The Iowa State Inspection and Appeals Department is responsible for inspecting some food establishments in Iowa, such as grocery stores, restaurants and convenience stores, as well as food processing plants, hotels and motels. (Photo by Clark Kaufman/Iowa Capital Express)
In the past four weeks, state and county food inspectors have listed restaurants in Iowa as hundreds of food safety violations, including moldy vegetables, rodent activity, cockroach infestation, and dirty kitchens. The restaurant was temporarily closed immediately.
The findings are one of the findings reported by the Iowa State Inspection and Appeals Department, which is responsible for handling state-level inspections of food businesses. Listed below are some of the more serious findings from city, county, and state inspections of restaurants, shops, schools, hospitals, and other businesses in Iowa during the past five weeks.
The State Supervision Department reminds the public that their reports are timely “snapshots” and violations are often corrected on the spot before the inspector leaves the agency. For a more complete list of all inspections and more detailed information about each of the inspections listed below, please visit the Iowa Department of Inspections and Appeals website.
Hibachi Grill and Supreme Buffet, 1801 22nd St., West Des Moines — After an inspection on October 27, the owner of this self-proclaimed Iowa’s largest Asian buffet restaurant agreed to voluntarily close and complete the restaurant clean. Established. According to state records, he also agreed not to reopen without approval.
During his visit, national inspectors cited the use of kitchen sinks in restaurants for storing items; three sinks in the kitchen lacked soap; for dishes stored at the back of the restaurant, dry food accumulation can still be seen on them; for no measurable conditions A dishwasher with a sufficient amount of disinfectant; 44 degrees beef; 60 pounds of cooked oysters and crabs were left at 67 degrees and had to be discarded, and 12-15 plates of sushi had to be discarded due to uncertain preparation time .
The company was also cited for using store-bought pesticides instead of professional pesticides; a variety of meats and other items used to thaw on counters throughout the kitchen; how many barrels of flour, sugar, and other unidentified Food; for live cockroaches “massively observed” in the dishwasher, on and around the sink, holes in the kitchen wall, and glue traps stuck in the dining area and under the service counter. The inspector noticed that the entire restaurant had some kind of trap with dead cockroaches, and a trap with a dead mouse was found in the dry storage area.
The shelves, shelves, and sides of cooking equipment throughout the restaurant are soiled by various forms of accumulation, and there are food and debris on the floors, walls and other places that are difficult to clean. The inspection was conducted in response to the complaint, but it was classified as a routine inspection, and the complaint was ruled as “unverifiable.”
Casa Azul, 335 S. Gilbert St., Iowa City — During a visit on October 22, inspectors pointed out that the restaurant had 19 serious risk factor violations.
Violation: The person in charge was unable to answer questions about meat cooking temperature, hot and cold insulation temperature, disinfection requirements and correct hand washing methods; the company did not hire a certified food protection manager; the entrance to the washroom sink was blocked, There are a lot of moldy vegetables in the walk-in cooler.
In addition, some people saw kitchen staff handling raw meat, then using shakers and utensils, while wearing the same pair of disposable gloves; food containers are stored on the kitchen floor and garage storage area; there are dry food residues on the vegetable dicing machine; in the kitchen The high-temperature dishwasher could not reach the required surface temperature of 160 degrees, so the restaurant’s service had to be suspended.
In addition, sour cream is stored at room temperature; any items made on site are “without any form of date marking”; rice is cooled in a container with tight plastic lids that cannot dissipate heat; pork is thawed on the countertop at room temperature; dishes are washed There was “excessive” fruit fly activity near the machine, and the inspector reported that when he turned on the vegetable dicing machine, “a large number of flies were observed”.
He also reported excessive accumulation of food and debris under the equipment, in the cooler, and on the walls, and said that grease and oil dripped from the kitchen’s main ventilation hood. In addition, the restaurant’s last inspection report was not posted to the public.
The inspector reported that his visit was routine but carried out in conjunction with the investigation of the complaint. In the report he published, he wrote: “For follow-up actions related to the multiple issues mentioned in the non-disease complaint, please refer to the internal instructions.” The inspector did not say whether the complaint was deemed to have been verified.
Azteca, 3566 N. Brady St., Davenport-During an interview on November 23, an inspector pointed out that the restaurant’s employees did not have a certified food protection manager. Inspectors also reported that a bartender put lemon slices into the customer’s drink with his bare hands; raw chicken breasts were placed on top of raw beef in the refrigerator; a large amount of dry food residues accumulated in the vegetable dicing machine; and a plate of cheese Keep it at 78 degrees, far below the recommended 165 degrees. “Mouse droppings” have been observed in multiple areas throughout the kitchen, including shelves where cutlery trays are placed, and water accumulation has been observed on the floor in a corner of the kitchen.
