Steak N Shake #341 Improves its Sanitary Rating

Basic - - From inspection on 2016-12-29: Basic - Walk-in cooler and/or walk-in freezer shelves/floor soiled with encrusted food debris.Observed the walk-in freezer with accumulation of debris on the floor.ALSO, the reach-in freezer ice cream hold unit has accumulation of food spillage on the bottom shelf. **Warning** - From follow-up inspection on 2016-12-30: On Call Back: the freezer floor and the ice cream reach-in freezer both retain the the same soil as yesterday. **Time Extended**

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.Observed dairy milk tube over 1.5 inches protruding from the dispenser. **Warning**

Basic - Single-service articles stored on a soiled surface.Observed unwrapped single serve items in the drive thru, stored in bins, that have accumulation of debris. **Warning**

Basic - Soil residue build-up on nonfood-contact surface.Observed on the front side of the dish wash machine, a build up of debris. **Warning**

Basic - Walk-in cooler and/or walk-in freezer shelves/floor soiled with encrusted food debris.Observed the walk-in freezer with accumulation of debris on the floor.ALSO, the reach-in freezer ice cream hold unit has accumulation of food spillage on the bottom shelf. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed cheese 47° on the cook line.ALSO, beef in 2 separate pans, 50°, 49°. Items were to be iced down, above and below, and reduced amounts put out of un enclosed area. **Warning**

Intermediate - Encrusted material on can opener blade.Observed can opener of n use, with visible accumulation of food debris. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Observed cooked mushrooms at 98° on a prep table near the walk-in cooler. The items were portioned and put in the walk-in cooler. **Corrective Action Taken** **Warning**

Basic - - From inspection on 2016-08-24: Basic - Cove molding at floor/wall juncture broken/missing.Observed base cove tile in the kitchen, broken or missing, near the display reach in cooler. - From follow-up inspection on 2016-08-29: Cove tiles are not yet repaired. **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Observed the shelves in the shake area, an accumulation of food and debris is visible.

Basic - Cove molding at floor/wall juncture broken/missing.Observed base cove tile in the kitchen, broken or missing, near the display reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed open canned beverage stored on the front line next to the hand wash sink. It was discarded. **Corrected On-Site**

Basic - Food stored in undrained ice.Observed on the cook line, soufflé cups with cheese sitting in non draining water. The water was removed. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Observed the dish wash machine at 0 ppm chlorine. A fresh jug was added, now 25 ppm at 133°. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed shredded cheese on the cook line 57°. It was discarded.ALSO, in the kitchen 2 door glass front reach in cooler pasta 58°, chicken 57°, salsa 54°. Items were moved to the walk in cooler.ALSO, the walk in cooler temperatures, cheese 51°, beans 54°, butter 46°.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Observed 1 green unlabeled spray chemical over clean dishes in the dish wash machine area. It was moved to the cleaning area. This bottle is not labeled.Also a pink cleaner was stored next to salt by the walk in cooler. It was moved to the cleaning area. **Corrective Action Taken**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Observed the glass front reach in cooler In the kitchen, pasta 58°, chicken 57°, salsa 54°. The digital thermometer read 49°. A call was made for repair.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Observed the area under the soda rack and ice machine with accumulation of debris.ALSO, the floor in the kitchen near and in the office has grease/soil accumulation .

Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed the coffee filters in the wait station not protected.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a chef knife stored between a paper dispenser and the cold table lid. The knife was moved to the Dish wash machine area. **Corrected On-Site**

Basic - Vending/reach in freezer unit exterior soiled.The reach-in freezer exterior that chills glasses next to the shake area is soiled with an accumulation of old food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed dairy creamers in the wait station at 62°. They were put in the freezer, and then properly iced down. **Corrective Action Taken**

Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue.Observed the area above the milk dispenser spout soiled with old splash debris.Observed the ice cream conditioner freezer with accumulation of spilled food. The bottom shelf was cleaned. **Corrected On-Site** **Repeat Violation**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed manager on duty lacks proof of certificate. Another certified food manager was present.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Between the left side of the fryer and the reach-in freezer, there is a buildup of food debris.ALSO, the bottom shelf of the ice cream conditioning freezer had visible accumulation.

