Dirty dining: Some Bradenton restaurants had bugs or mold. Some were handling meat improperly

During the most recent inspections of Manatee County, multiple restaurants were cited for having live or dead insects on site.

Other problems included employee handwashing errors and improper storage of raw meat.

Here is what inspectors found.

Casa Di Pizza, 4658 S.R. 64, Bradenton

• An inspector observed two flying insects in a warewashing area and three flying insects at a bar area.
• Raw sausage was stored next to cooked sausage in a walk-in cooler. The raw sausage was relocated.
• A bottle of medicine was stored above a food preparation area. Corrective action was taken.
• An employee handwash sink did not have enough water pressure for proper handwashing.
• Partially fried chicken wings were being held at room temperature next to a fryer. The establishment should have had written procedures in place for non-continuous cooking of raw animal foods, according to an inspector. The inspector educated a restaurant operator on proper procedure and the paperwork was completed.
• A soiled wiping cloth was in use on the pizza line. It was removed from service.

• In-use tongs were stored on an equipment door handle between uses. Corrective action was taken.

• An employee with no beard guard/restraint was making food.

• Ceiling vents in the kitchen area were soiled.

• A bucket labeled “stock” was stored on the floor of a walk-in freezer, and stacked buckets of chicken wings were stored on the floor of a walk-in cooler. Corrective action was taken.

• A follow-up inspection was required.

McDonald’s, 7300 Cortez Road W., Bradenton

• Two containers of liquid eggs were cold held at temperatures greater than 41 degrees. The containers were placed in ice for cooling.
• Multiple employees were observed failing to wash hands when necessary, according to an inspector. A cook made hand/face contact, an employee dropped gloves and then picked them up off the floor and a manager cracked eggs and then proceeded to clean equipment without washing hands. All of the employees were instructed to wash hands. Corrective action was taken.
• A dishwashing machine was not operational.
• An ice cream machine had an error message displayed. A manager shut down the machine and discarded the ice cream mixture.
• No handwashing sign was posted at an employee handwash sink. Corrective action was taken.
• There was a hold in the ceiling near a dishwashing area.
• The interior of a bug zapper was covered in dead flying insects, according to an inspector.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Ellenton Cafe, 7044 U.S. 301 N., Ellenton

• Sausage was hot held at a temperature less than 135 degrees at a steam table. A manager reheated the food and raised the temperature at the steam table.
• An employee was observed cracking raw shell eggs without washing hands afterwards. An inspector instructed the employee to wash hand after cracking eggs and explained the importance of proper handwashing. Corrective action was taken.
• Potatoes, eggs and pancake batter that were supposed to be held using time as a public health control had no time markings, and it could not be determined when the foods were removed from temperature control.
• Raw pork chops were stored over ready-to-eat gravy in a walk-in cooler.
• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling.
• There was no proof of required training for any employees.
• A spray bottle containing a toxic substance was not labeled.
• A wall on the cook line was dirty.
• Walk-in cooler shelves were rusted.
• A follow-up inspection was required.

MacAllisters Grill & Tavern, 8110 Lakewood Main St., Lakewood Ranch

• Pasta, multiple quantities of rice, tuna, butter, cooked onion, custard and beans were cold held at temperatures greater than 41 degrees in multiple holding units. A stop sale was issued for all of the foods due to temperature abuse.
• The certified food manager was unable to answer basic food safety questions, according to an inspector. The inspector quizzed a manager on proper hot and cold holding temperatures and the manager gave wrong answers.
• The interior of an ice machine was soiled with mold-like substance.
• A wiping cloth was stored in an employee handwash sink. It was removed.
• There was an encrusted material on a can opener blade.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Three cold holding units were not maintaining cool enough temperatures for safe food storage.
• A wall behind the cook line was soiled with accumulated grease.
• There was accumulated debris on the floor of a walk-in cooler.
• Multiple reach-in coolers had rusty shelves and exposed insulation.
• An employee drink was stored on a food preparation table.
• Ceiling vents throughout the kitchen were soiled.
• Ceiling tiles throughout the kitchen were in disrepair.
• Cases of food were stored on the floor of a walk-in cooler. Corrective action was taken.
• Potatoes were stored on the floor of a dry storage area. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Sixty East Italian Cucina & Martini Bar, 2219 60th Ave. E., Ellenton

• An employee touched a bare body part and then started making food without first washing hands, according to an inspector.
• An employee was holding pizza crust with bare hands while slicing the pizza.
• Pizza sauce was sitting out on a cutting board at ambient temperature. An inspector advised the manager that the sauce could be divided into smaller containers and placed out in four-hour time increments before returning to temperature control. The sauce was placed in a reach-in cooler for temperature recovery.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A cutting board was stained and/or soiled.
• An employee was observed filling a container with water at a handwash sink.
• There was an encrusted material on a can opener blade.
• No test kit was at hand for measuring the strength of sanitizer in use for warewashing.
• A wall in the dishwashing area was soiled with debris.
• There was standing water in the bottom of a reach-in cooler.
• An ice scoop handle was in contact with ice.
• There was standing water on the floor of a walk-in cooler.
• 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.