STEAK N SHAKE

Observed food employee cellphone stored on the prep table next to the grill while preparing burgers. CA: Advised PIC Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. COS: Food employee removed the cellphone and sanitized the the food contact surface during time of inspection

Observed 2 chemical spray bottles stored under the front hand sink without any label. CA: Advised PIC Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC discarded the spray bottles

Upon arrival observed the side door propped open with a rock. CA: Advised PIC. Except as specified in paragraphs 2 through 5 of this subsection, 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.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. COS: PIC closed the door during time of inspection

Observed no inspection report posted in the drive-thru window. CA: Advised PIC 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.

Observed rust along the green racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple sanitizer buckets stored on the cook line measuring <200PPM of Quats. CA: Advised PIC cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC complied and remade solution to 300PPM Quats, Ecolab broad range sanitizer is dispensing with high levels of sanitizer, PIC has reached out to Ecolab for adjustments, a follow-up will be conducted, Facility will dilute and test the solution after making buckets to assure chemicals are held between 200-400PPM

Observed cutting boards with stains on top of the prep top coolers. CA: Advised PIC surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed black debris and rust along the green racks inside the walk-in cooler. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed grease build-up along the side of the fryer. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed water build-up and small amount of food debris inside the 2-door reach-in cooler across from the grill. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed grease accumulation behind the fryer and along the wall. CA: Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Observed baseboards throughout the kitchen with heavy debris build-up. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed wet stacked metal pans inside the dish pit. CA: Advised PIC Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. COS: PIC stacked dishes side by side to allow air-drying during time of inspection

Observed black debris and rust along the green racks inside the walk-in cooler. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed grease accumulation behind the fryer. CA: Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products