Page 1 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BR073  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  STEAK N SHAKE Address  1305 LOCKE RD
Owner or Operator   STEAK N SHAKE OPERATIONS City   BOURBONNAIS Zip Code   60914
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
X
1
 Outside storage area, enclosures properly constructed, clean: controlled incineration
*1
  
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
X
1
 Original Container, Properly Labeled
*20
X
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
X
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
1
 Wiping cloths: clean, use restricted
22
X
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
X
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
X
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
X
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
X
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
  
1
 Lighting provided as required - Fixtures shielded
8
X
2
 Food protection during storage, preparation, display, service and transportation  
WATER
  
VENTILATION
*27
 
5
 Water source, safe: Hot and cold under pressure
39
  
1
 Rooms and equipment - vented as required
9
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
  
1
 Food(ice) dispensing utensils properly stored
*28
  
4
 Sewage and waste water disposal
40
  
1
 Rooms clean, lockers provided, facilities clean
 
PERSONNEL
  
PLUMBING
  
OTHER OPERATIONS
*11
  
5
 Personnel with infections restricted
29
  
1
 Installed, maintained
*41
X
5
 Toxic items properly stored, labeled and used
*12
X
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
  
1
 Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel
13
  
1
Clean clothes, hair restraints
  
TOILET AND HAND-WASHING FACILITIES
 
FOOD EQUIPMENT AND UTENSILS
14
X
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
X
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
X
1
 Non-food (ice) contact surfaces: designed, constructed, maintained, installed, located.
44
  
1
 Clean, soiled linen properly stored
 
CERTIFIED PERSONNEL
16
  
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes X No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
X
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   Quat ppm                   Dishwasher Temperature   Chlorine °F or label
Food Temperatures:   Cheddar cheese: 47 F/49-50 F, Hamburger patty: 48-49 F, Pepperjack cheese: 44 F/49 F, Swiss cheese: 50 F, Turkey: 50 F, American cheese: 46 F/47 F, 2-door freezer: -6 F, Mayo: 37 F, Chili: 159 F, Cooked spaghetti: 84 F, Honey mustard: 37 F, Cheese sauce: 123-130 F, Ice cream: 8 F, Soup: 153 F, Cottage cheese: 36 F, Milk: 38 F, Cole slaw: 43 F, Chicken patty: 35 F, Grilled onions: 62 F, Walk-in freezer: -6 F
 
General Comments
HACCP: Discussed proper storage of raw foods.
A follow-up inspection will occur in approximately 10 days. 
Report and Instructions Received By   Nancy Marcotte /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/09/2006 Time In  9:20 AM Time Out  12:20 PM Sanitation Score  58 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  80  
 
