Smashburger

Inspector's notes

Observed dairy refrigerator in front station with minimum internal temperature of 44 degrees at time of inspection. TCS foods inside were all properly cold held at time of inspection. Instructed PIC to move foods to alternative location and discontinue use until unit is in good repair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed repeat priority violation. Observed no food handler certifications available at time of inspection. It is the duty of the person in charge to ensure all employees have food handler certifications. Ensure all employees receive food handler certifications/provide copies of food handler certifications prior to re-inspection. Corrective Action: Correct prior to re-inspection on 12/31/2024.

Inspector's notes

Observed no certified food manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed cook wash hands for 5-7 seconds. Reviewed hand washing procedures with the cook. After reviewing proper hand washing, cook then rewashed hands again for 5-7 seconds. Reviewed hand washing procedures again with the cook and the PIC. Employee then properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Observed dishwasher actively in use dispensing at 0 ppm chlorine. Observed empty bulk sanitizer bottle for dishwasher. PIC replaced sanitizer bottle and primed machine. After priming, dishwasher was properly dispensing at 50-100 ppm. All dishes recently washed were re-washed, rinsed, and sanitized at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. Repeat violation. This is the 3rd consecutive violation.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. >>>Observed in walk-in unpasteurized raw shelled eggs stored above uncooked bacon. Discussed with Person in Charge (PIC) establishment must separate raw animal foods from ready to eat foods and other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods must always be stored above or next to raw animal food. PIC relocated the eggs to storage on the bottom shelf at the time of the inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0ppm chlorine sanitizer at the time of inspection. PIC switched empty sanitizer and primed the machine at which corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrected at time of inspection. 2nd Consecutive Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed build up of orange and pink organic matter on interior of ice bin apron in back of the facility. Ice bins must be cleaned frequently enough to prevent the accumulation of organic matter and mold. Discussed cleaning at frequency to avoid accumulation of organic matter with the PIC. 2nd Consecutive Violation Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-403.12, C: Other Liquid Wastes and Rainwater >>>Observed liquid icicles on the ceiling vent of the fry freezer on the kitchen line. Discussed with PIC to not put any food under the vent and PIC placed a small sheet tray to help prevent any contamination of stored food. No contamination was observed at the time of inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed milkshake in basin of hand wash sink. Hand wash sinks shall be used only for hand washing. Manager discarded milkshake. Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed hand washing sink located at end of cook line without paper towels. Hand washing sinks shall be stocked with paper towels to promote proper handwashing. Manager restocked paper towels. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed low temperature mechanical warewashing unit measuring a chlorine sanitization concentration of 10 parts per million. Mechanical warewashing equipment shall sanitize food contact surfaces with a chlorine concentration of 50-100 parts per million. Manager called in a service request for the manual warewashing equipment. In the meantime, staff will use 3 compartment sink to sanitize equipment and other food contact surfaces. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed dark organic matter accumulation inside ice bin. Per manager, the last time the ice bin was cleaned is unknown. The ice bin shall be cleaned at a frequency necessary to preclude the accumulation of organic matter and soil. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. At approximately 2 PM, observed ground beef patties, black bean burger patties, cheddar cheese, pepper jack cheese, bar cheddar cheese, swiss, and American cheese out of temperature ranging from 47 - 52°F (internally) at the open top prep table on the grill line. Inspector min/max registered 49°F ambient temperature. Per manager, burger patties were placed on the line at 11 AM and the rest of the items stayed in the unit over night. Also observed a half gallon of whole milk inside a reach-in at the front desk registering with an internal temperature of 52°F. Time and Temperature Control for Safety (raw and ready to eat) foods shall be held at a temperature of 41 degrees Fahrenheit or below. Manager moved the burger patties to rapidly cool and discarded all other items voluntarily. Discussed proper temperature monitoring with the manager. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed two separate cold holding units insufficiently holding Time and Temperature Control for Safety food items. The cold holding unit adjacent to the grill was measured holding at a temperature of 49 degrees Fahrenheit. Food items located inside the unit include: beef burger patties, black bean burger patties, cheddar cheese, bar cheddar cheese, swiss cheese, American cheese, and pepper jack cheese. The cold holding unit located behind the front desk measured holding at a temperature of 51 degrees Fahrenheit. Whole milk was located within the front cold holding unit. Cold holding units shall maintain temperatures at 41 degrees Fahrenheit or below. Manager called in a service request for each cold holding unit. Food items were removed from each unit to a properly functioning cold holding unit. Establishment must have adequate cold holding capacity for normal operations. Inspector will follow up at reinspection by December 22, 2023. Correct By: Correct Prior To Reinspection