Panchero’s Mexican Grill, S. Clinton St. 32, Iowa City-During a visit on November 23, an inspector stated that the restaurant’s employees did not have a certified food protection manager. The inspector also reported that the kitchen noodle cutting machine had “debris in the machine”, that is, material accumulated in the nozzle of the dispenser; no measurable amount of disinfectant was used in the three-compartment sink used to clean the customer’s glassware; the restaurant; There is no thermometer to check the temperature of refrigerated, cooked or warm food; and in the basement where dry goods are stored, there are “countless dead cockroaches.”
Mizu Hibachi Sushi, 1111 N. Quincy Ave., Ottumwa — During an interview on November 22, inspectors pointed out that this restaurant did not provide any soap or hot water in the sink in the sushi preparation area; it was used to combine raw beef with Raw salmon is stored in the same container; used to store raw chicken on raw shrimp in the walk-in freezer; debris accumulated in the dirty ice maker; no date marking system is established to ensure that the food is still safe to eat; For partially thawed food found in a broken refrigerator with a temperature not exceeding 46 degrees; for using fly bars in the kitchen above the food preparation area; for reusing multiple large soy sauce buckets to store lettuce and sauce; and Kitchen floors and food prep racks soiled by stacked debris. The restaurant was also charged for failing to publicly release the results of the last inspection.
Wellman’s Pub, 2920 Ingersoll Ave., Des Moines-During an interview on November 22, the inspector mentioned the kitchen manager of this restaurant, stating that he “does not understand” the settings of the Mitsui sink used to sterilize glassware; Used in sinks that appear to be used for washing dishes, and ice machines that are soiled by accumulated debris.
In addition, for employees to wash tableware and utensils in the sink, and send them back to the service for customer use before any disinfection; for uneven floors and broken tiles that cannot be cleaned thoroughly; for ventilation of certain accumulations The cover seemed to have dripped onto the floor below, creating additional deposits there.
The inspector pointed out that his visit was caused by a complaint, so the visit was classified as a routine inspection. The inspector wrote in his report: “The manager knows of similar complaints and lists Wing as a complaint item… The complaint has been closed and has not been confirmed.”
Natalia’s Bakery, 2025 Court St., Sioux City-During an interview on November 19, the inspector stated that the restaurant had several whole, processed chickens labeled as “not for sale.” Remove the chicken from the rack.
Inspectors also noticed that the refrigerator, equipment, and trolley were not clean; pork was stored on ready-to-eat food; several “clean” bakeries in the food preparation area were obviously dirty; some food contact surfaces were obviously dirty, including cutlery and plates ; The hot pork was kept at 121 degrees and had to be reheated to 165 degrees; the tamales in the walk-in cooler were not marked with a preparation or disposal date.
The inspector also found that “some packaged foods did not indicate the ingredients, net weight, product name and production address.”
The kitchen is dirty-greasy deposits and debris, especially in and around equipment, walls, floors and ceilings.
Amigo’s Mexican restaurant, 1415 E. San Marnan Drive, Waterloo-During an interview on November 15, an inspector pointed out that no one in the restaurant was responsible and familiar with food safety regulations; employees “missed a few opportunities” to wash their hands; Because there is a dirty sink, it can only provide “a small drop of water” and cannot reach 100 degrees, and it is easy to put a large pot of cooling water on the floor of the kitchen without a cover. Contaminated.
The restaurant is also cited because there is no readily available disinfectant in the food preparation area to wipe the cutting boards and cutlery; for the ice machine that is heavily soiled and mold growth can be seen; it is used to place a large pot at a temperature of about 80 degrees. queso; for foods that are not prepared or discarded in the walk-in cooler, and for certain foods that are kept within the consumption limit of more than 7 days.
In addition, it is used to thaw several packs of 10 pounds of ground beef in the sink at room temperature; it is used to thaw two large metal raw beef and chicken pots at room temperature on the work surface; put the clean plate directly on the same table Used on dirty dishes and cutlery; used for heavily soiled floors and walls; and many unused or damaged equipment and furniture. These equipment and furniture are stored outside the back of the building and provide a potential for pests. home.
Burgie’s at Mary Greeley Medical Center, 1111 Duff Ave., Ames — In an interview on November 15th, inspectors cited the inability of the agency’s employees to describe symptoms related to food-borne diseases. The inspector also noticed that the kitchen sink was blocked and employees could not enter; the inside of the ice maker was obviously dirty; the bucket of solution used to disinfect the surface had no measurable amount of disinfectant solution; the temperature of corned beef and tuna salad was kept at 43 to 46 degrees, had to be discarded; three to five weeks later, the homemade syrup that should have been discarded after 7 days is still in the kitchen.
