Carl's Jr #7684

Corrective action: Observed an employee wiping down and cleaning food prep areas with sanitizer rags, and then proceeded to change their gloves and work with ready-to-eat food items without a handwash in between. Spoke to the person in charge about reviewing when employees should wash their hands, especially after changing tasks that could result in cross-contamination.

Corrective action: Observed four cans severely dented under the main prep station. Spoke to the person in charge about their dented can policy and the dangers associated with dented cans. The cans were discarded during the inspection. See voluntary condemnation for details.

Corrective action: Observed the back entrance with a worn down weather strip. Discussed with the person in charge the need to maintain coverings on outer openings to prevent pest infestations. A work order will be submitted to address this issue.

Corrective action: Observed one of the friers was awaiting a repair on pump and was not operational. Discussed with the person in charge about this issue, and they said they submitted the appropriate work orders and will update the health department on the repairs.

Corrective action: 1.) Observed buildup on the ventilation hood and utility line above the burger cooking station. 2.) Observed buildup of debris along the vents above the fry station. Spoke to person in charge about cleaning frequency for these items.

Corrective action: Inspector observed damaged ceiling tiles with mold growing above the soda dispenser. Person in charge was instructed to clean the mold and repair the tiles as soon as possible. Absorbent materials are used on floors. Inspector observed towels on the floor near the leaking ice machine used to slow the spread of water from the leak. Person in charge submitted a work order to repair the equipment and will notify the health department once completed. Physical facilities were not cleaned as often as necessary to keep them clean. Inspector observed an excessive buildup of grease and debris on the sides and behind the frier, as well as under the main prep station. Person in charge was instructed to clean at a greater frequency and more thoroughly.