The Iowa Department of Inspections and Appeals is responsible for inspecting food businesses, such as grocery stores, restaurants, and convenience stores, as well as food processing plants, hotels, and motels. (Photo illustration by Clark Kaufman, Iowa Capital News)

In the past five weeks, state and county food inspectors have listed restaurants and grocery stores in Iowa as hundreds of food safety violations, including pest-infested food, moldy peppers, rodent activity, and storage in Food in a five-gallon paint bucket.

The result of the investigation is the result of a report by the Iowa State Department of Inspections and Appeals, 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 over 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.

International Buffet, 901 E. Euclid Ave., Des Moines-In the report of his visit on October 14, a state inspector wrote that the honey chicken and broccoli chicken had been reheated to temperatures below 165 degrees; Uncontrolled temperature-controlled raw eggs are stored under the sauce cart in the kitchen.

In addition, the temperature of the shredded lettuce on the cold buffet line is 51 degrees; the pudding is measured at 46 degrees; a plate of raw chicken is placed on top of a plate of raw beef in the cooler; a container of raw beef slices is placed on top of the raw shrimp There are no foods marked with preparation or opening dates anywhere in the facility; raw shrimp containers are stored above the instant noodles; a container of wonton slices and a container of breadcrumbs are exposed on the food preparation table and have to be discarded.

There is also a plate of Mongolian beef with a temperature of 104 degrees; a plate of chili shrimp at a temperature of 97 degrees; a plate of dumplings at a temperature of 106 degrees; a plate of teriyaki chicken at a temperature of 105 degrees. An employee was allowed to correct the problem by reheating the tray to at least 165 degrees.

The inspector also pointed out that a box of flour "seems to have weevils"—sometimes called “flour bugs”—in the container, a container with wonton slices was placed on the table. Something is dirty". It is the feces of rodents. ”The inside of the installed can opener and ice maker were heavily contaminated by accumulated debris.

"Several small insects were observed near the soda fountain and near the dry storage area," the inspector wrote in the report. "On the food preparation counter next to the dry storage area and the lower compartment below the self-service steam table, there appeared to be rodent feces. What appeared to be rodent feces was observed above the chlorine dishwasher."

In addition, the self-service rice spoon was stored in standing water; the squid was stored in a plastic food bag; the entire dining area and the ceiling of the kitchen were “obviously soiled by accumulated debris”.

The inspector wrote: “This is a non-disease complaint investigation combined with routine inspections. The complaint involves contaminated equipment, cross-contamination, adulterated food, general facility hygiene, pest control, and personal hygiene. The person in charge of the complaint discussed the complaint. According to the inspection and observation results of all categories, the complaint has been closed and verified."

During a visit in October 2020, a visit was triggered by a verified complaint of rodent activity. Inspectors noticed "obviously molded" bell peppers and "fried wonton slices, a bucket of flour and a piece of The table of the can opener (that) is obviously adulterated and appears to be rodent feces." He also reported, "Rodent feces have been observed throughout the kitchen."

Elilly Restaurant and Cafe, 1529 Pierce Street, Sioux City-During an interview on October 20, an inspector noticed the presence of "live cockroaches" on the kitchen floor and saw frozen meat being stored in a black large In the trash bag. In addition, the tote bags used to store onion and potato bags are "severely contaminated visually and tactilely."

The inspectors also found a small freezer with a large black plastic bag for storing lamb parts, and another freezer with plastic zipper bags for storing goat meat. The company was unable to provide information about the source of the meat. In addition, the sink in the kitchen cannot be used, and the staff cannot use it due to "bins of garbage". The mixer in the kitchen contains some kind of "onion mixture", which the staff said was prepared two days ago.

In addition, the inspector reported that a large container of shiro-a dish usually composed of chickpeas, chopped onions and garlic-contained "bugs" and had to be discarded. The restaurant staff does not have a certified food protection manager, there is no soap in the staff’s sink, and Wal-Mart’s “cockroach bait” is stored under the sink. Before leaving the enterprise, the inspector prohibits all goat and lamb products in the freezer, and prohibits the sale, use or discard of these products until further notice.

Viet-Thai Taste, 208 S. 2nd Ave., Newton-During an interview on October 21, an inspector pointed out that the restaurant stored bags of raw chicken in a sink, which was still dirty plate. In addition, the chicken wings in the fryer were kept below the allowable 165 degrees; the chicken slicer was obviously soiled by the crumbs and juice from the previous day; the lettuce and the raw shelled eggs were stored in the same container; previously used to store raw The cardboard boxes of chicken are reused to store other food.

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Tropical Grocery Store, 424 20th St., Sioux City – During an interview on September 21, an inspector noticed that “live and dead pests/cockroaches appear to be present in the kitchen, food equipment, and food.” The owner reports Said that there was no pest control contract and was told that he could not use retail products such as Raid and cockroach bait in commercial food establishments.

“Due to the large number of live and dead pests in the kitchen, food, and equipment, owners will voluntarily shut down kitchen services until they empty, clean (and) remove all open food containers and conduct pest control,” the inspector reported. He added that he could not repeat all his investigation results to the owner because the owner "refused to complete and asked the inspector to leave."

