Carl's Jr

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the unit is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Caulking at men's restroom hand wash station has cracked and separated from the wall/sink junction. Women's restroom is beginning to show signs of cracking. Please repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Employee working with exposed food observed wearing loose/hanging bracelet on wrist. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. The inspector requested the bracelet be covered or restrained by glove (if wearing for religious purposes) to reduce the risk of jewelry coming in contact with food. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed final cooking temperatures for multiple regular hamburger beef patties ranging from 133°F-154°F using probing thermometer. Reviewed final cooking temperature requirements for raw hamburgers (comminuted meats): a minimum of 155°F for 17 seconds. At the time of inspection, the hamburgers were placed back in char-broil grill to fully cook. The speed motor on the char-broiler was adjusted to slow the cooking process at the time of inspection (5 seconds were added). All hamburger patties fully cooked to 155°F or above after adjusting the settings. 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.