NASH & SMASHED ALBANY

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Inspection history

1. Apr 16, 2026

   ✕
   9 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

2. Dec 30, 2025

   ✕
   7 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.