Inspectors also reported that food was stored directly in plastic trash bins and washing powder bins. The cut raw meat is just lying in the refrigerator without any covering or packaging. In addition, the cooked meat and sauces were not dated to ensure safety; the sink was blocked by the dishes in the basin; the cooked meat in the large pot was placed on the stove without heating; no disinfectant was used to clean the dishes; none of the employees Certified food protection manager; raw meat is placed in a bucket in the refrigerator, on top of ready-to-eat food.

During the previous inspection, the owner said that he would stop cutting and selling the meat, but the inspector found the meat slicer downstairs with food residue on it, and the owner said he was still cutting the meat. When told that he could not do this, because there was no sink in that area of ​​the building, the owner said that every time he needed to use a knife, he would bring the knife upstairs. The inspector reported that the kitchen was “obviously soiled by food debris (and) floors, tables, walls, etc.”.

Perkin's, 2785 Plaza Drive, Dubuque-During an interview on October 20, an inspector noticed that the person in charge of the restaurant "failed to recognize that the walk-in refrigerator was not operating." Inspectors report that most temperature-controlled foods in refrigerators "far exceed the requirements for refrigeration."

In addition, the person in charge did not notice that the entrance to the sink in the bakery area was blocked by the bread rack. If the sink was used, it would spill on unpackaged ready-to-eat bakery products.

In addition, the salad cooler is "operating", and shredded cheese and lettuce are outside the allowable temperature range. It was observed that the bagged ham was thawed in the stagnant water in the sink, which was also equipped with a dirty egg beater and a dirty scrubbing pad. The inspector reported that the floors and walls of the entire food preparation area needed "more thorough cleaning."

The Great One, 4501 Southern Hills Drive, Sioux City-During an interview on October 14, an inspector noticed that "there are many dead flies on the sticky traps hanging from the ceiling" and "there are still some under the hand wash sink. Shrimp is in the rear area.” In addition, the food temperature of the produce cooler exceeded 41 degrees, and the temperature of beef, chicken and shrimp in the barbecue area remained at 58 to 60 degrees and had to be discarded.

In addition, the fish in the sushi area remained at 48 to 52 degrees and had to be discarded. Someone observed a chef processing and cutting onions with bare hands; raw fish was stored on top of seafood salad; raw chicken was stored on top of raw beef; the cooked chicken and beef prepared the day before remained above the maximum allowable 41 degrees; Pots, pans and towels were placed in several sinks; and the dishwasher did not sanitize the dishes properly.

The inspector wrote in the report: "This visit was due to a non-pest control complaint filed on October 13, 2021. The routine inspection has also expired, so I also completed the routine inspection. The complainant did provide cockroaches. So I confirmed the complaint. I only saw a few flies trapped in sticky traps in the rear entrance area. I didn’t notice any cockroaches in the facility.”

Oyama Sushi Japanese Steakhouse, 5350 Council NE St., Cedar Rapids – During the interview on October 12, the inspector wrote in his report that he observed that the rice cooked the previous day was in a “deep plastic container at room temperature”. "Keep it at 78 degrees" to serve it. "In addition, raw meat is stored on top of ready-to-eat foods, such as butter, fresh lemon slices and sauces in two coolers. The inspector also reported that there were many food containers of various sizes that were not dated.

Jersey's Pub & Grub, 5761 C St., Cedar Rapids-During an interview on October 11, an inspector found cooked chicken wings prepared on October 1 and was put on hold within the allowed 7 days. He reported that he saw workers touching ready-to-eat food without gloves in the bar area.

Chicken wings cooked in the walk-in cooler are stored on the bottom shelf under the raw beef; the drop-in cooler keeps the food at 50 degrees, much higher than the maximum allowable temperature; a worker handling raw chicken wears The same gloves pick up ready-to-eat food; the temperature of the soup in the warmer is 108 degrees; there are some unspecified "piles" inside the ice maker.

Panchero's Mexican Grill, 2845 Crossroads Boulevard, Waterloo – During an October 11 interview, an inspector observed that food handlers sliced ​​red peppers directly from the delivery box without first washing them. He also pointed out that the handle of the hot water faucet on the sink could not work properly, which was a problem mentioned in previous inspection reports. In addition, the area around the trash bin outside was "very dirty by the trash on the ground", the cleaning method of the restaurant was considered ineffective, and the floor of the entire building was dirty.

In addition, the storage temperature of vegetables, steaks and chicken on the steam table is far below the minimum allowable temperature; when food handlers handle other tasks, the cooked steaks are left standing at room temperature; sour cream is kept at 47 to 50 degrees.

Red Ginger, 2230 Edgewood SW Road, Cedar Rapids – During an interview on October 8, an inspector noticed that a large bowl of cooked white rice had been set aside at room temperature and placed on a sheet of 79 degrees Celsius. Food preparation table below. The report stated that the prepared food was not fully dated to ensure its safety, and that the cooler at the sushi station kept the food above the maximum allowed 41 degrees.

In addition, an employee was seen cutting green onions with bare hands, and vacuum-packed fish was improperly stored and thawed. The inspector pointed out in his report that the visit was a response to some kind of complaint, but the written report was not clear and pointed out: “This is a routine inspection, combined with non-disease complaints received from the public. October 2021 4th. The nature of the complaint was resolved to the manager (sic), and the manager explained to the inspector (sic) that the facility did not have a fire (of any kind) in the kitchen."

