Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: Carl's Jr. #775
Address: 12260 S Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 0.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-19-2019: Good (Total Points: 0.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-19-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. All violations from the previous inspection have been corrected, no violations noted during this inspection. Excellent job! 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-05-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-05-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed the large ice machine in the back part of the restaurant that was left open / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. Ice machine immediately closed. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed significant ice buildup in the walk in freezer to the degree that the main door will no longer fully close and latch, ice on the floor represents a slip/trip hazard, and a large buildup of stalactite type buildup on the main cooler unit several inches in diameter / length indicating leaking water lines are likely an underlying issue in this location. Repair such that the unit functions properly and correctly as designed / meets the required commercial grade standards. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2018 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed second stall in the womens restroom lacks a filled toilet paper dispenser. Provide toilet tissue. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-05-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed debris buildup / possible finish wearing off (minor rusting?) on the galvanized-looking shelves in the cupboards below the soda fountain setup in the customer area, residue / debris in floor sinks also. Increase cleaning frequency to prevent the accumulation of visible residue, and repair or replace the shelving material in this location so as to provide a surface that is smooth, easily cleanable, non porous, and meets a commercial grade standard.

(2) Observed significant grease residue buildup on the fire suppression spray heads under the vent hoods, especially the "island" hood above the char broiler unit, to the point that the sprayer head caps may be impeded from functioning as designed. Increase cleaning frequency and replace any damaged or impeded sprayer heads or caps, for safety.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS