Steak N Shake

Basic – Floor area(s) covered with standing water

Throughout ware wash area. Cleaned up during this inspection.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Around nozzles on exterior of dish machine. Repeat Violation

Basic – Open and/or broken dumpster lid

One lid open and one lid cracked on cardboard dumpster.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed tomatoes on shelf over buckets of pickles.

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

Male employee touched pants with gloves and continued to work without washing hands.

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

Tomatoes 55F in reach in cooler for over four hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Tomatoes 55F in reach in make table on cookline. In unit over four hours, stop saleissued.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Ice cream soft serve nozzles soiled. Repeat Violation

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nSix people currently working with no certified food manager. Certified food manager arrived during this inspection. nAlso, two female managers working are not certified. One manager more than 6 months, one manager more than 12 months. Repeat Violation Admin Complaint

Intermediate – Records/documents for required employee training do not contain all of the required information

Multiple certificates missing date of birth

Multiple certificates missing trainer number.