F to 52*F. The chicken wings with temperatures of 46-50*F were portioned today some time between 7:30 to 10:30 AM. Wings in sealed boxed that have been in the cooler longer than 24 hours were found with internal temperatures of 41*F to 46*F. Shredded cheese in sealed bags were found with internal temperatures of 41-47*F. The newest bags that showed up today were the coldest while the bags that had been here longer were the warmest. Cheese sticks were left out on the make-table for a period of time less than 1 hour and were placed back in the walk-in. The establishment has no working A/C at the time which may have caused the cheese sticks to rise in temperature more rapidly than usual. An embargo has been placed on the above mentioned TCS food items. PIC will put aside the mentioned TCS food items for review and will not sell or serve the product until embargo has been lifted within 3 days. Product may be discarded prior to embargo being lifted - please notify inspector if product is discarded. Please continue to monitor cold held TCS food items are ensure they are maintained at 41*F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Walk-in cooler found holding ambient temperature of 46.5*F throughout inspection with the unit's internal thermometer displaying 49-50*F during the inspection. Please have the walk-in cooler repaired/replaced and ensure it is able to maintain an ambient temperature of 41*F or below prior to re-inspection within 10 days. Corrective Action: Correct prior to re-inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Both electronic probe thermometers available in facility were not functional at time of inspection. The batteries may need to be replaced or completely new probe thermometers may be needed. Discussed with PIC that infrared thermometers are unable to accurately display internal temperatures of food items and probe thermometers are required. Please obtain and maintain a working probe thermometer prior to re-inspection within 10 days. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed hand wash station maintenance and supply. Also discussed mop sink AVB connection restrictions, air gap requirements for drain lines, and prevention of contamination for speed racks near ware wash area.

"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.