HACCP - Discussed and provided written information on food handler training.
Sanitizer - buckets - quats
- dish machine - chlorine
Frozen foods were frozen.
Note- This routine inspection was prompted by RFS # 15- 0481. Customer states there were contamination issues involving the use of the same spatula for handling raw and cooked steak burgers. During the inspection, this worker did observed the use of the same spatula and fork for handling both raw and cooked steak burgers. Raw meat is placed on the grill with the fork, once cooked on one side, the product is flipped and smashed with the spatula utilizing both utensils. Also manager states that it is the establishment/corporatation's practice to have these particular utensils remain on the grill and heated at all times to alleviate or minimizes any contamination issues. The manager was reminded to periodically rotate newly cleaned and sanitized utensils for this process.
- Food contact surfaces of equipment and utensils clean
PVC diverter in ice machine heavily soiled with debris. Empty, clean and sanitize food contact surfaces of ice machine. Soiled shelving in ice cream freezer. Bins storing condiments at drive thru soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of fry freezer soiled with debris. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed dumpster lid left open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close dumpster lid after use.
Oberved trash can over flowing in food prep area.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Cover or remove trash.
- Floors properly constructed, clean, drained
Flooring under equipment along baseboard in back food preparation area heavily soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in walk in cooler soiled with dried sauces. Clean and sanitize non food contact surfaces.
- Critical: Toxic items properly stored
Can of Raid flying insect spray stored on shelf with handsoap and cleansers.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Worker discarded can of Raid. Corrected.
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11/10/2015 | Routine | 88 |
Note - there will be a recheck fee assessed for all rechecks.
- Critical: Water source safe, hot, and cooled under pressure
No hot water at front handsink. Handsink has been repaired and now has hot and cold running water under pressure. Corrected.
- Critical: Sewage and waste water disposed properly
Slow draining handsink at rear by walk in cooler and across from dishwash station. Both handsinks have been repaired and now drain properly. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
.Abundance of gnats in establishment. Establishment has provided documentation of professional pest control services being rendered. The pest issue still exists and will require additional treatments to control pest issue. Continue with professional services. Recheck on or after 8/19/15.
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8/12/2015 | 1st Recheck | |
. HACCP - Discussed and provided information on tmeperature control of potentially hazardous foods.
Sanitizer - dishmachine - chlorine
- buckets - quats
Discussed the need to be proactive and clean and sanitize areas on a routine basis to avoid build up of debris.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced tomatoes in prep table cooler at 60 degrees F, sliced tomatoes in same cooler at 51 degrees F. grilled chicken breasts in cooler next to grill at 48 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Maintain proper cold temperature of 41 degrees F or below on all potentially hazardous foods requiring a cold temperature. Worker discarded food items. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace shelving.
Several Amber pans burned and soiled. Replace pans.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following doors of mechanical refrigeration: McCallfry freezer, walk in freezer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were heavily soiled: inside shake cooler, milk cooler (producing foul odor), blade on industrial can opener, inside McCall Ice cream freezer, inside McCall fry freezer, pvc diverter on ice machine, condiment bins, interior of both microwave ovens.burger coolers at grill station. Clean and sanitize all food contact surfaces.
- Storage/handling of clean equipment, utensils
Shelving storing clean dishes heavily soiled with debris.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Remove dishes. Clean and sanitize shelving.
- Single service items properly stored, handled, dispensed
Single service utensils stored multidirectional at drive thru window.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Store utensils with handles extended in same direction.
- Critical: Water source safe, hot, and cooled under pressure
No hot water at front handsink.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Repair handsink. Recheck on or after 8/3/15.
- Critical: Sewage and waste water disposed properly
Handsinks at rear by walk in cooler and across from dishwash station very slow to drain.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Repair handsinks to drain properly. Plumber has been contacted to provide service. Recheck on or after 8/3/15.
- Plumbing installed and maintained
Handsink at wait station hot water rund continuously.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair blumbing issues.
- Critical: Hand washing sinks installed, located, accessible
The following handsinks were heavily soiled and inaccessible for proper handwashing: back area by walk in cooler, dishwash area, front counter, next to ice machine across from shake station.
Lavatories shall be accessible to employees at all times. Clean and sanitize handsinks to render them accessible for proper handwashing. Worker cleanded and sanitized handsinks. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
There is an abundance of gnats throughout dishwash area, dishroom , wait station and dining area near wait station.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services. Provide proof of services provided at recheck along with plan of act ion to continue proper treatment. Recheck on or after 8/3/15.
