(C) Iowa Capital Dispatch
This story was originally published by Iowa Capital Dispatch and is unaltered.
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Restaurant inspection update: Rodents in the oven, mystery meat and insects [1]
['Clark Kauffman', 'More From Author', '- November']
Date: 2023-11-22
State, city and county food inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past four weeks, including insects, moldy salads, and beef that was hauled to a restaurant in buckets from a questionable out-of-state slaughtering operation.
One restaurant agreed to close due to the “heavy presence” of cockroaches, and for the 11th time in the past 29 months, state inspectors cited a Des Moines food store for the same violation: failing to have a certified food protection manager on staff to ensure the safe handling of food.
The findings are reported by the Iowa Department of Inspections, Appeals and Licensing, which handles food-establishment inspections at the state level. Listed below are some of the more serious findings that stem from inspections at Iowa restaurants, stores, schools, hospitals and other businesses over the past four weeks.
The state inspections department reminds the public that their reports are a “snapshot” in time, and violations are often corrected on the spot before the inspector leaves the establishment.
For a more complete list of all inspections, along with additional details on each of the inspections listed below, visit the Iowa Department of Inspections, Appeals and Licensing website.
Mini Supermercado La Victoria, 1638 E. University Ave., Des Moines – During a Nov. 3 visit to this mini-supermarket, a state inspector cited the store for 16 violations, an exceptionally large number, particularly for a business of that type.
The inspector noted that the person in charge was not a certified food protection manager, and that employees who had previously registered to take the test for certification did not pass.
This was the 11th consecutive state inspection, all made during the past 29 months, that resulted in a citation for that particular violation. At the conclusion of the Nov. 3 visit, the state inspector gave the owner an additional six months, until May 2024, to have management become certified in food protection.
Among the inspector’s other findings: A container of tortillas in one of the coolers was adulterated with what appeared to be a mold-like substance; beef tongue and cooked peppers throughout the kitchen were stored uncovered or in broken packages where they were exposed to contamination; and cooked pork slices in the hot-holding display case was measured at 121 degrees, which was not hot enough to ensure safety.
Also, multiple foods in the reach-in cooler were holding at temperatures well above the 41-degree maximum, including milk, yogurt, queso, hot dogs and shredded cheese. All of the items were discarded. In addition, multiple food items were not date marked to ensure freshness and safety, including cooked meats, corn, lard and salsa.
The interior of the ice machine was soiled with debris, as was the blade of the meat slicer and the meat saw; the interior of the oven was visibly soiled with what appeared to be rodent droppings and a glue trap; the kitchen’s handwashing sink could not produce any hot water and there was no thin-tipped food thermometer to check the temperature of certain meats.
The inspector also reported that multiple pre-packaged snack mixes near the front entrance had labels that included no information as to the common name of the product, the manufacturer or the ingredients.
The inspector also observed rodent droppings in a storage area, and concluded that the walk-in cooler was not able to maintain temperatures at or below 41 degrees as required.
The supermarket has been repeatedly cited by the state for numerous violations. In June 2021, the store was cited for 13 violations. In April 2022, it was cited for nine violations. In May 2022, it was cited for 11 violations. One month later it was cited for 18 violations. A month after that, 13 violations.
El Sabor Peruano, 1704 E. Grand Ave., Des Moines – During a Nov. 20 visit, a state inspector cited the restaurant for 16 risk-factor violations, an exceptionally high number. The inspector concluded, due to due to the significance and extent of the violations, that the person in charge had insufficient knowledge of food-safety requirements and was not fulfilling their duties as related to food safety.
Among the issues noted by the inspector: The interior of the ice machine was visibly soiled with an accumulation of debris, and the handwashing sinks were not stocked with soap or paper towels and access to some of them was blocked.
Also, multiple food items throughout the restaurant — including cooked pasta, cooked potatoes, cooked chicken, cooked shrimp, and cooked octopus — were not marked with the date of their preparation, opening or thawing; cooked rice was being held in a pot at 88 degrees; and cooked carrots were left sitting out at 79 degrees.
