Inspection Violation

Premise Information


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Name

SMASHBURGER

Rules Governing Inspection Scores.

Address

7804 REA RD

Restaurants:


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SUITE B

Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28277

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

1/16/2019

Final Score @ Grade

91.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	Yes	No	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site upon arrival. CDI by instruction. PIC scheduled for exam.
2	0	Management and food employee knowledge, and conditional employee; responsibilities and reporting.	No	No	Yes	No	No	General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed manager state that they sign paperwork upon hire regarding employee health policy but not able to demonstrate verbally specific symptoms that are required to be reported. CDI, handouts provided to PIC.
6	2	Hands clean and properly washed	No	No	Yes	Yes	No	General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - 2-301.14 When to Wash - P - Observed a food employee wash, rinse but turn faucet off with their bare hands. Observed a food employee handle raw ground beef / crack raw shell egg with gloved hand but then handle ready to eat bacon and touch clean single-service article with their bare hands without removing their gloves and washing their hands in between. Observed food employee not vigorously rub hands for 10-15 seconds prior to rinsing. Proper hand washing discussed with management and employees
8	0	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at hand washing sink along front prep line. Cdi, towels provided.
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over prepared onions and mushrooms in walk in cooler. Observed raw chicken stored over vegetable burger in walk in cooler. CDI, foods relocated for proper storage.
14	0	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 vegetable prep slicer stored as clean but soiled with pieces of food debris. CDI, equipment relocated for cleaning.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread rack stored close to hand washing sink in kitchen. Provide splash guard or space 12 inches from handwashing sink to prevent possible cross contamination / splash from handwashing process. Improvement made since previous inspection.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans being wet stacked.
43	0.50	Single-use and single-service articles; properly stored and used	No	No	No	No	No	4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean box of single-service articles stored in contact with garbage can in low reach in storage cabinet.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 light out under hood ventilation system.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	No	No	6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout needed between tiles in kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed some soil and food debris behind seating on booths and flooring.