Rodent droppings in and around food prompt temporary closure of Bradenton restaurant

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

The reports are public information.

During recent inspections, a breakfast and lunch restaurant in Bradenton was temporarily shut down after inspectors found signs of rodent activity. An inspector also found that the restaurant had failed to report a staff case of a foodborne illness, Hepatitis A, to the state’s restaurant division:

Sage Biscuit Cafe, 6656 Cortez Road W., Bradenton — Inspected and temporarily shut down Jan. 13

• High priority: An inspector observed rodent droppings in several food storage and food preparation areas. The inspector’s report noted approximately 50 droppings under a dry storage rack in a dry storage area, approximately 10 droppings on cans of black beans, approximately 10 droppings on top of boxes of food, approximately 50 droppings behind and next to a convection oven in a back kitchen area, approximately 20 droppings under cook line equipment and two droppings in a container of brown sugar in a dry storage area.
• High priority: A stop sale was issued for the brown sugar, cans of black beans and boxes of food that were contaminated with rodent droppings. The items were discarded.
• High priority: American cheese, feta cheese, provolone cheese, leafy greens, cut melon, sour cream and cooked potatoes were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken.
• High priority: Pooled and shelled eggs that were supposed to be monitored using time as a public health control had no time markings. Corrective action was taken.

• High priority: Raw animal foods with different minimum cooking temperatures (chicken and salmon) were not properly separated from one another in a walk-in cooler. Corrective action was taken.

• High priority: Raw animal foods were stored over ready-to-eat food. An inspector noted raw shrimp stored over pancake batter and raw bacon stored over ready-to-eat pot pie filling. Corrective action was taken.

• High priority: An employee cracked raw shell eggs and then failed to wash hands before handling utensils. Corrective action was taken.

• High priority: An employee rubbed hands together for less than 10-15 seconds while washing hands. Corrective action was taken.

• Intermediate: A certified food manager or person in charge failed to notify the Division of Hotels and Restaurants that an employee had been diagnosed with Hepatitis A. The owner was notified Jan. 9 that one of their employees had been diagnosed with Hepatitis A and failed to report to the Division, the inspector’s report said.

• Intermediate: An employee did not report diagnosis of a disease transmissible through food to the person in charge. The Florida Department of Health was notified that the employee was diagnosed with Hepatitis A on Jan. 1, but the employee did not notify the restaurant owner until Jan. 9, according to an inspector’s report.

• Intermediate: A slicer blade was soiled.

• Intermediate: Hollandaise sauce was not identified on the restaurant’s menu as an item containing raw eggs.

• Intermediate: Spray bottles containing cleaning fluid were not labeled. Corrective action was taken.

• Basic: An inspector noted eight basic violations, including mold-like substance in an ice machine and a soda machine ice bin, an employee with a beard who was not wearing a beard guard, soiled floors, food stored on floors and damaged cutting boards.

• During a follow-up visit on Jan. 14, an inspector found unresolved issues. The restaurant was allowed to reopen, but another follow-up visit was required.

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 at www.myfloridalicense.com.