Coronavirus makes clean hands more vital. Some Bradenton restaurant workers fall short

During the most recent inspections of Manatee County restaurants, high priority issues related to employee handwashing were found at several restaurants. Employees were observed making bare hand contact with food and failing to wash hands after doing things like touching their faces or phones.

Officials says proper handwashing is among the most effective ways to prevent the contracting of the coronavirus.

Other problems at Bradenton-area restaurants included unsafe food temperatures an improper thawing of meat.

Here is what inspectors found.

Mr. And Mrs. Crab, 497 Cortez Road W., Bradenton

• An employee was observed touching their face and then grabbing food for service. The employee was stopped and asked to wash hands. The employee then washed hands for less than five seconds, according to an inspector. The employee was stopped again and asked asked to wash hands for 15-20 seconds; the employee complied.
• An employee was observed touching their face and phone. A restaurant operator stopped the employee after being told of the incident, and the employee washed hands.
• Bulk spices were being stored in multiple non-food-grade trash can bins in a dry storage area. A restaurant operator stated that the bins were just purchased at a hardware store.
• Raw chicken was stored next to ready-to-eat chicken nuggets in a walk-in freezer. The raw chicken was relocated.
• An inspector observed seven cracked eggs in a walk-in cooler. A restaurant operator voluntarily discarded the cracked eggs.
• An employee with long, painted nails was making food without wearing intact gloves.
• A non-food-grade brush was being used to prepare food with seasoning. A restaurant operator voluntarily discarded the brush.
• To-go boxes were not stored in an inverted fashion to prevent contamination. Corrective action was taken.
• Calamari was observed thawing at ambient temperature on a rack in a dry storage area. The calamari was moved to a walk-in cooler, and an inspector educated a restaurant operator on proper thawing methods.
• A handwashing sign at an employee handwash sink at the bar was no longer legible. Corrective action was taken.
• A bag of rice was stored on the floor in a dry storage area. Corrective action was taken.
• There was standing water on the floor throughout the kitchen and a preparation area.
• The ceiling above the cook line was dirty.
• The restaurant met inspection standards.
  
  

Tequila’s Restaurant, 639 10th St. E., Palmetto

• An inspector observed an employee grab chips bare-handed for a table. The inspector explained the importance of handwashing and not grabbing food items bare-handed. The employee obtained tongs.
• Cooked shrimp and shredded cheese were cold held at temperatures greater than 41 degrees in a reach-in cooler on the cook line. An employee lowered the temperature at the unit.
• Raw shrimp was stored over ready-to-eat french fries and raw beef was stored over ready-to-eat churros in a reach-in freezer.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. It was diluted.
• The establishment was not maintaining frozen oyster tags for 90 days.
• A garbage can was preventing access to an employee handwash sink.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Non-food-grade bags were in direct contact with food, according to an inspector.
• An ice scoop was stored on top of a dirty ice machine in between uses.
• An employee with no hair restraint was making food. Corrective action was taken.
• In-use tongs were stored on an equipment handle between uses. Corrective action was taken.
• The restaurant met inspection standards.
  
  

Rodney’s Jamaican Grill, 814 Eighth Ave. W., Palmetto

• An employee was observed touching raw fish to place it in a fryer and then proceeded to cut plantains without first washing hands. The employee was advised of the importance of washing hands and instructed to do so.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the dishmachine was working properly.
• Rice, collard greens and chicken were hot held at temperatures less than 135 degrees. The foods had been out for less than four hours and were to be placed inside of a steam table. Corrective action was taken.
• A cutting board was stained/soiled.
• A handwash sink was not accessible for employee use.
• A handwash sink on the cook line had been removed.
• A spray bottle containing a toxic substance was labeled.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• Water was leaking from the ceiling in a customer area, according to an inspector.
• A box of oil and dressings in a bin were stored on the floor on the cook line.
• An employee with no hair restraint was making food.
• A follow-up inspection was required.

La Familia Mexican Food, 602 10th St. W., Palmetto

• An employee cracked raw shell eggs and then failed to wash hands. The employee was instructed to wash hands after cracking eggs. Corrective action was taken.
• Rice in a container on a steam table was hot held at less than 135 degrees. The rice was placed directly into a steam table pan for temperature recovery.
• In-use tongs were stored on an equipment door handle between uses. The tongs were removed.
• The restaurant met inspection standards.

Los Primos, 12334 U.S. 301, Parrish (food truck)

• Beef was out at ambient temperature on a counter top. An employee stated that it had been out for less than four hours, and it was placed in a reach-in cooler for temperature recovery.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. An employee diluted it.
• Water was draining onto a floor surface from a pipe on the food truck.
• Walls were soiled by an oven and under a sink.
• A screen door was in poor condition.
• Non-food-grade bags were in direct contact with multiple food items in a reach-in cooler.
• The business met inspection standards.

Waffle House, 1515 51st Ave. E., Ellenton

• An employee was observed cracking raw shell eggs and then handling clean equipment or utensils without washing hands. The employee was advised on the importance of washing hands and instructed to do so. Corrective action was taken.
• Raw shell eggs were stored over ready-to-eat hash browns. A manager reorganized the foods.
• The interior of a reach-in cooler was soiled.
• No soap was provided at a handwash sink in the men’s restroom.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• The handle of an ice scoop was in contact with ice. It was removed.
  
  
• 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 9, 2020 at 5:00 AM.