Dirty dining: Employee handwashing and training issues 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 errors. Employee training issues were also found at Bradenton, Lakewood Ranch and Sarasota area restaurants.

Here is what inspectors found.

Michelangelo Pizzeria Cucina, 11517 Palmbrush Trail, Lakewood Ranch

• Sausage, ricotta cheese mix, marinara and cut tomatoes were cold held at temperatures greater than 41 degrees in a cooler. A stop sale was issued for the items due to temperature abuse.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Multiple food items in a walk-in cooler were not date-marked.
• There was no proof of required training for any employees.

• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.

• There was an encrusted material on a can opener blade.

• A wood preparation table was not sealed, according to an inspector.

• A walk-in cooler had an unsealed concrete floor.

• Reach-in cooler gaskets throughout the kitchen were soiled.

• Walk-in cooler shelves were pitted with rust.

• No handwashing sign was placed at an employee handwash sink. Corrective action was taken.

• Coolers throughout the kitchen did not have easily visible ambient air temperature thermometers.

• There was an accumulation of debris in a convection oven.

• There was a hole in a wall under a handwash sink.

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

• An employee was preparing food without a hair restraint.

• Hood filters were soiled.

• A follow-up inspection was required.

Fuzzy’s Taco Shop, 2515 University Pkwy #101, Sarasota

• Raw shell eggs were stored over peppers. Corrective action was taken.
• A food manager’s certification was expired.
• A manager or person in charge lacked proof of food manager certification.
• A bucket was stored in an employee handwash sink.
• Walk-in cooler shelves were soiled.
• Gaskets on multiple walk-in coolers were soiled.
• A dishmachine was not functioning properly, according to an inspector. The inspector observed food debris on dishes that had been washed in the machine.
• Multiple cutting boards had grooves and were no longer cleanable.
• There was an accumulation of debris on the outside of a warewashing machine.
• A follow-up inspection was required.

Stonewood Grill & Tavern, 5415 University Parkway, University Park

• An inspector observed a food employee hand raw chicken and then fail to wash hands during a glove change. The employee then handled clean utensils. The inspector advised the employee and a a manager on proper handwashing procedure.
• An inspector observed an employee handle garbage and then touch clean equipment without first washing hands and putting on new gloves. The inspector advised the employee and a a manager on proper handwashing procedure.
• Raw shell eggs were stored over butter in a walk-in cooler. Corrective action was taken.
• There was an accumulation of black/green mold-like substance around a nozzle at the bar area.
• There was an accumulation of encrusted food debris on/around a mixer head.
• A container of bread was stored on the floor of a walk-in freezer. Corrective action was taken.
• A floor area around a drain on the cook line was covered in standing water.
• The restaurant met inspection standards.

3 Keys Brewing and Eatery, 2505 Manatee Ave. E., Bradenton

• An inspector observed an employee handle raw beef and then fail to wash hands before putting on new gloves. The inspector advised the employee and a a manager on proper handwashing procedure.
• Sliced cheese was cold held at a temperature greater than 41 degrees. Corrective action was taken.
• An inspector observed five large cans of marinara sauce and one large can of pineapple that were dented at the seams.
• There were residual metal shavings on a can opener blade. Corrective action was taken.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• There was paint stored in a waitstaff area. Corrective action was taken.
• Hood filters were soiled.
• The restaurant met inspection standards.

Maw’s Place, 1707 First St., Bradenton (Red Barn Flea Market)

• An inspector observed an employee crack raw shell eggs and then handle clean equipment without first washing hands. The inspector advised the employee and a a manager on proper handwashing procedure.
• Shell eggs were stored at a temperature greater than 45 degrees. Corrective action was taken.
• Ground beef gravy that was being held for future use was not date-marked. Corrective action was taken.
• Single-service cups were stored on the kitchen floor. Corrective action was taken.
• A cutting board had cut marks and was no longer cleanable.
• The restaurant met inspection standards.

Chili’s Grill & Bar, 3715 First St., Bradenton

• An inspector observed an employee handle a cell phone and then fail to wash hands before touching clean utensils. The inspector educated the employee and a manager on proper handwashing procedure.
• A wall in a dishwashing area was soiled with accumulated black debris.
• Shelves above the cook line were soiled.
• Multiple microwaves on the cook line had soiled interiors.
• A hood was soiled.
• There was standing water on the floor in front of an oven.
• Several cutting board s on the cook line had cut marks and were no longer cleanable.
• There was an accumulation of debris inside of a warewashing machine.
• The restaurant met inspection standards.

Pho House, 7240 55th Ave. E., Bradenton

• During a follow-up visit, there was still no proof of required training for any employees.
• An inspector again observed soiled hood filters.
• Another follow-up inspection was required.

Mi Pueblo El Restaurante Mexicano & Cantina, 8405 Tuttle Ave., Sarasota

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

• There were no written procedures available for use of time as a public health control to monitor potentially hazardous foods. An inspector provided the correct procedures.

• A spray bottle in a dishwashing area was unlabeled. Corrective action was taken.

• Containers were stored in an employee handwash sink. Corrective action was taken.

• Walk-in cooler shelves were pitted with rust.

• Walk-in cooler shelves were soiled with encrusted food debris.

• Flooring in a kitchen, warewashing area and walk-in cooler was unsealed concrete.

• There was standing water on the floor in a storage area.

• A walk-in cooler fan was soiled.

• Multiple cutting boards had grooves in them.

• A follow-up inspection was required.

Infuzions, 6090 Lockwood Ridge Road, Sarasota

• Dishmachine chlorine sanitizer was not at the proper minimum strength. An inspector advised sanitizing dishes manually until the dishmachine could be repaired.

• No currently certified food service manager was on duty while four or more employees were engaged in food preparation/handling.

• Proof of required training was not available for some employees.

• Multiple food items in a walk-in cooler were not date-marked.

• A slicer blade was soiled with old food debris.

• A soda gun was soiled.

• Hood filters were soiled.

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

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

• A follow-up inspection was required.

Captain Brian’s Seafood Market & Restaurant, 8421 N Tamiami Trail, Sarasota

• Wiping cloth sanitizing solution exceeded the maximum concentration allowed. Corrective action was taken.
• Shellfish tags were not stored in chronological order according to the last date that the food was served in the establishment.
• Shellfish tags were not marked with the last date that the food was served.
• There was an accumulation of encrusted food debris on/around a mixer head.
• There was an encrusted material on a can opener blade.
• Required training was expired for some employees.
• Walk-in cooler shelves were pitted with rust.
• The floor of a walk-in cooler was in disrepair, according to an inspector.
• The door of a walk-in cooler was in disrepair.
• An employee was preparing food without a hair restraint. 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.

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 31, 2021 at 5:00 AM.