STEAK N SHAKE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cooks line Butter (69F - Cold Holding) Person in charge had a time stamp of 24hours. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit and time as a public health Person in charge voluntarily discarded Butter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line Butter (69F - Cold Holding) Person in charge had a time stamp of 24hours. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit and time as a public health Person in charge voluntarily discarded Butter. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for Time as a public health on Butter. Emailed Person in charge a copy of the hand out.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area of main kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in main kitchen area microwave soiled with dried food particles. Person in charge cleaned microwave. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry in back area of kitchen next to mop sink. Person in charge inverted mop. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in front kitchen area,employee touched point of sales with gloves on and grabbed a single service container for food and failed to remove soiled gloves and wash hands. Educated Person in charge on glove use and hand washing. Employee discarded SS container,removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area of main kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over fryer and grill soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored in a manner to allow the mop to dry in back area of kitchen next to mop sink. Person in charge inverted mop. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area of main kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over fryer and grill soiled with grease. Observed multiple soiled gaskets with mold like substance in Walk in cooler,Walk in freezer,and Reach in cooler.

Basic - Up right Reach-in cooler shelves across from dry storage in main kitchen area with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry in back area of kitchen next to mop sink.