Carl's Jr

Inspector's notes

Observed back door of kitchen unable to fully close automatically; the door leads directly outside of the establishment. The air curtain on the door was functional at time of inspection. Establishment must have solid, self-closing, tight-fitting doors. Repair/replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Breakfast sausage observed cooling (100*F) in a saran wrap covered container in walk-in cooler. The saran wrap was removed to facilitate rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrected at time of inspection.

Inspector's notes

-- Handwash station near char-broiler did not have paper towels available for hand drying. 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. The person in charge (PIC) stated they were out of paper towels to restock the dispenser, and they are expecting a delivery tomorrow (5/13/25). Provide proof of paper towels available for all hand wash sinks prior to 10-day re-inspection. The establishment has 2 additional hand sinks available in kitchen to continue operating safely while they await delivery. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: 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. ----- Employee at the sandwich make-line observed texting, put cell phone in pocket, then grabbed gloves to begin making a sandwich. Advised employee to wash hands first before putting on new clean gloves. Employee properly washed hands and put clean gloves on before making a sandwich. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ----- Small gap/opening underneath the rear entrance doorway. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Advised PIC to install a door seal strip underneath prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection