Dirty dining: Dead roaches, improper handwashing and other issues at Bradenton-area restaurants

Many restaurants in Manatee County are reopening for dine-in service, and the Florida Department of Business and Professional Regulation’s Division of Hotels and Restaurants has resumed routine inspections for public health and cleanliness issues.

DBPR has also created a complaint form where members of the public can report restaurants that may be violating the current directives for operating during the coronavirus pandemic as issued in Gov. Ron DeSantis’ recent executive orders.

During the most recent inspections of Manatee County, several restaurants were cited for employee handwashing issues.

Other problems included dead roaches on site and unsafe food temperatures.

Here is what inspectors found.

Holly’s Quarter Cup Cafe, 5911 53rd Ave. E., Bradenton

• An inspector observed four dead roaches in a reach-in cooler on top of expired tuna salad. A restaurant operator discarded the roaches and cleaned and sanitized the area.
• An employee failed to wash hands before putting on gloves to work with food. An inspector discussed proper handwashing with the employee and a restaurant operator. Corrective action was taken.

• An employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. An inspector discussed proper handwashing with the employee and a restaurant operator. Corrective action was taken.

• An inspector observed an employee rub hands together for less than the required 10-15 seconds while washing hands. The inspector discussed proper handwashing with a restaurant operator and the employee. Corrective action was taken.

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.

• French toast and egg and was cold held at a temperature greater than 41 degrees. Corrective action was taken.

• Tuna salad was more than a week old, according to a date marking. A restaurant operator voluntarily discarded it.

• The establishment was operating with an expired Division of Hotels and Restaurants license.

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

• A certified food manager or person in charge lacked knowledge of employee health policy and health requirements. An inspector emailed the restaurant operator information about foodborne illnesses and allergens.

• There was an encrusted material on a can opener blade. A restaurant operator cleaned it.

• An employee cell phone was placed on a cutting board on the cook line. Corrective action was taken.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Burger King, 5417 Lockwood Ridge Rd., Bradenton

• Three employees who were working on site had not been certified in food safety training, according to an inspector.
• An inspector observed a bag of caramel that had passed its expiration date. A restaurant operator voluntarily discarded it.
• No soap was provided at a handwash sink. Corrective action was taken.
• A bag of onions was stored on the floor of a walk-in cooler. Corrective action was taken.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• A follow-up inspection was required.

Sonny’s BBQ, 631 67th St. Circle E., Bradenton

• An inspector observed an employee rub hands together for less than the required 10-15 seconds while washing hands. The inspector discussed proper handwashing with a restaurant operator and the employee. Corrective action was taken.
• Raw pork ribs were stored over ready-to-eat shredded cheese in a walk-in cooler. Corrective action was taken.
• An inspector observed a dented can of tomatoes in a dry storage area. A restaurant operator voluntarily discarded it.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food. An inspector emailed the restaurant operator information about foodborne illnesses.
• There was an encrusted material on a can opener blade. The can opener was removed from service for cleaning.
• An inspector observed a whole hog in packaging stored on the floor of a walk-in freezer.
• An inspector observed soiling on the ceiling, ceiling tiles and/or vents.
• The restaurant met inspection standards.

Cypress Springs Gracious Retirement Living, 9085 Town Center Parkway, Bradenton

• The interior of an ice machine was soiled with mold-like substance.
• A manager lacked proof of food manager certification.
• Proof of required training was not available for some employees.
  
  
• There was an encrusted material on a can opener blade.
• A wet wiping cloth was not stored in sanitizing solution in between uses. It was removed.
• In-use plastic containers were in disrepair and not durable, according to an inspector.
• A follow-up inspection was required.

Taste of China, 1783 Lakewood Ranch Blvd., Bradenton

• Dumpling, shrimp, chicken and beef were cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods.
• Cream cheese, tofu, cooked shrimp and rice were cold held at temperatures greater than 41 degrees. The shrimp and rice had been prepared within two hours and were moved to a freezer for rapid cooling.
• A cutting board on the cook line was soiled.
• A handwash sink was not accessible for employee use. Corrective action was taken.
• Walk-in cooler shelves were soiled.
• A follow-up inspection was required. The restaurant met standards during a follow-up inspection.

Pei Wei, 8511 Cooper Creek Blvd., University Park

• Bean sprout mix and multiple quantities of chicken were cold held at temperatures greater than 41 degrees. The foods were moved to a walk-in cooler.
• The establishment was conducting non-continuous cooking of raw animal foods without written procedures approved by the Division of Hotels and Restaurants. An inspector provided information on non-continuous cooking.
• An in-use serving spoon handle was in contact with chicken on the cook line. It was removed.
• The handle of an in-use scoop was in contact with rice. It was removed.
• A cutting board has cut marks and was no longer cleanable.
• A follow-up inspection was required. The restaurant met standards during a follow-up inspection.