Caddy’s Kitchen & Cocktails, 115 W. Broadway, Council Bluffs — In a visit on November 15, inspectors stated that the restaurant failed to ensure that the dishwasher was working properly; failed to hire a certified food protection manager; no sinks Soap or hand-drying supplies; French fries after 90 minutes at room temperature; and thaw shrimp in a bucket of standing water.
The inspector reported that he was there to respond to the complaint, but classified the inspection as a routine inspection. Complaints related to concerns about contaminated equipment; cross-contamination of food; use of food from unsafe sources; improper insulation temperature; and poor personal hygiene. “The complaint was confirmed through discussions with the person in charge,” the inspector reported.
Burger King, 1201 Blairs Ferry Road NE, Cedar Rapids — During an interview on November 10, the inspector pointed out that the restaurant’s sink was dirty and the hamburger was stored in a freezer that was open all the time, exposing the hamburger. Pollution.
“All food equipment is greasy, and there is debris inside and outside the equipment,” the inspector wrote in the report. “There are dirty dishes and cups everywhere… the vegetable sink is used as a dirty tray for dirty water and a soaking box for the plates.”
The inspector also wrote that debris had accumulated on the surfaces around the fryer, preparation table, glass cooler, and insulation, and other equipment was dusty or greasy. “The entire kitchen floor is greasy and there are (have) food residues everywhere,” the inspector wrote, adding that the restaurant’s latest inspection report has not yet been released for consumers to read.
Horny Toad American Bar & Grill, 204 Main St., Cedar Falls — During a visit on November 10, the inspector stated that a sink in this restaurant was blocked and the staff could not enter, used to store mushrooms; Store raw chicken and fish on top of ready-to-eat food; for food preparation plates with fresh blood, stale blood, food residues and other forms of contamination and emit foul smell; for partially cooked bacon placed at 68 to 70 degrees; For onions stored on the floor; employees’ personal clothing covering the food in the dry storage area; and “a lot of greasy dripping” around the ventilation equipment.
“The kitchen is dirty-greasy deposits and debris, especially between and around equipment, walls, floors and ceilings,” the inspector reported.
The Other Place, 3904 Lafayette Road, Evansdale — In an interview on November 10, the inspector pointed out that the restaurant does not have employees with current food protection certification; for slicers and dicing machines with dry food residue on it; for Ice machine with “some black buildup”; used to store taco meat in a large plastic bucket at 52 degrees; for turkey and green onions that have been stored for more than 7 days; used in kitchens with excessive crumbs Shelves; used for dirty table sides and legs; suitable for floors with excessive debris scattered under the table; used for stained ceiling tiles and kitchen walls with splash marks.
Viva Mexican Restaurant, 4531 86th St., Urbandale — During a visit on November 10, the inspector pointed out that the restaurant’s business license expired 12 months ago; no certified food protection manager was responsible; used to Raw chopped chicken is placed next to raw chopped tomatoes; for frozen beverage dispensers with heavily contaminated nozzles; keep the salsa made the day before at 48 degrees; no verifiable food date marking system has been implemented; There is no thermometer to verify the temperature of the food being cooked, refrigerated or kept warm; no chlorine test paper on hand to test the strength of the disinfectant; and insufficient water pressure in the sink.
Jack Tris Stadium, 1800 Ames 4th Street-During the game between Iowa State University and the Texas Longhorns on November 6, an inspector visited the stadium and listed Multiple violations at different locations in the stadium. Violations: There is no hot water in the sink in the Jack Trice Club bar area; Chucky’s and Brandmeyer Kettle Corn are both temporary suppliers and no sink is installed; the sink near the southeast of Victory Bell is blocked; it is described as a “catering storage” The sink in the “Terminal Area” is equipped with cut fruits and a beer can. The sink described as the “Shangdong Beer Terminal Area” is used to wash bottles.
In addition, the inside of Jack Trice Club’s ice machine was obviously dirty; in the area described as “State Fair South”, the temperature of hot dogs was as high as 128 degrees and had to be discarded; Jack Trice Club’s chicken strips were destroyed at a temperature of 129 degrees. Discarded; the sausages of the Northeast Victory Bell were kept at 130 degrees and were discarded; the salad of the Jack Trice Club was measured at 62 degrees and was discarded; the hot dogs of the Southwest Victory Bell were thawed in stagnant water; the tableware and cutlery used in the Jack Trice Club bar area were all Store in standing water.
