SHAKE SHACK

Basic - Standing water in bottom of reach-in-cooler. Observed at prep line reach in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed at cook line hand sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler, soiled with food debris. Operator cleaned cooler during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed for splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observe condensation on ceiling vents in kitchen area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for Shack Sauce. Provided operator with form, operator completed form during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal strips or non reversible thermometers were available for the high temperature dish machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed for the female bathroom. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed fan covers,walk in cooler,freezer soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (125 F - Hot Holding) at steam table. As per operator for less than 30 minutes. Operator added water to the steam and turned up the temperature to reheat the product. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored at preparation table next to bread. Manager removed the sanitizer bucket. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator put the bear guard. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At women bathroom.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for time as a method of control for food safety, marinated chicken,cookline.

Basic - Equipment in poor repair. Observed interior of microwave oven rusted.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in the dry storage room not shield.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on the ceiling vent at the back kitchen area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Floor area(s) covered with standing water. Observed water on the floor inside the walk in cooler.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed water condensation on the ceiling inside the walk in cooler.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust by the back kitchen.

Basic - Single-service articles improperly stored. Observed a box of plastic lid on the floor in the kitchen area. The operator removed the box. Corrected On-Site