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On its most recent inspection, the overhyped Shake Shack scored 109 violation points. That's a lot of violations.
But when you really look at these ten different violations, they don't add up to much--not for a place located in a park without a big sanitary kitchen, that is. For example:
Accurate thermometer not provided in refrigerated or hot holding equipment. Uh, this is a burger shack, right?
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Wait, this place even has plumbing?
Facility not vermin proof. Harborage or conditions conducive to vermin exist. Does this mean anti-pigeon, anti-squirrel, and anti-rodent devices are missing?
Toilet facility not provided for employees or for patrons when required. Wait, this is a park!
Evidence of flying insects or live flying insects present in facility's food and/or non-food areas. In other words, the park's flies fly into the shack.
Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Remember the scandal of that burger chain with its undercooked burgers? Danny Meyer probably hasn't got this kind of bad meat or temperature issue.
Cooked or prepared food is cross-contaminated. Meyer says: "To adhere to the code, we now store meat and cheese in separate coolers." Hmmm, just like we do at home, I would point out.
Food Protection Certificate not held by supervisor of food operations. OK, but every restaurant in NYC eventually gets this violation.
Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation. Who knew they had smoked fish?
Tags:
danny meyer, restaurant violations, shake shack
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Posted on 8/17/2006
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