Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Standing water under 3-comp. sink. (1 penalty point)
Hot water for mop bucket is in disrepair. Cooler missing side paneling. (1 penalty point) 2 occurences.
The interior of the microwave is unclean. (1 penalty point)
Vent above oven is unclean. (1 penalty point)
Critical: The hand sink is not functioning. (6 penalty points)
Air vent paint is chipped and peeling. (1 penalty point)
Wall is repaired with duct tape. Holes in wall. (1 penalty point) 2 occurences.
The floor is dirty beneath cooking equipment. Floor sinks are dirty. Air vents are dirty. (1 penalty point) 3 occurences.
The mop is not hung to air dry. (1 penalty point)
Between floor and walk-in cooler is not sealed. Tile juncture is damaged. (1 penalty point) 2 occurences.
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