Dirty dining: Food truck with wastewater issues and flies shut down by inspectors

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 in Manatee County, a Bradenton food truck was temporarily shut down after inspectors observed an ongoing issue with wastewater leakage.

Violations at other local restaurants included improper sanitizing and handwashing.

Here is what inspectors found.

The River Road Stop, 131 Upper Manatee River Road, Bradenton (food truck)

• The River Road Stop was temporarily shut down on July 14 after an inspector observed leaking wastewater and flies. The business was also using water from an unapproved source.
• During a follow-up visit, an inspector observed ongoing issues with plumbing and wastewater management. An inspector noted “significant amounts” of gray water leaking from pipes onto the ground under the food truck. There were approximately 30 flies in the area.
• The business operators were disposing of wastewater at an unapproved location. An inspector observed an employee open a pipe and catch wastewater in a five-gallon bucket to stop leakage. A restaurant operator and employee were observed dumping five-gallon buckets of the gray wastewater about 75 yards away from the food truck. Wastewater was also being collected in 55-gallon drums about 15 feet away from the food truck. Two drums were almost halfway full, an inspector said.
• The business was using water from an unapproved source for operation. A restaurant operator told the inspector that well water was used for dishwashing, handwashing and toilet needs, and bottled water was used in food.
• A well water testing report/documentation was not available.
• Pico de gallo, sauerkraut, cooked onions, Swiss cheese, cheddar cheese, shredded cheese, cut tomatoes, raw chicken, raw beef, pork and mullet spread were cold held at temperatures greater than 41 degrees. Corrective action was taken.
• Proof of required training was not available for one employee.
  
  
• The River Road Stop met inspection standards during a follow-up visit on July 15 and was allowed to reopen.

Hibachi Express, 4533 14th St. W., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• An inspector observed two restaurant operators wash hands in a non-handwashing sink without using soap. Corrective action was taken.
• 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.

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

• The restaurant offered crab on the menu but served imitation crab.

• Items were stored in an employee handwash sink. Corrective action was taken.

• There were no written procedures available for use of time as a public health control to hold potentially hazardous foods. Corrective action was taken.

• A wet wiping cloth was not stored in sanitizing solution in between uses. Corrective action was taken.

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

Tamiami Tacos, 6513 14th St. W., Bradenton

• Shredded cheddar cheese, pico de gallo and diced tomatoes were cold held at temperatures greater than 41 degrees. A restaurant operator put the foods on ice.
• A food manager’s certification was expired.
• An employee handwash sink was blocked by a garbage can. Corrective action was taken.
• Cooked shredded chicken was not properly date-marked.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Hungry Howie’s Pizza & Salad Bar, 5726 Ranch Lake Blvd., Lakewood Ranch

• An employee put on new gloves without first washing hands. An inspector advised the employee on proper handwashing procedure. Corrective action was taken.
• There was an accumulation of encrusted food debris on/around a mixer head.
• Cutting boards throughout the kitchen were stained/soiled.
• A food manager’s certification was expired.
• There was no proof of required training for any employees.
• Foods throughout the cook line and walk-in cooler were not properly date-marked, according to an inspector.
• An employee handwash sink was blocked by a pan rack.
• A scrub pad was stored in an employee handwash sink.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Walk-in cooler shelves were soiled.
• A phone, drink and keys belonging to employees were stored on food preparation tables.
• Ceiling vents throughout the kitchen were soiled.
• Grease was accumulated on the floor under fryers.
• The restaurant met inspection standards.

Buffalo Wild Wings, 5235 University Parkway, University Park

• Dishmachine sanitizer was not at the proper minimum strength.
• Cheese, cut tomatoes and beef were cold held at temperatures greater than 41 degrees. The items were moved to a walk-in cooler.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• Reach-in cooler shelves were pitted with rust.
• An employee with no hair restraint was engaged in food preparation. Corrective action was taken.
• There was an accumulation of limescale inside of a dishmachine.
• The restaurant met inspection standards.

Bún-Haus Vietnamese Kitchen, 5231 University Parkway #105, University Park

• Raw beef was stored over ready-to-eat foods in a walk-in cooler.
• Dishmachine sanitizer was not at the proper minimum strength.
• Medicine bottles were stored on top of an ice machine. Corrective action was taken.
• Access to an employee handwash sink was blocked. Corrective action was taken.
• Multiple items in a walk-in cooler were not properly labeled, according to an inspector.
• A slicer blade guard was soiled with old food debris.
• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
• An inspector observed shrimp thawing in standing water. The shrimp was relocated to walk-in cooler for thawing.
• The interior of a reach-in cooler was soiled.
• Plastic utensils were stored unprotected from contamination. Corrective action was taken.
• Cases of food were stored on the floor of a walk-in cooler.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• An employee drink was stored in an ice machine. Corrective action was taken.
• 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.