STEAK N SHAKE #397, 1700 Georgesville Sq, Columbus, OH 43228 - Restaurant inspection findings and violations



Business Info

Restaurant: STEAK N SHAKE #397
Address: 1700 Georgesville Sq, Columbus, OH 43228
Total inspections: 12
Last inspection: Oct 31, 2012
Score
(the higher the better)

100

Restaurant representatives - add corrected or new information about STEAK N SHAKE #397, 1700 Georgesville Sq, Columbus, OH 43228 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • Handwashing sink is being used for purposes other than handwashing.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • The can opener blade was dull and creating metal fragments
  • The operator is not using an effective method for cooling.
Standard Inspection Apr 29, 2010 86
  • A chlorine sanitizing solution was being used improperly.
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Oct 21, 2010 81
No violation noted during this evaluation. Followup Inspection Nov 5, 2010 100
  • Equipment components were not intact, tight or properly adjusted.
  • In-use utensils are improperly stored.
Standard Inspection Mar 11, 2011 98
No violation noted during this evaluation. Critical Control Point Mar 11, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Food-contact surfaces were dirty.
  • Sanitizer concentration is not being monitored.
Standard Inspection Aug 23, 2011 93
No violation noted during this evaluation. Critical Control Point Aug 23, 2011 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Standard Inspection Apr 3, 2012 99
No violation noted during this evaluation. Critical Control Point Apr 3, 2012 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment and/or components were not maintained in good working order.
  • Non-food contact surfaces are dirty.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Oct 18, 2012 91
No violation noted during this evaluation. Critical Control Point Oct 18, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 31, 2012 100

Violation descriptions and comments

Apr 29, 2010

PIC Shannon
Green sign updated
The facility is cooling and reheating chilli, the risk class of the license needs to be changed to a risk class 4

Oct 21, 2010

PIC
Green sign updated

Nov 5, 2010

PIC JUSTIN
All violations from previous inspection corrected

Mar 11, 2011

PIC Justin
Green sign updated

Mar 11, 2011

Provided information
I. Employee Health (+) Haz Policy discussed with manager
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F, cooling in ice baths in prep sink, recommend using metal pans instead of plastic pans to cool chili
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other

Aug 23, 2011

PIC: Melissa
Updated green sign.

Aug 23, 2011

PIC: Melissa.
No violations were found.
* Personnel cleanliness was good
* Handwash sink is located in a convenient location.
* All food are from approved source.
* Date marking was in compliance.
* Food were protected from contamination.
* Person-in charge is knowledgeable food safety.
* Temperature devices were available.

Apr 3, 2012

Pic Cory
updated green sign

Apr 3, 2012

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)without paper towels Hands are not Being dried properly
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)Walk in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)food Above 134 and below 42
VIII. Date Marking/Time as a Public Health Control (+)are date marked
IX. Consumer Advisory (+)Yes
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)all covered
XII. Chemical (+)labeled
XIV. Transporting Food off Premise (+)NO
XV. Temperature Measuring Devices (+)provided

Oct 18, 2012

Pic Todd updated grew sign
chlorine 50 PPM

Oct 18, 2012

Discussed
Provided information
I. Employee Health (+)ok
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)Ok
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) temp Above I 34 and below 42 Some items were at 50 F and were discarded
VIII. Date Marking/Time as a Public Health Control (+)when needed
IX. Consumer Advisory (+)provide
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)covered, Stored properly
XII. Chemical (+)labeled and Stored properly
XIV. Transporting Food off Premise (+)OK
XV. Temperature Measuring Devices (+)provided

Oct 31, 2012

vIO;ATIONS FROM 10/8/12 HAVE BEEN ABATED

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