STEAK N SHAKE

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 files in back kitchen area near 3 compartment sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 121 F and reheated to 179 F. Chili 127 F and reheated to 186 F Operator reheating in microwave. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Alexus Johnson manager

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 4 employees working including the manager not a Certified Food Manager. Alexus Johnson manager Repeat Violation

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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cooksline

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back pack stored on large ice machine

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. In front kitchen area near milkshake station Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooksline Floor soiled/has accumulation of debris. Throughout kitchen area.

Basic - Floor tiles missing and/or in disrepair. Back kitchen area

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of milkshakes machine soiled and Hood filters soiled with dust and grease

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Ecolab SmartPower Sanitizer

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jazlyn Crain Person In Charge

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili in walk-in-cooler

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Throughout back kitchen area and front kitchen area Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Plumbing line from a removed fixture not capped off. Hand sink near dish machine area Repeat Violation

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in front kitchen area. Operating changing quaternary ammonium compound sanitizing solution to use chlorine Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on cooksline being held at room temperature without proper time marking (7:00pm). No stop sale issued. Not exceeded four hours out of temperature per managers. Time corrected Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored hanging on shelf near soda dispenser in kitchen Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near soda dispenser in kitchen Repeat Violation

Basic - Floor area(s) covered with standing water. Underneath shake machine counter table Floor soiled/has accumulation of debris. Throughout kitchen area

Basic - Floor tiles missing and/or in disrepair.kitchen near shake machine

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in-freezer near shake machine soiled with old food debris

Basic - Plumbing line from a removed fixture not capped off. Hand sink near dish machine area

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.