Cooked whole chickens were stored in a hot-holding unit that was unplugged, and the chickens, which had to be discarded, had been holding at 95 degrees to 109 degrees. In addition, pans, dishware and other utensils were not being sanitized, and the inspector noted there was no food-grade sanitizer on site to sanitize any such items. The inspector also reported that two flats of raw eggs were stored at room temperature on top of the kitchen food preparation table and had to be discarded.
Hidalgo Mexican Bar & Grill, 2675 100th St., Urbandale – During a Nov. 20 visit, a state inspector cited the restaurant for house-made, queso-style dip that had expired 10 days before, and for buttermilk that had been expired for five days. The inspector also noted that in the bar area, the soda-dispensing gun and its holster were soiled with visible, mold-like debris, and that food in a freezer was stored in containers that had no lids to prevent contamination. The restaurant also failed to post its most recent inspection report for customers to read.
Qana Zegelila Bar and Restaurant, 1800 Pierce St., Sioux City – During a Nov. 20 visit, a Siouxland District Health Department inspector reported that he was unable to unable to verify the eatery’s source for raw beef stored in one of the freezers.
The owner told the inspector the beef was purchased from an Omaha business and showed the inspector an invoice indicating the purchase of one whole cow for $2,250. The owner stated that he went to Omaha to pick up the meat and was instructed to bring his own containers to transport it. When purchased, the meat was allegedly unpackaged and unlabeled, with no indication of it ever being inspected. The owner of Qana Zegelila reported to the inspector that he loaded the raw meat into buckets for transportation back to Iowa.
The inspector contacted state officials and instructed the restaurant owner to refrain from using, moving or discarding any of the meat until further notice. The inspector also noted that cooked sauces and meats in the restaurant were not dated to ensure freshness and safety. In addition, the sauce that was used for dipping bread had been acquired “from a friend at home” and so, the inspector reported, it was removed from the premises.
In addition, cooked butter and raw cubed beef were being stored at room temperature and were measured at 69 degrees before the staff agreed to discard it. The inspector also observed bags of food or flour throughout the facility that were stored directly on the floor.
Mireille’s Tropical Food Market, 4023 Floyd Blvd., Sioux City – During a Nov. 16 visit, a Siouxland District Health Department inspector reported that he was unable to determine whether some of the some of the fish that was offered for sale was from an approved source.
“I could not see where any of the salt fish came from,” he reported. “Several of the food containers did not have a name of the product, address where it was made, net weight or quantity, or ingredients on the label. Several of the fish or packaged meat products did not have any label at all … All salt fish is placed on hold until I can verify it is from an approved food processing facility.”
El Bajio, 555 Gateway SW Place, Cedar Rapids – During a Nov. 15 visit, a Linn County Public Health inspector reported finding salsa and mole verde sauce that were dated Oct. 23, chamoy sauce that was dated Sept. 27, soup dated Nov. 3, and shrimp broth dated Nov. 3. All of the items were discarded as potentially unsafe.
The inspector also reported a visible amount of mold on the ice chute of the soda-dispensing machine, and found that taco shells were being stored in an open cardboard box saturated with grease. In addition, five of the kitchen ceiling lights were not operational, making it dark in both the kitchen and the dishwashing area, the inspector reported. Also, the establishment’s food license was not posted in public view.
Family Fresh Sushi, 1704 Okoboji Ave., Milford – During a Nov. 15 visit, a Siouxland District Health Department inspector cited the restaurant for storing raw, unprepared sushi products, as well as raw salmon and tuna, above the ready-to-eat sushi products inside a retail cooler, risking cross-contamination. In addition, crab meat, shrimp and cut lettuce were not date marked to ensure freshness and safety.
