SHAKE SHACK, 1216 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 25, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 02, 2014 | Complaint | 4 | 3 | Details / Comments |
|
Feb 27, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Feb 19, 2014 | Routine | 2 | 6 | Details / Comments |
|
Dec 23, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jun 01, 2012 | Restoration | 0 | 0 | Details / Comments |
|
May 31, 2012 | Routine | 1 | 1 | Details / Comments |
Sep 25, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
5 AND 45- DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 05/02/2014.
RECENT PEST CONTROL INVOICE DATED - 09/06/2014.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER _ STEVEN T. ABRAHAM, FS—56873, EXP- 06/04/2016.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Beef Patties (Cooking) | 180.0F |
| pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator - reach-in) | 30.0F |
May 02, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold on beer lines and equipment inside walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
French fries stored in freezer out of temperature due to trash can holding door open. Trash can removed. (Corrected On Site) - Time as a public health control: procedures & records
Establishment is holding French fries in bins without refrigeration next to fryer. Unit has dated and time bins however no written policy or timer to use time as a control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Insect control devices are located above hand sink in dish area and above a hand sink and ice maker in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Utensils are stored wet inside non-draining bins.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are deeply scored. This was noted on last inspection as well. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hose from the 3-compartment dish sink and the produce washing sink is below the flood level of the sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESITONS PLEASE CALL AREA SUPERVISOR MR TAYLOR AT 202-442-9037
| Temperatures | |
| Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 42.0F |
| Peppers (Sandwich Prep Refrigerator) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | 62.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 164.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Fries (Plastic Bucket) (Holding) | 68.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Dog (Reach-in Refrigerator) (Cold Holding) | 44.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Pickles (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 132.0F |
Feb 27, 2014 (Follow-up)
Violations:
- Toxic substances properly identified, stored, used
Establishment found using sanitizer hose from 3-compartment sink to dispense chemicals for floor cleaning from mop sink. Action immediately halted. Team member sent to hardware store to purchase hoses. New hoses installed (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards deeply grooved and flaking. Damaged boards discarded. (Corrected On Site)
5-day notice and 45-day notice abated from inspection conducted on 2/19/2014.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 132.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 43.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.6F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
Feb 19, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items (chopped raw onions, sliced tomatoes, chopped lettuce, breaded spinach patties, dressings, etc) held at improper temperature(s) in the sandwich assembling sandwiches. Note: Ambient air temperature for the unit was measured to be around 46 degree F during inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The sandwich prep refrigerator not keeping the required 41 degree F or below temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Dexter for the burger stored in seams between chopping board and adjacent metal wall (soiled with food debris). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Chopping boards are not clean to sight. Note: Clean the chopping boards properly, or resurface to make them smooth and cleanable, or replace them. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The inside of the dish washing machine not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The pressure gauge for the dish washing machine under the 3-part sink drain board not operational. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The two hand washing sinks at the dish washing machine area are not supplied with hot water (at 110 degree F or above) during inspection. Note: Hot water observed in other hand washing sinks and 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The faucet for the 3-part sink is leaking water through its connectors. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NOTE: PEST EXTERMINATION ANNUAL SERVICE CONTRACT PROVIDED. THE FACILITY GETS EXTERMINATION SERVICE FROM 'TERMINIX' SEMI-MONTHLY.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 104.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Onion Rings (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 35.0F |
| mushroom patties (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Dec 23, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Fly monitoring strip located in ceiling above area where food contact equipment may pass though.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Spaces between escutcheon plates and the wall surface underneath the hand washing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Gage to the dish washing machine does not work on the dish washing units. Note: the 3-compartment sink must be utilized to ensure proper sanitizing of all food contact equipment.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
THE LAST EXTERMINATOR'S REPORT WAS ON 12/20/2013 FROM TERMIINIX.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Walk-in Freezer) | 9.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| (Reach-in Refrigerator) | 32.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Romaine Lettuce (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Dog (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Chicken Hot Dog (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 32.0F |
| (Refrigerator - drawer) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Jun 01, 2012 (Restoration)
Comments:Water service returned to facility, approved to operate and sell food to the public.
Area Supervisor, Ronnie Taylor
May 31, 2012 (Routine)
Violations:
- Hot & cold water available; adequate pressure
Operating food establishment with no running water.
SUMMARY SUSPENSION (In order for license to be restored $100 re-inspection fee, during normal business hours, or $400 during non-business hours must be paid and all items must be abated and approved by DOH in order for the business license to be restored.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202)535-2180.
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