STEAK-N-SHAKE

Observation: Observed multiple TCS foods (sliced cheese 50 degrees Fahrenheit, 50 degrees Fahrenheit, 52 degrees Fahrenheit) stored in coolers on the main cook line. CA: TCS foods must be cold-held at 41 degrees Fahrenheit or less. COS: The PIC chose to discard all TCS foods cold-holding above 41 degrees Fahrenheit. Multiple reference temperatures were taken to ensure proper cooler functionality.

Observed TCS foods held above 41 degrees F. (cheese 43-44, grilled onions 46, pasta-46) CA: Discussed cold holding with pic-2 thermometers inside cooler reading 46 degrees F. COS: Michael discarded food and is having cooler serviced. It was noted that the cooler door was left open from the delivery at midnight and cooler was found to be at 51 degrees F by Michael Hill at 6:30 am. Health Dept. will re-check walk in cooler.

Observed employee personal drinks not using disposable cup, lid, and straw. CA: All non-approved employee personal drinks were removed, and PIC educated staff about proper usage of disposable cups, lids, and straws.

Observed dish machine not sanitizing at the minimum chlorine ppm. CA: discussed with PIC. PIC will utilize three compartment sink. PIC will have machine serviced and calibrated.

Observed several TCS foods in reach in cooler cold-held above 41 degrees. Chocolate milk 48, Creamer 47, Marinara Sauce 45. CA: Discussed cold holding with PIC. All TCS foods were placed in reach in cooler less than two hours before. PIC relocated TCS items for cooling and cold holding at 41 degrees.