Dirty dining: No social distancing, handwashing errors 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 in Manatee County, several restaurants were cited for issues that include lack of training for employees and food workers who did not wash hands properly.

One restaurant was cited for not providing socially distanced tables during the COVID-19 pandemic.

Here is what inspectors found.

The Waterfront Restaurant, 111 S Bay Blvd., Anna Maria

• Tuna salad, multiple quantities of grouper and jicima slaw were cold held at temperatures greater than 41 degrees in a reach-in cooler. An inspector instructed an employee to ice down the foods.
• A certified food manager was not assuring a safe social distance of at least six feet between tables. An inspector observed people seated at tables about 3.5 feet away from one another. A restaurant operator removed one table and placed signs on two other tables until they could be removed later that night.
• There was an encrusted material on a can opener blade. An employee cleaned it.
• Milk batter, a potentially hazardous food, was being held using time as a public health control without written procedures in place. A restaurant operator completed the necessary procedure paperwork.
• Multiple food storage containers on the cook line had cracked or broken lids. An inspector educated a restaurant operator on proper food storage.
• A follow-up inspection was required.

Stonewood Grill & Tavern, 5415 University Pkwy., University Park

• Chicken, ham, fish, soup and cooked plant foods were cold held at temperatures greater than 41 degrees. A stop sale was issued for the foods due to temperature abuse. A restaurant operator discarded the items.
• Food that was supposed to be tracked using time for safety had no time marking. The food was discarded.
• There was an accumulation of encrusted food debris on/around a mixer head.
• A cutting board on the cook line was stained/soiled.
• There was debris in an employee handwash sink. Corrective action was taken.
• Hot water an employee handwash sink on the cook line did not reach 100 degrees.
• Water used for rinsing in a dishmachine was not hot enough.

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

• Reach-in cooler shelves were pitted with rust.

• Multiple reach-in coolers did not have ambient air thermometers.

• There was rusting on the interior of an ice machine, according to an inspector.

• The rinse temperature gauge on a dishmachine was inaccurate.

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

Cipriano Cucina and Bar, 3561 53rd Ave. W., Bradenton

• Dishmachine chlorine sanitizer was not at the proper minimum strength. An inspector instructed employees to set up a three-compartment sink for manual warewashing until the machine could be repaired.
• An employee failed to wash hands or change gloves before handling clean dishes. An inspector educated the employee and a chef on proper handwashing procedure.
• Chemical spray was stored over an ice bin at a wait station. Corrective action was taken.
• Clam and mussel tags were not date-marked and not maintained in chronological order according to the last date they were served in the establishment.
• There was an encrusted material on a can opener blade. Corrective action was taken.
• An ice scoop was stored in an employee handwash sink. Corrective action was taken.
• There was no proof of required training for any employees.
• Cut lettuce and soup that were being held for future use were not date-marked. Corrective action was taken.
• A restaurant operator was preparing food without a hair restraint.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• A follow-up inspection was required.
  
  

Lovin Oven Diner, 3506 First St., Bradenton

• Raw ground beef was stored with precooked chicken, precooked sausage patties and ready-to-eat bread in a reach-in freezer.

• Raw shell eggs were stored at room temperature. Corrective action was taken.

• Shredded cheddar cheese, sliced Swiss cheese and sliced American cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse. The items were discarded.

• Macaroni salad that was left cooling overnight had not reached 41 degrees within six hours. A stop sale w as issued due to temperature abuse. The food was discarded.

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.

