Dirty dining: Mold, handwashing issues and other 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 in Manatee County, several restaurants were cited for mold-like substances in ice machines and employee handwashing issues.

Here is what inspectors found.

Wolves Head Pizza & Wings, 1837 Lakewood Ranch Blvd., Bradenton

• There was an accumulation of black/green mold-like substance in an ice machine.

• There was an accumulation of accumulated food debris on/around a mixer head.

• A cutting board on the cook line was stained/soiled. A restaurant operator replaced it.

• Multiple food items stored in a walk-in cooler were not date-marked, according to an inspector. Corrective action was taken.

• Required training was expired for some employees.

• Walk-in cooler shelves were soiled.

• Food cases were stored on the floor of a walk-in cooler. Corrective action was taken.

• There was an accumulation of debris inside of a warewashing machine.

• A follow-up inspection was required.

Esplanade Golf and Country Club at Lakewood Ranch, 12951 Malachite Drive, Lakewood Ranch

• There was an accumulation of black/green mold-like substance in the interior of an ice machine.

• Scallops crudo were not properly identified as raw on the establishment’s menu. Corrective action was taken.

• Water was not hot enough at two employee handwash sinks.
• There was an encrusted material on a can opener blade.
• A slicer blade was soiled with old food debris.
• Silverware was stored unprotected from contamination.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• A follow-up inspection was required.

The Granary, 2547 Lakewood Ranch Blvd., Lakewood Ranch

• Raw shell eggs were stored over cooked potatoes in a reach-in cooler.
• Butter was cold held at a temperature greater than 41 degrees. It was discarded.
• An employee handwash sink was soiled with an accumulation of debris.
• Water was not hot enough at an employee handwash sink.
• Multiple food items in a reach-in cooler were not date-marked.
• Access to a soap dispenser at an employee handwash sink was blocked.
• A reach-in cooler did not have an ambient air thermometer.
• An employee with no hair restraint was engaged in food preparation.
• Multiple cutting boards had cut marks and were no longer cleanable.
• The restaurant met inspection standards.

C’est La Vie! University Park, 8527 Cooper Creek Blvd., University Park

• Raw shell eggs were stored over ready-to-eat pastry. Corrective action was taken.
• Butter was cold held at a temperature greater than 41 degrees. It was moved to refrigeration.
• There was an accumulation of black/green mold-like substance in an ice machine.
• Cutting boards on the cook line were soiled, according to an inspector, and one cutting board was in disrepair.
• A garbage can was blocking access to an employee handwash sink. Corrective action was taken.
• A pitcher was stored inside of an employee handwash sink. Corrective action was taken.
• Proof of required training was not available for some employees.
• Spoons were stored unprotected from contamination.
• There was an accumulation of debris inside of a convection oven.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• There was an accumulation of debris inside of a warewashing machine.
• The restaurant met inspection standards.

Izumi Japanese Steakhouse, 3611 First St. #110, Bradenton

• Fried rice with egg that was being held for future use had not been cooled from 135 degrees to 41 degrees within six hours. The food was moved to walk-in cooler.
• Fried tempura shrimp was held at room temperature. An inspector educated a restaurant operator on proper food holding procedures, a stop sale was issued and the food was discarded.

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

• Raw beef was stored over ready-to-eat pork dumplings and vegetables, and raw fish was stored with cooked rice. Corrective action was taken.

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

• There were two holes in the ceiling in a dry storage area.

• The restaurant met inspection standards.

S.O.B. Burgers, 5866 14th St. W., Bradenton

• An employee rubbed hands together for less than the required 10-15 seconds while handwashing. An inspector discussed proper handwashing with a restaurant operator. Corrective action was taken.
• Cooked noodles and cooked onions that had been left cooling overnight had not reached 41 degrees within six hours. A stop sale was issued and the foods were discarded.
• A restaurant operator was observed washing hands at a non-handwash sink with no soap. A restaurant inspector advised on proper handwashing procedure. Corrective action was taken.
• 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.