SHAKE SHACK

Observed the front freezer unit used for custard to be inoperable at the time of inspection. Ice was observed being used to maintain one container of custard cold and a 4 hour time stamp for discard was observed in use. [CA] Maintain equipment operable and in good repair. [SA] Continue utilizing a 4 hour discard limit for the custard being held in the unit.

Observed the handwashing sink at the back corner of the cooks line to be clogged at the time of inspection. The person in charge was aware of the clog and has work order submitted for the clog. [CA] Maintain handwashing sinks functional and accessible at all times. [SA] An additional handwashing sink at the cooks line is easily accessible for use at this time. Adequate glove use and handwashing of this handwashing sink was observed for the duration of this inspection.

Cold water is unable to turn off at 3 compartment sink. Because of this the hot water is measured at 115F (hot water is mixing with the cold water). The 2nd faucet at the 3 compartment sink has no hot and cold running water therefore unable to fill all 3 compartments (note- spray nozzle should not be used to fill up the sinks). [CA] Repair the faucets and ensure hot/cold running water is available at the 2nd faucet. A minimum of 120F of hot running water is required at the 3 comp sink. [COS] Manager turned on the other hot/cold water valve and water reached at 120F at 2nd faucet.

Lack of water pressure at the ice cream scoop holder. Water was milky and not properly draining. [CA] In use utensils used for moist food (ice cream scoops) shall be in running water of sufficient velocity to flush particulates to the drain. [COS] Water pressure was increased. Observed a small leak on the bottom pipe below the ice cream scoop drain. [CA] Keep equipment in good repair and eliminate the leak.