SHAKE SHACK

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. EHS observed build up in bottom of lowboy units on the make line. EHS observed build up on walls in chemical/dry storage room. EHS observed build-up on shelves holding clean dishes above the 3-compartment sink. More frequent cleaning recommended. -0.5-

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. EHS observed dust build up on vents above 3-compartment sink/prep area. More frequent cleaning recommended. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed that raw chicken was stored above ready to eat ribs and mushrooms. CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employees with bracelets and a ring with gems on while preparing food. Only a plain band ring is permitted. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes on the line holding temperature above 41F (see temperature chart). Items were overfilled in the pan. CDI- EHS allowed PIC to discard the top layer of product as all cut tomatoes below the fill line were at 41F or below. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans dishes as clean and stacked wet. **REPEAT** -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with squeeze bottle and cutting board stored in the sink. CDI- Items were removed from the hand sink.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean stacked wet. CDI- PIC took items to dish to be washed/rinsed/sanitized.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee not wash hands after working with raw ground beef, handling equipment for dropping foods at fryer, and return to continue handling cooked burgers. CDI- PIC had employee stop and rewash hands properly before donning new gloves. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee not properly wash hands for at least 20 seconds. CDI- PIC had employee rewash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 chicken batter used for pre cooked chicken containing milk temping above 41F in WIC after cooling for more than 4 hours. CDI- PIC voluntarily discarded item. 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 chicken batter fail to cool through parameters. Chicken batter was densely packed in deep metal pan with lid tightly fitted. CDI- see item #20. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . During inspection facility could not locate thin probe thermometer. CDI- PIC sent associate to nearby store to purchase thermometer. Thermometer was calibrated before EHS left facility.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of salt and a container of sugar unlabeled. CDI- PIC labeled product.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer at 50ppm. Sanitizer is effective between 150ppm and 400ppm. CDI- PIC changed sanitizer solution in bucket.

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 walls around can wash accumulating black residue. Please clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket being stored on top of wrapped single service items. CDI- PIC moved jacket to designated area.

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 covered in the walk in cooler. CDI - PIC properly vented. 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 .

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 beard restraints. CDI - PIC provided.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on counter top reach in cooler (ice cream). Observed chipping paint on the underside of the milkshake machine. Replace or repair.

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 gaskets on counter top reach in cooler accumulating food residue in the gaskets. Clean and maintain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese hot holding at 117F. CDI- PIC turned up the temperature on steam well and cheese temped at 136F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and chicken breasts in top right drawer under grill above 41F. Upon further investigation, that drawer is opened more frequently than the other 3 drawers and the gasket is torn. CDI- PIC replaced gasket to seal drawer properly, cheese and chicken allowed to cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal container wet stacked on drying rack. CDI- PIC separated containers to promote air drying.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy freezer on prep line and cold holding drawers torn. PIC replaced gasket on drawers and is waiting for gaskets for low boy to come in the mail to replace.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution at 3 compartment sink with food debris and milky looking. CDI- PIC replaced sanitizer.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vent above three compartment sink with buildup of dust. Clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice basin at drink station with black buildup on underside of sliding lid.

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 facility using TPHC for flip top items without written procedures. TPHC done correctly. CDI- EHS provided PIC with written procedure template and PIC filled out procedure for flip top items. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with not effective hair restraint. CDI- PIC had employee don hair net.

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 line equipment with buildup of dust/oil on sides and bottom. Clean at frequency to prevent accumulation of dust and oil.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce and sauces containing eggs on prep top at greater than 41 degrees. CDI PIC stated that parts had been ordered for prep unit bottom but they would have technicians check cold rail as well. Items on prep top placed on tphc until unit can be repaired. PIC printed labels to track tphc. 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 .

