STEAK N SHAKE #0070 Inspection – July 21, 2025

High Priority 1

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 47f-52f,sliced cheese 46f,cut tomatoes 45f Advised not to double pan **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cookline **Corrected On-Site**

Corrected On-Site

Basic 9

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. -break room

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by shake machine

#3Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. -reach in cooler on cookline **Corrected On-Site**

Corrected On-Site

#4Basic14-11-5

Basic – Equipment in poor repair. -gasket on cookline freezer torn

#5Basic14-69-4

Basic – Ice buildup in walk-in freezer. -small amount

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -shake cooler

#7Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. -hot dogs and chili in standing water **Corrected On-Site**

Corrected On-Site

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine

#9Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. -under equipment on cookline

Florida Food Watch