CARL'S JR #7025

Accumulation of brown sludge in the floor sink that the soda machines in the customer service area drain into. [CA] Clean regularly to prevent the attraction of vermin.

Employee personal items (purse, draw string bag) stored on top of cases of soda syrup in the back kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Guacamole with diced tomatoes measured 38F to 46F from bottom to top while maintained in the prep cooler across from the cook-line. Log observed posted to the wall, which states that guacamole is to be discarded every 12 hours. Facility shall decide if they intend to subject guacamole to temperature, or to time control, with the other being used for quality. See "Comments" below. *Note: Presence of diced tomatoes renders the guacamole a potentially hazardous food [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees added ice. Guacamole with diced tomatoes remeasured at 41F or less throughout.

Door of the walk-in freezer is unable to fully close. Sheet metal on the outer, lower portion of the exterior is warped and appears to be iced in place, thus rendering the door incapable of closing. *Note: Ambient of the walk-in freezer measured at 16F [CA] Equipment shall be maintained in good repair.

Fried onion rings, a fried jalapeno, and french fries measured 100F-107F in a countertop hot holding unit to the left of the cook-line. Per the PIC, the food had been cooked 1 hour prior. [CA] Potentially hazardous food intended for hot holding shall be held at or above 135F. *Note: Equipment intended for hot holding must be capable of maintaining food at or above 135F. [COS] Fried onion rings and fried pepper moved to basket hot holding units. French fries to be used within the next 3 hours (4 hours following initially being cooked).

1. Large amount of sticky residue/buildup observed on the lower shelf behind the two soda dispensers in the front service area. 2. Large amount of grease/accumulated food buildup observed on the back of cooking equipment at the cook-line. [CA] Clean and sanitize the affected areas. Maintain clean to prevent the attraction of pests and/or vermin.

Food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The walk-in cooler door's gaskets are worn out and creates a gap between the door and wall. [CA] Replace the gaskets and seal the gap immediately.

There was no up to date time/temperature logs for/on the diced tomato and cheese stored on the preparation table using time as a public health control method. The PIC said the products were taken from the walk-in cooler two hours ago. [CA] Any food product stored outside the safe temperature zone (room temperature) must be monitored using time/temperature log. The PIC updated the time/temperature log to use the specified food products within the next two hours (COS).

Heavy slime and mold-like growth was observed on the floor sink located below the soda dispenser. There was excessive spider web buildup on the wall behind the soda dispenser as well.. [CA] Conduct a thorough and regular cleaning on the floor and wall areas.