Shake Shack, 7924u Tysons Corner Center, Mclean, VA 22102 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Shake Shack
Address: 7924u Tysons Corner Center, Mclean, VA 22102
Type: Fast Food Restaurant
Phone: 571 620-0383
Total inspections: 4
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the Employee Health Policy and Personal hygiene practices with all staff.
2. Management should ensure all equipment and utensils like whisks and cutting boards are properly stored between uses and in good repair to maintain cleanability.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: Food employees failed to wash his or her hands before putting on clean gloves.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER. MANAGER WILL RETRAIN STAFF ON PROPER HAND WASHING PRACTICES.
  • Sanitizer Test Kit Required
    Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
    Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit. DISCUSSED WITH MANAGER. MANAGER WILL OBTAIN TEST KIT FOR THE VEGETABLE WASH AND THE INSTRUCTION SHEET TO POST FOR STAFF.
  • Food Temp Meas Device, Calibrated (corrected on site)
    Observation: Multiple digital food thermometers were found out of calibration. Observed one digital thermometer not functioning at all and one at 20f in the ice water bath.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER WILL TRAIN STAFF TO CALIBRATE ALL FOOD THERMOMETERS WITH ICE WATER AS OFTEN AS NEEDED TO ENSURE ACCURACY.
  • Mops in Air-dry Position (corrected on site)
    Observation: Observed that mops are improperly stored between use.
    Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER WILL TRAIN STAFF TO PROPERLY STORE MOPS WHEN NOT BEING USED.
11/10/2015Routine
Restaurant was not open to business at time of inspection. No violations observed. Restaurant clean and organized. Quality Control Officer for Company was at facility conducting quality assurance during this inspection.
No violation noted during this evaluation.		06/10/2015Routine
The purpose of today's visit was to conduct a risk factor assessment.
As discussed, please add the disclosure statement and asterisks to the menu board. Additionally, please add disclosure statement to printed menus.
According to person in charge, unless otherwise requested, burgers at the establishment are cooked "medium" to a temperature of at least 160°F.
Manager provided log book during today's visit. Facility is maintaining written records of the following: all cold-holding temperatures taken twice a day, cooking temperatures taken every fifteen minutes, sanitizer concentrations for each station. Facility is using a veggie wash and additives for the fryer oil. High temperature dish machine passed thermolabel test during today's visit. Handwashing signage provided to establishment during today´s visit.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: Menu board has the consumer advisory reminder displayed, however does not contain the disclosure statement or asterisks for food items which it applies to. Printed menus have the consumer advisory reminder statement and asterisks, but are missing the disclosure statement.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Consumer advisory handout with disclosure verbage was provided to the establishment during today's visit.
10/21/2014Risk Factor
No violation noted during this evaluation.08/01/2014Pre-Opening

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