Basic - Ice scoop handle in contact with ice.Front Line ice bin had the handle laying in the ice. The scoop was repositioned. **Corrected On-Site**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer in the drive thru stored next to unwrapped single serve spoons. The sanitizer was moved below. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine was 0 ppm.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink was at 0 ppm quaternary ammonia. The manager adjusted the dispenser to 300 ppm. **Corrected On-Site**

Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment.Around the milk tube, accumulation of food debris was observed. This area was cleaned. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food debris accumulated on kitchen floor.Along the baseboards in the mop sink area, near /under soda rack.

Basic - Soil residue build-up on nonfood-contact surface.White garbage can under front counter, grey slim jim in the kitchen.The interior of the walk-in cooler door, the exterior of the walk-in freezer door.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At the mop sink, the non chemical fitting lacks back flow protection.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dry green scrub pads stored in mid-kitchen hand wash sink. **Corrected On-Site**

Intermediate - Reach-in cooler shelves soiled with food debris.Unit to the left of the flat top,ALSO, fountain area unit. **Repeat Violation**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Wait station near front line, solution next to spoons under pass thru window. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chili in walk in cooler was at 44° from yesterday. Discarded.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open container of raw chicken over fries. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.Also the shake mixer machines by the fountain area, all 3.

Intermediate - Reach-in cooler shelves/floor soiled with food debris.Fountain area, milk and soiled with debris.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.On front line, pre-cooked chicken and hot dogs in reach in cooler not dated. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet)

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Reach-in cooler gasket torn/in disrepair. (Reach-in on cook line)

Intermediate - Accumulation of encrusted food debris on/around mixer head. (Shake mixers soiled) **Repeat Violation**

Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. (Area around nozzle soiled)

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. (In server station) **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. (Underside of heat lamp)

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. (0 ppm. Out of chlorine)

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Area around soda nozzles soiled)

Intermediate - Accumulation of encrusted food debris on/around mixer head. (Both milkshake machines soiled)

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sink at front counter) **Corrected On-Site** **Repeat Violation**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. (Vents dusty throughout kitchen. Vent cover in stainless steel hood area above can opener dusty also.)

Basic - Floor tiles cracked, broken or in disrepair. (Tile baseboard next to walk-in freezer door broken)

Basic - Grease accumulated on kitchen floor. (Behind fryer filter container in kitchen)

Basic - Single-service articles not stored inverted or protected from contamination. (Cups not protected in dispenser) **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Both ice bins on the interior along top back edges)

Intermediate - Encrusted material on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (In dispenser next to grill line and front counter) **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. (Chemical bottle in dish area and in mop sink area) **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger patty 47°. Sausage 47°. Bacon 47°. Hot dog 44° next to grill in cooler. Corrective action moved to walk in cooler.

Basic - Ice scoop handle in contact with ice. Blue scoop at drive thru bin. **Repeat Violation**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 parts per million. Use three compartament sink with sanitizer after wash in dish machine.

Basic - Soiled reach-in cooler gaskets. Shake station cabinet door.

Basic - Single-service articles not stored inverted or protected from contamination. Shake cups do not have a cap to the dispenser. Last cup exposed to possible dust.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line by register. **Corrected On-Site**

Basic - Dumpster overflowing garbage.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Floor soiled/has accumulation of debris. Hard to reach area under unused cooler.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Glass cleaner on unused cooler. **Corrected On-Site**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer unaware of where test strips are located.

Basic - Stored food not covered in walk-in cooler. Bulk chili. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Bin at to-go window, black scoop.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next o hand sink, behind front counter at entrance to kitchen. Corrective action - discarded.

Basic - Accumulation of debris on exterior of warewashing machine. Scale buildup on edges of doors.

Intermediate - Accumulation of old cheese around dispensing nozzles/equipment. Nacho cheese dispenser at cook line.

Basic - Build-up of grease on nonfood-contact surface. Inside fryers, behind doors.

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Splitter needs breakers at 3 openings to be fully protected. 2 are currently open, one has black hose attached.

Basic - Exterior door has a gap at the threshold that opens to the outside. Right side of rear exit door, able to see light coming through.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler cookline: groundbeef 48F, chicken 50F Corrective action taken: Placed in bottom of cooler.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored inside the grease trap.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Mgmt reviewed glove procedures with employee during this inspection.

Critical - Observed encrusted material on milk dispenser.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Prep table under bulk ketchup dispenser has old dried ketchup buildup.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed residue build-up on nonfood-contact surface. hand wash sink in the dessert prep area

Equipment and utensils not properly air-dried. Prep pans are wetnesting.

