STEAK N SHAKE, 24 N 130TH ST, BONNER SPRINGS, KS - Restaurant inspection findings and violations

Business Info

Name: STEAK N SHAKE
Type: Restaurant
Address: 24 N 130TH ST, BONNER SPRINGS, KS 66012
Phone: 785-845-5471
Total inspections: 2
Last inspection: Nov 02, 2015

Restaurant representatives - add corrected or new information about STEAK N SHAKE, 24 N 130TH ST, BONNER SPRINGS, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Dish washer loaded soiled equipment into the dish machine and went to put away clean equipment without a handwash in between tasks. Server brought back soiled dishes to the dish machine and did not wash her hands before taking out another order. COS education. KDA_3_50115A - --In walk in cooler, plastic pans of chili, cooling in a bus tub filled with water. Lids on top of chili and bus tubs stacked two high. Temperature of chili on top at 83F, temp of chili on bottom at 85F. PIC stated they had probably been in the cooler for an hour as the prep person had been gone for maybe an hour. COS added ice to water to make an ice bath. unstacked the bus tubs as well to facilitate faster cooling. KDA_4_20211A2 - --2 yellow lids stored as clean on shelving by dish machine for clean equipment, with cracks all the way through the rim of the container. COS discarded. KDA_4_60111A - --Stored as clean above food prep area by handsink, approximately 25 metal pans with old date marking sticker residue on surface. Of these 25 pans, 3 also had visible food debris on surface. COS rewashed. Stored as clean on shelving across from dish machine, 3 lids with visible food debris on surface. COS rewashed. KDA_4_60111C - --Interior of reach in freezer soiled with ice and food buildup on bottom of cooler. Bottom of reach in freezer which stores glasses as clean soiled with food and dirt buildup on bottom surface where glasses rims are stored inverted. KDA_7_20111A - --Sanitizer bucket, per label, stored below prep table top next to pans stored as clean. COS moved. KDA_Defacto - --Butter in breakfast reach in cooler under make table top at 41F Sliced tomatoes at 42F in make table in drive thru, diced tomatoes at 42F in make table top in drive thru.	11/02/2015	7	Follow-up	Out
2-301.14(E) - --Employee handles consumer's cash and credit cards, then put on gloves to handle RTE French fries without a handwashing in between tasks. COS education, handwash. KDA_2_30114H - --Employee serving food, picked up some dirty/soiled utensils on way back to kitchen, placed them in the dish machine area and proceeded to put on gloves to handle RTE buns for a sandwich. COS education, handwash. KDA_3_50115A - --In walk in cooler, RTE cut leaf lettuce in tightly wrapped plastic bags, packed tightly into a deep plastic container. Discussed with PIC cooling the tightly packed packages in a single layer on a tray instead of packing tightly and 2 deep in a plastic pan. (COS) KDA_3_50116A2 - --Whipped butter in reach in cooler under breakfast make table top at 52F, pooled eggs in make table top (breakfast) at 47F. Ambient of cooler at 40.2F per lollipop thermometer. Cut cabbage in make table top to left of grill at 47F, ambient of cooler at 44.2F per lollipop thermometer. PIC stated maintenance had been called on unit. COS food in breakfast unit discarded KDA_3_50118A2 - --In cold drawer under grill top, RTE cooked chicken breasts with no date of prep on container. PIC stated the package was opened maybe 3 days ago, on 10/16. COS dated KDA_4_30111 - --Make table top unit by fryers ambient at 44.2F per lollipop thermomter. Cooler not capable of holding PHF at 41F or below. KDA_4_50111B - --Walk in cooler seal does not reach floor, leaving a half inch gap in between door and floor. KDA_4_60111A - --Stored as clean on shelving for clean equipment above prep sink, over 45 metal pans with old date marking sticker residue on surface. Can opener stored in counter mounted holder with dried food debris on surface. 4 lids stored as clean on shelving across from dish machine with visible food debris on surface. COS rewashed. PIC stated all equipment would be rewashed today. KDA_4_60111C - --Interior of reach in freezer in dessert corner soiled with ice and food debris buildup. Interior of reach in freezer with glasses soiled with food debris buildup. KDA_4_60212B - --Microwave on prep line soiled with visible food debris on upper interior surface as well as litter and food debris on bottom surface of interior. KDA_4_60213 - --Food debris buildup in metal pan in autosham holding cooked beans. Food debris buildup in make table top by fryers that was out of temp. KDA_5_20511B - --Employee dumped bag of pickle juice into handsink in drive thru area. In same handsink basin, stirrer sticks and spoons stored in standing water in a cup, in the basin of the handsink. KDA_6_20215A3 - --Half inch gap at either side of exterior door where door meets floor. KDA_6_50111 - --Pooling of water in dessert cooler holding toppings and mixins for desserts. Toilets in women's toilet room are cracked. KDA_7_10211 - --Stored in cabinet under shake station, working spray bottle of clear sudsy liquid that become sudsy after shaking. PIC was unaware of what it was. Smelled like a lemon type cleaner. COS dumped out. KDA_7_20111A - --Working spray bottles of sanitizer stored on wiring shelving next to lids stored as clean. COS moved KDA_7_20111B - --Working spray bottles of cleaner and disinfectant stored on shelf over container of condiments and toppings for shakes. Bucket of sanitizer stored on prep table top of breakfast make table top. COS moved KDA_8_30411A - --Current license not posted to consumer view. KDA_Defacto - --Chili in steam table top at 151F, cooked beans at 147F in autosham drawer --Contracted pest control comes monthly --Handsink in kitchen at 107F --in walk in cooler, cooked pasta at 41F, cooked beans at 40F, raw hamburger at 40F in cold drawer, hot dog at 39F, raw hamburger in cold hold unit at 41F commercially prepped turkey at 41F in reach in cooler under sandwich prep make table top unit, cooked pasta at 41F in same unit. frozen foods frozen solid --Strips in place for quat and chlorine	10/19/2015	19	Regular	Out

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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STEAK N SHAKE, 24 N 130TH ST, BONNER SPRINGS, KS - Restaurant inspection findings and violations

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