Steak N' Shake

Observed wiping cloth buckets containing Quaternary Ammonium sanitizer did not meet the minimum strength requirements of 150-400 PPM. The sanitizer was observed at 0 ppm. PIC corrected on site by properly reinstalling the sanitizer in the three compartment sink. Once corrected, the sanitizer was observed at 200 ppm.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed food accumulations on non-food contact surfaces beneath the heat lamp.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (spaghetti noodles and shredded cheese) in the prep top cooler next to the grill. All food items were discarded (COS).

The unit will need to be serviced. All food must be removed from the unit, and can't be replaced until the unit has been checked to ensure that it is working properly. Please send a copy of the service report for the unit by 7/22.

Observed the ice scoop container with a black mold-like build up on the interior surface. PIC removed the container to start the cleaning process (COS).

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed two lids cracked over the soft serv ice cream machine for the milkshakes. The lids will need to be replaced to avoid contamination of the food item.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed single-use/single-service items (fries containers, small cups, and trays) not inverted to protect from contamination.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the cutting board connected to the prep top cooler in need of replacing or resurfacing due to deep cuts.

511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed a black build up on the bottom floor of the reach in cooler that is not in use. Please keep all equipment that is not in use clean or remove all old equipment.

Observed water dripping from the ceiling/HVAC vent on the front-end causing water to nest on the floor and the booth in the dining room.

Observed the ventilation system (HVAC) inadequate as evidenced by condensation on the HVAC vents on the front end (dining room). The HVAC system will need to be serviced. Please email a completed work order to sabrina.young@dph.ga.gov by 7/24/25.

Observed thermometer missing in cold hold units including the prep top cooler and walk in cooler. PIC will place thermometers in the coolers by 1/15/25. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed employees without hair restraints and beard restraints in the preparation area. Hair must be restrained and not hanging or in the face. Employees put on hair and beard restraints (COS). 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed the current inspection report was not posted in the drive thru. The inspection report was also not posted in the dining area. The GM (Carlos) advised the inspection report had fallen and the previous inspector advised that he did not have to post the inspection report in the drive thru. I spoke with the previous inspector (Sabrina). Sabrina advised that she informed the GM that the inspection report had to be posted in the drive thru and within 15 feet of the front door, 5-7 feet from the floor, and within one foot of reading distance. The top 1/3 section of the report must be posted in the drive thru area. CA-PIC will post the new inspection report upon receipt. PIC and GM were advised that the current inspection report and food permit could not be posted behind the counter.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed,but shall be made available by the food service establishment to the public upon request.

Observed ice buckets not stored inverted in the ice bin area. To prevent from overhead contamination and wet nesting, the ice buckets must be stored inverted. Clean equipment/utensils are not being stored covered or inverted. CA- PIC inverted both buckets. PIC will ensure all buckets area inverted moving forward.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed old food debris and build up beneath the fry storage station. CA- Advised PIC to clean the area by 1/15/25. The area must also be cleaned on a weekly basis to prevent potential contamination and pest activity. The area beneath the space where the old drink machine was stored contained build up. The PIC will clean the area by 1/17/25. 511-6-1.05(2)(h) - Nonfood-Contact Surfaces (C) (h) Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed build up on the wall behind the dish machine. CA- PIC will have the wall cleaned behind the dish machine by 1/17/25.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed the vents (blowers) in need of cleaning due to dust debris above the dishmachine and pot used to cook pasta or chili. A mesh cover should must be installed above the dishmachine to prevent dust from falling on top of the dishmachine. PIC will install exhaust filters/covers by 2/1/25. Please email the completed work order to robert.lewis1@dph.ga.gov once the service is completed. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed the lid for the ice on the drink machine with a black mold-like substance on it. PIC took the lid and washed it (COS).

Observed the sanitizer buckets too toxic. The quaternary ammonium in the buckets turned a blue color. ECOLAB will need to come service the suctioning line on the 3-compartment sink. The chemical needs to be diluted some more (Once the chemical is added in the sink, run clear water in the solution to get it in the range of 200-400 PPM).

Observed employees without hair restraints (drive-thru window & dishwasher area). Hair must be restrained and not hanging or in the face. Employees put on restraints (COS).

Observed the handwashing sink by the prep table with a low water pressure for the hot water. The hot water is only getting up to 82F (the requirement is 85F). Also, the cold water is stripped at the 3-compartment sink. The water will only get super hot or warm. A plumber will need to service the 3-compartment and handwashing sink by 7/30/24.

Observed the ice scoop holder for the big ice machine not covered.

Observed the ventilation hood system around the dishwasher in need of cleaning due to a thick rust debris around it. Once it is cleaned it will need to be sealed to prevent contamination on the clean dishes.

Observed water nesting on the bottom of the reach in cooler with raw hamburger in it. Please clean the unit regularly.

Observed trays stored underneath the food storage shelves in the walk in cooler and freezer. Please remove the trays so cleaning can take place underneath the shelves.

Observed some of the ceiling tile through the prep area and kitchen with stains. Please clean or replace the ceiling tile so that they are in good repair.

Observed the container for the ice scoop with an orange food-like debris in it. Container and scoop was moved to the 3-compartment sink for cleaning. (COS)

Observed the hot water not working in the women's restroom. Water temperature got up to 54F. Please place sanitizer in the restroom to have an extra cleaning mechanism once hands are washed. A plumber should be immediately called to restore the hot water in the women's restroom. ***I will be back on January 26, 2024 to check the water> ***

Observed the walk in freezer floors in need of cleaning and the fryers with old grease debris.

Observed the cutting board in the prep unit with deep cuts. Please replace or sand down and seal to make smooth and easily cleanable.

Observed the vents (blowers) in the walk in cooler in need of cleaning due to dust debris.

Observed the dishwasher at 0PPM chlorine. PIC kept working on the machine until it started reading between 50-100 PPM. (COS) (Repeat)

Observed the drink nozzles by drive-thru window with a heavy black build up. Also, observed all microwaves with food debris inside. All units will need cleaning.

Observed several condiments bottles and (1) seasoning bottle without labels to properly identify.

Observed the reach in cooler bottom floor completely wet and overflowing on the floor. Please service unit.

Observed the floor in the ice cream section in need of cleaning.