Smash Burgers By Vice

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no appropriate sanitizer test strips available for the dishmachine or 3-compartment sink. CA: PIC will obtain the appropriate test strips for both the dishmachine and 3-compartment sink. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only operational handwashing sink, located in the main kitchen, blocked by equipment at the beginning of the inspection. Also observed no hand-drying provision at the handwashing sink. COS: PIC removed the equipment blocking the handwashing sink and provided paper towels for proper hand drying. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Proper cold holding temperatures — Inspector Note: Observed milk, heavy whipping cream, raw shelled eggs, and sliced tomatoes stored in a cooler at above 41F. See temperature log. CA: PIC discarded the food items and relocated some food items to walk-in cooler. PIC will get the cooler serviced. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility did not have inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS PIC will print out inspection report to post.

Hands clean and properly washed — Inspector Note: Observed food employee handle raw egg and raw burger with gloves and then touch cooked burger without washing hands and changing gloves in main kitchen. COS food employee washed hands and was instructed to wash hands and change gloves when switching tasks.