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Shake Shack

April 18, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings7

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Failed findings

Cold Holdingcritical

Inspector note: Shack sauce 58 F (TPHC regired) Original packaging states Keep Refrigerated - Provide proper cold holding to maintain proper temperature or apply for Time As A Public Health Control. (PIC removed all Shake Sauces from service that were not at proper holding temperature.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed multiple employees on cooking line continuously wearing same disposable gloves performing different tasks - If disposable gloves are used they shallbe task specific and treated as a disposable utensil.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Soiled equipment stored in front of hand sink - Cooking line (corrected by PIC immediately)
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Labeled Common Namecritical

Inspector note: Spray bottle not labeled with common name. PIC took immediate corrective action
code 41-7-102.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: No proof of the CFPM is certified in allergen awareness
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: No allergen poster posted in employee work area
code M-2-103.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: No allergen advisory on menu board or point of sale
code M-3-603.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Reusing single use containers for food storage (white buckets)
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Torn door gasket True freezer
code 15-4-202.16* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot water at hand sink on cooking line 87 F - PIC informed employees to use hand sink on the other side of the wall and contacted plumber and plumber arrived during inspection - prior to my departure the hot water was at 110 F. Repair spray hose at three bay sink - hose sitting in bay of sink - Ware washing
code 29-5-201/02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Chipped paint on walls and attachments at enterences to each prep area up and down Chipped paint on doors and attachments in basement
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Mop buckets stored under ice buckets - PIC took immediate corrective action
code 42-6-501.113/.114* · lower-severity findingstatus: Fail
Anti-Choking

Inspector note: At time of inspection there was no proof of an employee on the premises trained in anti-choking. While food is being served there shall be an employee on the premises trained in Anti-Choking
code 590.009(E)* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 11, 2016: 13 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.