STEAK N SHAKE #0279

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at front line in low boy unit ,opened 4 days ago . Operator updated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cook line cold holding equipment soiled with food debris.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Operator has purchased new ones, Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line make table unit shredded cheese (47F - Cold Holding); 4 hours operator instructed discarded . Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400+ . Operator reduced to 200. Corrected On-Site

Basic - Ice buildup in Ice cream station , Delfield reach-in freezer .

Basic - Water softener salt (food) stored in a location that is not clean and dry. Operator relocated. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler chili (110F - Cooling)2 hours . Operator placed in reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In table top cheese sauce (80F - Hot Holding)/1 hour .Operator instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter , ice chute , soiled with food debris.

Intermediate - No soap provided at Cookline handwash sink. Corrected On-Site

Basic - Food preparation area ,ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on reach in cooler at ice cream station, soiled. with grime. -sides of reach in cooler , at ice cream station soiled with food debris.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen dessert machine nozzles soiled with food debris. . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can placed in front of cookline hand sink. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline salad station gasket soiled with food debris.

Basic - Open dumpster lid. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained wit food debris by frozen dessert.

Intermediate - No paper towels or mechanical hand drying device provided at front counterhandwash sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above salad station soiled with dirt and food debris. Ventilation hoods laden with grease Sides of fries soiled with grime

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes stored above pickles in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline shredded cheese (45F - Cold Holding)/ 10 minutes. Operator reduced amount, Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Butter not time marked. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Operator has it scheduled to be replaced Corrective Action Taken

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frontline table top Butter71F, 1.5 hours. Operator placed in unit. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at female bathroom employee handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of kitchen equipment soiled with food debris.

Basic - Walk in cooler cove molding at floor/wall juncture broken/missing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Butter 80F-Cold holding , operator placed in low boy unit. chili (38-56F - Cold holding ), operator reduced amount . Corrective Action Taken

Basic - Cove molding at walk in cooler floor/wall juncture broken/missing.

Basic - Ice cream station area walls soiled with accumulated grease, food debris, and/or dust.

Basic - Ice cream station ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0PPM 150ppm Corrected On-Site

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. 10 PPM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -drive thru soda dispenser soiled with grime. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili prepared 24 hours ago not date marked in makeline unit. Operator updated, Corrected On-Site

Basic - Female food Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Kitchen Floor area(s) covered with standing water, due to leaf roof.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine exterior soiled with dirt and grime. -kitchen Norlajr reach in cooler soiled with grime and dirt. -under front counter soiled with dirt Corrected On-Site

Basic - On side of walk in cooler, cove molding at floor/wall juncture broken/missing.

Basic - Open dumpster lid. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.