The inspector also noted that a worker was not monitoring the pH logs daily and was unsure how to utilize the pH meter to measure acidity levels. (Acidity levels are an indicator of the potential for bacteria to grow in sushi rice.) The inspector noted that although the visit took place on Nov. 15, the daily logs through Nov. 20 had somehow been completed already – a fact the owner was unable to explain. The business was also unable to provide the inspector with the required letters documenting parasite destruction.
While the inspector watched, a worker handled raw tuna with gloved hands, then failed to wash their hands before beginning food preparation. In addition, one worker used a knife and cutting board to prepare raw tuna, then failed to wash the items before initiating the preparation of ready-to-eat food.
The inspector concluded the staff was not following all of the required procedures of the Hazard Analysis & Critical Control Point (HACCP) plan that is mandatory in the preparation of sushi. The inspector cited specific issues with regard to pH calibration, cooling prepared sushi rolls prior to retail sale, and the business’ ware-washing procedures.
The inspector also reported that frozen tuna was not removed from vacuum-sealed packaging prior to thawing, a process that helps ensure the food is safe to eat, and that the cabinets were visibly soiled with grease. In addition, the business’ license and most recent inspection report were not posted for the public to see.
When the inspector asked a worker to properly calibrate the pH meter and properly prepare a rice slurry, the worker replied, “Something is wrong with it,” and was unable to complete the task without assistance from the inspector.
The inspector informed the owner that since the establishment did not have the required HACCP plan, it could no longer prepare food as it had been doing. The owner agreed to temporarily close the establishment so the situation could be addressed.
Due to the heavy presence of cockroach-like insects in the kitchen area, the person in charge stated that the establishment would remain voluntarily closed until pest-control applications could be completed. – Inspector's report dealing with Mojitos Bar and Grill in Marshalltown
Mojitos Bar and Grill, 3303 S. Center St., Marshalltown – During a Nov. 14 visit, a state inspector noted that cooked chicken, chorizo, and carnitas that were placed on a flat-top stove for reheating had only reached a temperature of 89 to 119 degrees – not hot enough to ensure food safety. Also, rice inside a walk-in cooler was measured at 50 degrees and buckets of cut lettuce were measured 46 degrees – both of which were above the 41-degree maximum.
The inspector also noted that the ice machine was adulterated by a “heavy buildup” of brown slime on the interior edges, and the food dicer was crusted with dried food and debris.
The inspector reported that not all of the workers designated as “in charge” were certified food protection managers, and that the handwashing sink in the kitchen was out of service with no hot- or cold-water supply.
“Flying insects are noted throughout the establishment, food storage and equipment-storage areas,” the inspector reported. “Rodent droppings are observed on shelving in the food-storage areas. Insects were observed in the spice-salt mix used for mixed drinks at the bar.”
The inspector also reported observing a rolling cart, with open containers of raw chicken on it, sitting in “water pooled on the floor from backed-up floor drains.”
Clean equipment and utensils were being stored in an area where they were exposed to splashing from the standing water that had pooled on the floor, the inspector said.
In addition, some of the kitchen walls were in poor repair and ceiling tiles were missing. Some of the holes in the wall had been repaired with tape that was peeling, and the floors, equipment and shelving each had a “large amount of spilled food, debris, and buildup” on them.
“Light bulbs in the ventilation hood systems are not shielded and have a large amount of dripping grease and residue,” the inspector reported.
The visit was in response to a non-illness complaint regarding pest control, which was substantiated by the inspector. Due to the plumbing issues, the owner agreed to voluntarily close the establishment “until repairs could be made and basic requirements can be met to ensure safe food production and handling,” the inspector reported.
The inspector returned on Nov. 17 and reported finding live and dead insects inside containers of dried spices, bouillon powder and sugar, and made note of the “heavy presence of live cockroaches” in the kitchen’s food-preparation area and storage areas.
“Due to the heavy presence of cockroach-like insects in the kitchen area, the person in charge stated that the establishment would remain voluntarily closed until pest-control applications could be completed,” the inspector reported.
