Dirty dining: Inspectors find chemicals stored with food, moldy drink and ice machines

During the most recent inspections of Manatee County, a handful of restaurants were cited for improperly storing toxic substances.

Other issues at Bradenton-area restaurants included mold-like substance in ice machines and dirty kitchen equipment.

Here is what inspectors found.

Steak ‘n Shake, 106 Cortez Road W., Bradenton

• A bag of water softener was stored next to containers of cooking oil.
• A box of cleaning chemical was stored next to clean containers in a dish pit.
• Raw shell eggs were stored over a container of ready-to-eat beans. The eggs were moved.
• Butter had been out on the counter for over four hours. A stop sale was issued. An inspector discussed time control procedures with a restaurant operator and provided the necessary form.
• The interiors of multiple reach-in coolers and reach-in freezers were heavily soiled.
• Walk-in cooler shelves were encrusted with food debris.
• An ice scoop was stored on top of a dirty ice machine between uses. Corrective action was taken.
• There was accumulated grease on the kitchen floor and/or under cooking equipment.
• A milk dispenser was leaking condensation over milkshake condiments. A restaurant operator wiped up the moisture and relocated the condiments.
• The exteriors of multiple reach-in coolers, a milk dispenser and an ice machine were soiled.
• The interior of a dish machine had a heavy buildup of debris.
• A follow-up inspection was required.
  
  

Lamantini Trattoria, 1830 59th St. W., Bradenton

• Butter, beans, mozzarella cheese, multiple quantities of pasta and raw chicken were cold held at temperatures greater than 41 degrees in a reach-in cooler. The foods had been overnight. A stop sale was issued due to temperature abuse and a manager discarded the foods.
• Macaroni salad, provolone cheese, cut tomatoes, Swiss cheese, cooked onions, rice ball, ricotta cheese, mozzarella cheese, egg wash and slaw were cold held at temperatures greater than 41 degrees in a hooded reach-in cooler on the cook line.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector instructed a restaurant operator to set up warewashing at a three-compartment sink until the dishmachine was working properly. Corrective action was taken.
• Shellfish tags were not marked with the last date that the food had been served and were not stored in chronological order.
• A hose and a soda dispenser were inside of a handwash sink at the bar.
• Single-use cups were stored outside of the establishment’s back door in an open storage area. A restaurant operator moved the cups inside.
• No handwashing sign was provided at an employee handwash sink at the bar.
• The interior and exterior of a microwave was encrusted with food debris.
• The handle of a spoon was in contact with slaw. It was removed.
• There was an accumulation of debris inside of a warewashing machine.
• A follow-up inspection was required.

Legacy Golf Club At Lakewood Ranch, 8255 Legacy Blvd., Bradenton

• An inspector observed rusted and dented cans stored under a food preparation table. A restaurant operator discarded them.
• Open cooking fuel was stored over ready-to-eat food. The fuel was removed.
• The interior of an ice machine was soiled with mold-like substance.
• Hot water at an employee handwash sink did not reach 100 degrees.
• There was no proof of required training for an employee hired more than 60 days ago.
• Cut cheese, sliced ham and turkey that had been prepared on site and held for future use were not properly date-marked. Corrective action was taken.
• The interior of a convection oven was heavily soiled with debris.
• Cases of food were stored on the floor of a walk-in freezer.
• The restaurant met inspection standards.

Michelangelo’s Pizzeria and Italian Restaurant, 2957 University Parkway, Sarasota

• The establishment was operating with an expired Division of Hotels and Restaurants license.
• The interior of an ice machine was soiled with mold-like substance.
• There was an accumulation of encrusted food debris around a mixer head.
• There were no written procedures available for use of time as a public health control to hold and monitor potentially hazardous foods. An inspector provided the materials for using time as a public health control and educated a restaurant operator.
• Proof of required training was not available for some employees.
• Walk-in cooler shelves were soiled.
• Walls throughout the kitchen were in disrepair.
• There was an accumulation of grease under the fryer area on the cook line.
• Ceiling tiles and vents throughout the kitchen were soiled, according to an inspector.
• A follow-up inspection was required.

Hungry Howie’s Pizza & Salad Bar, 1705 Eighth Ave. W., Palmetto

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• There was an encrusted material on a can opener blade.
• A spray bottle containing a toxic substance was not labeled.
• An employee with no beard guard was making food.
• A wall in a dishwashing area was soiled with accumulated black debris.
• Floor drains/drain covers were heavily soiled under a three-bay pit and by an ice machine.
• The restaurant met inspection standards.

Hungry Howie’s Pizza & Salad Bar, 5726 Ranch Lake Blvd., Lakewood Ranch

• The ice chute on a self-service drink machine was soiled with mold-like substance/slime.
• There was an accumulation of encrusted food debris on/around a mixer head.
• A can opener blade was soiled.
• Proof of required training was not available for some employees.
• Walk-in cooler shelves were soiled.
• An inspector observed a buildup of debris on walk-in cooler fans.
• Employee personal items and drink were stored in a food preparation area. The items were relocated.
• Ceiling vents throughout the kitchen were soiled with debris.
• A ceiling grid/fan in a dishwashing area was rusted.
• The restaurant met inspection standards.

Wendy’s, 606 10th St. W., Palmetto

• Raw bacon strips were stored over ready-to-eat shredded cheese in a walk-in cooler. The foods were reorganized.
• To-go trays were stored unprotected from contamination. Corrective action was taken.
• Open boxes of packaged chicken and pickles were stored on the floor in a walk-in cooler and walk-in freezer. Corrective action was taken.
• The restaurant met inspection standards.

Shake Station, 4219 U.S. 301 N., Ellenton

• Hamburger, Philly steak and hot dogs were cold held at temperatures greater than 41 degrees in a reach-in cooler on the cook line. A manager said the foods had been in the cooler for less than four hours and would be discarded after the time limit. The manager also ordered a repair for the unit.
• Raw Philly steak was stored over ready-to-eat hot dogs in a reach-in cooler. The foods were reorganized.
• A spay bottle containing a toxic substance was not labeled. Corrective action was taken.
• Walk-in cooler/freezer shelves were pitted with rust.
• Single-service items were stored on the floor in a storage shed. A manager instructed an employee to reorganize the shed.
  
  
• Containers of sauce and cut onions were stored on the floor of a walk-in cooler. An employee was instructed to reorganize the 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.

This story was originally published March 11, 2020 at 5:00 AM.