SHAKE SHACK

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels were not coming out at handwashing sink in back prep room. Manager fixed paper towels dispenser Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of monster energy drink on the food prep area. Manager removed can Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Half cut Avocado with stickers on cook line . Manager removed avocados and stickers washed before cutting Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Twodrawcooler on cook line at Hotdogs; (48F - Cold Holding); veggie burgers (48F - Cold Holding), bottom draw missing door, manager said items in unit only for lunch, removed items and moved to cooler. Instructed not to use untildoorbis fixed

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at front counter handwashing sink

Basic - Food not stored at least 6 inches off of the floor. Boxes of French fries on the floor in walk in freezer. Manager picked up boxes Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front counter- observed hand washing sink being blocked by trash can. Operator removed trash can. Corrected On-Site

Basic - Time/temperature control for safety. Commercially processed frozen sauces thawed in an improper manner. (not using running water). Operator corrected with running water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (50°F - Cold Holding) Observed in drawers underneath cook line. Operator states patties have been in drawer for less than 2 hours. Operator moved patties to walk-in freezer for rapid cooling and retested at 41°F. operator moved patties from the cooler to the cook-line drawers and put them on ice. Operator called for service on cold holding unit. Corrected On-Site