STEAKNSHAKE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked onions (105F - Hot Holding). Operator put in microwave for reheat Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. - near walk in freezer - deep grout line causing retention of old food debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked spaghetti noodles (44F - Cold Holding); - chili beef (55F - Cold Holding) Operator moved to different cooler Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - softened butter observed on counter at cookline. Operator unable to locate written plans. Provided operator with another copy.

Basic - In-use tongs stored on equipment door handle between uses. - tongs on at fryer station

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - manager states dish machine down for repairs. Currently using triple sink for ware washing

Basic - Floor soiled/has accumulation of debris. - deep grout lines causing retention of old food debris and grease - floors soiled below kitchen equipment

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - red customer counters have accumulation old food debris and covered with a film of grease. - ordering kiosks are covered in a film of grease. Manager wiped - counter below flat top soiled - drawer openings with grease buildup at cookline

Basic - - From initial inspection : Basic - Equipment in poor repair. - dipper wells water line cut. Not in use. Warning - From follow-up inspection 2024-08-30: Time Extended

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make tables at cooks line

Basic - Ice scoop handle in contact with ice. At big ice machine by walk in cooler Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on the same side as fryers on cooks line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Three individual onions and a bag of onions stored over ready to eat sauces in walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by dish wash area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens room

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep holding Sunday glasses

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on the marshal fry holder

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chopper blade soiled

Basic - Equipment in poor repair.chopper plunger has black pieces broken off -Hamilton beach drink mixer is soiled and damaged

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the bucket

Basic - Floor soiled/has accumulation of debris. Kitchen floor

Basic - Floor tiles missing and/or in disrepair. In the walk in cooler tile at the freezer door broken, in the mop room cove tiles broken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over the grill -grease build up at the fry station warmer

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. 0PPM

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink

Basic - Building components, attachments or fixtures in poor repair. Heater to the door frame on the freezer not operating the door will not easily close on its ouwn

Basic - Floor soiled/has accumulation of debris. Floors at the fry station have a greasy build up

Basic - No handwashing sign provided at a hand sink used by food employees.sink in the dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in the cooler have a white mold like substance present

Basic - Unnecessary items/unused equipment on the premises. Norlake cooler in the back not functioning

Basic - Building components, attachments or fixtures in poor repair. Window broken in the dinning room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fry station

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the Delfield freezer soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on the floor

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the drive Thur dirty

Basic - Floor area(s) covered with standing water. In the room that has the mop sink

Basic - Floor soiled/has accumulation of debris. Under the equipment, dishwasher,

Basic - Light shield damaged/in disrepair. In the dish area

Basic - Old labels stuck to food containers after cleaning. Old day dots on the stainless hotel pans

Basic - Single-service articles improperly stored. Case of cups in the stockroom on the floor

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in a bucket