Dirty dining: Unsafe food temperatures, handwashing issues and more 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, restaurants were cited for issues that include employee handwashing errors and unsafe food temperatures.

Here is what inspectors found.

Another Broken Egg Cafe, 6115 Exchange Way, Lakewood Ranch

• Sausage, ham, meatballs, crab meat, crab stuffing, langostino, shrimp, salmon, raw chicken, brie cheese, chili sauce and cut tomatoes were cold held at temperatures greater than 41 degrees in a reach-in cooler. A stop sale was issued for all of the items.
  
  
• In a hooded reach-in cooler, an inspector observed diced tomatoes, cooked plant food, sausage, lobster, crawfish, shrimp, sausage, chorizo and shredded cheese cold held at temperatures greater than 41 degrees, and liquid eggs and egg whites were cold held at temperatures greater than 41 degrees in an ice bath. The items were moved to a freezer for cooling.
• An inspector observed a large can of diced tomatoes that was dented. A stop sale was issued.
• A spray bottle containing a toxic substance was not labeled. Corrective action was taken.
• A walk-in cooler had an unsealed concrete floor.
• An employee drink was stored on a food preparation table. Corrective action was taken.
• A cutting board had cut marks and was no longer cleanable.
• 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.

Chick-fil-A, 4573 14th St. W., Bradenton

• Soap dispensers at two employee handwash sinks in the kitchen prep area were not working, according to an inspector.
• The interior of a reach-in cooler was soiled with an accumulation of food residue.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• A reach-in cooler lacked an ambient air temperature thermometer.
• Containers of raw chicken were stored on the floor. Corrective action was taken.
• Employee drinks and a lunch bag were stored over food to be served to customers in a walk-in cooler. Corrective action was taken.
• There was a buildup of grease on a pressure cooker at a chicken frying station.
• The restaurant met inspection standards.

Keke’s Breakfast Cafe, 1121 Cortez Road W., Bradenton

• A restaurant operator rubbed hands together for less than the required 10-15 seconds while washing hands. Corrective action was taken.
• A food manager’s certification was expired.
• There was no currently certified food manager on duty while four or more employees were making or handling food.
• The restaurant met inspection standards.

La Paradita Restaurant, 6130 15th St E., Bradenton

• Horchata was cold held at a temperature greater than 41 degrees in a dispenser at the front counter. A restaurant operator stated the the drink had been held overnight. A stop sale was issued and the drink was discarded.
• A manager or person in charge lacked proof of food manager certification.
• There was no certified food manager for the establishment.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• There was no probe thermometer at hand to measure the temperature of food products.
• An inspector observed chicken thawing at room temperature in a prep sink. The inspector advised on proper procedure, and a restaurant operator turned on cold running water over the chicken.
• No handwashing sign was provided at an employee handwash sink. Corrective active was taken.
• There was accumulated grease on the floor at the cook line.
• A cutting board had cut marks and was no longer cleanable.
• A follow-up inspection was required.

Acapulco Restaurant, 1833 Lakewood Ranch Blvd., Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector advised setting up manual warewashing until the dishmachine could be repaired.

• Chili relleno and pork tamales were cold held at a temperature greater than 41 degrees. A restaurant operator discarded the items.

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

• Utensils were blocking access to an employee handwash sink. Corrective action was taken.

• Cases of food were stored on the floor.

• An employee drink was stored on a food preparation table. 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.