SHAKE SHACK #1323

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in top of prep unit above 41F. Observed ambient air at 37F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS recommended facility keep lid closed more often or use TPHC. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Food https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. Recommended increase pest control frequency, especially during summer months. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor./ 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed drink lids out of the original protective package with drink splash on them. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior and exterior surfaces of some cold drawers, door of prep unit and NFCS and counter where drink machine is in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed box of employee popsicles stored over retail items. -CDI- PIC relocated items. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving near three compartment sink with oily build up and residues. Observed dry goods storage bins with abundance of food splash and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash, debris, and residues under shelving and on flooring in three compartment sink area. Observed oily residues and food splash on towel dispensers at handwashing sinks. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed green leaf lettuce being held on time without begin or discard time. CDI - All items in flip top were placed on TPHC. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items being held on TPHC. Establishment uses TPHC for cooked onions, sliced tomatoes, mayo, and cheese in flip top unit. CDI - Written procedures were given to PIC. PIC has been advised to have TPHC procedures in accessible location. -1.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing milk shakes with bracelets on wrists. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on non-food contact surfaces of reach in cooler doors, gaskets, and dry ingredient bulk storage bins. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink at prep line blocked by floor fan. CDI - Floor fan was moved by regulator. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in flip top cooler cold holding at 46F. Observed lettuce cold holding at 44F. PIC stated that tomatoes had been in flip top cooler since the morning. CDI - PIC discarded tomatoes. Lid to flip top cooler was closed and lettuce cooled to 41F by end of inspection. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on the middle shelf in the walk in cooler over facilities foods. CDI - Drink removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without effective means to restrain beards. CDI - Food handlers obtained beard guards.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a couple sanitizing buckets stored on food prep services or near single service items. CDI - sanitizing buckets relocated.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed Thermoplate for the heat sanitizing dishmachine battery dead. Replace battery. Verification visit required to ensure compliance within 10 days.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the “clean” vegetable slicer with left over tomato residue. CDI - PIC took equipment and placed in the warewashing sink to be rewashed and sanitized.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. Observed sliced tomatoes prepped today cooling covered and stacked. CDI - PIC uncovered and unstacked the products to allow air flow to rapidly cool the TCS foods to 41F or below in the walk in freezer. -Pf *For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air prior to stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in the prep top cooler above 41F. Tomatoes were prepped yesterday CDI - PIC voluntarily discarded. Temped other TCS foods in the unit and all were below 41F. -REPEAT-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. Observed cut lettuce and sliced tomatoes prepped today cooling covered and stacked. CDI - PIC uncovered and unstacked the products to allow air flow to rapidly cool the TCS foods to 41F or below. -Pf *For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal milkshake cups wet stacked. -REPEAT- Allow to air prior to stacking.

5-205.11 Maintain access to handsinks. -Pf Observed dish machine racks stored in front of hand sink blocking access. CDI- relocated racks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of sliced tomato x2 in prep cooler > 41F. CDI- tomatoes moved to walk-in cooler for rapid cooling. Observed tomatoes cooled to 43F within 30 minutes prior to departure.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed battered chicken bites on TPHC on cook line. Observed time mark of 11:48am for the current batch. Per PIC several batches had been used since marked time. CDI- new time sticker printed off for chicken bites.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 comp sink and sani buckets testing over 400ppm QAC. CDI- Solution diluted with water in 3 comp sink and refilled sani buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of washed utensils. (Custard cups, plastic containers on drying rack)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.