Dirty dining: Rodent droppings, moldy ice machine, raw eggs over cooked meat at restaurants

During the most recent inspections of Manatee County, a Chinese restaurant in Bradenton had signs of rodent activity.

Other restaurants had issues including maintaining safe food temperatures and keeping surfaces clean.

Here is what inspectors found.

China Express, 7428 Cortez Rd. W., Bradenton

• An inspector observed signs of rodent activity. There were about six rodent droppings along a wall near a barbecue station. The restaurant operator discarded the droppings.
• Cooked chicken was not reaching an internal minimum temperature of 165 degrees for 15 seconds. The chicken was returned for further cooking.
• Multiple handwash sinks provided an inadequate amount of hot water, according to an inspector.
• Plumbing was in disrepair under multiple handwash sinks.
• Foods that had been prepared on site and frozen for future use were not properly date-marked. Corrective action was taken.
• A non-employee was observed walking through the kitchen area. The restaurant operator asked the person to leave the area.
• Floors throughout the kitchen were in poor condition.
• There was an accumulation of dust on surfaces in a walk-in cooler.
• An exterior door had a gap at the threshold that opened to the outside.
• A whole frozen fish that belonged to an employee was stored with food to be served to customers in a reach-in freezer. The fish was removed.
• A follow-up inspection was required. The restaurant again failed to meet inspection standards during a follow-up visit. Another inspection was required.

Kelsey’s on Cortez, 7020 Cortez Rd. W., Bradenton

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• Raw chicken and slaw were cold held at temperatures greater than 41 degrees in a reach-in cooler. The foods were iced down for rapid cooling.
• Raw shell eggs were stored over cooked meatloaf in a walk-in cooler. The eggs were relocated.
• The business was operating with an expired Division of Hotels and Restaurants license.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• A reach-in cooler shelf were soiled with food and liquid debris.
• The floor of a walk-in cooler was soiled.
• A soda gun holster was soiled with accumulated slime/debris.
• There was a hole in the ceiling where a vent should have been, according to an inspector.
• The floor was soiled in areas of the restaurant.
• There was an accumulation of debris inside of a warewashing machine.
• A follow-up inspection was required; the restaurant met inspection standards during a follow-up visit.
  
  

Thai Palace, 4756 Cortez Rd. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength.
• Bean sprouts were cold held at a temperature greater than 41 degrees. The sprouts were iced down for rapid cooling.
• There was an encrusted material on a can opener blade. It was cleaned.
• A handwash sink was not accessible for employee use. Corrective action was taken.
• Frozen foods were not date-marked.
• Required training was expired for three employees.
• An exterior door had a gap at the threshold that opened to the outside; an inspector observed leaves blowing into the establishment from under a screen door.
  
  
• The restaurant met inspection standards.

River Wilderness Golf & Country Club, 1 Wilderness Blvd., Parrish

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• Turkey and boiled eggs were cold held at temperatures greater than 41 degrees. The foods were placed in an ice bath for cooling.
• An inspector observed beans that, according to a date-marking, had been prepared almost a month prior. A manager discarded the beans.
  
  
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Walk-in cooler shelves were soiled with encrusted food debris.
• The interior of a microwave was soiled with encrusted food debris.
• An ice scoop was stored on top of a dirty ice machine in between uses. It was removed.
• A pizza peel was stored on top of a soiled oven in between uses. It was removed.
• An employee with no hair restraint was engaged in food preparation. The employee put on a hat.
• A wall in the dishwashing area was soiled with accumulated black debris.
• 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.