SHEIK SANDWICHES & SUBS

High Priority - Container of medicine improperly stored. Observed medication above microwave in kitchen. Managed relocated medication. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing gloves, employee wiped hands on and apron, then touched ready to eat food, no glove change, no handwashing, manager educated employee on handwashing procedure. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at beginning of cook line at 45F, chicken was past cool line, operator stated it had been in cooler for one hour, operator took it and placed it in another reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. No time mark displayed to show when food currently placed out was set out or when it was to be disposed of. Operator updated time sheet. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hamburger patties on cook line at 132F hot holding for 1 hour , operator placed on grill and reheated to 168F. Observed chili 120F hit holding on steam tables in kitchen area. Observed hot dogs at 128F on steam tables in kitchen area. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed rust cleaner and Sanitizer solution above clean dishes on shelf in ware wash area, manager relocated all items. Corrected On-Site

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. Operator does not have vomiting or diarrhea clean up kit, or plan at establishment emailed operator clean up poster.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board on clean food rack. Build up of calcium like substance on inside of soda machine ice chute

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at kitchen entrance blocked by trash can employee moved trash can. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Two employee training certifications do not have expiration year or completion year.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlaced spray bottle in ware wash area, operator labeled spray bottle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. No license displayed on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table above microwave employee placed drink on bottom shelf away from food products. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal item on shelf with food items in food storage area, manager relocated personal item.

Basic - Food stored on floor. Cooking oil stored on floor under hand sink in kitchen area. Manager moved oil off the floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment at reach in cooler next to microwaves, operator relocated knife. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at front counter area has no handwash sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood system.

Basic - Reuse of single-service or single-use articles. Observed single use container with not easily cleanable hollow handles in storage room, operator stated that they get re used for sweet tea Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on food prep table in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach-in cooler, pack of fully cooked bacon stored in direct contact on top of raw shell eggs. Manager moved bacon. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table and heat lamp, hot dog (111F - Hot Holding); hamburger (119F - Hot Holding); chicken (76,82F - Hot Holding); beef (92F - Hot Holding). Manager stated items out 1 to 2 hours. Manager reheated all items above 165f. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, plastic bucket in handwash sink. Manager removed. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired approximately 1 year per manager, no certificate available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated they cover information verbally at onboarding. Emailed manager DBPR 5030-103

Basic - Dead roaches on premises. At front counter area, observed one dead roach in monitor glue trap. Manager removed and discarded trap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pass thru line, employee drink on top of microwave.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at cook line, no beard guard

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, ac vent under prep table by kitchen entrance has dust buil up. At cook line, floor under fryers have grease build up.

Basic - Food stored on floor. At cook line, container of oil stored on floor. Manager moved. Corrected On-Site

Basic - No copy of latest inspection report available. Employee stated owner has last report on his phone.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, good filters have grease build up.

Basic - Open dumpster lid. One lid open on dumpster.

Basic - Reuse of single-service or single-use articles. At prep table on lower shelf, black pepper containers with hollow handles reused for seasoning salt.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on grill cracked raw shelled eggs with gloved hands and immediately handled clean spatula without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table in middle of kitchen, beef 118F. Beef began reheating approximately 2.25 hours prior. Beef removed to be discarded. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table in middle of kitchen, beef 118F. Beef began reheating approximately 2.25 hours prior. Beef removed to be discarded. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of establishment where green hose is attached. Operator asked maintenance person to go purchase and place on faucet today. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both ice chutes at both drink dispensers in front area. Operator states that chutes will be cleaned. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in middle of kitchen. Employee cell phone in dry food storage area. Both cell phones moved and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two (2) employees working in kitchen. Both placed on hair restraints. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster. Dumpster outside of establishment. Operator states he has contacted dumpster company. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Foil containers on top shelf in dry storage area. Containers inverted. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink in kitchen, bag of frozen raw chicken thawing in standing water. Water turned on to run. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at grill cracked raw shelled eggs, removed gloves and placed new gloves on without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well near cook line, shredded beef 124F. Beef reheated approximately five (5) minutes prior. Beef removed to be reheated. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at outside sink faucet where green hose is attached. Operator states he will purchase today. Corrective Action Taken

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back kitchen with white bucket stored inside. Hand washing sink at front counter with white bucket stored inside. Buckets moved and stored correctly. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple new employees working with food have no proof. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement). Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in dry food storage are not sealed/painted.

Basic - Current Hotel and Restaurant license not displayed. Operator could not provide most current license. Operator states he will print today. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. One cook working with food in kitchen. Cook placed hairnet on. Corrected On-Site

Basic - Missing drain plug at dumpster. Dumpster outside of establishment. Operator states will call dumpster company to obtain. Corrective Action Taken

Basic - Plumbing system in disrepair. Hand washing sink in back kitchen is missing cold water handle. Operator states he will purchase today. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Foil containers stored on top shelf in dry storage area. Containers inverted. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle, with clear substance inside, manager degreaser Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of drumsticks stored on walk in freezer floor, moved Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing meat at think in standing water, placed under running water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored next to grill. Moved to triple sink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks, moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Moved and place on clean barrier

Basic - No handwashing sign provided at a hand sink used by food employees. Provided Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Printed and placed on

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On eggs, time placed on eggs Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on line cooler, moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bagged ice on walk in freezer floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over onions on walk in cooler, moved Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Placed on time Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler, dated Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 3 cooks in kitchen wearing watches, removed Corrected On-Site