Tienda Mexicana, 1524 E Grand Ave., Des Moines-In an interview on October 7, the inspector pointed out that the company had 18 violations, which is an unusually high number. Issues include: the food in the facility is not marked with a preparation or opening date, so it is impossible to verify whether they are safe to eat; what appears to be moth-eating observed in bulk gelatin containers on display and for retail; the company dehydrates the meat to keep the shelves Stability, but without the differences required by professional food processing methods.

In addition, Chicharrones are stored regardless of temperature control or the 7-day shelf life; raw pork and whole fish are stored in five-gallon drums previously filled with dishwashing detergent, while the lard used for food preparation is stored in the previous packaging. In a five-gallon bucket with paint.

In addition, employees did not wash their hands when switching between handling raw meat and ready-to-eat products; cooked whole fish, chicharrones, and cooked carnitas were placed in a hot display cabinet at a temperature well below the minimum allowed temperature; canned Tomato sauce, jalapenos, polenta, and pickled jalapenos are severely dented at the seams; several refrigerated foods, including chicharrones, pico de gallo, and bagged cheese, are above the maximum allowable temperature, and a can of Raid kills insects The agent is stored above the bulk salt bag.

The designated person in charge is not a certified food protection manager; cooked pork is stored in a box containing raw pork; the kitchen sink cannot be used due to items stored in the basin. In addition, fly bars with many dead flies hung directly above the bagged rice in the kitchen; the meat and cheese deli cooler keeps the food at 50 degrees, the heating bulb in the heat preservation display cabinet seems to be burned out, and the equipment is old. disrepair.

Casey's General Store, 500 North Ave., Norwalk-During an interview on October 5, an inspector noticed that there was no soap in the employee wash basin next to the oven; lettuce and diced tomatoes were kept at room temperature; many food contact surfaces were obvious Dirty; the handles of the warming device, the pizza preparation table, the lid of the garlic butter mixture, the inside of the cheese container, and the inside and outside of the taco container are all dirty.

In addition, many foods—including garlic butter mixtures, diced ham, slices of ham, eggs, sausages, and gravy—are not dated; pizza knives are only cleaned and sanitized once a day; food handlers do not wash their hands. In addition, the store did not display the results of its most recent inspection.

Mi Pueblo Real, 1021 W. Madison St., Washington – During an interview on October 5, an inspector observed several bottles of syrup containing insects behind the bar area. In addition, the eggs are located above the mushrooms in the food preparation cooler; the raw chicken is stored above the eggs and steaks in the walk-in freezer; and the staff wash basins in the bar area do not have soap.

Los Laureles, 1518 E. Grand Ave., Des Moines – During an interview on October 4, an inspector noticed that the measurable disinfectant solution in the dishwasher and the disinfection basin in the bar area was zero. The inspector also noticed that the employees did not wash their hands after handling the raw chicken; the ice machine was obviously soiled by accumulated debris; the salsa in the insulation well measured a temperature of 111 degrees; the cheese dipping sauce was kept at 95 degrees; cooked His steak was measured at 114 degrees; most of the food in the entire store-including cheese dip, cooked meat, shredded lettuce, tomatoes, tamales and salsa-did not indicate the production date or opening date.

In addition, a box of shredded cheese is placed in a cooling device under the stove at a temperature of 50 degrees; raw bacon is stored above the cooked food container in the cooler; the large plastic salsa container from the previous day was not properly cooled and remained above 41 degrees The highest temperature.

In addition, the restaurant did not display the full version of its latest inspection report. In his report, the state inspector wrote that he was there in response to "illness complaints" and that he was still undergoing routine inspections. He did not describe the nature of the complaint, but wrote that the owner said that “there was no power outage, no sewage backup, no interruption of water supply, and no equipment failure within the time frame of the complaint. There was not enough information to verify the complaint-the complaint was closed and unable to Verify."

Casey's General Store, 2105 E. Washington St., Mount Pleasant-During an interview on October 1, an inspector observed a customer using an extended cooler that kept food at 46 degrees Between 50 degrees. In addition, windshield washer fluid is stored on top of potato chips and snacks in the storage area, breakfast pizzas used by customers, and hand-held heaters do not have a "timeout" label indicating when sales should be stopped.

In addition, boxes of croissants are stored on the floor of the walk-in refrigerator; boxes of food are stored on the floor of the storage room; containers of pizza boxes are stored on the floor of the kitchen. There is "pizza sauce" on the wall, and food scraps are piled up on the submarine sandwich preparation table.

Old Chicago, 2732 SE Delaware Ave., Ankeny – During an interview on October 1, an inspector noticed that he had homemade ranch condiments on hand, which had been stored for longer than the allowed 7 days; there was no soap in the employee’s sink; Pizza sauce, hot sauce, black beans, and chicken juice were all well below the minimum allowable temperature, even after two hours of reheating; the sink was used to pour drinks and was blocked by empty bottles; a food worker’s treatment dog was caught Allowed to enter the kitchen.

"This is a routine inspection because the Iowa Department of Inspection and Appeals has received complaints of poor personal hygiene," the inspector wrote in the report. "The agency is not aware of the complaint, and there have been no other complaints recently. The complaint cannot be verified."

