STEAK N SHAKE

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by drive through used for rinsing metal milk shake collar as evidenced by clean collar in sink. Manager removed collar. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In cheese sauce dispenser unit, cheese sauce at 11:30am (98F - Reheating since 9:00am). Per employee not initial reheating. Cheese sauce removed and placed in boiling water bath to rapid reheat to 165F. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Case of french fries on floor in walk in freezer.

Basic - Single-service articles improperly stored. Open case of styrofoam cups on floor in dry storage.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored head down in mop buckets, unable to dry properly. Manager removed and hung mops properly.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets at cook line reading 0ppm quaternary. Employee remade all to proper 200ppm quaternary. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker not installed at splitter end. Observed vacuum breaker on mop sink but installed at incorrect location. Operator installed correctly during inspection. Corrected On-Site

Intermediate - Ice chute dispenser at soda machine soiled in dining room. Operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rust build up in interior of microwave in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Observed open water bottle on prep station counter next to bread . Operator discarded. 2. Observed employee shake in reach in freezer next to drive thru above cookie dough . . Operator discarded 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. Dish machine chlorine sanitizer solution at 0ppm chlorine. Operator changed sanitizer solution bucket and primed line. Dish machine chlorine sanitizer solution at 100ppm. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration date exceeds 3 years and manager certification number missing on certification. Operator corrected information on certification during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator hat above cups on shelf in dry storage room. Manager moved hat Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in ware washing room. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter using TPHC in cook line without time mark. Butter placed on cook line less than 30 minutes ago. Operator placed time on butter Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager , establishment using corporate training but was not able to provide training at time of inspection. Operator showed proof of safestaff training for one employee. Employee training will be reviewed at the next routine inspection.

Basic - Ice buildup on floor and behind cooling unit in walk-in freezer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning in ware washing room.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed operator used bathroom , entered kitchen and handled sealed bags of bread. Operator stated she washed hands in restroom. Educate operator on proper hand washing procedures. Operator washed hands in kitchen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored above hot dogs and sealed bag with fully cooked chili. Operator moved foods to another shelf and stored correctly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked spaghetti made 2 days ago not date marked inside reach in cooler in kitchen. Operator date marked Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training will be reviewed at the next routine inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse on shelf next to waxed paper above flip top cooler in sandwich line. Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer. 1 At entrance 2. Side of door. 3. On floor under cooling equipment. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink above French fries in Hoshizaki freezer in kitchen. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in sandwich line. Operator remade to 200ppm quaternary. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement to manager.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time for butter at front counter. Form available but not filled out. Manager printed to be completed.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling hole above ice machine and above shake station in kitchen.

Basic - Employee coffee container on a food preparation table or over/next to clean equipment/utensils in front station. Manager moved Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Ice buildup in walk-in freezer behind cooling equipment.

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. Dishwasher (Chlorine 00ppm) Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Front counter- grill station. Observed 4 cracked See stop sale Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line station- right flip top-noodles (40-49F - Cold Holding), per operator food held less than 4 hours.observed noodles stored above the rim line, operator removed food out of temperature and stored on lower cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter container, and melted butter, no time marked, per operator food held less than 2 hours. Operator labeled accordingly. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher area, employee provided. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two cans of soda stored inside walk in cooler. Operator placed on designated area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed Sandwich Topping Table; sliced tomatoes (52 - Cold Holding); cut lettuce (60 - Cold Holding). Operator states holding less than four hours, moved to walk in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed chicken strips (118 - Hot Holding) in fryer baskets at cook line in kitchen. Operator instructed to reheat foods to 165 F and hot hold in steam table.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. -Observed chlorine sanitizer solution 0 ppm, instructed operator to discontinue use of machine and manually wash dishes in three compartment sink until dish machine serviced. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed multiple employees wearing bracelets/wrist watches while preparing food in kitchen. Employees removed all articles from wrist.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash sign provided at hand sink behind front counter in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets soiled throughout cook line in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed reach in freezers/coolers throughout cook line soiled with accumulated food debris in kitchen. Repeat Violation

Basic - Single-service articles improperly stored. -Observed box holding single use cups stored on floor in dry storage closet in kitchen. Operator removed from floor and properly stored. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink at to-go window used to dump ice.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. -Observed chlorine sanitizer solution 0 ppm, instructed operator to discontinue use of machine and manually wash dishes in three compartment sink until dish machine serviced.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone stored on preparation table behind front counter in kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash sign provided at hand sink behind front counter in kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Observed reach in freezer at fryer station soiled with accumulated food debris in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall soiled behind dish machine in ware wash area in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.