SHAKE SHACK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two containers of lettuce and one container of tomatoes recorded above 41F. CDI - Discarded. REPEAT 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. No thin probe thermometer on site. CDI - Obtained during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee on the line prepping food without a hair restraint. CDI - Donned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of cut whole leaf lettuce to be overfilled in the cookline opentop, leaving the top layers of lettuce to be at 44-46F. PIC stated items were only placed into the container within the hour as they prepared for their lunch rush. EHS advised staff that they should not overfill containers past their fill lines. CDI - Out of temperature lettuce used immediately. 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 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a cleaned grill scraper to be stored on the hanging utensil rack adjacent the office door with the scraper in direct contact with the exterior of a garbage can. CDI - PIC stated they don’t use it anymore and voluntarily discarded the utensil.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board with heavy black staining. PIC stated that it is from the legs of the tomato slicer since when they cut tomatoes the slicer goes on top of the cutting board. CDI - PIC voluntarily discarded cutting board.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Prepped tomatoes had cooling begin time of 9AM and did not cool to 41F in 4 hours. Tomatoes were in plastic bins with lids on product. CDI - Discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese sauce recorded at 111F. CDI - Placed in from reheat hot well 45 minutes ago, placed on TPHC to be discarded at. 2PM. 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 Facility using emptier cooling method for tomatoes and lettuce. Cooling with lids on plastic containers. CDI - Tomatoes discarded. Lettuce cooling method adjusted. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two containers of lettuce dated 8/7. CDI - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat strips for Quat rags. CDI - Obtained.

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 crack raw shell egg then proceed to handle clean single-service cup with same gloves. CDI, employee removed gloves and washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee dump cup in handwashing sink. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over ready to eat food and raw shell egg stored over vegetable burger in walk in cooler .CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese cold held at 52 degrees F in low reach in prep unit, observed cut Tomatoe and cut lettuce cold held above 41 degrees F and cheese held above 41 degrees F in flip top prep refrigerator . 3 of 4 prep units on make line not in working order. Facility chose to voluntarily discard unit equipment repaired. Vr required to ensure units calibrated and maintaining TCS foods at required temperature . 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 .

4-502.11(A) Maintain utensils in good repair. Observed 3 prep refrigerators not in working order. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving in WIF in areas exposed to splash and spillage.

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 heavy debris and soil accumulating on bottom of freezers .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after handwashing. CDI, employee rehashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee using 2 gloves to handle raw chicken then proceed to remove 1 glove and handle prep table. Observed employee handle raw beef then RTE cheese. CDI, employee to remove gloves and wash hands.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed detergent vat at 101 degrees F while staff washing equipment at 3 compartment sink. CDI, employee emptied sink to refill with hot water at or above 110 degrees F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee rinsing equipment in handwashing sink. CDI, Observed PIC talk to staff and removed equipment from handwashing sink.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P - Observed flip top prep unit with ambient air temperature of 53 degrees F and TCS foods such as cheese and lettuce was between 58-71 degrees F. CDI, maintenance contacted and ambient calibrated while on-site. Ambient air temperature after calibration ensured 35 degrees F. For more information, please visit: www.mecknc.gov/foodsafety

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed some grease accumulating on edge of hood ventilation system.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw ground beef with gloved hands before handling hotdog bun and container without removing gloves and washing hands in between. CDI - employee voluntarily discarded food and washed hands before continuing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. PIC emptied cup of ice into hand sink. CDI - EHS reminded PIC to only use hand sink for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed package of raw ground beef stored on top of hamburger buns in low reach in cooler on grill line. CDI - PIC removed raw ground beef. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over cooked chicken and unwashed avocados stored over cheese in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats behind custard machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep counter. CDI - PIC removed cloth.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with intact stickers in prep top.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed scoop stored in utensil well with running water at an insufficient velocity. CDI - PIC increased water flow. 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife with food residue stored in knife box that is cleaned once at the end of the day. CDI - employee W/R/S knife box.

4-501.11 Maintain equipment in good repair. Flip-top lid of shake cooler by ice machine is delaminating.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Sink and surface/ Lactic acid sanitizer at 3 comp sink below recommended amount. Dispenser is dispensing correct amount of sanitizer. PIC stated that they will manually add the sanitizer until the dispenser is repaired. CDI PIC demonstrated how to manually add sanitizer for achieve recommended concentration and put a do not use sign on the dispenser. 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 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 shake dish machine final rinse not reaching 160F. PIC stated that they will only use the back dish machine until the front machine is repaired. VR needed 1-14-24 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed shake mix unprotected in hopper and while being dispensed from the shake machine. See attached pictures. This area is right below a ceiling vent. Product was unprotected for at least 45 minutes. PIC stated that this is their normal process. EHS advised that the product needs to be covered and protected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking with no head covering. CDI Employee put on a hair net.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top above 41F. Observed closed containers of sliced tomatoes and cut lettuce in WIC above 41F. PIC state that they were cut around 1 pm today. EHS educated PIC on methods to cool down TCS food quickly. CDI PIC put tomatoes in prep unit on ice and opened lid of containers in WIC so they can cool down. Observed half & half in low boy at 45F. CDI PIC 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 .

