STEAK N SHAKE #577

Intermediate - Handwash sink used for purposes other than handwashing. Onions dumped inside hand sink located in dish area

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreements for new employees hire with las week.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter has not been replaced since 2022. Manufactures instructions required change ever 12 months.

Basic - No handwashing sign provided at a hand sink used by food employees, on ladies bathroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders kept in steam well located in cook line , kept for less than 4 hrs with temperature of 108F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has debris it was last used yesterday.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled over dish machine area.

Basic - Food stored on floor, pickle bucket in walk in cooler floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris in reach in cooler under shake station toppings.

Basic - Working containers of food removed from original container not identified by common name. Bulk salt and sugar removed from original containers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at cook line 77f degrees. Per cook butter put on line at 10:30am. Review time plan with manager for 4 hours

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish area Corrected On-Site

Intermediate - No soap provided at handwash sink. Next to drive thru Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold- like substance inside of ice machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over rack of clean container next to dish area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in dining room has mold-like substance. Per owner and GM parts have been ordered to get dining area fixed

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach cooler at shake area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with food debris Interior of cooler has food and debris building at shake area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease next to fryers

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer next to fryer station

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to griddle

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm for Quat Sani bucket next to cook line station