Dirty dining: Numerous problems found at waterfront restaurant in Bradenton

During the most recent inspections of Manatee County, several restaurants were cited when mold growth was discovered in or on equipment.

Other Bradenton-area restaurants had issues including bare hand contact with food, old food and improper storage of raw meat.

Here’s what inspectors found.

Woody’s River Roo Pub & Grill, 5717 18th St. E., Ellenton

• An inspector observed an employee grabbing french fries and chicken tenders bare-handed. A manager instructed the employee to wash hands and wear gloves.
  
  
• Ahi tuna, chicken salad and grouper were cold held at temperatures greater than 41 degrees. The temperature was lowered at the cold-holding unit.
• Rice was hot held at a temperature less than 135 degrees. A stop sale was issued and the rice was discarded.
• Raw beef was stored over ready-to-eat hot dogs in a reach-in cooler. The foods were reorganized.
• There was an accumulation of black/pink mold-like substance in the interior of an ice machine.
• An equipment drain line was draining into a handwash sink at the bar. Corrective action was taken.
• There was standing water in the bottom of a reach-in cooler. The cooler was cleaned.
• An ice scoop was stored on top of dirty ice machine in between uses. Corrective action was taken.
• A follow-up inspection was required.

IMG Academy Golf Club, 4350 El Conquistador Pkwy., Bradenton

• Marinara stored in a walk-in cooler was more than a week old, according to its date-marking. A stop sale was issued and the food was discarded.
• Pico and feta were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Raw shell eggs were stored over butter and creamer in a walk-in cooler. The eggs were relocated.
• Shellfish tags were not marked with the last date that the food had been served. Corrective action was taken.
• There was an encrusted material on a can opener blade. An employee cleaned it.
• Walk-in cooler shelves were soiled with encrusted food debris and mold, according to an inspector.
• A handwashing sink was dirty. An employee cleaned it.
• The ceilings in employee bathrooms were soiled.
• Food was stored on the floor of a walk-in freezer.
• An inspector observed a dead roach in an employee locker room next to a kitchen.
• A follow-up inspection was required.

Palm Aire Country Club, 5601 Country Club Way, Sarasota

• Cut melon, eggs, chicken salad, yogurt and pickled vegetable and cheese salad were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the foods due to temperature abuse.
• There was an accumulation of encrusted food debris around a mixer head.
• There was an encrusted material on a can opener blade.
• A slicer blade was soiled with old food debris.
• Food storage containers that were in use in food preparation areas were soiled, according to an inspector.
• Wet wiping cloths were not stored in sanitizing solution in between uses.
• An employee with no hair restraint was engaged in food preparation.
• Coffee filters were stored unprotected from contamination.
• Vents and tiles behind the cook line were dirty.
• The restaurant met inspection standards.

The Ritz-Carlton Members Golf Club, 15150 70th Terrace E., Bradenton

• An employee who was engaged in food preparation changed gloves without a proper handwash, according to an inspector. Corrective action was taken.
• Tuna salad, pasta salad and eggs were cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods.
• There was an encrusted material on a can opener blade.
• Proof of required training was not available for some employees.
• A slicer blade was soiled with old food debris.
• An employee phone was on a food preparation table. It was removed.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• The restaurant met inspection standards.

Chi Chop & Kung Fu Tea, 8404 Lockwood Ridge Road, Sarasota

• Raw chicken was stored over potatoes in a reach-in cooler. The potatoes were removed to be discarded.
• Mop water was being dumped on the ground near a kitchen exit door, according to an inspector.
• Shrimp in a walk-in cooler was not date-marked. Corrective action was taken.
• There was an encrusted material on a can opener blade.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• Curtains at the kitchen entrance were soiled.
• Single service items were not protected from contamination. Corrective action was taken.
• Employee clothes and personal items were stored in the kitchen. An inspector advised the restaurant operator on creating a designated employee storage area.
• A case of food was stored on the floor of a walk-in freezer. The food was shelved.
• 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 here.