Dirty dining: Inspectors crack down on raw egg issues at Bradenton-area restaurants

During the most recent inspections of Manatee County, several restaurants had issues related to safely handling, storing and maintaining raw eggs.

Other issues at Bradenton-area restaurants included dirty equipment and restaurant surfaces and unsafe food temperatures.

Here is what inspectors found.

Perkins, 6023 14th St. W., Bradenton

• An employee was observed cracking eggs and then touching a pancake mix dispenser without first washing hands. An inspector explained proper handwashing procedure to the cook. Corrective action was taken.
• Shredded potatoes were cold held at a temperature greater than 41 degrees on the cook line. They were moved to a walk-in freezer for temperature recovery.
• Raw shell eggs were stored over gallons of milk in a walk-in cooler. An inspector explained the proper storage of raw animal foods to a restaurant operator, and the eggs were relocated.
• In a place where eggs were stored on the cook line, an inspector observed three cracked eggs. A stop sale was issued and the eggs were removed.
• A non-food-grade paint brush was being used as a basting brush for food. A restaurant operator discarded it.
• Water treatment filters in an ice machine and coffee machine were overdue for inspection and servicing.
• Two microwaves on the cook line had heavily soiled interiors.
• In-use cutting knives were stored in a bucket of water at less than 135 degrees. A restaurant operator placed them in a dipper well.
• An exterior door had a gap at the threshold that opened to the outside.
• Coffee filters were stored unprotected from contamination. An employee placed them in a container.
• The restaurant met inspection standards.
  
  

Keke’s Breakfast Cafe, 1121 Cortez Road W., Bradenton

• Diced tomatoes were cold held at a temperature greater than 41 degrees on the cook line. The tomatoes had been held overnight; a stop sale was issued and a manager discarded them.
• Hollandaise sauce was hot held at a temperature less than 135 degrees on a steam table. The sauce was placed in a pan for reheating.
• At a station where eggs were kept on the cook line, an inspector observed five cracked eggs. The eggs were discarded.
  
  
• Soiled cloths and aprons were on top of produce on a dry rack in the back room. Corrective action was taken.
• Floor drains and/or drain covers were heavily soiled in the dish pit.
• The restaurant met inspection standards.

El Warike, 4226 26th St. W., Bradenton

• A manager cracked raw shell eggs and then handled ready-to-eat food and/or clean utensils without washing hands. An inspector explained that gloves should be removed and hands washed after cracking eggs. The manager did so.
• Raw calamari was stored over ready-to-eat soup in a reach-in cooler. Corrective action was taken.
• The interiors of multiple reach-in coolers were soiled with food debris.
• Flan, cooked shrimp, yuca and other food items that had been prepared on site and held for future use were not properly date-marked.
• A spray bottle containing a toxic substance was not labeled.
• A wall was dirty.
• To-go trays were stored unprotected from contamination.
• In-use tongs were stored on an equipment door handle in between uses.
• There was standing water in the bottom of two reach-in coolers.
• The restaurant met inspection standards.

Yuniku Sushi & Seafood Buffet, 8341 Lockwood Ridge Road, Sarasota

• Roe and imitation crab were cold held at temperatures greater than 41 degrees. The foods had been stored overnight. A stop sale was issued.
• The tag on a shellfish container was removed before the container was empty.
• There was an encrusted material on a can opener blade.
• A handwash sink in a dishwashing area was inaccessible for employee use. Corrective action was taken.
• No written procedures were available for use of time as a public health control to hold potentially hazardous food. An inspector provided plans and educated a restaurant operator on proper procedure.
• Multiple food items that were prepared on site and then held for future use in a walk-in cooler were not properly date-marked. An inspector educated a restaurant operator on date-marking procedure.
• The floor of a walk-in cooler was soiled.
• Tools were stored in a food storage area.
• Silverware was stored unprotected from contamination.
• Reach-in cooler shelves were pitted with rust.
• No handwashing sign was provided an employee handwash sink.
• In-use spoons were stored in standing water at less than 135 degrees on a buffet line. The spoons were removed.
• Walk-in cooler fans were soiled.
• An employee drink was stored on the cook line.
• There was a buildup of limescale inside of a dishmachine.
• The restaurant met inspection standards.

Lakewood National Golf Club, 17415 Lakewood National Parkway, Lakewood Ranch

• Insecticide was stored in a warewashing area. A restaurant operator removed the insecticide.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• A handwash sink was inaccessible for employee use.
• A reach-in cooler lacked an ambient air thermometer.
• The interior of a convection oven was soiled with debris.
• Takeout containers and plastic cups were stored in an employee restroom.
• Cases of food were stored on the floor of a walk-in cooler.
• A follow-up inspection was required.
  
  

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 26, 2020 at 5:00 AM.