Steak N Shake

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service items stored uncovered fry containers at the main kitchens fry station and dry storage; cups at the drive thru in the main kitchen; coffee filters in the main kitchen dry storage and prep station; and large lids in the lobby. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS: Items inverted and covered.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations at the main kitchen counter top and prep top unit (butter and beef); whipped cream at the ice cream station in the main kitchen all held at temperatures above 41F. CA: Cold held TCS foods must be maintained at temperatures 41F or below. CORRECT WITHIN 72 HOURS

Proper hot holding temperatures — Inspector Note: Observed cheese sauce and chilli in the front food service cheese dispenser and hot table holding at temperatures less than 135F. CA: Hot held TCS foods must be maintained at 135F or above. CORRECT WITHIN 72 HOURS

Proper cooling time and temperature — Inspector Note: Observed tomatoes and lettuce on the counter in the main kitchen with a temperature increase while cooling. CA: ime/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna correct within 72 hours