HyVee, 910 N. Jefferson, Indianola – During an interview on September 30, an inspector observed that several foods were not kept at safe temperatures, including cooked beef, cooked chicken, and cooked pork. These foods have been discarded. In addition, chemicals are "stored in many places along with food and food contact surfaces."

Inspectors also noticed that refrigerated food kept above the maximum allowable temperature of 41 degrees, including green leafy vegetables at 64 degrees, diced ham at 54 degrees, rice at 60 degrees, and diced tomatoes at 50.1 degrees, all of which were discarded. Inspectors noticed that food contact surfaces in many places were soiled. In addition, the floor was described as dirty.

The state inspector reported: "This is a routine inspection and there is no illness." "Discuss the complaint with management. The complaint has been closed and verified."

Gateway Market, 2002 Woodland Ave., Des Moines – During an interview on September 28, an inspector noticed that the company had placed liquid and shelled eggs on the cooking line at 54 degrees and had to be discarded. In addition, the cut melons and fruits in the agricultural product retail box have exceeded the allowable 7 days, such as the cantaloupe that should have been discarded the day before.

Inspectors also reported that the dishwasher did not reach a sufficient temperature to sanitize items, and there were no dated "many potentially dangerous foods" in the various coolers. The report also pointed out that two plates of cooked chicken were frozen and then thawed at room temperature; two large mixers, plus the food storage bins in the bakery, appeared to be soiled with food residue; and the entire company’s trash bins , There are unspecified "piles" on the side of the container.

The Blind Pig, 3325 Centre Point NE Road, Cedar Rapids – During an interview on September 28, an inspector noticed that uncovered food was stored under the excessively accumulated ice layer in two freezers and reported "Most equipment has black buildup and is dirty." He pointed out that refrigerators and freezers were dirty with accumulated food waste, while the sinks originally used for food preparation and washing were full of dishes. No disinfectant was used during the inspection, and no disinfectant was prepared for future use.

The written inspector’s report is not clear about the nature of some of the more serious violations, for example, “no disinfection after cleaning, and no disinfection when cleaning food contact surfaces to minimize the growth of pathogens.”

The report records how the cheese sauce remained at 110 degrees when it was immersed in water. The inspector also reported that none of the food storage containers were marked with the common name of the food; the cooking equipment and pans had some unspecified accumulation; the ceiling ducts were dusty and the walls behind the grill were greasy; walk-in The cooler has some kind of heavy, dark accumulation; the ventilation hood and filter "dripping grease and condensing (and) gathering on the walls and ceiling"; and the company has not issued its latest inspection report.

The inspector said that his visit was a "routine follow-up inspection of customer complaints." He did not describe the nature of the complaint or whether it was verified.

Mi Ranchito Mexican Grill & Seafood, 1010 W. Lincoln Way, Marshalltown – During an interview on September 24, an inspector noticed that the large plate of beans prepared the day before remained at 56 degrees and had to be discarded. The company does not employ a certified food protection manager; the temperature of various items in the walk-in cooler, such as salsa and ground beef, are kept above 41 degrees; the can opener and soda gun holsters are covered with food residue and "brown" The gelatinous deposits are dirty.

In addition, employees are handling hot tortillas with their bare hands; there are no food thermometers anywhere in the building; dead insects are seen on the basement floor; small insects like mosquitoes are observed in the bar area; Several food containers were seen on the floor; the opened bags and food boxes were placed on the floor; and the business license was not posted.

Carter Lake VFW Post 9661, 100 E. Locust St., Carter Lake – During a visit on September 23, an inspector observed partially cooked hamburgers placed in a container above the indicator light on the stove – this indicated that Companies are "practicing discontinuous cooking", but there are no written procedures to ensure consumer safety.

The inspector also observed "a black mold-like substance on the inner surface of the ice maker" and pointed out that the burger cooked four hours ago was kept at 95 degrees, which is not within the safe food maintenance range. The inspector reported seeing a chef handling hamburgers with his bare hands-this violation was corrected by having the person heat the buns.

"Several flies and fruit flies were observed in the kitchen area," the inspector reported; there was a "black mold-like substance" on several ceilings and "scaling food residue" on one wall of the kitchen.

The inspector described his visit as a “routine inspection for non-disease complaints”, accusing equipment of contamination, poor sanitation, improper food storage temperature, and poor personal hygiene. The inspector reported that the complaint was “partially verified”.

Hawkeye Sports Bar & Grille, 4646 Cheyenne Ave., Davenport – During an interview on September 22, an inspector reported that the cooler needed to be cleaned due to standing water and spilled food residue; an onion dicing machine and A food slicer is placed on a shelf with dry food residue on it; no disinfectant is used behind the bar to clean customers' wine glasses; there is no hand sanitizer in the sink behind the bar.

In addition, a bag of fully cooked oven-roasted prime ribs was stored in the same container as a bag of raw pork chops. It is understood that the tamales supplied were not purchased from approved and licensed sources, but from a lady They were purchased there in Illinois, and she prepared them in her kitchen.

Casey's General Store, 1305 E. South St., Mount Ayr – During an interview on September 21, inspectors noticed that the cooking temperature of bacon and hamburgers did not reach at least 135 degrees, but was cooked to 98 degrees; recent times Today, many deli sandwiches for consumers to buy and eat have expired.

