SHAKE SHACK

Basic - Ice buildup in walk-in freezer. As per operator a work order has been placed.

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

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

Basic - Faucet/handle not working at plumbing fixture. Cold water handle - front counter hand sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copy to operator. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed plastic containers above triple sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut unwashed avocado with sticker on flip top. Avocado used for burgers. Reviewed proper washing procedures with operator.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Bucket of sanitizing next to prep table near reheating station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill Station: low boy under grill - hot dogs at 46° operator stated items had been on line for under 4 hours. Operator moved to walking to quick chill. 33° second temp at 2:48 Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo Station - hot holding unit for butter was off and melted butter was at 112° Operator turned unit back on and increased temp setting. Second temp 148° Corrected On-Site