STEAK 'N SHAKE

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. Butter on cook line on time as a public health control with no time marker. Per manager, butter was pulled from cold holding 3 hours before inspection. Manager applied time marker during inspection. 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 and the time removed from temperature control cannot be determined. Butter on make line on time as a public health control does not have a time mark. Per manager, butter was pulled out 3 hours prior.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler by grill is down for repairs and holding burger patties and cheese in ice bath.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at 88 for over 4 hours on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 88 for over 4 hours on cook line. See stop sale.