SHAKE SHACK #1250

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee pick items up off ground and touch face but not wash hands. Observed employee handle raw hamburger patty, remove outer glove using same gloves and touching gloves underneath but not wash hands before handling RTE. Facility has a Meat Mitt SOP but staff not following procedures when using Meat Mitts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - observed employee rinsing towel off at handwashing sink. CDI, employee discontinued.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle raw hamburger patty, remove outer glove using same gloves and touching gloves underneath but not wash hands before handling RTE food. Facility has a Meat Mitt SOP but staff not following procedures.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed crispy onion following 2 Hr. TPHC but not discarded after 2 hours. CDI, onion voluntarily discarded.

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 shaker containers not labeled by common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen

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 sides of equipment accumulating soil as well as shelving in walk in cooler and racks near walk in cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed box stored in front of handwashing sink prevent easy accessibility. CDI, box removed to allow access to handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at same handwashing sink. CDI, towels provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen.

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 floor in need of cleaning in hard to reach areas including behind equipment. Observed boxes collecting on floor near back door.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee use same gloves after touching soiled area before proceeding to food preparation. CDI, employee removed gloves and washed hands.

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 lettuce cooling at 60 degrees F at 2:00pm in tightly covered container and dropped to 59 degrees F at 2:34pm. CDI, covers removed to facilitate heat transfer. 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. -Observed lettuce cooling at 60 degrees F at 2:00pm in tightly covered container and dropped to 59 degrees F at 2:34pm. CDI, covers removed to facilitate heat transfer. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing before handling clean single-service towel. CDI, employee rehashed hands . Facility has a “meat mitt” SOP which establishment has outside gloves to handle raw beef which is removed per procedure on SOP then bottom gloves used to handle cheese. Facility SOP show that proper way to remove gloves is to shake them off into the trash can. Employee removed “meat mitts” with their hand while donning primary gloves. CDI, discussion with staff and EHS had staff remove primary gloves and then wash hands.

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 cut tomato covered in deep containers to cool with cooling temperature 1 of 55 degrees F and 2nd cooling temperature between 52-55 degrees F. CDI ,tomato relocated to shallow uncovered pans to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink with a concentration of 50ppm. It appears that the dispenser is in disrepair, as it is not dispensing at the correct concentration. Sanitizer was hand mixed to 350ppm. PIC will hand mix sanitizer until it is repaired. PIC put in a work order with ECO Lab. 3 day VR Required. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 cut tomatoes cooling in the walk-in cooler in deep plastic pans with covered with lids and stacked. Products had 30 minutes left to cool to temp and were at 46F. PIC stated that this is the normal protocol for cooling. CDI- EHS advised to place tomatoes on shallow pans and place in walk in freezer for rapid cooling. Products were able to reach 41F or below within the cooling window. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm. PIC stated that the sanitizer had been taken from the 3-compartment sink. CDI- Buckets were refreshed with sanitizer at the correct concentration.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee improperly doff secondary pair of gloves used to handle raw proteins, and then go to handle clean utensils and RTE foods during inspection. Facility utilizes a secondary pair of gloves called “Meat Mitts” over primary pair of gloves to handle raw meats while working on the grill. Facility’s SOPs show that the proper way to doff gloves is to shake them off into the trash can. Employee removed “Meat Mitts” with their hand while still donning their primary pair of gloves. CDI - EHS had employee doff primary pair of gloves, wash hands, and don clean pair of primary gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter in bun toasting apparatus holding at 126F during inspection. CDI - PIC will place the butter on time until a more permanent solution can be found with corporate. PIC placed time stamp on unit during inspection. Facility already does TPHC for onion straws and is compliant with procedures. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed handsink at front counter leaking from the pipe during inspection. Repair needed.

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 min/max thermometer in establishment not functioning properly during inspection. 10 day VR required.

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 debris on floor of walk in freezer during inspection. Cleaning needed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not expo'sed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some debris accumulating in containers where clean single-service napkins were stored.

