Smashburger

Inspector 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

Inspector 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 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

Inspector 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