Cold Hold (41 F/45F) Ensure all potentially hazardous food is cold held to a minimum of 41 F. Observed ground beef in cold hold drawers at 57.4 F. Ground beef has been off temperature for less than four hours and is not discarded. Cold hold drawers a broken and are knowingly being utilized with the addition of ice in the bottom drawers. The ice underneath the drawers in not a sufficient method of cooling. Unit is red tagged and use of drawers must cease immediately.
Handwashing Facilities Adequate and Accessible Ensure all hand wash sinks are free and accessible. Observed hand wash sink in prep area next to fountain drink system with boxes of trash and garbage can blocking it and hand wash sink behind front counter with cups behind stored inside. HAND WASH SINKS ARE ONLY FOR HAND WASHING.
Toxic Items Properly Labeled/Stored/Used Properly store toxic items. Observed sanitize bucket stored with food underneath prep table.
Manual/Mechanical Warewashing and Sanitizing Ensure adequate amount of sanitizer when manually ware washing. Observed sanitize buckets at 0 ppm.
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