Smash Burgers By Vice

3 findings recorded on Aug 31, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   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.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   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 Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed milk, heavy whipping cream, raw shelled eggs, and sliced tomatoes stored in a cooler at above 41F. See temperature log.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   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 New Violation. Correct By: 09/11/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Sep 11, 2026

3. Violation recordedItem 15B ↗

   Warewashing facilities and test strips

   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.

   Inspector’s full note

   Inspection item: Warewashing facilities: installed, maintained, used; test strips

   Code 511-6-1.05(3)(h),(i),(j)

   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 New Violation. Correct By: 09/08/2026

   Official report · Item 15B ↗

   Correction status not recorded

   Correct by Sep 8, 2026

Correction status comes from the dated report. Later changes may not be recorded here.