La Tapatia 2, 3506 Merle Hay Road, Des Moines-During an interview on September 21, an inspector reported seeing multiple employees moving between tasks without washing their hands as required; It is cleaned and stored using any disinfectant; there is no certified food protection manager on duty; the tamales are placed in a 133-degree insulated box and have to be discarded; and the cut melons are kept at 68 degrees. thrown away. The inspector’s report stated that he also observed raw shrimp thawing in stagnant water.

The inspector described his visit as a non-disease complaint investigation carried out in conjunction with routine inspections. Complaints that the inspector did not describe were classified as "unverifiable."

Subway, 1407 Buchanan St., Des Moines – During an interview on September 20, an inspector noticed that the interior of the soda fountain ice machine of the drive-through service was obviously soiled by the accumulation of black debris, and the ice was dispensed The internal chute of the device was obviously dirty with pink debris. In addition, the inside of the microwave oven was obviously dirty with debris.

On the sandwich line, meatballs are maintained at 48 degrees, chicken strips are maintained at 46 degrees, and steaks are maintained at 46 degrees. All these foods must be discarded. The inspector also noticed that “it appears to be mosquitoes flying around the entire rear dishwashing area.”

There is no trash can in the self-service station in the dining area, so the trash is piled up in the cabinet where the container is usually placed. The internal floor of the walk-in cooler was obviously soiled by accumulated food, and there was water on the floor next to the beverage cooler in front of the walk-in freezer and beside the sandwich preparation line.

The latest inspection report was not posted for public viewing. The inspector wrote that this was a "non-disease complaint investigation of two complaints carried out in conjunction with routine inspections."

The complaint involved general facility hygiene, rodent activity, and concerns about the freshness and shelf life of sandwich ingredients. The inspector found no rodent activity and declared that the elements of the complaint and the elements related to the freshness of the food could not be verified. Complaints about general sanitation facilities were verified.

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Clark Kaufman, Iowa Capital Scheduling October 25, 2021

In the past five weeks, state and county food inspectors have listed restaurants and grocery stores in Iowa as hundreds of food safety violations, including pest-infested food, moldy peppers, rodent activity, and storage in Food in a five-gallon paint bucket.

The result of the investigation is the result of a report by the Iowa State Department of Inspections and Appeals, 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 over 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.

International Buffet, 901 E. Euclid Ave., Des Moines-In the report of his visit on October 14, a state inspector wrote that the honey chicken and broccoli chicken had been reheated to temperatures below 165 degrees; Uncontrolled temperature-controlled raw eggs are stored under the sauce cart in the kitchen.

In addition, the temperature of the shredded lettuce on the cold buffet line is 51 degrees; the pudding is measured at 46 degrees; a plate of raw chicken is placed on top of a plate of raw beef in the cooler; a container of raw beef slices is placed on top of the raw shrimp There are no foods marked with preparation or opening dates anywhere in the facility; raw shrimp containers are stored above the instant noodles; a container of wonton slices and a container of breadcrumbs are exposed on the food preparation table and have to be discarded.

There is also a plate of Mongolian beef with a temperature of 104 degrees; a plate of chili shrimp at a temperature of 97 degrees; a plate of dumplings at a temperature of 106 degrees; a plate of teriyaki chicken at a temperature of 105 degrees. An employee was allowed to correct the problem by reheating the tray to at least 165 degrees.

The inspector also pointed out that a box of flour "seems to have weevils"—sometimes called “flour bugs”—in the container, a container with wonton slices was placed on the table. Something is dirty". It is the feces of rodents. ”The inside of the installed can opener and ice maker were heavily contaminated by accumulated debris.

"Several small insects were observed near the soda fountain and near the dry storage area," the inspector wrote in the report. "On the food preparation counter next to the dry storage area and the lower compartment below the self-service steam table, there appeared to be rodent feces. What appeared to be rodent feces was observed above the chlorine dishwasher."

In addition, the self-service rice spoon was stored in standing water; the squid was stored in a plastic food bag; the entire dining area and the ceiling of the kitchen were “obviously soiled by accumulated debris”.

The inspector wrote: “This is a non-disease complaint investigation combined with routine inspections. The complaint involves contaminated equipment, cross-contamination, adulterated food, general facility hygiene, pest control, and personal hygiene. The person in charge of the complaint discussed the complaint. According to the inspection and observation results of all categories, the complaint has been closed and verified."

During a visit in October 2020, a visit was triggered by a verified complaint of rodent activity. Inspectors noticed "obviously molded" bell peppers and "fried wonton slices, a bucket of flour and a piece of The table of the can opener (that) is obviously adulterated and appears to be rodent feces." He also reported, "Rodent feces have been observed throughout the kitchen."

Elilly Restaurant and Cafe, 1529 Pierce Street, Sioux City-During an interview on October 20, an inspector noticed the presence of "live cockroaches" on the kitchen floor and saw frozen meat being stored in a black large In the trash bag. In addition, the tote bags used to store onion and potato bags are "severely contaminated visually and tactilely."

The inspectors also found a small freezer with a large black plastic bag for storing lamb parts, and another freezer with plastic zipper bags for storing goat meat. The company was unable to provide information about the source of the meat. In addition, the sink in the kitchen cannot be used, and the staff cannot use it due to "bins of garbage". The mixer in the kitchen contains some kind of "onion mixture", which the staff said was prepared two days ago.

