Dirty dining: Unsafe meat temperatures, unwashed hands and more issues 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 employee handwashing errors as well as meat and other foods kept at unsafe temperatures.

Here is what inspectors found.

Whiskey Joe’s Bar & Grill, 5313 19th St. E., Ellenton

• A server dropped off dirty dishes at a dishwashing station and then proceeded to prepare salads without first washing hands, according to an inspector. The inspector educated the employee regarding safe food handling and handwashing procedures. Corrective action was taken.
• Raw chicken wings, raw grouper, raw shrimp and cooked shrimp were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse. The foods were voluntarily discarded.
• A floor area at a fish station on the cook line was covered in standing water.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Jersey Mike’s Subs, 5820 Ranch Lake Blvd. #106B, Bradenton

• Cheese, provolone cheese, tuna, spiced ham, cooked ham and turkey were cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods due to temperature abuse.
• An employee handwash sink was blocked by a garbage can. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.

• There were no written procedures available for use of time as a public health control to hold potentially hazardous food.

• An employee phone and keys were stored on a food preparation table. Corrective action was taken.

• A follow-up inspection was required.

• During a follow-up visit the next day, an inspector again observed foods held at unsafe temperatures. Turkey, deli ham and cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued.

• Another follow-up visit was required.

Chen’s Gourmet Chinese Restaurant, 6086 14th St. W., Bradenton

• Fried chicken, cooked wontons with pork, cooked dumplings with pork, cooked chicken and cooked noodles were cold held at temperatures greater than 41 degrees in a walk-in cooler. The foods had been held overnight. A stop sale was issued due to temperature abuse.
• An employee was observed washing hands in a sink not designated for handwashing.
• Access to an employee handwash sink was blocked by a garbage can.
• Foods that were prepared onsite and then held for future use (fried chicken, cooked chicken and cooked pork) were not properly date-marked. Corrective action was taken.
  
  
• An employee phone was stored on walk-in cooler shelving. Corrective action was taken.
• A follow-up inspection was required.

Tijuana Flats, 2127 Cortez Road W., Bradenton

• Potentially hazardous foods that were being held for future use were not cooled quickly enough. An inspector observed stacked containers of cooked diced chicken, cooked pulled chicken and cooked ground beef that had not cooled from 135 degrees to 41 degrees within six hours. A stop sale was issued for the diced chicken due to temperature abuse. An inspector advised a restaurant operator not to stack and double wrap containers with a lid during the cooling process.
• Shredded cheese and diced tomatoes were cold held at temperatures greater than 41 degrees. The foods were iced down.
• A follow-up inspection was required.

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.