Casey’s General Store, 1207 State St., Tama — In an interview on November 4, the inspector pointed out that the company had failed to hire a certified food protection manager; it was used in the sink in the pizza preparation area that did not reach 100 degrees; The ice trough on the soda maker has “brown, moldy deposits”; it is used to place pizza in a self-preserving cabinet at a temperature of 123 to 125 degrees; it is used to hold Nacho cheese at a temperature of about 45 degrees Sauces, fried beans, sausage gravy, grilled chicken strips and diced tomatoes; and holding certain foods for more than 7 days.
Tata Yaya, 111 Main St., Cedar Falls-During an interview on November 4, an inspector pointed out that the restaurant did not employ a certified food protection manager; failed to disinfect cutlery and glassware; stored items In a malfunctioning refrigerator, the temperature of the refrigerator is 52 to 65 degrees and it is in a so-called “dangerous zone” for consumption; it is used to store waffle batter and eggs at room temperature; and many have not determined when to prepare or will Discarded food. “There are many violations today,” the inspector wrote in the report. “The operator did not comply with food safety requirements and did not ensure that employees comply.”
El Cerrito of Tama, 115 W. 3rd St., Tama — During an interview on November 1, an inspector pointed out that the restaurant had 19 serious risk factor violations. “Although there is no imminent health hazard, due to the number and nature of the risk factor violations observed during this inspection, the company has agreed to voluntarily shut down,” the inspector reported.
Violations include: lack of a certified food protection manager; repeated occurrences of employees handling raw meat and ready-to-eat products without washing their hands or changing gloves; using sinks in bars and kitchens to store equipment and utensils; Put the old paper towels, garbage and dirty aprons into a large plastic container containing onions and peppers; put raw sausages on the ready-to-eat vegetables in the refrigerator; put thawed fish, raw steaks and undercooked pepperoni with ready-to-eat The carrots and bacon are stored together in an ordinary pan; the raw chicken pieces are stored in a bucket, which is placed on a bucket of raw beef pieces.
The inspector also noticed a cutting board, a microwave oven, knives, cooking utensils, plates, bowls and multiple food storage containers, as well as equipment “soiled by food residues and accumulations.” Queso, chicken, pork, and other food stored at unsafe temperatures are discarded. Many foods do not indicate a production date or a discard date, including beans, dips, tamales, cooked chicken, and cooked pork.
The inspector also noticed that there were flying insects in a large container of onions and dried peppers, dead insects near a large container of potato chips, and a fly streak hanging on the sink for food preparation, with a sticker “many insect”. It was observed that large packages of meat were placed on the floor of the storage room, where they remained during the entire inspection. Rice, beans and potato chips are stored in uncovered containers in bulk throughout the facility. The area behind the kitchen shelving and bar is “soiled with food scraps, accumulations and garbage”.
There was turbid and dirty water in the sink used to prepare food, and a box that used to contain frozen meat contained “blood sample liquid and dirty plastic outer packaging”, which was left in the sink for food preparation. “Notice an unpleasant smell,” the inspector reported. Empty boxes, empty drink bottles and garbage were scattered in the storage room.
Graceland University, Ramoni University Plaza-During a visit on October 28, an inspector pointed out that the agency failed to keep self-service food at a safe temperature, including chicken breasts, hamburgers, and shredded chicken. Was discarded. Items in the walk-in cooler, such as crushed tomatoes, cooked pies, and enchiladas dated October 19, have passed the permitted date and must be discarded. Rat feces were found in the cabinet in the storage area.
Truman’s KC Pizza Tavern, 400 SE 6t St., Des Moines — During a visit on October 27, this restaurant was accused of not having a certified food protection manager; used to store raw minced pork directly in walk-in refrigeration On the ready-to-eat cooked meat on the cart in the box; equipment used for visibly dirty—including meat slicers, dicers, can openers, and ice machines—is covered with food debris or mold-like deposits ; For cold breakfast foods measured between 47 degrees and 55 degrees; for cheese balls made from scratch that have been stored for two weeks, it far exceeds the allowable 7 days; and foods that are not properly dated.
The inspector pointed out that “small flies were observed in the preparation area of ​​the basement” and “there seemed to be a live cockroach” on the floor near the bar. This visit was a response to a complaint, but it was classified as a routine inspection. The complaint involved pest control issues. “The complaint has been closed and verified,” the inspector reported.
Q Casino, 1855 Greyhound Park Road, Dubuque — In an interview on October 25, an inspector cited a sink that cannot reach 100 degrees; for the tequila at the back of the bar, there is a ” “Drain flies”-a term commonly used to describe a small moth; for visibly dirty potato slicers and creamer dispensers; for glassware washing machines that do not have a measurable amount of sanitizing solution; 125 degrees heat Fried chicken; refrigerators used to run warm and keep eggs and cheese at 57 degrees; for soups and chicken that are not properly dated; and several jalapeno cheese containers cooled in a five-gallon plastic bucket in a walk-in refrigerator .