Steak N Shake #578, 3316 Center Road, Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Steak N Shake #578
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3316 Center Road, Brunswick, OH 44212
License #: FSO-C73-11
License holder: Steak N Shake Operations, Inc.
Total inspections: 3
Last inspection: 12/1/2011

Restaurant representatives - add corrected or new information about Steak N Shake #578, 3316 Center Road, Brunswick, OH 44212 »

Inspection findings	Inspection Date	Type	Comments
4.5 The following equipment needs cleaned: -grease build-up on the fry lamp -grease build-up on the sides of fryer and the surrounding equipment -dried food splash on the exterior of both shake mixers -food splash/spill build-up on the shelf below the shake station Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. 4.4 Observed fryer baskets with damaged wire. Maintain equipment in good repair in order to provide more easily cleanable surfaces. 6.4 The following areas need cleaned: -floor below cooking equipment and coolers -floor below shelving in the walk-in freezer -floor below dish machine Physical facilities shall be maintained clean. 4.0 Remove the cardboard from the shelf below the shake station in order to provide a more easily cleanable surface. C/3.2 Observed the ice scoop, in the ice machine, stored in the ice. Store scoops out of the ice in order to avoid possible contamination. 4.2 Provide quat and chlorine test kits in order to monitor the concentration of the sanitizing solution and the dish machine chlorine residual. Wiping cloth buckets and the dish machine were at proper concentration today. 4.1 Provide a thermometer in the sliding prep cooler to monitor the ambient air temperature. NOTE: Discussed utensil ware washing today. Wash, rinse, and sanitize utensils used with potentially hazardous foods (PHFs) every 4 hours and non-PHFs every 24 hours. Also, discussed breaking down the slicer to wash, rinse, and sanitize. NOTE: The operation is no longer reheating for hot holding purposes. The operation may be licensed as a Level 3 for the 2012 licensing year. PROTECTION FROM CONTAMINATION: Observed a can of mandarian oranges, on the can rack, with a dented seal. Do not use canned goods that are dented on the seal in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit. PIC relocated the dented can today. DATEMARKING: Observed a container of cooked spaghetti, in the walk-in cooler, lacking a date mark. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to date the spaghetti. COLD HOLDING: Observed the following foods cold holding improperly: -raw hamburger in the prep cooler next to the grill at 44°F -cheese slices in the prep cooler next to the grill at 50°F -cut tomatoes in the prep cooler across from the grill at 46°F -shredded cheese in the prep cooler across from the grill at 52°F Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of these units were 39°- 40°F. Recommend keeping lids closed during slow times in order to maintain PHFs at 41°F or below. Discussed with PIC. NOTE: Consumer advisory statement is noted at the bottom of the menus. At the next menu printing, add (*) beside foods offered under cooked in order to refer customers to the advisory statement. -One accurate long stem thermometer available for use. -Observed proper glove use in order to avoid bare hand contact. -PIC knowledgeable of proper thawing procedures under refrigeration.	12/1/2011	Standard2	R/HANDWASHING: No paper towels observed at the counter handsink. Maintain handwashing facilities stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced the paper towels. R/HOT HOLDING: Observed the following foods hot holding improperly: -baked beans in the drawer at 123°F-125°F -gravy in the steam table at 129°F Maintain foods hot holding at 135°F or above in order to limit bacterial growth. Discussed with PIC. CHEMICAL: Observed a spray bottle of glass cleaner hanging on the shake station. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated the glass cleaner. PROTECTION FROM CONTAMINATION: Observed shredded cheese stored next to raw hamburgers in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination. PIC relocated the cheese to an area with other ready-to-eat foods.
R/*4.4 No chlorine residual observed on the dish machine sanitizing rinse. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Sanitize in 3-compartment sink until repairs are made. Email smowls@medinahealth.org a completed work order.	5/17/2011	Standard 1	PERSONAL CLEANLINESS: Observed PIC eating in the kitchen. Eat in a separate designated area in order to prevent possible contamination. PIC discontinued eating in the kitchen. HANDWASHING: No soap observed at the counter handsink. Maintain handwashing facilities stocked with soap and paper towels in order to properly wash hands. PIC replaced the soap. HOT HOLDING: Observed baked beans hot holding improperly at 132°F in the warming drawer. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. PIC increased the warmer's temperature. -Observed proper date marking throughout. -Observed food thawing properly under refrigeration. -One accurate digital thermometer available.
4.5/4.6 The following food contact surfaces were soiled: -R/food debris/splash on interior of microwave above prep cooler -food debris on knives stored on the clean knife magnet Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine at 50-200ppm in order to effectively sanitize. PIC agreed to call for repairs. Will verify repairs on Monday 12/6/10 at report review. 4.5 The following equipment was soiled: -R/fry heat lamp next to fryer contains grease build-up -fryer shelves (inside doors) contains grease build-up Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. C/R/3.2 Observed the ice scoop stored in the ice (ice machine). Store ice scoops out of the ice and on a clean dry surface in order to prevent possible contamination from hands. R/4.2 Unable to locate the chlorine test kit. Provide a chlorine test kit to monitor the dish machine and ensure 50-200 ppm. A quat sanitizer test kit was available today to monitor the wiping cloth buckets. C/6.4 Observed an employee coat stored on the prep table near the drive-thru. Store employee personal items in a separate designated area. 4.4 Observed duct tape around the handle of the meat fork on the grill. Remove tape in order to provide a more cleanable surface and discard the utensil if it is in disrepair.	12/3/2010	Standard2

Steak N Shake #578 respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Chipotle (Brunswick)	Brunswick, OH
Brunswick Beverage Center Inc.	Brunswick, OH
Arby's (CAM/RB INC. DBA)	Medina, OH
DAIRY MART #5472	Deer Park, OH
The Store	Seven Hills, OH
PEKING DYNASTY	Columbus, OH
TRINITY CHILDCARE INC	Mount Healthy, OH
Pep Prentiss	Fairview Park, OH
BROTHER CAFE	Silverton, OH
FLIK INTERNATIONAL	New Albany, OH

Restaurants in neighborhood

Name
Steak N Shake
Steak N Shake #578
Wendy's Restaurant-Brunswick
Marc's 65BK
Kmart #3286
Dollar General Store #8522
Sonic Drive-In
Burger King #4422

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses