Steak N Shake

Basic – Food stored on floor.n Observed: in the office, cases of bulk oil on the floor.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.n Observed: a partial milkshake stored in the reach-in cooler with glasses, unmarked.

Basic – Single-service articles improperly stored.n Observed: a case of single serve on the floor in the office.

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.n Observed: the cook line staff hike pants with gloves on, no glove change before going back to finish hamburgers.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: shred cheese in the make table closest to the drive through, 51F. Ice was added above and below, 43F in 9 minutes. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.n Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed the bottom shelf in the 2 door reach-in freezer on the cook line has an accumulation f food debris.n ALSO, the tomato slicer pusher head has tomato pieces in between the layers.n ALSO, the sweet tea nozzles and coke nozzle both have buildup.

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: the front line hand wash sink with a cloth in it.

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed: no Certified Food Manager certificate presented during the inspection. Warning