| Food Establishment Inspection Report | ||||||||||||||||||||||||||
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
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Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
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Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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| Food Establishment Inspection Report | |
| Page 2 of ?????? | |
| Establishment: STEAK N SHAKE | Establishment #: BR073 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT 200/ CHLORINE 100 | Heat: °F |
| IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10 - YES |
| Appropriate default beverage for children's meal 410 ILCS 620/21.5 - NO |
| CFPM Verification (name, ID#, expiration date): | |||
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| burger patty/front sandwich prep cooler | 42.00°F | cheese/front sandwich prep cooler | 41.00°F | grilled onions/counter hot hold | 154.00°F |
| chili /counter hot hold | 155.00°F | onion rings/reach in freezer | 0.00°F | tomatoes/sandwich prep cooler | 43.00°F |
| onions/sandwich prep cooler | 38.00°F | cherries/milk shake station | 39.00°F | pickles/walk-in cooler | 41.00°F |
| milk shake mix/milk shake machine | 35.00°F | candy toppings/walk-in freezer | 0.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 2 | C |
2-102.12 (A): The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Facility does not have any employees who have the CFPM license. Facility needs to have someone present who hold this license. Correct and maintain by next routine inspection. |
| 47 | C |
4-101.19: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed some of the shelves in the walk-in cooler to be rusty. Repair or replace and maintain by next routine inspection. |
| 49 | C |
4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed the following areas in need of cleaning: 1) Under the flat top cook units 2) Side of the milk shake machine particularly the lines that feed into the machine. Clean and maintain by next routine inspection. |
| 55 | C |
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. Observed the floor at the edge of the door that connects the walk-in cooler and the walk-in freezer to be in need of repair. Repair and maintain by next routine inspection. |
| 55 | C |
6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Floor in the walk-in freezer has a lot of ice build up. Clean and maintain by next routine inspection. |
| 57 |
410 ILCS 625/ 3.06: (b) Unless otherwise provided, all food handlers employed by a restaurant, other than someone holding a food service sanitation manager certificate, must receive or obtain American National Standards Institute-accredited training in basic safe food handling principles within 30 days after employment and every 3 years thereafter. Proof that a food handler has been trained must be available upon reasonable request by a State or local health department inspector and may be provided electronically. Facility could not provide any of the food handler certificates. All employees who do not have a CFPM license are required to have a valid food handler certificate. - (Correct By: Apr 13, 2025) |
| 59 |
410 ILCS 625/3.08: (a) A restaurant shall display a notice indicating to consumers that any information regarding food allergies must be communicated to an employee of the restaurant. (b) An employee of a restaurant who receives allergy information from a consumer shall communicate the consumer's information to the restaurant's person in charge or the certified food protection manager on duty. Facility did not have anything notifying customers about allergen communication. Provide and maintain. Notice was handed out. COS |
| Inspection Comments | FOLLOW-UP FOR THE FOOD HANDLER CERTIFICATES WILL BE DONE ON 4/14/25 DUE TO THE 30 DAY DATE FALLING ON THE WEEKEND. |
| HACCP Topic: PROPER ALLERGEN TRAINING FOR ALL EMPLOYESS. |
Person In Charge:BRIDGETTE MOYE |
Date:03/13/2025 |
Inspector:Angela Colon |
Follow-up: Yes No Follow-up Date:04/14/2025 |