In addition, the inspector reported that a large container of shiro-a dish usually composed of chickpeas, chopped onions and garlic-contained "bugs" and had to be discarded. The restaurant staff does not have a certified food protection manager, there is no soap in the staff’s sink, and Wal-Mart’s “cockroach bait” is stored under the sink. Before leaving the enterprise, the inspector prohibits all goat and lamb products in the freezer, and prohibits the sale, use or discard of these products until further notice.

Viet-Thai Taste, 208 S. 2nd Ave., Newton-During an interview on October 21, an inspector pointed out that the restaurant stored bags of raw chicken in a sink, which was still dirty plate. In addition, the chicken wings in the fryer were kept below the allowable 165 degrees; the chicken slicer was obviously soiled by the crumbs and juice from the previous day; the lettuce and the raw shelled eggs were stored in the same container; previously used to store raw The cardboard boxes of chicken are reused to store other food.

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Tropical Grocery Store, 424 20th St., Sioux City – During an interview on September 21, an inspector noticed that “live and dead pests/cockroaches appear to be present in the kitchen, food equipment, and food.” The owner reports Said that there was no pest control contract and was told that he could not use retail products such as Raid and cockroach bait in commercial food establishments.

“Due to the large number of live and dead pests in the kitchen, food, and equipment, owners will voluntarily shut down kitchen services until they empty, clean (and) remove all open food containers and conduct pest control,” the inspector reported. He added that he could not repeat all his investigation results to the owner because the owner "refused to complete and asked the inspector to leave."

Inspectors also reported that food was stored directly in plastic trash bins and washing powder bins. The cut raw meat is just lying in the refrigerator without any covering or packaging. In addition, the cooked meat and sauces were not dated to ensure safety; the sink was blocked by the dishes in the basin; the cooked meat in the large pot was placed on the stove without heating; no disinfectant was used to clean the dishes; none of the employees Certified food protection manager; raw meat is placed in a bucket in the refrigerator, on top of ready-to-eat food.

During the previous inspection, the owner said that he would stop cutting and selling the meat, but the inspector found the meat slicer downstairs with food residue on it, and the owner said he was still cutting the meat. When told that he could not do this, because there was no sink in that area of ​​the building, the owner said that every time he needed to use a knife, he would bring the knife upstairs. The inspector reported that the kitchen was “obviously soiled by food debris (and) floors, tables, walls, etc.”.

Perkin's, 2785 Plaza Drive, Dubuque-During an interview on October 20, an inspector noticed that the person in charge of the restaurant "failed to recognize that the walk-in refrigerator was not operating." Inspectors report that most temperature-controlled foods in refrigerators "far exceed the requirements for refrigeration."

In addition, the person in charge did not notice that the entrance to the sink in the bakery area was blocked by the bread rack. If the sink was used, it would spill on unpackaged ready-to-eat bakery products.

In addition, the salad cooler is "operating", and shredded cheese and lettuce are outside the allowable temperature range. It was observed that the bagged ham was thawed in the stagnant water in the sink, which was also equipped with a dirty egg beater and a dirty scrubbing pad. The inspector reported that the floors and walls of the entire food preparation area needed "more thorough cleaning."

The Great One, 4501 Southern Hills Drive, Sioux City-During an interview on October 14, an inspector noticed that "there are many dead flies on the sticky traps hanging from the ceiling" and "there are still some under the hand wash sink. Shrimp is in the rear area.” In addition, the food temperature of the produce cooler exceeded 41 degrees, and the temperature of beef, chicken and shrimp in the barbecue area remained at 58 to 60 degrees and had to be discarded.

In addition, the fish in the sushi area remained at 48 to 52 degrees and had to be discarded. Someone observed a chef processing and cutting onions with bare hands; raw fish was stored on top of seafood salad; raw chicken was stored on top of raw beef; the cooked chicken and beef prepared the day before remained above the maximum allowable 41 degrees; Pots, pans and towels were placed in several sinks; and the dishwasher did not sanitize the dishes properly.

The inspector wrote in the report: "This visit was due to a non-pest control complaint filed on October 13, 2021. The routine inspection has also expired, so I also completed the routine inspection. The complainant did provide cockroaches. So I confirmed the complaint. I only saw a few flies trapped in sticky traps in the rear entrance area. I didn’t notice any cockroaches in the facility.”

Oyama Sushi Japanese Steakhouse, 5350 Council NE St., Cedar Rapids – During the interview on October 12, the inspector wrote in his report that he observed that the rice cooked the previous day was in a “deep plastic container at room temperature”. "Keep it at 78 degrees" to serve it. "In addition, raw meat is stored on top of ready-to-eat foods, such as butter, fresh lemon slices and sauces in two coolers. The inspector also reported that there were many food containers of various sizes that were not dated.

Jersey's Pub & Grub, 5761 C St., Cedar Rapids-During an interview on October 11, an inspector found cooked chicken wings prepared on October 1 and was put on hold within the allowed 7 days. He reported that he saw workers touching ready-to-eat food without gloves in the bar area.

Chicken wings cooked in the walk-in cooler are stored on the bottom shelf under the raw beef; the drop-in cooler keeps the food at 50 degrees, much higher than the maximum allowable temperature; a worker handling raw chicken wears The same gloves pick up ready-to-eat food; the temperature of the soup in the warmer is 108 degrees; there are some unspecified "piles" inside the ice maker.

