Little Caesars

Inspector notes: 2ND CONSECUTIVE VIOLATION 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

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed missing caulk and caulk in disrepair at the juncture of the wall and the: 3-compartment sink, handwashing sinks, and the hood over the oven. Discussed recaulking. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents

Inspector notes: Observed several clear plastic pans that are used to store TCS toppings such as pepperoni and cheese, with soil and food debris on the inside food contact surfaces. The pans observed to be stored as clean on the clean rack near the 3-compartment sink. PIC will have the dishes rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Re-inspection 10 days

Inspector notes: 2ND CONSECUTIVE VIOLATION 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

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed missing caulk and caulk in disrepair at the juncture of the wall and the: 3-compartment sink, handwashing sinks, and the hood over the oven. Discussed recaulking. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents

Inspector notes: Observed the spray arm nozzle at the 3-compartment sink to be extending several inches below the flood rim level of the sinks. The spring and hose are in disrepair, with the water-line exposed due to the metal around the hose separating. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow. Re-inspection in 3 days; please repair the spring/spray arm or replace to ensure that the outlet point of the spray arm is at least 1" above the flood rim

Inspector notes: Observed employee use gloved hands to unscrew the cap from a bottle of water, drink the water, replace the cap, then use the same gloved hands to start shaping pizza dough. Inspector instructed employee to remove gloves and wash hands. Discussed when to wash hands and using a cup with lid and straw to prevent hands/gloves contamination when touching the cap and bottle where the mouth also contacts. 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

Inspector notes: Observed prepped pepperoni pizzas on two zones of one zone rack, without the timers set. The pizzas were made within the hour prior to the inspection. Discussed the procedure for using the zone racks for prepped pizzas, which are held at room temperature. Person in charge (PIC) started the timers and will serve/discard the pizzas within 30 minutes. Discussed the importance of setting the timers once a pizza is placed on the zone rack in order to ensure that the pizzas are sold or discarded in 4 hours or less. Food borne illness pathogens grow rapidly in the temperature danger zone (41F-135F); TCS foods held in the danger zone (41-135F) must be labeled and discarded at the correct time to prevent foodborne illness from pathogen growth/toxin production

Inspector notes: Observed several clear plastic pans that are used to store TCS toppings such as pepperoni and cheese, with soil and food debris on the inside food contact surfaces. The pans observed to be stored as clean on the clean rack near the 3-compartment sink. PIC will have the dishes rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Re-inspection 10 days

Inspector notes: 2ND CONSECUTIVE VIOLATION 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

Inspector notes: 2ND CONSECUTIVE VIOLATION Observed missing caulk and caulk in disrepair at the juncture of the wall and the: 3-compartment sink, handwashing sinks, and the hood over the oven. Discussed recaulking. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents

Inspector notes: Observed several employee personal items such as raw chicken and bacon kebabs, beverage containers (open and closed), and other food items stored on various racks in the walk-in cooler, on the prep table (not in use) and on the table near the drive-through window. Discussed storing employee's personal items in a designated area and in a manner that prevents contamination of food contact surfaces and food in the kitchen. PIC will retrain employees

Inspector notes: At time of inspection no certified food protection manager was present. ====At all open hours of operation a Certified Food Protection Manager needs to be present. 4th Consecutive violation

Inspector notes: Observed various employee food items throughout the entire store. Personal food items by drive thru window; personal food chocolate bar inside freezer unit; creamer inside soda refrigerator; ham & soda & nachos other pizza on prep table; employee food by main pizza line. Notified Person In Charge (PIC). =====PIC moved all foods away from designated commercial food areas

Inspector notes: Observed on previous inspection and current inspection missing caulk along the main hood vents. Also cracked caulking at hand sink by drive thru window. Notified Person In Charge (PIC)

Inspector notes: Observed excessive orange organic matter and grease build up on inside oven vent hoods vent and left side of main ovens. Notified Person In Charge (PIC). Discussed on several previous inspections to address. ========Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 3rd Consecutive Violation

Inspector notes: Establishment is using time as control for prepared pizzas on tray racks labeled zone 1, 2, and 3. Previously discussed with establishment. At time of inspection on entire speed rack full of cheese and pepperoni pizzas were in zone 1, zone 2, and zone 3. Notified Person In Charge (PIC). Per PIC pizzas were recently prepared. Directed PIC to start timers and adjust time on pizzas. ======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

Inspector notes: Observed throughout the entire establishment several chemical spray bottles placed in areas over food and clean food contact equipment. Observed over main make line pizza refrigerator with chemical spray bottle containing bleach stored above tcs foods and clean container with clean food contact scoops. Also observed inside main restroom with green chemical Lytex stored directly over single used food gloves. Also observed by front counter with chemical spray bottle of degreaser stored over open food sauces. Notified Person In Charge (PIC). PIC moved all chemical spray bottles from food, food contact equipment; and single use gloves. ==========Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Inspector notes: Observed by hand sink closest to drive thru window with large 3 gallon clear pitcher inside hand sink completely covering sink and not able to wash hands. Notified Person In Charge (PIC). PIC moved large pitcher from blocking hand sink. ===Maintained so accessible at all times. Not used for other purposes than handwashing

Inspector notes: At time of inspection no date markings stickers on any product on the main pizza make line. Per employee food was placed in previous days. No dates on Mozzarella cheese containers; open cooked ham; open cooked sausage; open cooked pepperoni slices. Notified Person In Charge (PIC). PIC will apply the appropriate dates. Majority from previous day. ===TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days===2nd Consecutive violation

Inspector notes: At time of inspection no certified food protection manager was present. ====At all open hours of operation a Certified Food Protection Manager needs to be present. 3rd Consecutive violation

Inspector notes: Observed various employee food items throughout the entire store. Personal food items by drive thru window; personal food in red plastic water inside hot box closest to hand sink; employee food inside two levels of freezer unit; employee food by main pizza line. Notified Person In Charge (PIC). PIC moved all foods away from designated commercial food areas.====== Employee foods should be inside walk in or employee area with labeled containers and names

Inspector notes: Observed excessive orange and grease build up on inside oven vent hoods and left side of main ovens. Notified Person In Charge (PIC). Discussed on several previous inspections to address. ========Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 2nd Consecutive Violation

Inspector notes: On previous inspection discussed with Person In Charge (PIC) to change out burnt light bulb inside oven vent hood. Light bulb still out. Notified PIC. =====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 2nd Consecutive Violation