Smashburger, 9965 Hudson Pl Ste 680, Woodbury, MN 55125 - Restaurant inspection findings and violations

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Business Info

Restaurant: Smashburger
Address: 9965 Hudson Pl Ste 680, Woodbury, MN 55125
Total inspections: 3
Last inspection: May 2, 2012
Score
(the higher the better)
82
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE.
  • CLEAN AND MAINTAIN THE HAND WASHING SINKS AND SUPPLIES.
  • CLEAN AND MAINTAIN THE SHELVING, WALK-IN COOLER HANDLE, EQUIPMENT LEGS
  • HAND SINKS BLOCKED AT HAND SINKS WITH RAGS/BOXES. OPEN ACCESS MUST BE PROVIDED AT ALL TIMES.
  • PROVIDE A STATE OF MN CFM.
  • PROVIDE TEST KIT FOR CHECKING SANITIZER.
  • RELOCATE THE HAND SINK SOAP DISPENSER FROM ABOVE THE FOOD STORAGE CONTAINER ON COOK LINE.
  • USE PROPER HANDLING PROCEDURES WHEN PREPARING AND COOKING RAW MEAT PRODUCTS. GRILL LINE COOK MUST USE GOOD PERSONAL HYGIENE HABITS AND WASH HANDS/CHANGE GLOVES FREQUENTLY.
  • WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. ENSURE THAT RAGS ARE STORED IN SANITIZER.
Full Apr 21, 2010 79
  • CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE.
  • CLEAN AND MAINTAIN THE HAND WASHING SINKS AND SUPPLIES.
  • CLEAN AND MAINTAIN THE SHELVING, WALK-IN COOLER HANDLE, EQUIPMENT LEGS
  • DISHWASHER RINSE HAD NO CHLORINE WHEN FIRST TESTED; HOWEVER, PRIMING IT HELPED. ENSURE RELIABILITY BY REGULAR TESTING.
  • HAND SINKS BLOCKED AT HAND SINKS WITH RAGS/BOXES. OPEN ACCESS MUST BE PROVIDED AT ALL TIMES.
  • MOVE ONE OF YOUR EMPLOYEES' CERTIFICATES INTO PUBLIC VIEW.
  • POST THE SHEET I LEFT, OR AN EQUIVALENT ONE.
  • PROVIDE A STATE OF MN CFM.
  • PROVIDE TEST KIT FOR CHECKING SANITIZER. YOUR QUATERNARY AMMONIA KIT IS DAMAGED AND NEEDS TO BE REPLACED.
  • RELOCATE THE HAND SINK SOAP DISPENSER FROM ABOVE THE FOOD STORAGE CONTAINER ON COOK LINE.
  • TWO CUTTING BOARDS APPEARED UNSANITARY, ESP. THE GREEN ONE. SCRUB THOROUGHLY, TO REMOVE STAINS, REPLACE IF STILL STAINED.
  • USE PROPER HANDLING PROCEDURES WHEN PREPARING AND COOKING RAW MEAT PRODUCTS. GRILL LINE COOK MUST USE GOOD PERSONAL HYGIENE HABITS AND WASH HANDS/CHANGE GLOVES FREQUENTLY.
  • WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. ENSURE THAT RAGS ARE STORED IN SANITIZER.
Full Apr 14, 2011 67
  • BACK FLOW DEVICE ON MOP SINK FAUCET IN POOR REPAIR AND REQUIRES REPLACEMENT.
  • CLEAN AND MAINTAIN THE BACK ROOM INCLUDING BUT NOT LIMITED TO SHLEVING, DISH MACHINE, SINKS, ETC
  • HAND SINK IN BACK ROOM BLOCKED(BUCKET STORED INSIDE) FROM USE.
  • MOVE ONE OF YOUR EMPLOYEES' CERTIFICATES INTO PUBLIC VIEW.
  • PROVIDE ADEQUATE CHLORINE AT DISH MACHINE AND SERVICE MACHINE.
  • PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER AT MAIN HAND SINK ON COOK LINE. COLD WATER TURNED OFF DUE TO LEAK. DIFFICULT TO WASH HANDS WITH NO COLD WATER.
  • PROVIDE GUARD OF SOME KIND TO PROTECT LEMONS IN SELF SERVICE AREA FROM CONTAMINATION.
  • PROVIDE TEST KIT FOR CHECKING SANITIZER. YOUR QUATERNARY AMMONIA KIT IS DAMAGED AND NEEDS TO BE REPLACED. 2ND NOTICE
  • TWO CUTTING BOARDS APPEARED UNSANITARY, ESP. THE GREEN ONE. SCRUB THOROUGHLY, TO REMOVE STAINS, REPLACE IF STILL STAINED.
  • WEAR A DISPOSABLE GLOVE OVER THE CUTTING GLOVE WHEN HANDLING READY TO EAT FOOD ITEMS
Full May 2, 2012 82

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Distance
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  1. Minnesota small cities
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  3. Minnesota
  4. Washington County, MN Restaurants