Maricopa County, AZ

Smashburger No 1401

Permit ID: FD-37055

Permit Type: E & D

2837 N Power Rd Suite 102 Mesa 85215

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 1) Foods including cut lettuce, Spring mix, cheese variety, cut tomato, bacon bits with sufficient water activity (i.e. soft), and guacamole found in 1 of 2 cook line cold table reach-in coolers for >6 hours at 52F to 56F - foods embargoed at time. See embargo form. 2) Raw battered chicken patties and batter dip containing raw egg found in cook line cold drawer unit at 47F that per manager was stocked within 4 hours - foods relocated to the walk-in cooler at time. Maintain all cold held potentially hazardous foods at 41F and less.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage. Observed cook use thermocouple probe that was stored in a quaternary ammonium sanitizing solution to verify cooking temperatures without air drying - trained manager and staff on properly washing and sanitizing probe with air drying or using isopropyl alcohol wipes to disinfect probe before placing in foods. Sanitizing chemical can be introduced into foods using the method in-use at time. Alcohol disinfecting has a quick rate of evaporation.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 1) Cold holding drawer unit used to store chicken patties and batter dip containing raw egg found operating at >50F - repair. 2) Cook line cold table reach-in cooler found operating at 52F - repair. Operator must not use either unit for the storage of any potentially hazardous foods until repaired and maintaining them at 41F and less.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Tempered water at the hand washing sinks in both men's and women's restrooms found at 85F - repair. Maintain tempered water temperature at 100F at the restroom hand washing sinks.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Re-inspections scheduled for 7/28/2017.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.