Dirty dining: Handwashing issues, raw meat with food and other issues at area restaurants

Many restaurants in Manatee County have reopened 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.

During the most recent inspections of Manatee County, several restaurants were cited for problems that include improper employee handwashing, unsafe food temperatures and moldy equipment.

Here is what inspectors found.

WingHouse Bar and Grill, 5105 14th St. W., Bradenton

• Dishmachine chlorine sanitizer was not at the proper minimum strength. Corrective action was taken.
• An employee failed to wash hands before changing gloves and/or putting on gloves to work with food. An inspector discussed proper handwashing with a restaurant operator and the employee washed hands.
• An employee failed to rub hands together for the required 10-15 seconds while washing hands. An inspector discussed proper handwashing with a restaurant operator and the employee properly washed hands.
• Cheese, raw hamburger and raw chicken wings were cold-held at temperatures greater than 41 degrees. The items were relocated to a walk-in cooler.
• There was an accumulation of black-green mold-like substance on and/or around soda dispensing nozzles. A restaurant operator cleaned and sanitized the nozzles.
• An items were stored in an employee handwash sink.
• No soap was provided at multiple employee handwash sinks.

• The person in charge was unable to answer basic questions about allergens. An inspector provided allergen information.

• Proof of required training was not available for some employees.

• A soiled dry wiping cloth was in use.

• A ceiling area was soiled.

• The restaurant met inspection standards.

Mission BBQ, 4501 14th St. W., Bradenton

• A dishmachine was failing to heat dishes to at least 160 degrees, according to an inspector. A restaurant operator set up a three-compartment sink for warewashing.
• An open bucket of sanitizer was stored next to a cutting board and knife on a food preparation area. Corrective action was taken.
• There was an accumulation of encrusted food debris on and/or around a mixer head.
• A handwash sink was used for purposes other than handwashing.
• The restaurant met inspection standards.

Nora’s Restaurant, 5673 15th St. E., Bradenton

• All of the potentially hazardous foods in a walk-in cooler were cold-held at temperatures greater than 41 degrees. An inspector advised the restaurant operator to discard all potentially hazardous foods. A stop sale was issued for milk, pico de gallo and raw chicken that had been held in the cooler overnight.
• Raw chicken was stored over ready-to-eat pico de gallo in a refrigerator.
• Raw shell eggs were held at an ambient temperature greater than 45 degrees. The eggs were relocated to a reach-in cooler.
• An open container of milk was not properly date-marked. Corrective action was taken.
• There was no proof of required training for any employees.
• Thawed foods being held at refrigeration temperature were not properly date-marked.
• A walk-in cooler door was in disrepair, causing the unit to not maintain proper temperature for cold-holding.
• There was a buildup of mold-like substance on the interior roof of a walk-in cooler.
• Walk-in cooler shelves were encrusted with food debris.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Blue Dolphin Cafe, 5370 Gulf of Mexico Dr., Longboat Key

• There was an accumulation of black-green mold-like substance in the interior of an ice machine.
• Butter was left out at room temperature to cool. An employee moved it to refrigeration.
• The restaurant met inspection standards.

Tacos el Guero, 835 301 Blvd. E., Bradenton

• An employee failed to wash hands before putting on gloves to work with food, according to an inspector.
• There was no proof of required training for any employees.
• The person in charge was unable to answer basic questions about allergens. An inspector provided allergen information.
• A freezer and cooler were in disrepair.
• A ceiling area was soiled.
• The business met inspection standards.

SOB Burgers, 5866 14th St. W., Bradenton

• Raw, prepped hamburger patties were stored over ready-to-eat foods in a reach-in freezer.
• Wiping cloth sanitizer solution exceeded the maximum concentration allowed.
• A handwash sink was used for purposes other than handwashing.
• Sliced tomatoes, potato salad and coleslaw that had been prepared on site were not properly date-marked. A restaurant operator said they were prepared a day prior.
• A slicer blade guard was soiled with old 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.