Steak N Shake

Observed no acceptable Certified Food Safety Manager (CFSM) for someone who actively oversees food preparation on a day-to-day basis.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

*See paragraph (b) below:

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed no paper towels at all hand sinks. All hand sinks must be supplied with soap and paper towels. COS by supplying sinks with paper towels.

Observed multiple quat sanitizer buckets at 0 ppm. Must be 200-400 ppm. COS by making fresh sanitizer at 200 ppm.

Observed sizeable opening at bottom of drive-thru window. This was mentioned on several past inspections but has yet to be corrected. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Must fix.

Observed significant water leak coming from at hand sink in grill area. Must fix.

Observed employee handling cash and coins while wearing gloves at the drive-thru window and failing to remove gloves, wash hands, and don new gloves prior to assembling a burger.

1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

COS by discarded contaminated food and changing gloves.

Observed time/temperature control for safety foods in prep top unit being cold held above 41°F. Ambient temperature of unit was about 48°F. TCS foods must be cd held at 41°F and below. COS by discarding.

Observed butter being cold held above 41°F at room temperature. Temperature of butter was about 76°F. Unless using time as a public health control, TCS foods must be cold held at 41 below. COS by discarding. This was noted on previous inspection.

Observed no acceptable Certified Food Safety Manager (CFSM) for facility. The certificate for Kasandra Sanneman was onsite, however, she does not work at this facility on a daily basis and does not oversee food prep regularly. She is the General Manger at an Acworth location.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

*See paragraph (b) below:

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed no verifiable employee health policy at facility. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed water leak coming from pipes at 3-comp sink and handwashing sink nearest warewash area. Must fix.

Observed most recent inspection report from 2/11/25 was not posted. The score posted was from 8/23/24.

See Rule:

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Today's score must be posted in accordance with the Rule.

Observed dish machine not dispensing chlorine even after priming. Chlorine must dispense at 50 ppm. Must have fixed within 72 hours. Until fixed, dishes may be washed in machine but sanitized in 3-comp sink.

Observed pink and black mold in bulk ice machine. Machine must be emptied, cleaned, and sanitized within 72 hours. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed 4 bottles of white milk with an expiration date of 1/30/25 stored in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS by discarding.

Observed the sanitizer concentration of the solutions in both the containers at 0ppm. COS by making a new solution.

Must wear beard nets if the beard is longer than half inch.

Observed tomatoes in both the prep top coolers cold held above 41 degrees- 61 and 55 degrees. Time temperature control for safety of foods must be cold held below 41 degrees. COS by discarding.

Observed the cheese cups hot held below 135 degrees- 121 degrees and 110 degrees. COS by discarding the cheese cups. Must hot hold the TCS foods above 135 degrees.

Observed employee handling raw beef with with two pronged fork and spatula then using same utensils to handle cooked beef.

Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS by discarding. Must use separate utensils for raw and cooked foods.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was 39°F with temperature of TCS foods ranging between 47-57°F . TCS foods must be cold held at 41°F or below. COS by discarding.

Observed TCS foods in walk-in being cold held above 41°F. Ambient temperature of cooler was 53°F with temperature of all TCS foods 50-51°F. Person in charge stated that someone was here this morning working on unit. Health Authority left maximum registering thermometer in unit for 20 mins to see if temperature would drop.

COS by moving TCS foods to walk-in freezer as they were all prepped this morning. If temperature in walk-in does not drop, must leave freezer door open as a temporary measure unit walk-in can be fixed.

Observed no time documentation on butter. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed no soap at handwashing sink near milkshake/drive-thru area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS by supplying sink with soap.

Observed black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed an abundance of drain flies in milkshake area. Must have pest control come out and service. Thoroughly clean area from debris/sugar to help prevent nesting.

Drive-thru window has an opening at the bottom. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Must correct within 60 days.

Most recent inspection report of 81/B from 4/26/24 (under previous ownership) was not posted. The score posted was a 90/A from 11/22/23.

See Rule:

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Today's score must be posted in accordance with the Rule.