Dirty dining: An Applebee’s had roaches. Other restaurants had handwashing problems

During the most recent inspections of Manatee County, an Applebee’s Grill and Bar location in Bradenton had signs of roach activity on site.

Several local restaurants were cited for employee handwashing issues.

Here is what inspectors found.

Applebee’s Grill & Bar, 4638 S.R. 64, Bradenton

• An inspector observed signs of roach activity at the restaurant. There was one live roach at an entrance to the kitchen. The restaurant operator killed and discarded the roach.
• An inspector observed a dead roach in the corner of a dry storage area. An employee discarded it.
• Pork, raw salmon, raw shrimp, cooked potatoes and steak were cold held on the cook line at temperatures greater than 41 degrees. The foods were iced down for rapid cooling.
• Floors of a walk-in freezer were soiled.
• Water was discharging directly onto the floor from a pipe at the bottom of a three-compartment sink.
• A follow-up inspection was required. The restaurant met inspection standards during the follow-up visit.
  
  

Taste of China, 1783 Lakewood Ranch Blvd., Bradenton

• Potentially hazardous foods were not being cooled rapidly enough for cold holding, according to an inspector. Dumpling, rice, pork and chicken had not reached a temperature of 41 degrees within six hours. A restaurant operator discarded the foods.
• An employee who was preparing food changed gloves without washing hands. An inspector educated the restaurant operator on proper handwash procedure.
• Noodles, cooked pork, cooked chicken, dumpling and beef were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the foods.
• Multiple cutting boards on the cook line were soiled, an inspector said.
• A table was blocking access to an employee handwash sink.
• Containers were stored in an employee handwash sink. The restaurant operator removed them.
• Hot water at an employee handwash sink did not reach 100 degrees.
• Shelves in a reach-in cooler on the cook line were soiled.
• Containers of food in a reach-in cooler had no date-markings. The food was discarded.
• Walk-in cooler shelves were soiled.
• A walk-in cooler fan was soiled.
• Employee drinks were stored on a food preparation table. Corrective action was taken.
• Food was stored on the floor in a walk-in cooler and in a walk-in freezer.
• Containers of food were stored on the kitchen floor.
• A follow-up inspection was required. The restaurant met inspection standards during the follow-up visit.
  
  

Applebee’s Grill and Bar, 3255 University Parkway, Sarasota

• Diced tomatoes, butter and sour cream were cold held at temperatures greater than 41 degrees. The foods were moved to a walk-in cooler.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• A soda gun behind a bar was soiled, according to an inspector.
• Walk-in cooler shelves were soiled.
• A fan in a walk-in cooler was soiled.
• There was standing water in a walk-in beer cooler.
• An employee was engaged in food preparation without a proper hair restraint.
• Coffee filters were stored unprotected from contamination. A restaurant operator covered the filters.
• Kitchen ceiling vents were soiled with an accumulation of debris.
• A women’s restroom had an objectionable odor, according to an inspector.
• The restaurant met inspection standards.

Ham & Eggs Restaurant, 6850 15th St. E., Sarasota

• An employee who was preparing food changed gloves without washing hands. An inspector educated the restaurant operator on proper handwash procedure.
• Turkey, cut tomatoes, chicken, cheese and ham were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the foods.
• The business was operating with an expired Division of Hotels and Restaurants license.
• A cutting board was stained.
• A garbage can was blocking access to an employee handwash sink in the kitchen. Corrective action was taken.
• A manager lacked proof of food manager certification and no other certified food manager was employed at the establishment.
• No test kit was at hand for measuring the strength of sanitizer in use for warewashing.
• There was no probe thermometer at hand to measure the temperature of food products.
• No soap was provided at a handwash sink in a men’s restroom.
• Food that had been prepared on site and held for future use had no date-marking. Corrective action was taken.
• The interior of a microwave was soiled with encrusted food debris.
• No handwash sign was provided at a handwash sink in the kitchen.
• A follow-up inspection was required. The restaurant met inspection standards during the follow-up visit.

Pool Room Forty One, 5106 14th St. W., Bradenton

• A soda gun was soiled.
• A soda gun holster had an accumulation of slime/debris.

• No test kit was at hand for measuring the strength of sanitizer in use for warewashing.

• Employee training documents did not contain all of the required information.

• There was no probe thermometer at hand to measure the temperature of food products.

• A manager lacked proof of food manager certification.

• Ice had been dumped in an employee handwash sink.

• The floor of a walk-in cooler was soiled.

• A follow-up inspection was required.

enRich Bistro, 5629 Manatee Ave. W., Bradenton

• Raw tuna was stored over squeeze bottles of sauce in a reach-in cooler. The tuna was relocated.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• An employee used a handwash sink as a dump sink. Corrective action was taken.
• Food was offered in a way that misinformed consumers, according to an inspector. A menu offered trout roe from North Carolina, but an inspector observed the food on site to be trout roe product from the U.S. A restaurant operator changed the menu description to reflect the food in use.
• An employee with no hair restraint and/or beard guard was preparing food on the cook line.
• 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.

This story was originally published January 13, 2020 at 5:00 AM.