- Floors properly constructed, clean, drained
Flooring heavily soiled throughout service areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
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7/20/2015 | Routine | 69 |
Discussed overall cleanliness of establishment with manager and discussed and provided written information on proper boil order procedures..
Sanitizer - dish machine - chlorine
- 3 bay sink, buckets - Quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced tomatoes on drive thru side prep cooler line at 53 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded tomatoes. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of McCall fry freezer, drive thru side prep table cooler and walk in freezer door.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior bottom and sides of nacho cheese dispenser soiled. Interior bottom and sides of milk cooler at milk shake station soiled. Interior surfaces of shake freezer heavily soiled. Interior bottom surfaces of McCall freezer storing glasses soiled. Upper interior surface of lid on dining window side heavily soiled with sauce and debris. Food preparation station (cut board) heavily soiled with food debris. Residue from old labels on lids for metal pans. PVC diverter on ice machine soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of every mechanically refrigerated cooler/freezer in the establishment. Soiled gskets on drawer doors where bread is held at grill. Outer surface of nacho cheese dispenser heavily soiled. Outer surface of milk cooler at shake station heavily soiled. Doors of McCall reach in freezer heavily soiled. Shelves holding clean dishes heavily soiled. Dry goods shelves in office storing product soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean dishes stored on soiled shelving.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Remove clean dishes, clean and sanitize shelving.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Multiple trash cans overfilled with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Worker emptied trash cans and removed trash. Corrected.
- Floors properly constructed, clean, drained
Flooring throughout establishment soiled with debris. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls. in various locations throughout establishment soiled with debris/sauces/backsplash from sprayer in dishwash area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- No Certified Manager Present
No state certified person present on premises.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a state certified FSSM.
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3/23/2015 | Routine | 84 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Cooked Mushrooms in Walk in cooler and items at shake station were found to be uncovered. Keep covered to ensure proper food protection.
- Critical: Hands washed, good hygienic practices (observed).
Three employees observed not properly washing hands. Use paper towel to turn off handles to avoid contact with soiled surfaces. -Corrected though education.
- Wiping cloths clean, used properly, stored
Wet clothes found sitting on counter top at shake station and by front cook line.
Moist cloths used for cleaning surfaces of equipment shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
1) Shake prep station equipment, fry station, and caramel dispenser was found to be heavily soiled. 2) shelf above heat lamp was found to be soiled.
Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Walk in cooler, Walk in freezer, McCall freezer, Shake station, and front line cooler handles were all found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels missing from handsink next to bag in the box soda.
- Floors properly constructed, clean, drained
Floors below dish machine, below three compartment sink, and in walk in freezer were found to be soiled. Clean on a routine basis.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles missing by walk in freezer. Replace.
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12/1/2014 | Routine | 85 |
The cooler located to the right of the grill and to the left of the hot wells at the cookline is maintaining the food items at 41 degrees or below. Defrost the cooler as often as needed to reduce the ice build up, cover items as much as possible and eliminate any gaps between the containers so the cold air is not escaping between the food items.
Drain flies are no longer present near the mop sink and dish machine area.
No violation noted during this evaluation. | 9/24/2014 | 1st Recheck | |
Complaint # 14-0453 A complaint was received on September 8, 2014, stating that "the customer was here on Saturday (Sept. 6) around 11am. There was hair in her food and the hash browns were undercooked." During the investigation, all hair was restrained and/or paper Steak N Shake hats were being worn. It was advised by this department, for all food service workers, whether handling food or serving food to have their hair restrained.
No further investigation. Case closed.
No violation noted during this evaluation. | 9/24/2014 | Complaint Investigation | |
baked beans, in drawer located at the steakburger condiment prep area = 154 degrees F.
