Dirty dining: Employee handwashing issues, mold found at Bradenton area restaurants

Florida’s Division of Hotels and Restaurants routinely inspects restaurants, food trucks and other food service establishments for public health and cleanliness issues.

During the most recent inspections in Manatee County, several restaurants were cited for employee handwashing issues. Moldy equipment was also found at Bradenton, Palmetto and Ellenton area restaurants.

Here is what inspectors found.

Riviera Dunes Dockside, 102 Riviera Dunes Way, Palmetto

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero.
• An inspector observed an employee take off gloves, touch an apron and then put on new gloves without first washing hands. The inspector advised a restaurant operator to educate employees on proper handwashing procedure. Corrective action was taken.
• Shrimp, cod, scallops, coleslaw, butter and cut tomato were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine at an outside bar.
• There was an accumulation of encrusted food debris on/around a mixer head.
• Cutting boards throughout the kitchen were stained/soiled.
• An employee handwash sink did not have enough water pressure to properly wash hands. Corrective action was taken.
• A trash can was blocking access to an employee handwash sink. Corrective action was taken.
• A bucket containing food that was thawing was stored in an employee handwash sink, blocking access. Corrective action was taken.
• A handwash sink was used as a dump sink. Corrective action was taken.
• No soap was provided at an employee handwash sink. Corrective action was taken.
• No paper towels were provided at two employee handwash sinks. Corrective action was taken.
• A slicer blade was soiled with old food debris.
• There was an encrusted material on a can opener blade.
• Spray bottles throughout the kitchen were not labeled. Corrective action was taken.
• Walk-in cooler shelves were rusted.
• Single-service items were not stored inverted to prevent contamination. Corrective action was taken.
• The interior of an oven was soiled with debris.
• In-use tongs were stored on an oven door handle. Corrective action was taken.
• There was a hole in the ceiling at a rear exit door.
• Containers of lamb were stored on the floor of a walk-in freezer.
• The floor of a walk-in cooler was soiled.
• Employee personal items were stored in the kitchen.
• Hood filters were soiled with grease.
• There was an accumulation of limescale inside of a dishmachine.
• There was an accumulation of debris on the outside of a warewashing machine.
• A follow-up inspection was required.

South Philly Cheesesteaks, 5942 34th St. W. #115, Bradenton

• An inspector observed an employee make face contact and then touch clean utensils without first washing hands. The inspector advised on proper handwashing procedure.
• Cooked peppers and cooked onions that were supposed to be hot held were stored at room temperature on the cook line. Corrective action was taken. An employee reheated the items.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Wet wiping cloths were not stored in a sanitizing solution between uses. Corrective action was taken.
• There was a 4 foot by 2 foot hole in a wall below a three-compartment sink.
• Ceiling tiles in a preparation area were in disrepair.
• A follow-up inspection was required.

Solorzano’s Pizzeria & Tavern, 5897 Whitfield Ave., Sarasota

• A pesticide that was not labeled for use in a food establishment was present. Corrective action was taken.
• There was an accumulation of black/green mold-like substance in the interior of an ice machine.
• A plastic container was blocking access to an employee handwash sink. Corrective action was taken.
• There were no paper towels provided at employee handwash sinks. Corrective action was taken.

• There were no written procedures available for use of time as a public health control to monitor potentially hazardous foods. An inspector educated a restaurant operator on proper procedure and provided written instructions.

• A spray bottle in the kitchen was no labeled. Corrective action was taken.

• There was a buildup of grease underneath fryers.

• Food was stored on the floor of a walk-in cooler.

• Hood filters were soiled.

• There was an accumulation of limescale inside of a dishmachine.

• There was an accumulation of debris on the outside of a warewashing machine.

• A follow-up inspection was required.

WingHouse, 2015 60th Ave. E., Ellenton

• An inspector observed an employee touch glasses and then fail to wash hands before touching food. The inspector advised on proper handwashing procedure. Corrective action was taken.
• Dishmachine sanitizer was not at the proper minimum strength. Corrective action was taken.
• There was a buildup of mold-like substance in the interior of an ice machine.
• There was a buildup of mold-like substance around soda-dispensing nozzles.
• Cutting boards were soled.
• There was an encrusted material on a can opener blade.
• Hot water was not provided at an employee handwash sink.
• No paper towels were provided at an employee handwash sink. Corrective action was taken.
• Menus did not contain a consumer advisory regarding raw and/or undercooked animal foods. Corrective action was taken. A restaurant operator posted a consumer advisory sign.
• A soda gun at the bar was soiled.
• Plastic food containers were soiled and had not been properly cleaned, according to an inspector.
• A spray bottle was unlabeled. Corrective action was taken.
• Shelves were soiled with encrusted food debris.
• No handwashing sign was posted at an employee handwash sink.
• The interior of a convection oven had an excessive accumulation of food debris.
• Hoods above stoves and the cook line were soiled.
• There was a buildup of grease on the floor throughout the kitchen area.
• There was a slimy buildup on walk-in cooler gaskets.
• A container of pickles was stored on the floor of a walk-in cooler. Corrective action was taken.
• Floor drains and/or drain covers throughout the kitchen were heavily soiled.
• There was an accumulation of debris on a warewashing machine.
• The restaurant met inspection standards.

Kiku Sushi & Grill, 7338 Cortez Road W., Bradenton

• Raw eggs were stored over chopped veggies in a walk-in cooler. Corrective action was taken.
• Yum yum sauce was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• Detergent was stored next to buckets of soy sauce. Corrective action was taken.
• Sanitizing solution in a wash bucket exceeded the maximum concentration allowed. Corrective action was taken.
• One or more cutting boards on the cook line were stained/soiled.
• An inspector observed an employee washing hands in a non-handwash sink.
• A sponge was stored in an employee handwash sink.
• Required training was expired for three employees.
• Wet wiping cloths at the cook line and a sushi station were not stored in sanitizing solution between uses. Corrective action was taken.
• The opening of an ice bin and an ice bin filter were soiled.
• An in-use rice scoop was stored in standing water at less than 135 degrees.
• In-use tongs were stored on an equipment door handle between uses. Corrective action was taken.
• An inspector observed soiling on a hood, a vent and a wall area.
• Employee drinks were stored on the cook line. Corrective action was taken.
• There was a buildup of debris in a warewashing machine.
• 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.

The Bradenton Herald’s weekly dirty dining reports list restaurants where inspectors found issues that might concern the average diner — such as unsafe food temperatures, employee handwashing issues or moldy drink machines — regardless of whether or not the businesses passed inspection.

This story was originally published March 24, 2021 at 5:00 AM.