An uncovered employee beverage container was present on a stack of food trays near the three-compartment sink. Cut tomatoes were 68°F, and cut lettuce was 62°F at the sandwich make line. The maximum water temperature supplied to the ware washing, prep line, and restroom hand sinks was 88°F. The bulk sugar pail on the dry storage shelves was not labeled as to its contents. The "Green Burrito" line reach-in refrigerator had cracked door gaskets. The "Green Burrito" line reach-in refrigerator was not provided with a thermometer. The bottom interior of the french fry freezer was soiled with food debris. The hot holding drawer below the hot french fry holding unit was soiled with greasy food debris. The condenser fan guards in the walk-in freezer were soiled with dusty grime. Several pans at the ware washing sink were stacked together while still wet. Utensils were being washed in 94°F water in the three-compartment sink. The prep area hand washing sink was not fully sealed to the wall with caulk, and the caulk was no longer smooth and easily cleanable. Food debris was on the floor in the walk-in freezer. The light fixture in the ventilation hood above the flat grill did not have a light bulb installed in it.
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