Steak N Shake

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracks in the tile and missing pieces of tile for the flooring located in the dining room area. C/A: All physical facilities shall be maintained in good repair.

Hands clean and properly washed — Inspector Note: Observed food employee handle cash in the drive thru and touch napkins for a customers food and prepare a drink for a customer without washing their hands. Observed a second food employee report for work, put their uniform on and prep food without washing their hands in the main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands COS: EHS advised both food employees to wash their hands; both employees washed their hands. EHS also discussed when to wash and hand wash procedure.