SHAKE SHACK SOUTHEND

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and residue on a few metal pans that were stacked and stored on the clean dish rack. CDI: Soiled pans were moved to the dish room to be re-washed/rinsed/sanitized. 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 multiple TCS food items (american cheese, slaw, hotdogs, cut lettuce) cold holding above 41F inside the make table; all other TCS food items in this unit were temping at 41F or below. PIC stated they had the door open throughout lunch rush. Ambient air temp was at 53F during EHS's first observation, ambient air temp dropped to 50F after 41 minutes had surpassed. Facility did not have a record of temperature logs. CDI: PIC voluntarily discarded all TCS food items cold holding above 41F that were holding in the unit overnight, and EHS placed facility on EMERGENCY TPHC for the unit. PIC stated they will call a technician for repairs. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

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 covered pan of cut lettuce cold holding inside make table, temping at 50F. PIC stated they had just prepped this and placed it straight into the cold holding unit. Observed covered pan of marinated pre-cooked chicken cold holding inside cooler drawers, temping between 48-50F. PIC stated this was also just recently prepped and placed straight into the cold holding unit. CDI: Both pans of TCS food items were moved into the WIC to rapidly cool down, with pans uncovered. 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 .

4-903.11 (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 a couple stacks of plastic pans wet-stacked and stored on the clean dish rack. CDI: Pans were separated to allow proper air-drying.

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 damaged baseboard at the can wash. Repair baseboard at can wash.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket stored at the make line full of QUAT sanitizer reading 50-100ppm. Maintain sanitizer buckets at correct concentrations (above 150ppm) to ensure effectiveness.

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 oil accumulation on hood system. Increase cleaning frequency to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few plastic containers stacked clean with sticker residue on the outside, stacked so that the sticker residue was touching the inside, food contact portion of the container. CDI PIC moved items to be re washed and sanitized. 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 .

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

4-501.11 Maintain equipment in good repair. Observed door on RIF on line loose at top bracket. Repair

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce hot holding below 135F. PIC stated process is to reheat in water bath, then when reach appropriate temperature ( 135F for commercial reheat first reheat, 165 reheat every time after, within two hours), item is placed in hot well dispenser. CDI PIC stated item had been reheated at 10 am, item allowed to quickly reheat to 165F. 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 .

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 TPHC procedures for unsalted butter. CDI PIC filled out form. EHS discussed that if facility were to use commercially salted butter or margarine, item would not require holding at 135F and above or to be held on time for safety. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not reaching surface temperature of 160F. CDI PIC will use three bay sink to sanitize after dish machine cycle. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 sliced pepperjack holding above 41F. CDI PIC checked temperatures at beginning of shift and items were holding 41F and below. PIC placed cheese in WIC to rapidly cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner chemical cleaner in dry storage room. CDI - PIC printed out label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no beard guard. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration in all three sanitizer buckets at 0 ppm. CDI PIC refilled and re tested at 150 ppm quat sanitizer.

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 max/min thermometer not working properly. VR required.

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 outside and inside of cold holding equipment with debris and residue. Clean more frequently.

5-205.15 Maintain a plumbing system in good repair. Observed continuous running water at three comp sink. Dish machines are leaking. 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. Observed black dust/build up on vents above prep area. Observed pooling water in various areas of prep area. More frequent cleaning is required.

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 unsalted butter being held on the roller on time with no pre written procedures. CDI PIC placed time stamp (facility just opened for day and butter had just been placed in cleaned and sanitized wheel) and wrote up TPHC procedures using MCHD template. 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 no beard guard.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Observed hotdogs that started cooling at 2:09pm. These hotdogs were still 87F at 4:09pm. The first cooling window, from 135F to 70F in two hours, was not completed. CDI-EHS discussed cooling time and temperatures with PIC and PIC voluntarily discarded 26 hotdogs.

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: 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 . Observed hotdogs that missed first cooling window, tightly covered, in dense layers, in WIC. When EHS asked PIC about cooling methods, PIC uncovered hotdogs. CDI-PIC voluntarily discarded hotdogs that did not quickly cool.

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 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 . Observed employee wash hands for less than 20 seconds. CDI-Upon request, employee properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and turn off soiled faucet with bare hands, recontaminating hands. CDI-Employee rewashed hands and used a barrier to turn off the faucet. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves without washing hands. CDI-Employee properly washed hands and then donned new gloves. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee don hair net and then proceed to donning gloves without washing hands. CDI-Employee washed hands and then donned gloves.

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

4-501.11 Maintain equipment in good repair. - Observed broken flip top unit, grill, and lowboy unit in facility. PIC stated work orders have been placed for all broken equipment. Did not observe any TCS items stored in broken refrigeration units. Do not store TCS items in units until repaired. Observed adequate equipment in facility to operate at capacity while units are broken and being repaired. However, units must be repaired. Repair units.

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. - REPEAT - Observed food residue and debris on floor of walk-in freezer. Clean and increase cleaning frequency to maintain clean. PIC stated facility waiting on shipment of floor cleaner specifically for freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth laying across splash guard and into basin of hand sink. CDI - removed. Do not use the hand sink for purposes other than washing hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed tomatoes stored directly above packaged ready to eat sauces in WIC. CDI - tomatoes relocated. REPEAT. Do not store unwashed produce above other food including washed produce and ready to eat food items. No point escalation as improvement noted

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on soda machine nozzles. Clean frequently to prevent buildup. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical cleaner in dry storage room. CDI - PIC noted was left from cleaning crew and discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal food pans stored as clean stacked together wet. Air dry pans before nesting / stacking together. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy wear, staining, and deep cuts no longer smooth and cleanable. Resurface or replace.

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 buildup/accumulated debris on exterior surfaces of bulk food storage containers in dry storage room needs cleaning. REPEAT - no point escalation as improvement noted

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 buildup on flooring under/behind ice machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed tomatoes stored directly above washed and ready to eat produce in WIC. CDI - tomatoes relocated. REPEAT

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 disher stored as clean with food residue on interior scoop surfaces. Observed metal pans stored as clean with some food residue and/or wet label adhesive transfer present on interior food contact surfaces. CDI - items returned to sink for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on soda machine nozzles. Clean frequently to prevent buildup.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal food pans stored as clean stacked together wet. Air dry pans before nesting / stacking together.

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 buildup on shelving in back storage room. Observed gummy label adhesive residue and/or whole labels present on exterior surfaces of pans stored as clean.

5-205.15 Maintain a plumbing system in good repair. Observed clogged/slow floor drain in back of house area near office. Drain is not backing up into establishment, however, water is standing on/around grate and is not draining. Manager has to repeatedly squeegee to remove standing water. No other drain issues noted during visit. Repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed tomatoes stored directly above washed and ready to eat produce in WIC. CDI - tomatoes relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two bulk packages of sliced american cheese and one package of sliced Gruyère cheese in prep cooler reach in holding above 41f. All other TCS foods in the reach in and prep top portions of the cooler holding below 41f. CDI - cheese relocated to WIC to chill back to 41f as it had been stocked into the unit less than 4 hours prior. REPEAT

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups in dispenser for customer self service without protection. Dispenser is open sided and cups removed from protective sleeve. Protect mouth contact surfaces of cups from contamination when in use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the prep top unit holding above 41F. CDI- Cheese removed and 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 Observed cheese over stacked in the prep top unit. CDI- Cheese portioned.

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 employee placed lettuce and tomatoes into the top portion of the flip top cooler. These items were still in the cooling phase. CDI-The items were moved back into the walk in cooler to finish the cooling process. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small amount of gnats in the facility. Management is working with ECOLAB to eliminate the issue. REPEAT. *Huge improvement from last inspection. There is a considerable decrease in gnats. Points decreased today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee personal drink stored on the top shelf. CDI-The drink was moved to the bottom shelf to help prevent potential cross contamination. *Drinks are acceptable as long as they are kept covered and stored in manner to prevent cross contamination.

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 slaw cooling in the top portion of the sandwich flip top cooler. This is not an approved method for cooling product. CDI-The slaw was moved to the walk in cooler to finish the cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small gnats inside the facility especially around the back storage room and inside the cabinet. Manager explained pest control visits once a week. Explained to the manager to show the pest control operator the spots where there is accumulation of small gnats.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops for the shakes stored in water at 65F. The small faucet was not turned on and the container was not draining. CDI-The water was turned on to the small faucet and the container then began to drain.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the 3-compartment sink and leaks to the base of the prep sink faucet. Manager explained a work order has already been placed for the repair of the leaks.

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 cleaning needed to the floors around the drain inside the cabinet. Have cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several shake cups wet stacked beside ice cream machine.