Taco Depot La Taqueria, 3801 SE 1st Ave., Cedar Rapids – Following a Nov. 13 visit, Linn County Public Health Department inspector Chase Moffitt filed an inspection report that, while providing few details on the violations uncovered, indicated the establishment was shut down due to food-safety concerns.
“The facility will be temporarily closed due to a lack of working equipment,” Moffitt reported. “The walk-in cooler is not functioning properly and all food has been observed above 41 degrees.”
Moffitt reported that all of the food on the premises that was subject to time and temperature control for safety had to be discarded, except for cold items delivered earlier that day.
The inspector also noted that an employee who was preparing food did not demonstrate food-safety knowledge, and that employees’ hands were not properly washed and equipment was not properly sanitized.
The visit was in response to a complaint from a consumer who alleged they became ill after eating at the establishment. Moffitt reported that “no complaints from the public have been received in the time frame of the complaint” that was being investigated. Moffitt’s report does not indicate whether the complaint was deemed substantiated.
The next day, Moffitt approved the reopening of the facility based on evidence that the cooler had been repaired.
Carlos O’Kelly’s Mexican Café, 6507 University Ave., Cedar Falls — During a Nov. 8 visit, a Black Hawk County Health Department inspector noted a “pink growth” within the ice machine and reported that the frozen-drink machine had a “black buildup” around the dispensing nozzle. In addition, there were dented cans of tomatoes on hand and the handwashing sink was being used to clean utensils.
Blimpie’s / Iowa 80 Fuel Center, 390 W. Iowa 80 Road, Walcott – During a Nov. 8 visit, a Scott County Health Department inspector observed that the Chester’s Chicken being offered for sale within a hot-holding unit measured between 110 and 124 degrees – not hot enough to ensure safety – and so the chicken was discarded. Also, there were no date markings on opened bags of spinach, lettuce, meatballs and precooked eggs — a repeat violation.
The inspector also noted that the inside of the grilled-sandwich maker had an excess of grease and grime, and the food-preparation coolers had an excessive amount of food debris in them, as did the retail-area shelves for condiments and other supplies.
In addition, the baker’s food rack, the baking ovens and the loaf pans were marred by an excessive amount of food debris and grease. The employee handwashing sink was blocked by a five-gallon pail of pickle juice and two sacks of rags, and there were several cases of food stored in a freezer that were left open and exposed.
La Casa Azul, 708 1st Ave., Coralville – During a Nov. 8 visit, a Johnson County Public Health Department inspector discovered avocados and tomatoes that were “visibly adulterated” – a term typically used to describe mold or spoilage — inside a food-preparation cooler. The items were discarded. In addition, chicken was measured at 145 degrees after being taken off the grill, well below the 165-degree minimum.
Also, house-made casserole that was made and refrigerated two days before was still above 41 degrees and was discarded, and pico that was measured at 52 degrees was discarded. The inspector also noted that there were multiple containers of spices that lacked any lids to prevent contamination and there was a heavy buildup of debris and grease on the walls around the griddle and fryer.
Due to the repeat risk-factor violations, the health department issued a formal warning letter to the establishment.
Asian Yummy Buffet, aka Asian Buffet, 417 A Ave., Oskaloosa – During a Nov. 7 visit, a state inspector cited the restaurant for 14 risk-factor violations, an unusually high number. The inspector concluded the person in charge was not knowledgeable in proper hot- and cold-holding temperatures, cooling procedures, cooking temperatures, food storage, and sanitation practices. In addition, the person in charge was not a certified food protection manager. Due to the extent and severity of the violations found, it was determined the person in charge was not fulfilling their duties related to food safety.