4-501.11 Maintain equipment in good repair. Observed prep unit unable to keep items on cold rail at 41 degrees or less . Unit on bottom in need or repair as well.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested cups at custard station and on shelving in back of house.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed unsalted butter in need of temperature control held in kettle warmer below 135F. CDI-PIC discarded food. Discussed hot hold requirements.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can (around seam) stored on canned dry storage shelving. CDI-PIC removed damaged product for supplier credit documentation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 a few stacked food containers with leftover date marking sticker residue. CDI-PIC removed dishes from clean storage to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed bacon jam in hot hold about 130F. Bacon jam was almost empty in hot well. CDI-PIC removed item from hot hold and refilled with properly reheated bacon jam. Discussed reheating temps and hot holding temps with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes on make line above 41F. Other TCS food items in unit were found to be 41F and below. Higher temperatures of lettuce and tomato possibly due to high turnover and frequent opening of unit. Lettuce and tomatoes come from walk-in unit to be held in bottom of unit before placed on top of make line. Items had recently been brought from walk-in and were being used in under 4 hours. These items will be placed back on TPHC. TPHC form was written and discussed with PIC. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes in make line reach-in were 42F -from previous morning. All other TCS foods in unit were 41F and below. CDI-Tomatoes were discarded.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sauce (containing egg, milk) in walk-in cooling from prep before inspection with lid fastened. Be sure that food is cooled by one of the above listed methods until TCS food reaches 41F or below. CDI-discussed cooling methods with PIC - lid vented and food quickly cooled to 41.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed colored build up on the inside of soda machine ice chute. CDI-PIC cleaned and sanitized immediately.

5-203.14 Backflow Prevention Device, When Required - P. Observed hose in the can wash attached with a spray nozzle with water still on. CDI-PIC turned off water and disconnected hose from faucet.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled bottles of cleaner stored in can wash area. Per PIC, one bottle is used for peroxide and the other is degreaser. CDI-PIC labeled both bottles.

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 more than 5 containers of slice tomatoes (1 stored in prep top) prepared at 1:45 PM on 5/20/2021 cold holding at temperatures above 41F. The slice tomatoes observed in the walk-in cooler were tightly covered, in deep portion and stacked on top of each other. CDI-PIC elected to move all containers to the freezer and uncovered all containers. See temperature chart for cooling phase. All containers were cooling at the correct rate during inspection.

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 dust build up on vents located above the 3-compartment sink and above equipment and utensils stored clean. REPEAT. Clean vents at a frequency to prevent accumulation of dust.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees wearing head bands, but no further hair restraint. CDI- PIC instructed employees to put on hair restrant along with head bands.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed area of floor near 3-comp sink that is in need of repair. 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. Clean dust from vent screen in ceiling above 3-comp sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee washing dishes at three compartment sink with a quat sanitizer concentration of approximately 50 ppm. CDI - PIC drained quat sanitizer and refilled three compartment sink with a sanitizer concentration of 200 ppm. -1.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous plastic containers on drying rack stacked in a manner that caused pooling water. CDI - PIC repositioned equipment so that complete air drying is possible. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers near prep line. PIC stated that new gaskets have been ordered. -0 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler take knife out of sanitizer basin with gloved hands then proceed to prepping lettuce without changing their gloves and washing their hands. CDI- provided education and food handler washed hands and changed their gloves.

3-501.19 Time as a Public Health Control - P,PF Food establishment has a TPHC for lettuce and tomatoes at the prep line, however the process is not being followed in regards to when the discard time is, currently the label for these items states discard on Saturday 6/27. Follow current TPHC worksheet for lettuce and sliced tomatoes. CDI - tomatoes and lettuce are currently at 39F-40F on the prep line cooler. PIC will have their IT correct the current labels. 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 chicken nuggets on TPHC but their are no written procedures for the chicken nuggets. CDI-TPHC worksheet provided and filled out with PIC on site.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed label peeling off the sugar bin, and you can no longer see the name.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one wet wiping cloth bucket visibly soiled.

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

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 tomatoes and lettuce inside walk-in cooling in plastic containers while covered and stacked. CDI: product was separated and lids were removed to vent.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on dry good bins at back of kitchen, squeeze bottles at custard machine area, and shakers at grill area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker/ sticker residue remaining on some plastic containers at back of kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink on cook line. CDI by cleaning out handsink and instructing employee against it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in cold drawer measuring above 41F. CDI by rapidly cooling to below 41F. Item measured below 41F by end of inspection.

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 times not written on tomatoes and lettuce held on TPHC in flip top. CDI by clearly marking the proper hold times.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler and sitcker residue on outside of plastic containers stored as clean.

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 containers of lettuce tightly wrapped while cooling in walk in cooler. CDI by venting and properly cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers above three comp sink.

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 debris build up on floor of walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and cheese measuring above 45F. CDI by voluntary disposal lettuce and tomatoes. Cheese was placed on time and TPHC template was emailed to the PIC and filled out with help of EHS.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front doors of facility held open because the locking mechanism on them is broken. Observed several flies in facility. Fix doors to allow proper function.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees belongings improperly stored in walk in cooler.