GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  STEAK N SHAKE #613
Address:   2905 STONECREST CIRCLE
City:  LITHONIA Time In:  10 :  40 AM Time Out:  01 :  25 PM
Inspection Date:    08/15/2017   CFSM:  Christopher Watkins 9/2021
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  882625
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

86
Grade

B
Date

01/18/17
Prior Score

62
Grade

U
Date

01/05/17
CURRENT SCORE CURRENT GRADE
 
41
 
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Carol Medlock Date:   08/15/2017
Inspector (Signature)   Kortnee Griffin
Follow-up: YES circle   NO circle
Follow-up Date: 08/29/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
STEAK N SHAKE #613
Permit #
882625
Date
08/15/2017
Address
2905 STONECREST CIRCLE
City/State
LITHONIA GA
Zipcode
30038
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, 41.0 ° F Cheese Cheese / Main Kitchen, shredded cheese 40.0 ° F Beef Beef / Main Kitchen, hot dogs 38.0 ° F
Salad Salad / Main Kitchen, salad mix j/p 44.0 ° F Chicken Chicken / Main Kitchen, grilled chicken 37.0 ° F Ambient Ambient / Main Kitchen, 38.0 ° F
Vegetables Vegetables / Main Kitchen, coleslaw 40.0 ° F Vegetables Vegetables / Main Kitchen, baked beans 41.0 ° F Deli Meat Deli Meat / Main Kitchen, turkey 41.0 ° F
Ambient Ambient / Main Kitchen, 08.0 ° F Ambient Ambient / Main Kitchen, 42.0 ° F Ambient Ambient / Main Kitchen, 37.0 ° F
Chicken Chicken / Main Kitchen, grilled chicken 37.0 ° F Beef Beef / Main Kitchen, hot dogs 41.0 ° F Beef Beef / Main Kitchen, raw beef patty 40.0 ° F
Ambient Ambient / Main Kitchen, 23.0 ° F Pork Pork / Main Kitchen, sausage 153.0 ° F Pork Pork / Main Kitchen, sausage gravy 165.0 ° F
Vegetables Vegetables / Main Kitchen, chili 174.2 ° F Vegetables Vegetables / Main Kitchen, grilled onions 134.0 ° F Ambient Ambient / Main Kitchen, 35.0 ° F
Tomatoes Tomatoes / Main Kitchen, *sliced tomatoes 47.0 ° F Vegetables Vegetables / Main Kitchen, *coleslaw 51.0 ° F Cheese Cheese / Main Kitchen, *shredded cheese 60.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, *cut lettuce 46.4 ° F Vegetables Vegetables / Main Kitchen, *cooked mushrooms 43.9 ° F Beef Beef / Main Kitchen, hamburger j/cooked 191.0 ° F
Pasta Pasta / Main Kitchen, *pasta 69.0 ° F Cheese Cheese / Main Kitchen, *shredded cheese 56.0 ° F Tomatoes Tomatoes / Main Kitchen, *diced tomatoes 48.0 ° F
Ambient Ambient / Main Kitchen, 08.0 ° F Vegetables Vegetables / Main Kitchen, grilled onions 133.0 ° F Dairy Dairy / Main Kitchen, milk 38.0 ° F
Vegetables Vegetables / Main Kitchen, grilled onions-cooling 102.0 ° F        
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)-(iii)] Observed food employee touching ready-to-eat food with their bare hands. Observed employee bagging washed lettuce used for salads with bare hands. COS-bags of lettuce was discarded  Corrected On-Site.  New Violation.
2-2A Violation of Code: [511-6-1.03(1)(c)17] Observed employee health policy with 6 foodborne illnesses not available. COS-copy was provided  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Observed open container of raw beef patties next to open container of tortilla wraps and in walk in cooler raw beef patties stored with sauce and hot dogs on same pan. COS-items were rearranged.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed food contact surfaces (metal pans, plates, bowls, soda nozzles) stored as clean with debris. COS-items were placed to be cleaned.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Time/Temperature Control for Safety Food held at greater than 41 degrees Fahrenheit. COS-foods were changed out.  Corrected On-Site.  Repeat Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed chemicals stored next to open container of croutons. COS-croutons were covered and removed.  Corrected On-Site.  Repeat Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed several containers of grilled onions cooling at room temperature. COS-grilled onions were placed in the cooler. Provided PIC with cooling chart  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed inspection report not posted at drive thru window. Advised to post.  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed single service equipment stored with food splatter. COS-items were discarded.  Repeat Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed nonfood contact surfaces (shelves, rubber gaskets and interior of coolers) with excessive debris. Advised to clean  Repeat Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed floors underneath cooking equipment with excessive debris and food splatter on walls and ceilings. Advised to clean  Repeat Violation.
Person in Charge (Signature)    Date: 08/15/2017
Inspector (Signature) Kortnee Griffin Date: 08/15/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
STEAK N SHAKE #613
Permit #
882625
Date
08/15/2017
Address
2905 STONECREST CIRCLE
City/State
LITHONIA GA
Zipcode
30038
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
18 Violation of Code: [511-6-1.07(5)(k)] Observed live flies in kitchen. Advised to notify pest control.  Repeat Violation.
Remarks ST Thermapen 33 Delta 33,33
Sanitizer for wiping cloths 200ppm of Quat
Dish machine 50ppm - 100ppm of Cl
Follow up inspection by August 29, 2017
511-6-1-.10 Compliance Procedures: (p) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (p) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Conference scheduled for August 16, 2017 at 9:00 am.
Person in Charge (Signature)    Date: 08/15/2017
Inspector (Signature) Kortnee Griffin Date: 08/15/2017

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