A recheck was conducted on 01/19/2106 to determine the following...
1.) Is the dishwasher repaired and able to maintain a proper concentration of sanitizer
2.) Is the sprayer in the sink in front of the dishwasher repaired to where the sprayer does not hang below the flood rim
2.) Is the prep cooler below the server window repaired and able to hold foods below 41 degrees F
During the recheck it was determined...
1.) The dishwasher has been repaired twice since the last inspection. The first repair included repairing the water pressure pipe to allow sanitizer into the machine. Following the first repair, the manager tested the dish machine for proper sanitizing concentration. The dishwasher held proper concentration until 01/18/16. On 01/18/16 the dishwasher was repaired again. The second repair included repairing the arm of the dishwasher to allow sanitizer to be properly disbursed throughout the machine. The dishwasher has been tested frequently since the second repair and records show proper sanitizing concentration. During the time of the inspection, the dishwasher was able to produce a sanitizing concentration of 200 ppm (cl-). Invoices of the repair were provided and records of the sanitizing concentration were kept. No further recheck needed.
2.) The sprayer in the sink in front of the dishwasher has been repaired and sprayer no longer hangs above the flood rim. No further recheck needed.
3.) The prep cooler was restocked with frion and the temperature dial has been turned down by maintenance. During the time of the recheck, the foods in the cooler were below 41 degrees F. Cottage cheese was 38 degrees F. Pickles were 37 degrees F. Records of the cooler temperature following repairs were kept. No further recheck needed.
Based on this recheck, all issues have been resolved. No further rechecks needed at this time.
No violation noted during this evaluation. | 1/19/2016 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat) - dish machine is broken. Currently using 3 compartment sink
HACCP: education on storing utensils properly and potentially hazardous foods handout
Manager renewed her Food Managers License 2 months ago. Waiting on certificate.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
During the time of the inspection, two prep coolers were turned off and not holding foods below 41 degrees F. Temperatures were as follows... 1.) Cottage Cheese 52 degrees F
- Food protection during storage, prepartion, display, service, transportation
1.) The chocolate sauce in the shake station was found without a pump or lid to protect the chocolate from potential contamination
- In-use food dispensing utensils properly stored.
A ladle was observed to be ladled out of the chilli by the grill during an attempt to retrieve a bowl of chilli
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Correct by storing all utensils with the handle extended out of the food or as listed above
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The prep cooler next to the nacho cheese machine is heavily built-up with ice impairing its ability to be cleaned and sanitized 2.) The bottom of the freezer below the shake station is heavily built-up with ice impairing its ability to be cleaned and sanitized
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by defrosting, cleaning, and sanitizing the prep cooler and shake freezer.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside of the nacho cheese machine
- Non-food contact surfaces clean
The.following non-food contact surfaces are soiled... 1.) the shelving and edging underneath the grill
- Storage/handling of clean equipment, utensils
The forks next to the mcall freezer were found stored with the prongs facing upwards and the handles downward. When employee was asked how they roll silverware if it is taken from that area, he explained it is taken straight to a table for rolling. Employees do not wear gloves when rolling silverware.
Spoons, knives and forks shall be touched only by their handles. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Correct by storing all silverware facing downwards with the handle extended toward the employee
- Floors properly constructed, clean, drained
The floor behind the ice machine is heavily soiled
All floor shall be maintained clean
Correct by cleaning floor
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11/4/2015 | Routine | 86 |
A complaint investigation was conducted at this establishment on 09/29/15 to assess the complaint of sticky and dusty floors, dusty windows, greasy walls and tables, and a sticky counter at the register. During the investigation, the floors of the establishment were clean and free of debris. The windows are clean and free of film. All walls and tables were found to be clean and free of grease. The counter at the register was clean with sanitizing cloths next to the counter. Due to the findings of this investigation, no further rechecks are necessary.- JF
No violation noted during this evaluation. | 9/29/2015 | Complaint Investigation | |
Frozen foods frozen
Sanitizer: 100 ppm (quat)
HACCP - All cold foods should be held less than 41 degrees F
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) Sliced tomatoes and tomato sauce in prep-cooler below serving window were noted to be at 49 degrees F.
All potentially hazardous foods should be stored below 41 degrees F to prevent bacterial growth
Corrected by throwing away sliced tomatoes and education
2.) Hot dogs and chicken located in front cooler by cash register were noted to be without date marking or labeling.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by education on date marking and labeling
- Food protection during storage, prepartion, display, service, transportation
1.) The McCall Freezer located near the storage racks and milk shake station was found with condensation build up leaking into open containers of ice cream.
2.) Candy in the milkshake station was found to be stored without lids
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, and displayed.
Correct by covering ice cream in freezer with lids and removing condensation build-up in McCall freezer. Provide lids for candy in milk shake station
- Foods handled with minimal manual contact
Scoop in left side dipper well at milk shake station was found to be stored with the handle facing downwards.
