Steak 'n Shake

Observed unlabeled spray bottle of a toxic substance. CA: Working containers of toxic substances shall be labelled with the common name of the contents. COS: Employee labelled bottle.

Observed sanitizer buckets in use for food prep surfaces prepared with a chemical sanitizer that do no meet the requirements for use per the manufacturer. Quaternary ammonia sanitizer must been at a concentration of 250-400ppm and measured >500ppm on inspector test strip. CA: Chemical sanitizers must be used per the manufacturer's instructions. COS: Buckets were remade and will be manually diluted and checked with test strips until the mechanical dispenser is serviced.

Observed several boxes of food stored on the floor in the walk-in freezer. CA: Food shall be stored in a clean, dry location at least 6" off the ground. PIC will make room on existing shelves for the food.

Observed employee with painted/artificial nails handling food without wearing gloves. CA: Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

Observed ceiling vent cover missing with duct work work exposed. Dry storage shelves stocked with single use items are directly below and there is dust/debris build up on the boxes directly beneath the opening. Ceiling vent in the back dry storage area has dust build up on and around it and there are dry goods stored below it. CA: Physical facilities shall be maintained clean and in good repair.

Observed single use scoop not able to withstand wash, rinse, sanitize cycle being used as scoop in savory seasoning bulk container. CA: PIC discarded scoop and discussed use limitations of single service items

Observed employee handling raw burger patties while wearing single use gloves, then with the same gloves handle sliced cheese and burger buns. CA: Discussed with PIC. Employee removed soiled gloves and washed hands.

Observed potentially hazardous TCS food (sliced Swiss cheese) improperly cold holding above 41 degrees Fahrenheit in the prep top cooler next to the grill and cookie dough in the shake prep top cooler (see temp log). CA: Discussed with PIC. Foods were out of temperature for less than 4 hours and moved to the walk-in cooler to rapidly cool. Discussed keeping the prep top lid closed or keeping the cheese in the lower reach-in portion of the cooler.

Observed cooked noodles stored in the prep top cooler with no date mark label indicating expiration or date of prep. CA: discussed with PIC. Noodles had been cooked and cooled two days prior. Noodles were discarded. Discussed 7 day date marking requirement.

Observed potentially hazardous TCS food (sliced cheeses) improperly cold holding above 41 degrees Fahrenheit in the prep top cooler next to the grill (see temp log). CA: Discussed with PIC. Cheeses were out of temperature for less than 4 hours and moved to the walk-in cooler to rapidly cool. Discussed keeping the prep top lid closed or keeping the cheese in the lower reach-in portion of the cooler.

Observed employee personal items (medicine, cough drops) stored on dry storage shelving. CA: Discussed with PIC. Personal items must be stored in a separate, designated area of the kitchen. Items were relocated.