STEAK 'N SHAKE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. three compartment sink setup during inspection.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. This violation is being addressed on a previous inspection from 8-10-22. Manager paid by phone at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Desert area: milk on counter 49F, les than 1 hour, moved to freezer for rapid cooling at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At fry area hand wash sink. Restocked at time of inspection. No soap at handwash sink near dish area. Restocked at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap under back door to kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cook line cooler drawers, front of fryers

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef patties over hot dogs and bags of chili, employee rearranged items during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Desert station: milk 49F, approximately 2 hours per employee working station. Moved to freezer at time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Boxes of cups and Togo boxes in front of hand wash sink in dish area. Togo items moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by fryers, hand wash sink in dish pit, hand wash sinks in mens room. Restocked at time of inspection. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Food stored on floor. Bag of onions on floor in walk-in. Moved to shelf at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of reach in cooler doors on cook line. Gaskets on reach in ice cream freezer near dish pit. Gaskets on cook line cooler.

Basic - Single-service articles improperly stored. Boxes of cups and Togo boxes on floor in dish area. Removed from floor at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In both dressing table drawer coolers.

Basic - Worn, torn and/or soiled floors/carpeting. Soiled Floor around CO2 tank, and under cook line tanks. Standing dirty water on floor under ice machine and under dish machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties over hot dogs in walk-in cooler. Hot dogs Moved to top shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish area. Paper towels restocked at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Togo box of employee food on shelf in walk-in over pickles and sliced cheese. Employee items moved to designated employee area on bottom shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of food debris. Spillage on Interior of desert station freezer. Areas cleaned at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on cook line reach in drawer gaskets and ice cream station reach in freezer gaskets.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21

Basic - Garbage on the ground and/or pad around dumpster.