Dirty dining: No social distancing, handwashing errors at Bradenton 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 employee handwashing errors, unclean equipment and a lack of social distancing between customers that is required because of COVID-19.

Here is what inspectors found.

Demetrios’ Pizza House, 1720 Cortez Road W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength and the machine was in disrepair. A restaurant operator set up a three-compartment sink for warewashing.
• Cooked shell noodles, cooked fettuccine noodles, cooked spaghetti noodles and blue cheese dressing were cold held at temperatures greater than 41 degrees. A stop sale was issued for all of the noodles due to temperature abuse.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

KFC, 6440 State Road 64 E., Bradenton

• Potentially hazardous foods that were supposed to be monitored using time as a public health control had no time markings, and the time removed from temperature control could not be determined. A restaurant operator time-marked the mashed potatoes, gravy, coleslaw and mac ‘n’ cheese.

• The certified food manager was unable to answer basic questions about allergens. An inspector provided allergen information.

• Hot water at an employee handwash sink did not reach 100 degrees. A restaurant operator increased the water temperature at the sink.

• The ice chute on a soda machine in the dining area was soiled with a buildup of mold-like substance/slime.

• Walk-in cooler and freezer gaskets were soiled with a slimy/mold-like buildup.

• Floor drains and/or drain covers were heavily soiled.

• A floor area was covered with standing water. Corrective action was taken.

• The ceiling was dirty.

• The restaurant met inspection standards.

Applebee’s Grill + Bar, 4638 State Road 64 E., Bradenton

• An employee rubbed hands together for less than the required 10-15 seconds while washing hands, according to an inspector. The inspector discussed proper handwashing with the employee and corrective action was taken.
• Diced tomatoes and multiple quantities of shredded cheese were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Hot water at two employee handwash sinks did not reach 100 degrees. A restaurant operator increased the water temperature.
• A utensil handle was touching diced cooked chicken in a reach-in cooler. Corrective action was taken.
• The restaurant met inspection standards.

Popeyes Louisiana Kitchen, 3390 First St., Bradenton

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

• Condensation was dripping from a walk-in cooler ceiling and from a vent near a fry station.

• Floor areas in a walk-in cooler and a warewashing area were covered in standing water.

• The restaurant met inspection standards.

Sam’s Seafood & Grill, 3108 First St., Bradenton

• An employee failed to wash hands before changing gloves and/or putting on gloves to work with food. An inspector discussed proper handwashing with the employee and a restaurant operator and corrective action was taken.
  
  

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

• 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 provided foodborne illness information.

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

• Items were stored in an employee handwash sink.

• Two containers of cooked lamb that had been prepared onsite and held for future use were not properly date-marked. Corrective action was taken.

• The floor of a walk-in freezer was soiled.

• The restaurant met inspection standards.

Ed’s Tavern, 10719 Rodeo Dr., Lakewood Ranch

• Cooked plant food and feta cheese were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued due to temperature abuse.
• There was an encrusted material on a can opener blade.
• A slicer blade was soiled with old food debris. A restaurant operator cleaned it.
• Walk-in cooler shelves were soiled.
• An employee phone was stored above a food preparation table. Corrective action was taken.
• Food cases were stored on the floor of a walk-in freezer.
• There was an accumulation of debris inside of a warewashing machine.
• The restaurant met inspection standards.

Mellie’s New York Deli & Eatery, 4650 S.R. 64, Bradenton

• Cream cheese was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Raw shell eggs were stored over packaged, ready-to-eat sandwiches in a reach-in cooler.
• A cutting board was stained/soiled.
• Hot water was not provided at an employee handwash sink.
• A slicer blade was soiled with old food debris.
• A soap dispenser needed a new battery and was unable to dispense soap. Corrective action was taken.
• The restaurant met inspection standards.

SweetBerries Frozen Custard & Eatery, 4500 Manatee Ave. W., Bradenton

• An inspector observed no social distancing in effect as customers placed and picked up orders. Spaces for social distancing were measured out with blue tape, but customers were not observing them. A restaurant operator stated that additional signs would be made and staff would run food to customers. Corrective action was taken.
• The floor of a walk-in cooler and/or a walk-in freezer was soiled.
• 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 June 12, 2020 at 5:00 AM.