All scoops and utensils shall be stored handle up to prevent cross-contamination and minimize bare hand contact with foods
Correct by storing all utensils with handle facing upwards in dipper wells
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled... 1.) counter-top can opener
- Non-food contact surfaces clean
1.) The 2 compartment McCall freezer located directly next to the milk shake station was found to have a soiled floor
2.) The freezer located under the milk shake station was found to be soiled with debris and ice build-up
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces frequently
- Storage/handling of clean equipment, utensils
1.) Dishes in the dish washing area were found to be intermingled with clean dishes on dish line
2.) Dishes stored above dish washing line including plates, were found to be stored upward and exposed
3.) Forks located on the green dish storage rack next to the McCall freezer were noted to be stored with the handles facing downwards
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Spoons, knives and forks shall be touched only by their handles.
Correct by designating a separate area for clean and dirty dishes and keeping the dishes separate from one another. Store all plates and other utensils facing downwards and protected from exposure to contaminates.
- Single service items properly stored, handled, dispensed
Single-use steak-n-shake Styrofoam cups were observed to be stored with mouths facing upwards and no protection such as lids on top layer
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user
Correct by storing Styrofoam cups with lids on top of layer exposed to air and other contamination
- Plumbing installed and maintained
1.) Faucet in the 3 compartment sink in dish room was noted to be leaking from faucet
2.) Faucet in the 2 compartment sink by counter can-opener was noted to be leaking from faucet
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by fixing faucet leaks in the 3 compartment and 2 compartment sink
- Floors properly constructed, clean, drained
The following floor areas were noted to be soiled... 1.) Floor beneath the soda machine dispensers in back of kitchen
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling and vents in back kitchen area were noted to be visibly soiled
Ceiling and vents should be maintained and clean at all times
Correct by cleaning ceiling and vents during non-food service times
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8/7/2015 | Routine | 83 |
HACCP: Food Handler Training. Establishment provided proof of all employee's having completed Food Handler Training.
Cl- sanitizer is used in the dish machine. Quats sanitizer is used in the buckets.
Frozen foods were stored frozen.
- In-use food dispensing utensils properly stored.
Ice scoop at Drive-Thru stored with handle touching ice. Extend handle out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Thermometers, gauges, test kits provided
Establishment unable to provide chlorine test strips. Dish machine is chlorine. Establishment able to provide Quats test strips. Buckets are quats. Correct by providing chlorine test strips at next routine inspection.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior McCall single door freezer, interior McCall two-door cooler, cabinets below milkshake toppings, milkshake toppings containers and lids, interior prep coolers at grill, interior microwave. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: exterior McCall single door freezer, exterior McCall two-door cooler, area surrounding milkshake toppings, exterior prep coolers and prep cooler lids by grill. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
Single-service foam cups at Drive-Thru are stored with the food contact surface facing up. Invert cups to ensure contamination from dust, etc., does not occur.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
There is a leak present at the hand sink directly in front of the grill. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in freezer and walk in cooler are soiled. 2) Vent covers in women's and men's restrooms are soiled. Clean fan guards and vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
1) Light bulb in walk in freezer is burnt out. 2) Lighting above right-side stall in women's restroom is burnt out. Correct by replacing light bulbs.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas, walk in refrigeration and freezer units, and in lavatory and toilet areas.
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4/27/2015 | Routine | 91 |
On-site inspection conducted in response to RFS-14-0586, which stated that complainant believes that they got bed bugs from to-go cups purchased at Steak N' Shake. Present during this inspection were Carey Panier, Assistant Director of Environmental Health, Shae, Assistant Manager for Steak N' Shake, and Sanitarians, Stephanie Streight and Kimberly Rakoski. Boxes with sleeves of cups were inspected, as well as loose cups that were stored in the cup holders near drive thru and the shake machine. Additionally, a survey of the physical establishment was conducted, including checking for openings in the drive-thru that would allow entry of pests and/or cracks/crevices in the physical structure of the building. Pest Control records were provided by the manager which show routine, monthly preventative pest control services performed by Ecolab. 2014 and 2015 records show that the pest control operator did not find any evidence of pests, other than treating for ants during the summer months. During the investigation, no visible evidence was observed that would support the complaint.
No violation noted during this evaluation. | 1/27/2015 | Complaint Investigation | |
Request for Service Number 14-0586: a complaint was received on 12/15/14, which stated "The caller believes she has gotten bed bugs from the to go cups. The employee brought a new cup to the caller who showed the employee the small bugs with she believes is larvae. She also believes it is the Asian bed bugs and that the cups are brought in from the third party supplier this way. She has seen them in the cups several times but thought it was from her clothing. The caller has spoken to the corporation about this and her reference number is 813185."
A complaint investigation took place on 12/15/14, this complaint was discussed with two different managers on duty (Erika Thrush & Shae King), they stated that this customer is a regular and takes two 44 oz cups to go with a soft drink in it each time. Also, the customer has spend $7,000 to get rid of the bed bugs in her residence. This complaint has been given to corporate, since there was no evidence of bed bugs and/or larvae at this location.
During this investigation, I did not find any evidence of bed bugs or larvae in the cups or cardboard cases while I was here. The cups come in cardboard cases and the cups are all in plastic sleeves inside each case. The cups are delivered to all of the local store from Sygma 3600 Southgate Drive Danville, IL 61834, phone: (217) 477-7360.
Since there is no evidence of bed bugs or larvae at this location, the case is closed.
No violation noted during this evaluation. | 12/15/2014 | Complaint Investigation | |
Both table top coolers at the cookline have been defrosted and continue on a daily basis. The prep cooler to the left of the grill now has an air temperature of 40 degrees F. Monitor the temp so it maintains the potentially hazardous food items at 41 degrees F or below.
No violation noted during this evaluation. | 10/22/2014 | 1st Recheck | |
HACCP = cold potentially hazardous food item temps
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) The cooler located to the right of the grill was holding raw steak burgers at 57 degrees F, swiss cheese at 55 degrees F. These items have been discarded. The food items in this cooler are being placed on ice and the cooler is going to be repaired. 2) Both of the drive thru table top coolers have a large amount of ice built-up inside and the food items are being held as follows: sliced tomatoes at 54 degrees F, cottage cheese at 56 degrees F, shredded cheese at 56 degrees F, and whipped butter at 56 degrees F. These items have been discarded. A recheck will occur for these coolers once they have been repaired and/or defrosted. Submerge all food items in ice until these units are properly maintaining the potentially hazardous food items at 41 degrees F or below and have been approved by this department. A recheck will occur on or after October 3, 2014.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) A large amount of ice is built-up in both drive-thru table top coolers. 2) The bottom two racks of the McCall glass freezer are beginning to wear. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Defrost the coolers immediately and as needed and resurface/replace the racks in the freezer.
- Food contact surfaces of equipment and utensils clean
1) The interior surface of the ice cream freezer is soiled. 2) The top interior surface of the Amana microwave is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The top surface of the dish machine is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were missing from the hand sink near the dish area upon inspection. The paper towels have been replaced. Maintain paper towels at all hand sinks at all times.
- Floors properly constructed, clean, drained
The floor below the ice machine is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers within the walk-in freezer are soiled. 2) Several areas between the tiles on the ceiling of the kitchen are beginning to rust. Maintain all ceiling areas clean, smooth and easily cleanable. Clean where needed and resurface/replace the rusty areas.
- No Certified Manager Present
Roger Ferguson, the manager on duty, has his Food Service Sanitation Manager Certification, but needs a replacement certificate. The form to get the replacement was given to him during this inspection. Provide the certification by the next routine inspection.
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9/26/2014 | Routine | 86 |
Complaint number 14-0435 A complaint was received on 8/29/2014, which stated "The back tables that are partially booths with chairs on one side that are closest to the restrooms had swarms of ants on the back wall. The employee seated them somewhere else and when they spoke to the manager about the issue, she just said 'okay' and didn't show any interest or concern."
I spoke with Roger Ferguson, the manager on duty, and he did state that they have had issues with ants over the past month or so. Ecolab has been coming every two weeks and treating them. There was no evidence of ants during this investigation. He further stated that the landscaping is going to be replaced. Currently there is wood mulch and they will be replacing it with rock in hopes of preventing ants from nesting in these areas below the windows.
Case closed. No further investigation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) The cooler located to the right of the grill was holding raw steak burgers at 57 degrees F, swiss cheese at 55 degrees F. These items have been discarded. The food items in this cooler are being placed on ice and the cooler is going to be repaired. 2) Both of the drive thru table top coolers have a large amount of ice built-up inside and the food items are being held as follows: sliced tomatoes at 54 degrees F, cottage cheese at 56 degrees F, shredded cheese at 56 degrees F, and whipped butter at 56 degrees F. These items have been discarded. A recheck will occur for these coolers once they have been repaired and/or defrosted. Submerge all food items in ice until these units are properly maintaining the potentially hazardous food items at 41 degrees F or below and have been approved by this department. A recheck will occur on or after October 3, 2014.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) A large amount of ice is built-up in both drive-thru table top coolers. 2) The bottom two racks of the McCall glass freezer are beginning to wear. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Defrost the coolers immediately and as needed and resurface/replace the racks in the freezer.
- Food contact surfaces of equipment and utensils clean
1) The interior surface of the ice cream freezer is soiled. 2) The top interior surface of the Amana microwave is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The top surface of the dish machine is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were missing from the hand sink near the dish area upon inspection. The paper towels have been replaced. Maintain paper towels at all hand sinks at all times.
- Floors properly constructed, clean, drained
The floor below the ice machine is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers within the walk-in freezer are soiled. 2) Several areas between the tiles on the ceiling of the kitchen are beginning to rust. Maintain all ceiling areas clean, smooth and easily cleanable. Clean where needed and resurface/replace the rusty areas.
- No Certified Manager Present
Roger Ferguson, the manager on duty, has his Food Service Sanitation Manager Certification, but needs a replacement certificate. The form to get the replacement was given to him during this inspection. Provide the certification by the next routine inspection.
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9/26/2014 | Complaint Investigation | |
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