Inspection Report

Business Name
Little Caesars Pizza

Business Address
21152 E RITTENHOUSE RD QUEEN CREEK AZ 85142

Permit Number
FD2404891

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
5/14/2026

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 2

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: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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 no date marks on open containers of ham and cheese sauce in the bottom and top of the pizza make-line refrigerator. Also, chicken wings in the black pans in the walk-in. PIC dated the TCS food items. PIC will review the date marking procedure with employees. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. Corrective Action: Corrected at time of inspection. ===2ND CONSECUTIVE

Violation #: 47

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

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed no caulk or caulk in disrepair at the sink/wall junction of the 3-compartment sink/handwashing sink. Please remove any existing caulk and re-caulk the sinks, as noted on the OC re-inspection report. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed cove base missing from the floor/wall juncture in various areas such as the 3-comp sink wall and by the flour storage. Discussed installing cove base to eliminate voids/gaps and allow water to properly drain and prevent pooling. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed the floor throughout the entire kitchen to be in disrepair. Smooth and easily cleanable surfaces will prevent soil/water pooling and eliminates voids which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria. Restore/repair the floor finish, as noted on the OC re-inspection report. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Comments/Details

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.