• An inspector observed a dented can of beans in a dry storage area.
• The restaurant operator was using an outdoor smoker to cook food in bulk without submitting plans for approval to the Division of Hotels and Restaurants.
• Foods in a reach-in cooler were not date-marked. Corrective action was taken.
• An open package of raw beef was stored uncovered in a reach-in cooler. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Subway, 6041 26th St. W., Bradenton

• Tuna salad, multiple quantities of beef, sliced bologna, sliced ham, sliced tomatoes, shredded mozzarella and shredded cheddar and jack cheese were cold held at temperatures greater than 41 degrees. All of the items except the tuna and tomatoes had been held overnight. A stop sale was issued and those items were discarded. The tuna and tomatoes were moved to a reach-in freezer for cooling.
• An employee rubbed hands together for less than the required 10-15 seconds while washing hands. An inspector discussed proper handwashing a restaurant operator. Corrective action was taken.
• An employee washed hands without using soap. An inspector discussed proper handwashing a restaurant operator. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Domino’s Pizza, 2551 Lakewood Ranch Blvd. #108, Bradenton

• There was no proof of required training for any employees.
• Shelves of a cooler/pizza make-station were pitted with rust.
• A cooler/pizza make-station did not have an ambient air thermometer.
• Walk-in cooler fans were soiled.
• A follow-up inspection was required.

China Wok II, 4945 S.R. 64, Bradenton

• An open container of raw chicken was stored over an open package of ready-to-eat chicken nuggets.
• Cooked noodles and egg rolls had not been cooled from 135 degrees to 41 degrees within six hours, according to an inspector. The foods had been held overnight. A stop sale was issued due to temperature abuse.
• Access to an employee handwash sink was blocked by equipment.
• Utensils were stored in an employee handwash sink.
• Hot water was not provided at an employee handwash sink. Corrective action was taken.
• There was no soap provided at an employee handwash sink.
• There was no probe thermometer at hand to measure the temperature of food products.
• Cooked chicken and cooked egg rolls that were being held for future use were not date-marked.
• A wet wiping cloth was not stored in sanitzing solution between uses.
• The floor throughout the kitchen was soiled.
• The ceiling was soiled.
• The restaurant met inspection standards.

Katie’s Cafe, 3130 53rd Ave. E., Bradenton

• Dishmachine chlorine sanitizer was not at the proper minimum strength. Corrective action was taken.
• An employee failed to wash hands before putting on gloves and touching clean dishware. An inspector discussed proper handwashing with 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 a restaurant operator. Corrective action was taken.
• An inspector observed a can of olives that was dented at the seal. It was discarded.
• An inspector observed a cracked raw shell egg stored in a reach-in cooler on the cook line. It was discarded.
• The floor was soiled behind equipment throughout the kitchen.
• The restaurant met inspection standards.

Yaki Sushi Grill BBQ, 5231 University Parkway #113, Bradenton

• An inspector observed chicken and dumplings with a mold-like growth.
• Rice, tuna, salmon and escolar were cold held at temperatures greater than 41 degrees. A restaurant operator moved the items to a freezer for cooling.
• Unwashed vegetables were stored over ready-to-eat foods.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• An ambient air thermometer in a cold holding unit was not accurate.

• A certified food manager was unable to answer basic Food Code questions pertaining to the safe operation of the establishment.

• There was no proof of required training for any employees.

• No soap was provided at an employee handwash sink.

• Walk-in cooler shelves were soiled.

• An inspector observed lobster thawing in frozen water. A restaurant operator moved it to refrigeration.

• Food was stored on the floor in a counter area and in a walk-in cooler.

• Fly sticky tape was hanging over a food preparation area.

• An employee with no hair restraint was preparing food.

• The vents and ceiling in the kitchen were soiled, according to an inspector.

• The restaurant met inspection standards.

Poblanos Mexican Grill & Bar, 5779 53rd Ave. E., Bradenton

• An employee was observed touching raw chicken with gloved hands and then touching a clean bowl and pouring queso without a glove change or hand wash. An inspector discussed proper handwashing procedure with a restaurant operator. Corrective action was taken.
• Raw chicken was stored over cooked steak in a reach-in cooler. An inspector provided information about proper food storage. Corrective action was taken.
• Cooked pork was out at room temperature. A restaurant operator moved it to a walk-in cooler.
• Multiple food items that were being held for future use were not date-marked. Corrective action was taken.
• Walk-in cooler shelves were soiled with encrusted food debris.
• Raw shrimp was thawing in standing water. A restaurant operator moved it to a walk-in cooler.
• 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 August 24, 2020 at 4:26 AM.