Wash your hands to fight coronavirus. Some Bradenton food workers aren’t doing that

During the most recent inspections of Manatee County, a handful of restaurants were cited when employees failed to wash hands when needed — such as before putting on new gloves or after putting on a hat or wiping their nose.

The findings come as health experts say washing your hands is one of the best ways to prevent the spread of coronavirus, or COVID-19.

Other issues at Bradenton area restaurants included unsafe food temperatures and unclean equipment.

Here is what inspectors found.

Ferraro’s Italian Grille, 8348 U.S. 301, Parrish

• Tiramisu, raw chicken, cut tomatoes, and garlic and oil mixture were cold held at temperatures greater than 41 degrees in a walk-in cooler.
• Mozzarella cheese and pizza sauce were cold held at temperatures less than 41 degrees on a pizza-making counter. The foods were placed in a reach-in cooler for temperature recovery.
• Sliced pizza that was supposed to be held using time as a public health control had no time stamp, and it could not be determined when the food was removed from temperature control.
• Cups were stored in an employee handwash sink. The cups were removed.
• No probe thermometer was at hand to measure the temperature of food products.

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

• An in-use knife was stored in cracks between pieces of equipment. Corrective action was taken.

• A bag of flour was stored on the floor in a dry storage area. Corrective action was taken.

• An employee with no air restraint was making food. Corrective action was taken.

• The ceiling was soiled.

• A follow-up inspection was required.

Sweet Tomatoes, 5407 University Parkway, Bradenton

• Self-service ice cream cones were stored unprotected from contamination. Corrective action was taken.
• An inspector observed 14 large cans of garbanzo beans that were rusted, and another large can of garbanzo beans was dented. A stop sale was issued.
• Fountain drink dispenser nozzles were soiled.
• A mixer head had rust on it.
• Silverware was stored unprotected from contamination in a dishwashing area. A restaurant operator sanitized the items.
• An employee drink was stored in a cold holding unit with food to be served to customers. The drink was removed.
• The restaurant met inspection standards.

Tijuana Flats, 2127 Cortez Road W., Bradenton

• An inspector observed an employee don a sombrero and then fail to change gloves and wash hands. The inspector explained proper hand washing and glove change protocols to a manager. Corrective action was taken.
• An inspector observed a non-food-grade brush at a salsa chip station which an employee said was used to clean the area. The inspector advised using only food-grade material on food contact surfaces, and the brush was discarded.
• A person in charge was unable to answer basic food safety questions, according to an inspector. A manager was asked a basic question on how to reheat taco meat held at a steam table and could not give a correct answer. Another manager on duty was able to correctly answer the inspector’s questions.
• An employee with no hair restraint was making food. Corrective action was taken.
• Employee chocolate bars were stored in a cooler with food to be served to the public. They were removed.
• Open employee water bottles were stored in a food preparation area. Corrective action was taken.
• The restaurant met inspection standards.

South Philly Cheesesteaks, 5942 34th St. W. #115th, Bradenton

• An employee touched their face and wiped their nose with a paper towel and then failed to wash hands, according to an inspector. Corrective action was taken.
• A large can of marinara was dented at the seam. A stop sale was issued.
• An employee handwash sink was shut off. A restaurant operator turned it on.
  
  
• No soap was provided at an employee handwash sink on the cook line. Corrective action was taken.
• An opener blade was soiled with old food debris.
• A ventilation hood and the surrounding ceiling and wall area was soiled.
• The restaurant met inspection standards.

Stonewood Grill & Tavern, 5415 University Parkway, University Park

• An employee who was making food changed gloves without washing hands. An inspector educated a restaurant operator on proper handwashing procedure.
• Ham, turkey and roast beef were cold held at temperatures greater than 41 degrees. The foods were moved to a walk-in cooler.
• Potentially hazardous foods that were supposed to be monitored using time as a public health control had no time markings, and the time that they were removed from temperature control could not be determined. A restaurant operator recorded time stamps.
• A soda gun at the bar was soiled.
• Walk-in cooler and freezer floors were soiled.
• Walk-in cooler shelves were soiled.
• The interior of an ice machine was rusted.
• The rinse temperature gauge on a dishmachine was inaccurate, according to an inspector.
• A scoop handle was in contact with butter in a grill area.
• An employee was making food without a proper hair restraint. The employee put on a hat.
• An employee drink was stored on a food preparation table. It was removed.
• Employee personal items were stored on a tray on the cook line. The items were removed.
• The restaurant met inspection standards.

Casa Maya Mexican Restaurant, 8126 Lakewood Main St., Bradenton

• An employee who was making food changed gloves without washing hands. Corrective action was taken.
• Queso and cream cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.
• A handwash sink was not accessible for employee use.
• Reach-in coolers throughout the kitchen were soiled.
• Food that was prepared on site and held for future use was not properly date-marked. Corrective action was taken.
• Kitchen coolers lacked ambient air thermometers.
• An employee with no hair restraint was making food.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• Ceiling vents throughout the kitchen were soiled.
• Oil and produce were stored on the kitchen floor. Corrective action was taken.
• The restaurant met inspection standards.

King’s Wok, 6202 U.S. 301, Ellenton

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Raw chicken was stored over raw beef and and raw beef was stored with and over raw fish in reach-in freezers.
• Raw chicken was stored over ready-to-eat wontons in a reach-in freezer and raw chicken was stored over ready-to-eat breaded chicken in a walk-in cooler.
• Chicken was left out on a counter top. An employee placed it in a reach-in cooler for temperature recovery.
• Walk-in cooler shelves were rusted and soiled with encrusted food 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.

This story was originally published March 4, 2020 at 5:00 AM.