Inspection Report

Business Name
Smashburger

Business Address
2010 E ELLIOT RD TEMPE AZ 85283

Permit Number
FD-38057

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/12/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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

Comments/Details

This establishment received a C Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.

Inspection was conducted with R.S. 1225.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Report emailed.

No County legal action will result from this inspection.

Award: C,Embargo Lbs: 9,Food Manager Licenses: 1,Signer: Melvin Morel

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.