Dirty dining: Inspectors find raw meat over food, handwashing problems at area restaurants

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 raw meat stored over cooked food, employee handwashing errors and unsafe food temperatures.

Here is what inspectors found.

Hibachi Grill Buffet, 3616 First St., Bradenton

• During a follow-up inspection for previous violations, an inspector again observed foods held at unsafe temperatures.
• Raw shrimp, raw beef, fried pork meatballs, mac ‘n’ cheese and milk were cold held at temperatures greater than 41 degrees. The foods had been held overnight. An inspector advised the restaurant operator not to serve the foods to customers. A stop sale was issued due to temperature abuse.
• Cooked noodles, mac ‘n’ cheese, milk, raw chicken and beef were cold at temperatures greater than 41 degrees. A restaurant operator stated that the items had been prepared/thawed that day and moved them to another cooler that was maintaining proper cold-holding temperatures.
• Another follow-up visit was required.

Rico’s Pizzeria & Pasta House, 5218 E. S.R. 64, Bradenton

• Food items that were supposed to be held using time as a public health control had no time-markings. The restaurant operator knew when the items had been removed from temperature control, according to an inspector.
• The certified food manager was unable to answer basic questions about allergens.
• The food manager’s certification was expired.
• A bucket of water was blocking access to an employee handwash sink. Corrective action was taken.
• Hot water was not provided at an employee handwash sink. A restaurant operator turned on the hot water at the sink.
• There were no handwashing signs at either of the employee handwash sinks in the kitchen area.
• The restaurant had the wrong type of test kit for the variety of sanitizer in use for warewashing.
• Required training was expired for all employees.
• The ceiling was soiled.
• A follow-up inspection was required.

Thai Wasabi, 5250 E. S.R. 64, Bradenton

• The restaurant operator was unable to provide documentation that aquacultured fish had been raised in a controlled environment and fed formulated feed.

• A bucket of chlorine sanitizer was stored on a sushi bar counter next to open containers of sushi ingredients. Corrective action was taken.

• An inspector observed a dented can of bamboo shoots in a dry storage. A restaurant operator voluntarily discarded it.

• There was an encrusted material on a can opener blade.

• A bucket was blocking access to an employee handwash sink. Corrective action was taken.

• Previously prepared cooked noodles and open milk were not properly date-marked. Corrective action was taken.

• Required training was expired for all employees. An inspector provided a list of approved training programs.

• Walk-in freezer shelves were pitted with rust.

• Raw salmon and cooked shrimp were thawing at room temperature. An inspector discussed proper thawing protocol with a restaurant operator, and the items were moved to a reach-in cooler.

• A cutting board had cut marks and was no longer cleanable.

• The ceiling was soiled throughout the kitchen area.

• A follow-up inspection was required.

El Tio Carlos, 1649 First St., Bradenton (Red Barn Flea Market)

• Milk, cooked rice, cooked steak, cooked burger patties, multiple quantities of cooked tripe, cooked chicken flautas, salsa, cooked chicken with red sauce, cooked steak with onions and tamales with cooked chicken were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued due to temperature abuse.
• Diced tomatoes, sliced tomatoes, sliced cheddar cheese and sliced ham were cold held at temperatures greater than 41 degrees. The foods had been prepared that day and were put on ice for rapid cooling.
• Raw chicken was stored over cooked chicken, cooked tamales, cooked beef and cooked tripe in a reach-in cooler.
• 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. Corrective action was taken.
• An employee rubbed hands together for less than the required 10-15 seconds while handwashing. An inspector discussed proper handwashing with the employee and a restaurant operator. Corrective action was taken.
• Wiping cloth sanitizing solution exceeded the maximum concentration allowed.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

• The 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.

• The certified food manager was unable to answer basic questions about allergens.

• A cutting board with dough on it was stored on top of an employee handwash sink. It was removed.

• Containers of cooked beef, cooked rice, opened milk, salsa and cooked beans that were prepared on site and held for future use were not properly date-marked.

• Single service items were stored unprotected from contamination. Corrective action was taken.

• Potentially hazardous food stored in a freezer was not frozen solid.

• An open employee beverage was stored in a cold-holding unit with food to be served to customers.

• A container of dried rice was stored on the floor.

• An employee with no hair restraint was engaged in food preparation.

• The ceiling was soiled.

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

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.