Little Caesars

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: -- Quat sanitizer solution undetectable for dishes submerged in sanitizer compartment of 3-compartment sink. Food-contact surfaces being sanitized with quaternary ammonia must have a concentration range within 150ppm-400ppm. The person in charge replaced quat dispensing solution at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection after refilling solution. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Priority

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.

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 3 hand sinks stations in kitchen did not have paper towels available for use. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of 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) timers multiple pizza speed racks were nonfunctional at the time of inspection. One of the speed racks were 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.