Page 2 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BR073  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  STEAK N SHAKE Address  1305 LOCKE RD
Owner or Operator   STEAK N SHAKE OPERATIONS City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed several potentially hazardous foods to be held at improper temperatures in the cooks line cooler and at the steamtable. All potentially hazardous foods being stored on the shelf of this unit must be labeled with the date/time that the product was placed in the unit and any product not used within 6 hours must be discarded. If a log showing that the unit can maintain the proper temperature for a minimum of on week can be achieved, the unit will then be allowed to hold potentially hazardous foods again without tracking them. If the unit is found to be out of temperature and no tracking is being recorded, the unit will no longer be allowed to hold potentially hazardous foods. Provide for all cold potentially hazardous foods to be held at 41 F or below and all hot potentially hazardous foods to be held at 140 F or above at all times, except during necessary periods of preparation. See voluntary destruction agreement.. (750.120) Immediate/Onsite
*12  Observed an employee to have acrylic nails on and another to have nail polish. Provide for finger nails to be clean and trimmed. Acrylic nails are prohibited. (750.510) 10 Days
*20  Observed the sanitizer bucket at the waitress station to be too weak. Provide for the Quat sanitizer solution to be at least 200 ppm for sanitizing purposes. Bucket changed. (750.820) Immediate/Onsite
*31  Observed a rag in the bottom of the waitress hand washing sink. Provide for the sink to be accessible at all times and be used for hand washing only. Rag removed. (750.1120) Immediate/Onsite
*35  Observed an air gap at the bottom of the back door. Provide for all outer openings to be self closing and tight-fitting. (750.1170) 10 Days
*41  Observed a spray bottle of glass cleaner being stored with powdered sugar below the steamtable. Provide for all food, equipment, utensils and single service articles to be stored either above or completely separate from all toxic chemicals. Glass cleaner moved. (750.1310) Immediate/Onsite
2  Observed grilled onions to be cooling in the walk-in cooler and to not have any labeling on them. Provide for all cooling potentially hazardous foods to be labeled with the date/time that the cooling process began. (750.120) Next Inspection
8  Observed the following foods to be improperly stored: 1. sugar stored with a stocking cap 2. foods with no cover in the 2-door freezer 3. ice cream with no cover in the ice cream freezer 4. cookies with no cover above the shake station Provide for all foods to be stored protected and have proper cover. (750.130) Next Inspection
14  Observed a large plastic tub to be cracked and several bowls with baked beans to be chipped and cracked. Repair or replace. (750.650) Next Inspection
15  Observed the following improper non-food contact surfaces: 1. shake spoons in a single service cup 2. door gasket is torn on the bread drawer 3. sandwich picks in a styrofoam cup Provide for all non-food contact surfaces to be smooth, easily cleanable and nonabsorbent. (750.690) Next Inspection
22  Observed the pepper pourer to be unclean. Please clean. Cleaned. (750.800) Immediate/Onsite
23  Observed the following non-food contact surfaces to be unclean: 1. child seats 2. corner shelves at the waitress station 3. pop heads 4. pan with the bag of sugar 5. cabinet by the fax machine 6. framing and door gasket of the bread drawer 7. fry warming light 8. corner metal cabinet at the drive-up 9. door handle of the ice cream freezer 10. door tracks on the slide door cooler 11. inside of the waitress preparation cooler 12. bottom and door gasket of the glass freezer 13. shelf above the shake station 14. inside of the shake freezer 15. tub with the stickers 16. weight scale 17. ledge with the deli wrap 18. shelf with the oven 19. tub with the syrup pourers Please clean. (750.800) Next Inspection
24  Observed condensation leaking onto clean plates below the preparation cooler. Store the plates with proper protection. (750.860) Observed the utensils to be improperly stored in the dish washing area. Provide for the utensils to be all one way with the handles presented. (750.850) Next Inspection
25  Observed the following single service articles to be improperly stored: 1. stocking hat with a bag of straws 2. cups with no cover 3. plastic knives contaminated with liquid debris 4. knives improperly stored 5. lids missing on the top of the cup dispensers Provide for all single service articles to be stored with proper protection to prevent contamination and plasticware shall be stored in holders with the handles presented. (750.880) Next Inspection
Report and Instructions Received By   Nancy Marcotte /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/09/2006 Time In  9:20 AM Time Out  12:20 PM Sanitation Score  58 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  80  
 
Page 3 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BR073  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  STEAK N SHAKE Address  1305 LOCKE RD
Owner or Operator   STEAK N SHAKE OPERATIONS City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
33  Observed the dumpster lid to be left open. Keep the lid closed except when taking out the trash. (750.1130) Closed. Immediate/Onsite
34  Observed the dumpster area to be unclean. Please clean. (750.1140) Next Inspection
37  Observed the ceiling vents in the restrooms and above the back hand washing sink to be unclean. Please clean. (750.1220) Replace the missing trim on the wall by the office area. (750.1210) Next Inspection
     
     
     
     
Report and Instructions Received By   Nancy Marcotte /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/09/2006 Time In  9:20 AM Time Out  12:20 PM Sanitation Score  58 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  80