Dirty dining: Rodent activity, major handwashing issues at Bradenton-area restaurants

During the most recent inspections of Manatee County, one area restaurant was cited for rodent activity, and another had a dead roach on site.

A handful of businesses had food employees that were not following proper handwashing procedures or handwashing facilities that were not being properly maintained.

Here is what inspectors found.

Dom’s Deli, 2119 63rd Ave. E., Bradenton

• An inspector observed one rodent dropping by a water heater near the establishment’s back door.
• No soap was provided at a handwash sink in the kitchen. Corrective action was taken.
• There was no test kit at hand to measure the strength of sanitizer in use for wet wiping cloths.
• There was no proof of required training for any employees.

• A manager lacked proof of food manager certification and no other certified food service manager was employed at the location.

• An equipment drain line was draining into a handwash sink in the kitchen.

• An employee was observed washing hands in a non-handwashing sink. Corrective action was taken.

• An employee drink was stored on a preparation table on the cook line. It was removed.

• The establishment was operating without a license from the Division of Hotels and Restaurants.

• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.

• Trash receptacles were not provided where needed in the establishment, according to an inspector.

• The interior of a hooded reach-in cooler on the cook line was soiled.

• An exhaust system was being operated without a filter.

• A back door had a gap at the threshold that opened to the outside.

• There was a hole in the ceiling by a water heater.

• There were no handwashing signs at multiple sinks used by employees. Corrective action was taken.
• A follow-up inspection was required.

SketchDaddy’s Wings ‘n Things, 7814 Cortez Rd. W., Bradenton

• An inspector observed one dead roach on the floor in a dry storage area. An employee discarded it.

• A hood ventilation system was inadequate as evidenced by grease accumulation on the walls and/or ceiling, according to an inspector.

• The restaurant met inspection standards.

Panera Bread, 6351 Manatee Ave. W., Bradenton

• An inspector observed an employee scratch their head, rub their nose and then put on gloves to prepare food without first washing hands. An inspector educated the employee on proper handwashing procedure, and the employee removed gloves and washed hands.
• Multiple quantities of milk were cold held at temperatures greater than 41 degrees at a drink station. The products were moved to a walk-in freezer for rapid cooling.
• Cooked eggs and sausage were hot held at temperatures less than 135 degrees. A manager discarded some of the food items. The eggs were reheated.
• Wiping cloth sanitizing solution was not at the proper minimum strength.
• Floors of a walk-in cooler and walk-in freezer were soiled.
• Handles and drawer bottoms were soiled on the cook line. The lip of an ice machine was also soiled.
• A handwash sink in a baking area had minimal water pressure.
• Two scoops were buried in flour. A manager removed them.
• An employee beverage was stored on the cook line. A manager discarded it.
• A follow-up inspection was required.

Hawaiian Grille, 5479 Factory Shoppes Blvd., Ellenton (Ellenton Premium Outlets)

• Rice was sitting out at ambient temperature. It was moved to walk-in cooler for temperature recovery.
• There was an accumulation of black/green mold-like substance inside of an ice bin.
• A container was blocking access to an employee handwash sink. The container was relocated.
• Hot water was not provided at an employee handwash sink.
• No handwashing sign was provided at an employee handwash sink.
• A manager lacked proof of food manager certification.
• There was no proof of required training for any employees.
• Cooked beef, rice, noodles and krab rangoon that had been prepared on site and stored for future use were not properly date-marked.
• An ice scoop handle was in contact with ice.
• An employee with no hair restraint was making food.
• A follow-up inspection was required.

Poppo’s Taqueria, 8471 Cooper Creek Blvd., Bradenton

• A dishmachine was not sanitizing properly. An inspector advised the restaurant operator to use a three-compartment sink for warewashing until the dishmachine was repaired.
• An employee who was making food changed gloves without washing hands. Corrective action was taken.
• A spray bottle containing a toxic substance was not labeled. A restaurant operator labeled it.
• There was an accumulation of grease underneath a fryer.
• There was an accumulation of debris on vents throughout the kitchen, according to an inspector.
• The restaurant met inspection standards.
  
  

Cortez Cafe, 12108 Cortez Road W., Cortez

• Cut tomatoes, feta cheese, shredded cheese, cut melon, ham, corned beef hash and cooked potatoes were cold held at temperatures greater than 41 degrees. The foods were iced down.
• Milk and sour cream were cold held at temperatures greater than 41 degrees in a vertical reach-in cooler with an ambient temperature of 53 degrees. The milk was relocated for rapid cooling. The sour cream had been held overnight; a stop sale was issued and it was discarded.
• An employee was observed dumping a sanitizer bucket into a handwash sink. The employee was educated on the proper use of handwash sinks.
• Cooking spray and a bowl were stored in a handwash sink on the cook line, and a scratch pad was stored in a handwash sink in a warewashing area. The items were removed from the sinks.
• No currently certified food service manager was on duty while four or more employees were engaged in food preparation or handling.
• Employee drinks were stored at a drink preparation area. An employee moved them to a designated area.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

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 February 19, 2020 at 5:00 AM.