SHAKE SHACK

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F - Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm - Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F - Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. 2) In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm - Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form sent to manager to be printed and completed. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink next to office. Observed vent with an accumulation of dust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop being held in mop bucket containing water. Manager removed and stored in a manner to allow drying. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cook-line reach-in cooler door handles had grease residue. Employee sanitized and cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents by warewashing area with dust. Operator cleaned at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) on front line. Operator remade at 200 ppm of Quaternary. Corrected On-Site