Panchero's Mexican Grill, 2845 Crossroads Boulevard, Waterloo – During an October 11 interview, an inspector observed that food handlers sliced ​​red peppers directly from the delivery box without first washing them. He also pointed out that the handle of the hot water faucet on the sink could not work properly, which was a problem mentioned in previous inspection reports. In addition, the area around the trash bin outside was "very dirty by the trash on the ground", the cleaning method of the restaurant was considered ineffective, and the floor of the entire building was dirty.

In addition, the storage temperature of vegetables, steaks and chicken on the steam table is far below the minimum allowable temperature; when food handlers handle other tasks, the cooked steaks are left standing at room temperature; sour cream is kept at 47 to 50 degrees.

Red Ginger, 2230 Edgewood SW Road, Cedar Rapids – During an interview on October 8, an inspector noticed that a large bowl of cooked white rice had been set aside at room temperature and placed on a sheet of 79 degrees Celsius. Food preparation table below. The report stated that the prepared food was not fully dated to ensure its safety, and that the cooler at the sushi station kept the food above the maximum allowed 41 degrees.

In addition, an employee was seen cutting green onions with bare hands, and vacuum-packed fish was improperly stored and thawed. The inspector pointed out in his report that the visit was a response to some kind of complaint, but the written report was not clear and pointed out: “This is a routine inspection, combined with non-disease complaints received from the public. October 2021 4th. The nature of the complaint was resolved to the manager (sic), and the manager explained to the inspector (sic) that the facility did not have a fire (of any kind) in the kitchen."

Tienda Mexicana, 1524 E Grand Ave., Des Moines-In an interview on October 7, the inspector pointed out that the company had 18 violations, which is an unusually high number. Issues include: the food in the facility is not marked with a preparation or opening date, so it is impossible to verify whether they are safe to eat; what appears to be moth-eating observed in bulk gelatin containers on display and for retail; the company dehydrates the meat to keep the shelves Stability, but without the differences required by professional food processing methods.

In addition, Chicharrones are stored regardless of temperature control or the 7-day shelf life; raw pork and whole fish are stored in five-gallon drums previously filled with dishwashing detergent, while the lard used for food preparation is stored in the previous packaging. In a five-gallon bucket with paint.

In addition, employees did not wash their hands when switching between handling raw meat and ready-to-eat products; cooked whole fish, chicharrones, and cooked carnitas were placed in a hot display cabinet at a temperature well below the minimum allowed temperature; canned Tomato sauce, jalapenos, polenta, and pickled jalapenos are severely dented at the seams; several refrigerated foods, including chicharrones, pico de gallo, and bagged cheese, are above the maximum allowable temperature, and a can of Raid kills insects The agent is stored above the bulk salt bag.

The designated person in charge is not a certified food protection manager; cooked pork is stored in a box containing raw pork; the kitchen sink cannot be used due to items stored in the basin. In addition, fly bars with many dead flies hung directly above the bagged rice in the kitchen; the meat and cheese deli cooler keeps the food at 50 degrees, the heating bulb in the heat preservation display cabinet seems to be burned out, and the equipment is old. disrepair.

Casey's General Store, 500 North Ave., Norwalk-During an interview on October 5, an inspector noticed that there was no soap in the employee wash basin next to the oven; lettuce and diced tomatoes were kept at room temperature; many food contact surfaces were obvious Dirty; the handles of the warming device, the pizza preparation table, the lid of the garlic butter mixture, the inside of the cheese container, and the inside and outside of the taco container are all dirty.

In addition, many foods—including garlic butter mixtures, diced ham, slices of ham, eggs, sausages, and gravy—are not dated; pizza knives are only cleaned and sanitized once a day; food handlers do not wash their hands. In addition, the store did not display the results of its most recent inspection.

Mi Pueblo Real, 1021 W. Madison St., Washington – During an interview on October 5, an inspector observed several bottles of syrup containing insects behind the bar area. In addition, the eggs are located above the mushrooms in the food preparation cooler; the raw chicken is stored above the eggs and steaks in the walk-in freezer; and the staff wash basins in the bar area do not have soap.

Los Laureles, 1518 E. Grand Ave., Des Moines – During an interview on October 4, an inspector noticed that the measurable disinfectant solution in the dishwasher and the disinfection basin in the bar area was zero. The inspector also noticed that the employees did not wash their hands after handling the raw chicken; the ice machine was obviously soiled by accumulated debris; the salsa in the insulation well measured a temperature of 111 degrees; the cheese dipping sauce was kept at 95 degrees; cooked His steak was measured at 114 degrees; most of the food in the entire store-including cheese dip, cooked meat, shredded lettuce, tomatoes, tamales and salsa-did not indicate the production date or opening date.

In addition, a box of shredded cheese is placed in a cooling device under the stove at a temperature of 50 degrees; raw bacon is stored above the cooked food container in the cooler; the large plastic salsa container from the previous day was not properly cooled and remained above 41 degrees The highest temperature.

In addition, the restaurant did not display the full version of its latest inspection report. In his report, the state inspector wrote that he was there in response to "illness complaints" and that he was still undergoing routine inspections. He did not describe the nature of the complaint, but wrote that the owner said that “there was no power outage, no sewage backup, no interruption of water supply, and no equipment failure within the time frame of the complaint. There was not enough information to verify the complaint-the complaint was closed and unable to Verify."

