Dirty dining: Handwashing issues, mold found at Bradenton 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, restaurants were cited for issues that include employee handwashing errors and food stored at unsafe temperatures.

Several Bradenton-area restaurants had mold-like substances on equipment.

Here is what inspectors found.

Waffle House, 603 67th St. Circle E., Bradenton

• An inspector observed a restaurant operator who was preparing food touch a dirty wiping cloth and then touch a clean plate. The inspector advised on proper handwashing procedure. Corrective action was taken.
• A dishmachine was not heating to a high enough temperature for proper sanitization. A restaurant instructor advised a restaurant operator to set up a three-compartment sink for warewashing until the dishmachine could be repaired. Corrective action was taken.
• Raw shell eggs that were supposed to be held using time as a public health control were not time-marked. A restaurant operator voluntarily marked the time that the eggs had been set out on a dry erase board.
• Diced ham, diced tomatoes and multiple quantities of waffle mix were cold held at temperatures greater than 41 degrees. A restaurant operator iced down the foods.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A bucket was blocking access to an employee handwash sink. Corrective action was taken.
• Reach-in cooler shelves were pitted with rust.
• Coffee filters were stored unprotected from contamination. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Subway, 5108 15th St. E. #206, Bradenton

• Sanitizer in use to clean restaurant equipment was not at the proper minimum strength. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine. Corrective action was taken.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• A scoop handle was in direct contact with ready-to-eat foods. Corrective action was taken.
• The restaurant met inspection standards.

Jimmy John’s, 83 N. Cattlemen Rosf, Sarasota

• There was an accumulation of mold-like substance in the interior of an ice machine.
• Water at an employee handwash sink did not reach a temperature of 100 degrees.
• Bread and utensils were exposed to splash from a handwash sink, according to an inspector. A restaurant operator relocated the items.
• Water was draining onto the floor of a walk-in cooler.
• The wall of a walk-in cooler was rusted and not easily cleanable.
• A handwash sink was leaking.
• Multiple reach-in coolers did not have ambient air thermometers.
• Cases of food were stored on the floor.
• Ceiling tiles were missing in the kitchen and a storage area.
• The restaurant met inspection standards.

Taco Bell, 8405 Lockwood Ridge Road, Sarasota

• An ice chute on a self-service drink machine was soiled with a buildup of mold-like substance/slime.
• Wiping cloth sanitizing solution was not at the proper minimum strength. Corrective action was taken.
• The floor of a walk-in freezer was soiled.
• Floor drains/drain covers were heavily soiled, according to an inspector.
• The roof was leaking in a warewashing area.
• A handle was in contact with cheese on a food make line.
• The restaurant met inspection standards.

Fast N Fresh, 8138 Lakewood Main St., Lakewood Ranch

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up a three-compartment sink for manual warewashing until the dishmachine could be repaired.
• Water at an employee handwash sink was not hot enough. Corrective action was taken.
• There was an encrusted material on a can opener blade.
• An employee was preparing food without a hair restraint.
• The floor of a walk-in cooler was soiled.
• There was an accumulation of debris on walk-in cooler shelves.
• 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.