STEAK N SHAKE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dish area Repeat Violation

Basic - Equipment in poor repair. -fryer baskets

Basic - Holes in or other damage to wall throughout the kitchen

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. -butter held on a 6 hour plan marked with 6 pm sticker at 10:55am. Operator corrected. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dish area, kitchen hallway Repeat Violation

Basic - Employee with soiled clothing. -prior to shift employee in full uniform was sitting in dumpster enclosure on the ground between two dumpsters. Trash and debris was all over the ground in the enclosure. Employee later came in to work in the kitchen in as a cook. Educated operator Corrective Action Taken

Basic - Equipment in poor repair. -wood boards for buns on dish storage rack. Operator discarded. Corrected On-Site

Basic - Hood filters missing from automatic fire suppression/exhaust system. -taken down for cleaning. Burgers were being cooked while down. Operator replaced. Corrected On-Site

Basic - Ice buildup in reach-in freezer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of walk in cooler door. Operator cleaned. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues. -by grill

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insects in mop sink area Repeat Violation

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time has exceeded the four hour time mark. See stop sale. -butter held at room temperature more than the 4 hour mark. Operator discarded.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -butter held at room temperature more than the 4 hour mark. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose.

Basic - Buildup of food debris/soil residue on equipment door handles. -cook line Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation

Basic - Hole in or other damage to wall in mop sink area

Basic - Light shield damaged/in disrepair in mop sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -interior of fryer cabinets Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce (112F - Hot Holding) held less than four hours per operator. Moved to warming unit for rapid reheat. After 30 minutes 128 F. Discussed using Time as a Public Health Control. Corrective Action Taken

High Priority - Vacuum breaker at incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. -2 new employees working less than 60 days.

Basic - Buildup of food debris/soil residue on equipment door handles on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris under all equipment on the cook line.

Basic - Floor tiles missing and/or in disrepair in kitchen by shake machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cook line.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter to left of ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dish room.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - shake mixer

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. 5 new hires

Basic - Floor soiled/has accumulation of debris. - under ice machine - under ice machine. -Under cold holding unit next to fryers. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. - under ice cream machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - next to ice machine. - ice cream machine -under dishwasher equipment Repeat Violation

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

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter on cook line marked for 12 hours. Verified start time less than four hours ago per manager. Manager corrected time stamp. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice cream machine dispensing area - interior of oven in rear prep area - self serve soda machine soiled - ice chute at self service soda machine soiled - shake blender spindles soiled Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopied certificates under for multiple employees. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at drive thru

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting door for ladies room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside, emergency door near restrooms

Basic - Floor soiled/has accumulation of debris under cooking equipment, refrigerators on cooks line, and walk in freezer.

Basic - Floor tiles missing and/or in disrepair at ice cream machine and fountain station.

Basic - Hole in or other damage to wall behind ice cream toppings

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs and french fry scoop in soiled holding receptacle. Manager washed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment throughout cooks line - under counter top griddle on cooks line - equipment/shelves below ice cream station soiled - refrigeration gaskets soiled throughout establishment

Basic - Single-service articles, straws stored next to handwash sink exposed to splash at drive thru window. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.in dish area, behind ice machine, and behind ice cream staton

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 on cooks line, manager added time. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - hot dog papers in bin with food debris - shake machine spindles soiled - ice chute at self service soda machine

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Corrected On-Site Repeat Violation

Basic - Interior of microwave has accumulation of grease/food debris. Repeat Violation

Basic - Knives stored upright with the food-contact surface up. Operator corrected. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of fryer cabinets heavily soiled

Basic - Sanitizer bucket stored with single service deli sheets. Operator relocated deli sheets. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Hot dog papers and burger baskets. Manager corrected. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Lids and straws next to hand sink at drive thru. Manager relocated. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink next to walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook changed sanitation bucket and returned to dessert station with no glove change. Employee coached. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) at cooks line, less than four hours per owner.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - chopper blade soiled

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in ladies handicap restroom.

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.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen areas.

Basic - Clean linens stored on floor in rear storage room. Owner relocated. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee beverage next straws at front counter. Owner discarded. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.

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

Basic - Light shield damaged/in disrepair over bag in box station.

Basic - No conspicuously located ambient air temperature thermometer in holding unit at rear assembly station.

Basic - No handwashing sign provided at a hand sink used by food employees in ladies restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fryer cabinets heavily soiled - shelves under griddle heavily soiled - exterior of cooks line equipment - gaskets on refrigeration units on line - hinges and doors of reach in coolers at cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout cooks lines.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at rear prep area. Repeat Violation

Basic - Single-service articles improperly stored. Hot cups stored on floor in rear storage room.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler, unwashed tomatoes over ready to serve consumer beverages. Owner relocated beverages. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind grill and rear prep area.

Basic - Buildup of food debris/soil residue on fan covers in walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making milkshakes wearing a watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers on storage rack.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Broken shell egg stored with intact shell eggs by grill.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placement incorrect at mop sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled over dish pit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf with styrofoam cups. Corrected On-Site