Little Caesars

Hands Clean and Properly Washed

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 an employee return from a restroom break and start to head towards dough station to continue with food preparation without washing their hands between tasks. Reviewed proper handwashing procedures and requirements with the person‑in‑charge (PIC), emphasizing that hands must be washed whenever contamination may occur and when changing tasks. The employee then properly washed hands at the handwash sink during the inspection. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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: -- 2 of 2 hand sinks in kitchen did not have paper towels available in dispenser. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Requested PIC provide hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Certified Food Protection Manager

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: -- A Certified Food Protection Manager (CFPM) was not on site at the time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

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

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: -- Time as a public health control (TPHC) timer for a pizza speed rack appeared to be broken at the time of inspection. Speed rack was actively being used. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Toilet Facilities: Properly Constructed, Supplied, Clean

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: -- A closed trash bin was not available for unisex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: -- Paper towel dispenser near restroom is detaching from the wall. Hand sink near office area is also detaching from the wall. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Thermometers Provided and Accurate

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: -- A working probe thermometer was not available for restaurant use. The digital thermometer on site appeared to have a depleted battery, as it would not power on when attempts were made to use it. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment prior to 10-day re-inspection. Corrective Action: Correct prior to re-inspection.