4-501.11 Maintain equipment in good repair. Observed grill on left side of line out of order today according to PIC. Work order placed on unit according to PIC. Grill not currently in-use and facility using grill on opposite end of line.

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 some dust buildup on ceiling ventilation in restrooms and kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee pick item up off ground change gloves and change gloves but not wash hands before glove changing when proceeding to next task. Observed food employee turn faucet off with bare hands after washing. CDI, employees rehashed hands.

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 prepared chicken cooling at 47 degrees F at 12:11pm. At 12:47 chicken remained at 47 degrees F. Cooling records indicated method not effective to reach cooling parameters. CDI, chicken covers vented to reach cooling parameters. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce at 50 degrees F in prep refrigerator . CDI, lettuce voluntarily discarded. 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 .

3-501.19 (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 cooked onions held on 2 hour time control but no written procedures available for TPHC on onions. CDI, procedures emailed and completed on site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored over filters for fryer filter. CDI, chemicals relocated.

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 prepared chicken cooling at 47 degrees F at 12:11pm. At 12:47 chicken remained at 47 degrees F. Cooling records indicated method not effective to reach cooling parameters. CDI, chicken covers vented to reach cooling parameters. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 of 2 food thermometers not accurate to +or- 2 degrees F. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in establishment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test kit for chlorine sanitizer for ice cream machine. CDI, chlorine test kit provided.

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 far right A/C ceiling unit with water condensation and drip near line. Observed some water accumulating on back door and leak on dispenser near can wash / back door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pool of water and food debris clogging the hand sink at front of house hand sink. CDI-PIC unclogged and sanitized hand sink.

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 please visit: http://meck.co/FoodSafety 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 . Observed two metal containers of chicken bites prepped 15 and 30 minutes prior and cooling while stacked and covered with a metal top. CDI-PIC unstacked and removed metal tops to allow for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of prepped lettuce and one container of sliced tomatoes in prep top units maintaining temperatures above 41F. See chart above. CDI - Items taken to WIC for cooling.

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 REPEAT. Observed several containers of cut lettuce and sliced tomatoes in cooling process in WIC but all items were covered and stacked up on top of each other. CDI - All items uncovered. No signature needed due to COVID-19 guidelines.

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 4 covered containers of sliced tomatoes in cooling process in WIC but items only dropped 1 degree in 19 minutes (rate of 0.05 degrees per minute). Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Items were uncovered and placed in freezer and have cooled to 38F-40F in 21 minutes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cole slaw, hotdogs, and cheese-stuffed mushrooms in prep unit not date marked. Items prepared yesterday. CDI - Items date marked.

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 REPEAT. Observed 4 containers of sliced tomatoes and 3 containers of buttermilk chicken in cooling process in WIC; items all covered and stacked on top of each other. CDI - Items uncovered. Tomatoes were placed in freezer for faster cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some black buildup on outside of ice chute of soda machine. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut off lettuce and shredded lettuce in prep top unit maintaining temperatures of 45F-47F. CDI - Items taken to WIC for cooling.

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 and chicken bites in cooling process in WIC, covered. CDI - Items uncovered for faster cooling. No signature needed due to COVID-19 guidelines.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed new food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of cut lettuce in WIC and opened package of pre-cooked cheese-stuffed mushrooms in cold drawer without datemarking labels. CDI - Items were labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from open beverage container at dry storage area in kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. - Observed food employee not vigorously rub hands for 10 to 15 seconds and then turn faucet off with their bare hands. 2-301.14 When to Wash - P - Observed food employee handle cell phone then handle packages of buns without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

GENERAL COMMENT: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory on menu and menu board containers REMINDER statement but missing DISCLOSURE. PIC stated that they do not undercook their beef hamburgers. PIC provided cooking procedure from corporate showing that burgers are cooked to an internal temperature of 160 degrees F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with beard / facial hair handling food.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service cups stored at front counter with lip contact area exposed / unprotected.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff wear gloves into walk in cooler then return to food prep without glove change. CDI - instruction provided; gloves changed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple slicer blades stored as clean with food residue stuck

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observe snanitizer buckets on floor.