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Shake Shack

October 18, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings3

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Failed findings

When to Wash (P)critical

Inspector note: Cookline staff observed not to be washing hands with the proper frequency between changing tasks and touching other sufaces and subsequently touching foods. Retrain staff.
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Fail
(A) Gloves Use Limitation (P)critical

Inspector note: Cookline staff not changing gloves with proper frequency. Retrain staff.
code 590.003/3-304.15-P*** · critical food-safety factorstatus: Fail
Raw Animal Foods-Cooking (P)critical

Inspector note: Burger temperature 147F at service line. Cook until 155F. COS.
code 590.003/3-401.11-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: CFPM is not monitoring glove changes and handwashing. Provide active managerial control as it is defined in the 2013 food code.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 8, 2019: 4 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.