SHAKE SHACK #1645

4-501.11 Maintain equipment in good repair. Observed dish machine unable to produce chlorine sanitizer at an appropriate concentration. After priming the dish machine 3 times it was still at 0ppm. PIC stated that they are currently using the dish machine to wash the dishes and then soak them in QUAT sanitizer solution to properly sanitize them. Repair dish machine. (0.5 pts)

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. -Pf Observed sliced tomatoes cooling in a deep plastic container while densely packed cooling at a rate of 0.04. -CDI- PIC placed the tomatoes in the freezer and was able to reach 36F within 10 minutes. REPEAT*** (0.5 pts) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes that were at 42F after cooling for over 24 hours in the WIC. Also observed cooked chicken that had been cooling from the day prior at 43F. -CDI- PIC voluntarily discarded the tomatoes. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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. -Pf Observed sliced tomatoes that had been in cooling while densely packed into a deep plastic container in the WIC. -CDI- PIC voluntarily discarded the tomatoes. (0.5 pts) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed WIC with an ambient temperature of 44F-46F. See comment addendum. Repair WIC. (0.5 pts)

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. -Pf - Observed 2 insert containers of sliced tomatoes in the cookline lowboy refrigerator cooling at a rate of .066 degrees/min. Tomatoes were observed stacked all the way up to the top of the insert containers and the lids were noted on, not allowing for cold air to flow around the product. PIC stated they do not usually cut tomatoes and place them directly into the cookline opentop/lowboy but the night prior was busier than expected. CDI - PIC placed tomatoes into the WIC and removed the lids to allow for proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of clean metal insert containers wet nested on the overhead dish storage racks in the back kitchen area.