Carl's Jr

Inspector's notes

Observed ice machine door with large cracks in plastic exposing insulation layer. 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. **Second consecutive violation**

Inspector's notes

Observed ice machine door with large cracks in plastic exposing insulation layer. 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.

Inspector's notes

Observed soda nozzles with dark colored buildup. PIC reports cleaning and sanitizing daily. PIC will implement additional washing methods to prevent buildup. Cleaning should be at a frequency necessary to preclude accumulation of soil. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Green chile-52F in the makeline cooler next to the grill area. Employee stated that the chile had been in the uniti for about seven hours and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Green chile was double panned. All other food items in the unit were 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

The left fan in the walk in freezer is not working and there is excess ice buildup under and around the fan area. Ensure that the equipment is repaired properly and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Frozen raw ground beef patty was cooked to 138°F with visibly uncooked sections on the far left lane of the charbroiler (when viewed from the side where the raw patties are stored and placed in the unit). Patties in all of the other lanes were cooked to the proper temperature. Another patty was placed in this lane and was cooked to 151°F only. Both of the undercooked patties were discarded. The person in charge (PIC) put in a work order to repair the charbroiler. The PIC further states that this lane will not be used until repairs are made. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage -- Containers of concentrated warewashing detergent, concentrated quaternary ammonium sanitizer, hand soap, and hand sanitizer were stored on the shelf directly above boxes of gloves for use in contact with food in the cabinet near the restrooms. The chemicals were moved so that they were below the gloves. ** POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: ... Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Note: gloves used in contact with food are considered utensils.** Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected -- There is a gap at the bottom of the back door. Repair or replace the door sweep to eliminate the gap. Correct By: Correct Prior To Next Routine Inspection

01C-Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Upon start of inspection, assistant manager could not produce food manager certification and failed to present accurate logs for time control of all food items (shredded lettuce, sliced tomato, sliced cheeses, etc). Person in charge unable to correctly answer questions regarding, warewashing, cold holding, hot holding, or time as a control. A food manager must be present at all times. Store manager stated food manager certification is scheduled for staff soon. Establishment to follow up with inspector with documentation. Reinspection to occur by 12/4/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Observed employee wash and rinse several dirty dishes and place in area with other clean dishes without sanitizing. To properly clean, all dishes must be washed, rinsed, and sanitized before use. Employee removed dishes, and properly sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Buttermilk in raw chicken cold holding unit with an internal temperature of 45*F. Person in charge mentioned foods were placed in the unit over 4hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge discarded. Recommend checking temperature logs before utilizing refrigeration units. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. Shredded lettuce, sliced tomatoes, and sliced cheeses on prep line at 61*F with noted discard time of 2:45pm. Person in charge stated food was placed on unit within 2 hours prior to inspection. Person in charge placed discarded, and placed new times of food items for 4 hours past discard date. Foods embargoed. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Raw chicken cold holding unit with an ambient temperature of 41*F, holding foods at an internal temperature of 42*F-45*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be discarded every 4 hours, held on ice, or held in walk-in at 41*F. Correct By: Correct Prior To Next Routine Inspection