18: Observed chili in the walk-in cooler at 77°f, chili was in a closed container sitting in an ice bath with the ice resting about a quarter way up the chili. pic unsure when it was made so asked employees. Employee stated they heated this morning at 10:30 am and its been in the wic since. COS by embargoing approximately 5lbs of chili and discussing proper cooling methods and time windows.
20: Observed raw burger patties in the top of the grill prep cooler (pc) temping between 41°f and 48°f, other food in the top temping 41°f and the raw patties in the bottom of the pc were all under 41°f. Pic stated that patties are moved from the freezer to thaw 2 days in the wic, then portioned out and kept in the wic until needed upfront. Pic also stated no burger patties were prepped today and the patties came from either the bottom of pc or the wic. COS embargoed patties over 41°f - approximately 10lbs - and discussed cold holding temps and suggested monitoring the top of the cooler and keeping the lid closed when its not actively needed.
41: Knifes stored between food containers in the top of make line cooler
47: Excessive grease and food debris build up on outside of equipment, prep areas, and shelves.
53: Excessive ice build up in walk-in freezer by fans/pipes, floor tiles missing and in poor repair throughout the kitchen, ceiling tiles in poor repair throughout kitchen, air vents and ceiling tiles dirty with dust build up throughout kitchen
Additional Comments
Complaint made stating that the "ansul fire suppression system" was discharged this past Saturday. Made oic aware on complaint at the beginning. Pic showed me a video of the system discharging and a list of the food items embargoed. Pic was not aware how the kitchen was cleaned, i could not see any residue
Completed a routine inspection as it was due.
Email: weilld@steaknshake.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