Cooked breaded chicken was found cooling at room temperature in large plastic tubs, and three hours after being cooked was measured at 74 degrees – well outside the range to ensure safety. Cooked chicken and beef in a cooler was measured at 48 to 49 degrees, well above the 41-degree maximum, and pre-fried chicken pieces were holding at 46 degrees. Cooked chicken and noodles were not labeled or marked with any dates to ensure freshness and safety, and cooking sheets had “an accumulation of a mold-like substance” on them.
In addition, an employee handwashing sink was obstructed with tools and equipment; employees’ prescription medications were stored above the food-preparation counter; open food containers were being contaminated by an accumulation of ice in a freezer; the shelving in the walk-in cooler had a heavy accumulation of food debris and a mold-like substance; and the employee restrooms were littered with empty boxes and unused equipment and were “not maintained in a sanitary condition.”
The inspector also reported that the most recent inspection report had not been posted for customers to read.
The visit was in response to two non-illness complaints – one pertaining to food temperatures and one pertaining to employees preparing hot food dishes in the dining room rather than the kitchen. The latter complaint was deemed verified based on the owner’s acknowledgment of the practice, but the complaint related to food temperatures was deemed unverified.
St. Kilda, 300 SW 5th St., Des Moines – During a Nov. 7 visit, a state inspector noted the eatery did not have a verifiable date-marking system in place for a number of potentially hazardous food items. Specifically, quart containers of food in the main kitchen and several items in the prep kitchen were not labeled. Those food items included caramelized onions, pico de gallo and made-from-scratch sauces.
Separately, several items in the walk-in cooler had been held for more than the maximum seven days, including roasted garlic and pico de gallo dated Oct. 22, and cooked mushrooms and roasted squash that were dated Oct. 28. All of the outdated items were discarded.
The inspector also observed that the employee handwashing sink was not operational, with the faucet missing from it. Workers indicated the sink had been that way for two weeks, the inspector reported. Also, the kitchen had no sanitizing cloths in use for wiping down counters and other equipment, and no test kit to check the sanitizing solution.
In addition, the most recent inspection report had not been posted for customers to read. The inspector noted that several violations – such as those dealing with employee illnesses, handwashing, expired foods and the use of sanitizing solution – were repeat violations.
Tacos La Familia, 1610 6th Ave., Des Moines – During an Oct. 26 visit, a state inspector cited the restaurant for 18 violations, an exceptionally high number. The inspector observed cooked lamb being stored at room temperature, without any temperature controls, alongside a sink used to clean utensils. The lamb was measured at roughly 120 degrees and was discarded.
Inside a cooler, diced tomatoes were measured at 44 degrees, cheese at 55 degrees, and sliced tomatoes at 72 degrees. All of those items were discarded.
The inspector also reported that food items throughout the facility — including salsas and cooked chicken and beef – were not marked with preparation dates to ensure freshness and safety. In addition, some of the “clean” kitchen items – such as knives and container lids – were visibly soiled with an accumulation of debris, the interior of the microwave oven was heavily soiled, and the meat slicer was not sanitized after cleaning.
Also, the kitchen’s handwashing sink was being used to store items and was not stocked with soap. Tomatillos and cooked beans were being stored directly on the floor next to the sink, risking contamination from splashing water and other and debris. The inspector observed a food worker failing to use soap while washing their hands and reported that another worker was handling customers’ ready-to-eat tortillas with their bare hands.
In addition, the kitchen had no testing kits for ensuring chlorine and other sanitizing solutions were adequately mixed; the cutting boards for both food preparation tables were heavily soiled with accumulated debris; and the shelves throughout the kitchen were visibly soiled. The restaurant was last inspected in January 2021.
Fuji Japanese Steakhouse, 1614 S. Kellogg Ave., Ames — During a Nov. 3 visit, a state inspector observed employees were removing, and then putting back on, their gloves without washing their hands in between. In addition, the inside of the ice machine was visibly soiled; the handwashing sink was being used to dump water and to fill water glasses; containers of food were stored on the floor in the walk-in cooler; and kitchen spoons that were in use for food preparation were being stored in stagnant water.