HACCP=drain fly prevention & potentially hazardous food temperatures
cl- bleach is the sanitizer used for the dish machine = 100ppm
quat sanitizer is used in the red buckets = 300ppm
A recheck will occur on or after 9/5/14, for the cooler that is located to the right of the grill and to the left of the hot wells at the prep line, and also for the drain fly issue in the dish machine and mop sink areas. Please call Kate Brown at 309-679-6097, when these issues are repaired/fixed for a recheck.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The "Easy Eggs" liquid batter, the whole in shell eggs, and the pancake batter located in the cooler to the right of the grill and to the left of the hot wells, ranged from 47-50 degrees F. This cooler is not maintaining the food items at 41 degrees F or below. Store all food items in a different location until this cooler has been repaired and has been rechecked by this department. Do not use this cooler until a recheck has occurred. A recheck will occur on or after 9/5/14.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Both gaskets on the doors of the underneath dressing refrigerator at the prep line are torn. All non-food contact surfaces shall be maintained smooth, easily cleanable and in good repair. Repair/replace these gaskets.
- Food contact surfaces of equipment and utensils clean
1) The guard in the ice machine has a couple strands of hair and mold accumulated on it. 2) The interior surfaces of the both microwaves are heavily soiled. 3) The upper rack of the McCall freezer, where the milkshake glasses are being stored is soiled. 4) The toaster located to the right of the steakburger condiment prep cooler is soiled. 5) The interior surface of the cooler below the steakburger condiment prep area is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The exterior surface of many of the drawers and doors at the prep/cookline are soiled. 2) The exterior surface of the nacho cheese machine is soiled. 3) The surfaces to the left of the fryers is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
The cold water at the hand sink, located to the left of the ice machine is provided, but currently turned off due to a leak. Repair this leak, so cold water can been turned on at all times at this hand sink.
- Critical: Presence of insects/rodents. Animals prohibited
Drain flies are present in the mop sink and dish machine areas.
Effective measures to minimize the presence of drain flies and other insects on the premises shall be utilized. Clean these areas and take whatever measures possible to eliminate the drain fly issues. A recheck will occur on or after 9/5/14.
- Floors properly constructed, clean, drained
The floor surfaces below and behind equipment and in the dish machine area are soiled. Maintain all floor surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall surface located at the milk shake prep area is soiled. Maintain all walls clean. Clean this area.
- Lighting provided as required. Fixtures shielded
A light in the McCall freezer, where ice cream is stored, is burnt out. Adequate lighting shall be maintained. Replace the bulb.
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8/29/2014 | Routine | 83 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected at this time there were no drain flies present or seen at the dish machine area.
Continue to do routine cleaning of hard to reach areas where drain flies may breed.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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1/27/2014 | 1st Recheck | |
HACCP: Discussed dish machine sanitizer concentrations.
Sanitizer used: Dish machine Chlorine 100ppm. Quats for wiping cloth buckets 200ppm.
All rechecks have a fee assessed to them.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
In the outside dressing table, tomatoes(sliced and diced) were at a internal temperature of 53 degrees F and the noodles were at 47 degrees F.
Corrected by discarding the tomatoes and noodles.
Discussed maintain proper temperatures. 41 degrees F or below for cold foods.
- In-use food dispensing utensils properly stored.
The scoops for the croutons and red chips were stored with the handle touching the product.
Corrected the scoops were moved so the handle were no longer touching the food.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of the grill cooler, bottle of the Max sauce, interior of the outside prep cooler, ice baffle, milk dispenser soiled.
Clean and sanitize all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand Sink Soiled.
Clean and maintain clean all hand sinks.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Outside storage area clean, enclosure properly constructed
The dumpster area and the area just outside the door has cardboard and other accumulated debris
Clean and maintain clean garbage and refuse areas.
The concrete or machine-laid asphalt where garbage and refuse containers are stored shall be kept clean.
Areas around incinerators shall be kept in a clean and orderly condition.
- Critical: Presence of insects/rodents. Animals prohibited
Observed drain flies under the dish machine and on the wall behind the dish machine.
Clean the wall, pipes, underside of the sink and anything that may have accumulated soil to help eliminate what the drain flies are attracted to.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Recheck will be on or after 1/27/2014.
- Floors properly constructed, clean, drained
The floor in the following locations is soiled: under the dish machine area, under the racks in the walk in cooler, excessive water in the mop sink area and under the dry racks in the dry storage room,.
Clean and maintain clean floors. Squeegee the floor to remove excessive water. The excessive water may lead to a breading location for pests.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the dish machine is soiled. (The lower part of the wall under the dish machine)
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/9/2014 | Routine | 83 |
Restaurant representatives - add corrected or new information about Steak N Shake #547, 7515 N. Grand Prairie Dr., Peoria, IL »