No Violations Were Observed

Violation: 18-04-1Observed old labels stuck to food containers after cleaning.

Critical - Violation: 22-21-1Observed soil buildup inside ice bin. Dining area beverage system.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. multi mixer

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Cup dispeners do not have lids on them. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Par-cooked hashbrowns 55 & 56 degree F. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. Chili cooling inside the walkin cooler witth lids on. Temperature taken at 10:40 am was 135 degrees F, temperature taken at 11:20 am was 124 degrees F. Repeat Violation. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed old labels stuck to food containers after cleaning.

Critical - Observed soil buildup inside ice bin. Dining area beverage system.

Critical - Observed buildup of slime on soda dispensing nozzles. Drive-thru beverage system

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. multi mixer

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Cup dispeners do not have lids on them. Corrected On Site.

Critical - Observed dead roaches on premises. 2 in unused salad prep cooler. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.Repeat Violation.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cookline reachin cooler: groundbeef 45, swiss cheese 45 & pepper jack cheese 45 degrees f Repeat Violation. Reachin Cooler: hotdogs 44 degrees f

Critical - Observed food being cooled by nonapproved method. Cooling chili & pasta with lids on the containers. Corrected On Site.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wait staffCorrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DishwasherCorrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing glovesCorrected On Site.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters expired. Repeat Violation.Repeat Violation.

Observed reach-in cooler gasket torn/in disrepair. cookline freezerRepeat Violation.

Observed old labels stuck to food containers after cleaning.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine 0ppm Repeat Violation. Discontinue use of dishmachine for sanitizing dishes until proper chlorine sanitizer level is obtained.Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on multi mixer & milk dispenser.Repeat Violation.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.dessert freezer

Equipment and utensils not properly air-dried. prep pans

Observed single-service articles stored without protection from contamination. Cups in dessert prep area. Dispensers do have lids on them.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsing towel out in handsink.

Critical - Hand wash sink lacking proper hand drying provisions. dishwash area Repeat Violation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Serve Safe is not a approved program.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: Groundbeef 56 & 44, Swiss Cheese 55 & sausage 51 degrees f in reachin cooler beside the cookline. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler beside the cookline. Repeat Violation.

Observed ice scoop with handle in contact with ice. drive-thru

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees not washing hands before putting on gloves.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. no installation date

Observed reachin freezer gasket torn/in disrepair.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. "0" ppm Repeat Violation.Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles/heads. Drive-thru & dining area

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. multi mixer

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. milk dispenser

Observed residue build-up on nonfood-contact surface. Cooler & freezer door handles

Observed single-service articles stored without protection from contamination. Cup dispenser not covered.

Critical - No handwashing signs provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat wiping cloth sanitizer level is 400+ ppm Corrected On Site.

No copy of latest inspection report.

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit beef,liquid egg,cheese,pancake batter 49-50 top of make table by grill. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures top of makeline table holding beef,liquid eggs,shell eggs, at 49-50.Switch was off.Corrected On Site.

Critical - No conspicuously located thermometer in holding unit single door by drivethru .

In-use utensil not stored with handle above the top of potentially hazardous food and the container in cheese.

Water treatment device has not been inspected or serviced according to manufacturer's instructions by ice machine.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Observed soil buildup inside ice bin at drivethru.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue at top of make table by grill.

Critical - Handwashing cleanser lacking at handwashing lavatory by dishmachine. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers missing light shield dry storage.

No Violations Were Observed

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 50 beef 45Corrected On Site.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb y at mopsink

Violation: 51-13-1No Heimlich maneuver sign posted.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.

No Heimlich maneuver sign posted.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of soiled material on mixer head. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 50 beef 45Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - Vacuum breaker mising at hose bibb y at mopsink

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit salad thermometer reads 60

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed buildup of soiled material on mixer head.

Observed food debris accumulated on kitchen floor behind ice machine.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed leaking pipe at plumbing fixture at mop sink

Observed single-service articles improperly stored lids not inverted.Corrected On Site.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed unlabeled spray bottle.Corrected On Site.

Wet mop not hung to dry.

Violation: 23-05-1Observed residue build-up on nonfood-contact surface.milk machine outside

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.behind dishmachine

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.