11 STREET DINER

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing his hands at cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees partake on multiple task without changing gloves at cook line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment served burgers, eggs, steaks not linked to menu. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection no food handler certificates for all employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta held more than 24 hours not properly date marked at walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. Observed vents soiled throughout the kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout the kitchen.

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler any seating area.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed oil bucket not stored at least 6 inches off of the floor by dry storage area. Observed box with eggs not stored at least 6 inches off of the floor at walk in cooler. Manager removed it from floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers throughout kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Mark Grimsley certificate expired on 03-17-2024.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs not identified in menu. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in coolers at kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at 3 compartment sink with no running water. Instructed employee on proper method.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind 3 compartment sink soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping not stored in sanitizing bucket throughout the kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed flying insects spray near office. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs, eggs Benedict, and smoked salmon not identified by the consumer advisory. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cutting raw chicken with bracelet at preparation area. Employee removed bracelet. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed reach-in cooler gaskets at front counter in disrepair. Unit near ice cream holding equipment. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in unit near hand washing sink at cookline. Staff placed ambient thermometer. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in cooler Drawers: raw beef burgers (51F - Cold Holding); raw beef/steak (50F - Cold Holding); raw chicken (51F - Cold Holding); pasta (55F - Cold Holding) located under cookline, less than 4 hours. Observed Prep Cooler in Front Cookline: egg whites (50F - Cold Holding); shredded cheese (48F - Cold Holding). Prep Cooler in Front Fryer: blue cheese crumbles (50F - Cold Holding); canned tuna salad (52F - Cold Holding); shredded cheese (51F - Cold Holding), less than 4 hours. Manager began to submerge food containers in ice and inside reach in cooler units to lower temperatures to 41F and below. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers smoked salmon, under their breakfast menu items, no asterisk observed, identifying menu item as containing a raw food ingredient covered by the consumer advisory. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided at the time of inspection for hot water sanitizing dish machine located at warewashing area. Warning

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. Emailed food employee reporting agreement form to Manager. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when hot water faucet handle was turned on, at handwash sink located next to fryer station, unable to take a temperature. Warning

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining top shelf used to store bread, inside walk in freezer. Warning

Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. Warning

Basic - In-use wet wiping cloth/towel used under cutting board located across from kitchen cookline. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at warewashing area. Warning

Basic - No conspicuously located ambient air temperature thermometer in reach in cooler located across from fryer station. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted storage cage used to store boxes and packages of raw beef and raw beef burger patties, located inside walk in cooler at kitchen area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored onto of cutting board located at kitchen prep counter. Manager provided a sanitizer bucket to be filled with quaternary sanitizer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-cheese (55F - Cold Holding); ham (51F - Cold Holding)

Intermediate - Food-contact surface soiled with debris. Observed can opener soiled. Observed mango drink dispenser soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna prepared on previous days not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at bar. Faucet handle does not turn on.

Basic - Ceiling tile missing, in back area above mixer.

Basic - Ceiling vents soiled with accumulated debris, above mixer in back kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel was removed. Corrected On-Site

Basic - Nonfood-contact surface soiled. Observed reach in cooler gaskets soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler, across from cook line.

Basic - Unsealed concrete floor in food preparation, food storage, back kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-raw chicken (46°F - Cold Holding); steak (45°F - Cold Holding)

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked. Observed deserts in desert cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained. Observed ice machine soiled.

Intermediate - No soap provided at handwash sink.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off on cook line, inside employees restroom and guest women's restroom.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee restroom with no self closing door.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop stored inside container of corn beef. Operator removed. Corrected On-Site

Basic - Ceiling tile missing in ware wash area.

Basic - Covered waste receptacle not provided in women's employees bathroom.

Basic - Equipment in poor repair. Observed bottom of three compartment sink in disrepair. Water leaking onto floor from sinks.

Basic - Ice buildup in walk-in freezer, located down stairs storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with submerged inside container of seasonings located near walk in cooler, in prep area. Operator lifted scoops. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Observed hood soiled.

Basic - Reach-in cooler interior/gaskets have accumulation of soil residues, through out kitchen land front counter reach in cooler located next to desert cooler.

Basic - Unsealed concrete floor in food storage room where ice machines are located.

Basic - Walk-in cooler/reach in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of spices/seasonings not labeled.