The visit was in response to a complaint, part of which alleged inadequate pest control. The inspector reported that the manager was aware of the concern and had a pest-control company developing “a remediation plan to help prevent pest control issues in the future.” The inspector then closed the complaint and categorized it as unverified.
Lincoln’s Pub, 157 W. Broadway, Council Bluffs – During a Nov. 2 visit, a state inspector cited the eatery for failing to have a certified food protection manager on staff. In addition, there were no date markings on cut lettuce and tomatoes in the pizza kitchen, and no date markings on the meatballs and cream sauce in a walk-in cooler. Also, the interior of the jars holding pickled eggs were adulterated by what appeared to be mold, and so the eggs were discarded.
In addition, the interior of the microwave oven was encrusted with food debris, and the inspector observed “what appears to be deceased cockroaches on the floor in the pizza kitchen and dry-storage area near the prep kitchen.”
The inspector also reported a buildup of grease and food debris on the exterior of the fryer, the reach-in freezer, the shelves and pizza-preparation table. There was also a buildup of dust and food debris on the floors, walls, and ceilings in the food-preparation kitchen, cook line and pizza kitchen.
Oyama Sushi Japanese Steakhouse, 5350 Council St. NE, Cedar Rapids – During a Nov. 2 visit, a Linn County Health Department inspector observed the restaurant’s sushi chef washing his hands by rinsing them under water without using soap, and noted that “bare-hand contact was observed with ready-to-eat food.”
Also, the only letters on hand documenting parasite destruction – a requirement related to sushi preparation – were from 2021 and 2015. In addition, cooked tempura shrimp was stored without temperature control in the kitchen.
The visit was in response to a complainant who allegedly ordered a carry-out meal and received a salad with mold on it. The inspector deemed the complaint verified, yet reported there had been no complaint from the public.
“After discussing the complaint with the manager and employees, it was discovered that the facility had too much lettuce on hand due to over-ordering,” the inspector, Chase Moffitt, wrote in the report. “The kitchen manager discovered that the product was molding, so he discarded the product upon discovery … No complaints were received from the public on this issue. Suggested to lower amount of product ordered and implement date marking procedure after preparation.”
Donuts and More, 1717 Brady St., Davenport – During a Nov. 1 visit, a Scott County Health Department inspector concluded there was no certified food protection manager on staff. The inspector reported that the hot chocolate machine was marred by excess food debris, the racks inside the walk-in cooler had a black substance on them, the cooler in the front of the establishment was littered with excess food debris, the exterior of the ice machine had “excess dirt” on it, and the wire racks used for baking had “excess food debris and leaves” on them.
The inspector also reported there were mouse-like droppings found in the sandwich preparation area, and by the large mixers in the baking area, and in the kitchen area along the baseboards. In addition, the store’s most recent inspection report was not posted in plain sight for the public to view.
McDonald’s, 912 W. Highway 30, Carroll – During an Oct. 26 visit, a state inspector observed an employee washing their hands without soap, and saw an employee taking out the trash and coming back to the food-preparation line to begin handling food without first washing their hands. One employee returned to the food-preparation area after a visit to the restroom and began helping a customer without first washing their hands.
Inside a cooler, the inspector found commercially processed ham that was measured at 56 degrees and commercially processed eggs that were measured at 54 degrees. Both food items were discarded. In addition, the inspector noted that several items on the food-preparation line had no time stamps to ensure freshness. Those items included cheese, lettuce and tomatoes.
Several items — including sliced tomatoes and shredded lettuce – inside a cooler were marked with a use-by date of 6:20 a.m., Oct. 25 – although the person in charge stated the items were assembled at 10 a.m. that morning, Oct. 26. The inspector also made note of what appeared to be encrusted food debris inside the “clean” ice cream machine.
The inspection was in response to a complaint from a person who alleged they became ill after eating at the restaurant. The inspector deemed the complaint unverified.
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