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Licensee
Name:
STEAK N SHAKE #314
License Number:
SEA6214073
Rank:
Seating
License Expiration Date:
02/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
2490 SR 580 CLEARWATER, FL 33761
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/09/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
2
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From initial inspection : Basic - -Ceiling/ceiling tile shows damage or is in disrepair. Dining room
-chipped tile on flooring in front of fryers
- broken tile of cove molding in shake station **Repeat Violation** - From follow-up inspection 2019-01-09: **Time Extended**
Basic - - From initial inspection : Basic - -Floor area(s) covered with standing water. Shake station area , front line and mop sink area and inside broken tiles in front of fryers - water vacuumed up by manager
- soiled floor in walk in freezer
- soiled floor under shelves at drive thru , under cook interior equipment at cook line and dry storage room in office area
- From follow-up inspection 2019-01-09: Soiled floor in walk in cooler , soiled floor at cook line : time extended , no standing water on floor - complied **Time Extended**
Basic - - From initial inspection : Basic - -Soiled reach-in cooler gaskets. Freezer at cook line
- heavily soiled shelves on cook line and inside hand wash sink cabinet by front counter in cook line area , shake station area and wait station area
- soiled walk in cooler shelves
- soiled high chairs in dining area storage area - From follow-up inspection 2019-01-09: Heavily soiled shelf under grill , soiled walk in cooler shelves - time extended , clean inside cabinet in hand wash sink cabinet , high chairs clean **Time Extended**
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Walk in freezer **Repeat Violation** - From follow-up inspection 2019-01-09: **Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. By office - From follow-up inspection 2019-01-09: **Time Extended**
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster, in parking lot and trash in tree near front entrance - From follow-up inspection 2019-01-09: **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 51° , coleslaw 57°, cut tomatoes 54° , cut lettuce 54° , shredded cheese 54° at cold holding unit opposite fryers -manager voluntarily discarded cut lettuce , moved coleslaw to walk in cooler for quick chill - added ice to cold holding unit - ice added to foods in walk in cooler to quickly lower food temperatures **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-01-09: Shredded Cheese 52° , salsa 48/49°F , cut tomatoes 48° - top and inside area of cooler - cooked mushrooms 41° , taco meat 40°, cooked onions 40° in drawers all in cooler at expo window - placed foods in walk in cooler - then to hold on ice at dressing table to maintain 41° or below **Admin Complaint**
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2019-01-09: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Tom with no proof of CFM ; CFM also on duty Ludek Hamala - From follow-up inspection 2019-01-09: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - books on order per manager - From follow-up inspection 2019-01-09: **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