3-501.15 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 cut lettuce cooling in WIC in covered containers and stacked on top of each other. EHS educated PIC on cooling quick methods for TCS foods. CDI PIC took lids off of containers and crisscross stacked them so the air could flow around the food. REPEAT 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 dish machine used for shake cups not working properly. Facility will use back dish machine until it is repaired.

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 dish machine thermometer not working properly. PIC stated that she will order a new one. EHS thermometer tested dish machine at 172F VR needed 8-18-23

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 employee drinks with straws stored in low boy commingled with customer food. CDI PIC removed employee drinks

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate them on faucet handles. CDI - EHS intervened, educated and hands properly re-washed. PIC notified of incident and advised to go over proper procedures for hand washing. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 several TCS foods such as sliced tomatoes and cut lettuce in the prep top and reach in unit that were holding above 41 F. CDI - Several foods were placed into the WIC to cool down while others were voluntarily discarded. -3- EHS discussed with PIC on implementing log sheets for cold holding.

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 several containers of cut lettuce cooling covered inside walk-in cooler and inside reach-in unit. CDI - Product from reach-in relocated to walk-in cooler and all containers vented to allow proper cooling towards < 41 F. -0.5- 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 wiping cloths held in sanitizer concentrations of 0 P.P.M. Sink & Surface product. CDI - Sanitizer solution discarded and replenished with solution reading at 272 P.P.M. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 tomatoes in the prep unit and reach in cooler that were holding above 41F. CDI-items were placed into the WIC to cool down. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of handsink. CDI-trash can was moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 lettuce in flip unit that were above 41F. CDI-lettuce was placed into WIC to rapidly cool down. REPEAT

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees prepping food without a hairnet

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed an updated vomiting and diarrheal procedure needed. CDI-documentation emailed to PIC.

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 touch apron and jeans with gloves on and then prepare to start working with food without changing gloves and washing hands. CDI-EHS stopped employee and instructed them to wash hands and don new gloves. PIC notified of incident and advised to go over proper procedures for hand washing

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth in hand sink. CDI-wiping cloth was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 tomatoes in flip unit that were above 41F. Tomatoes were not being held on TPHC. CDI-tomatoes placed into WIC to rapidly cool down.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of custard being stored on floor in WIC. CDI-bucket was placed onto shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

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. Observed box of cups being stored on 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 plastic lids being stored incorrectly.

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. General cleaning of floors and walls needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink being stored on prep table. 4-204.11 Ventilation Hood Systems, Drip Preventioin. Exhaust ventilation hood systems in food preparation and ware washing areas including components such as hoods, fans, guards and ducting shall be designed to prevent grease or condensation from draining or dripping onto food or equipment. observed grease on walls behind fryer and on floor from grease draining into full containers and buckets.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for TPHC food on the front line. Food was put out just before inspector arrival. CDI-food was correctly time stamped.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed facility does not have employee health policy including non typhoidal salmonenlla . CDI Provided poster with required organisms included.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have written vomiting and diarrhea plan. CDI provided information on developing required plan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw hamburgers stored over ready to eat foods in walk in cooler. CDI reordered storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed numerous employees working with exposed food without hair restraints. Repeat violation

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on equipment surfaces and floors of some prep units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinse knives in hand sink. CDI- PIC educated employee that hand sinks are for hand washing only. Employee placed knives in 3-comp sink to be properly washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken, sliced tomatoes, and sliced lettuce that were stored above 41 F. Items were prepared yesterday or earlier this morning. CDI- items were discarded into trash.

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, hotdogs, and sliced lettuce in covered containers and stacked on top of each other during the cooling process. CDI- items were placed on one level, uncovered, and allowed to further chill. REPEAT (full points)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while preparing food. CDI- employee put on hair restraints. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw ground beef stored above containers of pickles and onions in walk-in cooler. CDI- boxes of Ground beef were moved to a location were no contamination could occur.

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 sliced tomatoes cooling in deep, covered, plastic containers in walk-in cooler. CDI- Sliced tomatoes were placed in shallow, uncovered pans to further cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of tea on the floor of walk-in cooler. CDI- bucket of tea was placed on a shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without wearing hair restraints. CDI- employees put on hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on top of line prep table. CDI- discarded by PIC.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed multiple sani buckets stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet on the drying rack.

4-501.11 Maintain equipment in good repair. observed ice build-up on walk-in freezer floor. * Food must not be delivered to bar uncovered. Food must leave facility in packaged form.