6 restaurants in Bradenton, Cortez get poor health inspections

Florida’s Division of Hotels and Restaurants routinely inspects restaurants, food trucks and other food service establishments for public health and cleanliness issues. The reports are public information.

During the most recent inspections in Manatee County, several restaurants were cited for issues, including unsafe food temperatures and lack of employee training. One restaurant had flies on site.

Here is what inspectors found:

Cremesh Coffee and Bakery, 1822 59th St. W., Bradenton

• An inspector observed approximately 25 small flying insects in a dry storage area in the back of the kitchen.
• A pest strip was hanging over a food prep table. Corrective action was taken.
• Pesticide was stored next to a slicer. Corrective action was taken.
• Pooled eggs were stored over cream cheese in a walk-in cooler. Corrective action was taken.
• A slicer blade and a can opener blade were soiled.
• A dish soap container was stored in an employee handwash sink. Corrective action was taken.
• Proof of required food safety training was not available for six out of seven employees.
• Walnuts and bottled drinks were stored on the floor. Corrective action was taken.
• Employees were preparing food without hair restraints. Corrective action was taken.
• Employee personal items were stored in food prep and other restricted areas. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.
  
  

Cortez Cafe, 12108 Cortez Road W., Cortez

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken. A restaurant operator placed a service call for the machine and set up a three-compartment sink for manual warewashing.
• An inspector observed an employee crack raw shell eggs and then fail to wash hands before handling clean utensils. The inspector advised the employee and a manager on proper handwashing procedures.
• Ham, feta, cheese, cheddar cheese, cut melon and cut tomatoes were cold held at temperatures greater than 41 degrees in a reach in cooler, and pooled eggs were held at a temperature greater than 41 degrees on the cook line. Corrective action was taken.

• No currently certified food service manager was on duty while four or more employees were preparing and/or handling food.

• A spray hose at a dish sink was lower than the flood rim of the sink. Corrective action was taken. An employee hooked up the hose above the flood rim.

• A can of creamed beef was dented at the seam. Corrective action was taken: An employee discarded the can.

• An ice machine was located outside of the back of the building and was not secured with a lock.

• The exterior of a reach-in cooler was soiled.

• No handwashing sign was posted at an employee handwash sink.

• Two back exterior doors had gaps at the threshold that opened to the outside.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit two days later.

Ghost Street Kitchen, 8004 Cortez Road W., Bradenton

• Sliced cheese and ground beef were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken.
• Cheese sauce that had been made the day before and was being reheated for hot holding had not reached 165 degrees for at least 15 seconds within two hours. A stop sale was issued due to temperature abuse, and the cheese sauce was discarded.
• A mixer and a mixer head were soiled.
• Oven cleaner was stored next to vinegar. Corrective action was taken.
• Items were blocking access to an employee handwash sink. Corrective action was taken.
• There was no proof of required food safety training for any employees.
• There was no hot water provided at an employee handwash sink. A restaurant operator said that a repair was scheduled.
• Reach-in cooler gaskets throughout the kitchen were soiled.
• In-use knives were stored in cracks between pieces of equipment. Corrective action was taken.
• Onion rings were stored on the floor in a walk-in freezer.
• Fly sticky tape was hanging over a dishwashing area. Corrective action was taken.
  
  
• Food employees were not wearing hair restraints.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit two days later.

Cipriano Cucina and Bar, 3561 53rd Ave. W., Bradenton

• During a follow-up visit for previous violations, there was still no proof of food manager certification for a manager or person in charge.
• Another follow-up inspection was required.

Aroy D Thai and Sushi, 4442 Cortez Road W., Bradenton

• During a follow-up visit for previous violations, there was still no proof of food manager certification for a manager or person in charge.
  
  
• Another follow-up inspection was required.

Mountain Comforts Coffee Cafe, 3550 53rd Ave. W., Bradenton

• Raw animal foods (chicken and beef steak) were not properly separated from one another in a reach-in freezer based upon minimum required cooking temperature. Corrective action was taken.

• Sliced cheese was cold held at a temperature greater than 41 degrees. Corrective action was taken.

• Bleach was stored next to pancake syrup. Corrective action was taken.

• The establishment offered raw and/or undercooked animal food without a written consumer health advisory. Corrective action was taken. A consumer advisory was printed and posted before the end of the inspection.

• Shelves under the cook line were soiled.

• A cutting board had cut marks and was no longer cleanable.

• The restaurant met inspection standards.

Editor’s Note: According to the Florida Department of Business & Professional Regulation, these reports are a “snapshot” of the conditions present at the time of the inspection and are public record. The agency is required to inspect every licensed restaurant at least once per year, but new and “high-risk” establishments tend to be inspected more frequently.

When an emergency shutdown order is given by an inspector, it must first be reviewed and approved by agency supervisors. In order for a business to reopen, an inspector will continue visiting the establishment daily until compliance is met. Some citations may include a financial penalty. Inspectors may also respond to complaints, which can be filed at www.myfloridalicense.com.

The Bradenton Herald’s weekly dirty dining reports list restaurants where inspectors found issues that might concern the average diner — such as unsafe food temperatures, employee hand-washing issues or moldy drink machines — regardless of whether or not the businesses passed inspection.