The Sheik

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior ice shield in ice machine bin in kitchen area with black mold like build up Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Some ceiling tiles and vents in kitchen with dust build up

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee wearing bracelet while preparing food Repeat Violation

Basic – Equipment in poor repair

Make table reach in cooler with torn gasket

Basic – Floor soiled/has accumulation of debris

In walk in freezer debrisnUnder fryer on cook line floor soiled with grease and black build up Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Floor in walk in freezer at entrance in disrepair

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of fryer and cooking equipments with grease build up Repeat Violation

Basic – Open dumpster lid

In back parking lot area Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Standing water inside make table reach in cooler on cook line

Basic – Time/temperature control for safety food thawed in an improper manner

Operator thawing raw meat in tub on prep table in back kitchen. Reviewed with employee and will place in walk in cooler

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Observed employee crack raw shell eggs and handle to go container without washing hands. Reviewed with employee and employee wash hands Corrected On-Site

High Priority – Employee washed hands with no soap

Observed employee wash hands with no soap at hand wash sink. Reviewed with employee

High Priority – Operating with an expired Division of Hotels and Restaurants license

Operator license expired June 1, 2023.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Tuna (50F – Cold Holding, re-temp 41F); cheese (71F – Cold Holding, re-temp 45F); coleslaw (47F – Cold Holding, re-temp 45F), all items stored in flip top reach in cooler and place there from main walk in cooler approximately 6am. Employee stated was making a catering order and left out a bit and place back in cooler. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Can of chemical spray stored on shelf next to food storage bags and over slicer equipment in back kitchen area. Employee properly stored Corrected On-Site

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Employee wash hands in three compartment sink area

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – No soap provided at handwash sink

At both hand wash sinks in kitchen

Employee provided soap at hand wash sinks Corrected On-Site

Intermediate – Records/documents for required employee training do not contain all of the required information

Operator has some employees missing date of birth and trainer's certificate number on food handler certificates Repeat Violation Admin Complaint