Casey's General Store, 2105 E. Washington St., Mount Pleasant-During an interview on October 1, an inspector observed a customer using an extended cooler that kept food at 46 degrees Between 50 degrees. In addition, windshield washer fluid is stored on top of potato chips and snacks in the storage area, breakfast pizzas used by customers, and hand-held heaters do not have a "timeout" label indicating when sales should be stopped.

In addition, boxes of croissants are stored on the floor of the walk-in refrigerator; boxes of food are stored on the floor of the storage room; containers of pizza boxes are stored on the floor of the kitchen. There is "pizza sauce" on the wall, and food scraps are piled up on the submarine sandwich preparation table.

Old Chicago, 2732 SE Delaware Ave., Ankeny – During an interview on October 1, an inspector noticed that he had homemade ranch condiments on hand, which had been stored for longer than the allowed 7 days; there was no soap in the employee’s sink; Pizza sauce, hot sauce, black beans, and chicken juice were all well below the minimum allowable temperature, even after two hours of reheating; the sink was used to pour drinks and was blocked by empty bottles; a food worker’s treatment dog was caught Allowed to enter the kitchen.

"This is a routine inspection because the Iowa Department of Inspection and Appeals has received complaints of poor personal hygiene," the inspector wrote in the report. "The agency is not aware of the complaint, and there have been no other complaints recently. The complaint cannot be verified."

HyVee, 910 N. Jefferson, Indianola – During an interview on September 30, an inspector observed that several foods were not kept at safe temperatures, including cooked beef, cooked chicken, and cooked pork. These foods have been discarded. In addition, chemicals are "stored in many places along with food and food contact surfaces."

Inspectors also noticed that refrigerated food kept above the maximum allowable temperature of 41 degrees, including green leafy vegetables at 64 degrees, diced ham at 54 degrees, rice at 60 degrees, and diced tomatoes at 50.1 degrees, all of which were discarded. Inspectors noticed that food contact surfaces in many places were soiled. In addition, the floor was described as dirty.

The state inspector reported: "This is a routine inspection and there is no illness." "Discuss the complaint with management. The complaint has been closed and verified."

Gateway Market, 2002 Woodland Ave., Des Moines – During an interview on September 28, an inspector noticed that the company had placed liquid and shelled eggs on the cooking line at 54 degrees and had to be discarded. In addition, the cut melons and fruits in the agricultural product retail box have exceeded the allowable 7 days, such as the cantaloupe that should have been discarded the day before.

Inspectors also reported that the dishwasher did not reach a sufficient temperature to sanitize items, and there were no dated "many potentially dangerous foods" in the various coolers. The report also pointed out that two plates of cooked chicken were frozen and then thawed at room temperature; two large mixers, plus the food storage bins in the bakery, appeared to be soiled with food residue; and the entire company’s trash bins , There are unspecified "piles" on the side of the container.

The Blind Pig, 3325 Centre Point NE Road, Cedar Rapids – During an interview on September 28, an inspector noticed that uncovered food was stored under the excessively accumulated ice layer in two freezers and reported "Most equipment has black buildup and is dirty." He pointed out that refrigerators and freezers were dirty with accumulated food waste, while the sinks originally used for food preparation and washing were full of dishes. No disinfectant was used during the inspection, and no disinfectant was prepared for future use.

The written inspector’s report is not clear about the nature of some of the more serious violations, for example, “no disinfection after cleaning, and no disinfection when cleaning food contact surfaces to minimize the growth of pathogens.”

The report records how the cheese sauce remained at 110 degrees when it was immersed in water. The inspector also reported that none of the food storage containers were marked with the common name of the food; the cooking equipment and pans had some unspecified accumulation; the ceiling ducts were dusty and the walls behind the grill were greasy; walk-in The cooler has some kind of heavy, dark accumulation; the ventilation hood and filter "dripping grease and condensing (and) gathering on the walls and ceiling"; and the company has not issued its latest inspection report.

The inspector said that his visit was a "routine follow-up inspection of customer complaints." He did not describe the nature of the complaint or whether it was verified.

Mi Ranchito Mexican Grill & Seafood, 1010 W. Lincoln Way, Marshalltown – During an interview on September 24, an inspector noticed that the large plate of beans prepared the day before remained at 56 degrees and had to be discarded. The company does not employ a certified food protection manager; the temperature of various items in the walk-in cooler, such as salsa and ground beef, are kept above 41 degrees; the can opener and soda gun holsters are covered with food residue and "brown" The gelatinous deposits are dirty.

In addition, employees are handling hot tortillas with their bare hands; there are no food thermometers anywhere in the building; dead insects are seen on the basement floor; small insects like mosquitoes are observed in the bar area; Several food containers were seen on the floor; the opened bags and food boxes were placed on the floor; and the business license was not posted.

Carter Lake VFW Post 9661, 100 E. Locust St., Carter Lake – During a visit on September 23, an inspector observed partially cooked hamburgers placed in a container above the indicator light on the stove – this indicated that Companies are "practicing discontinuous cooking", but there are no written procedures to ensure consumer safety.

The inspector also observed "a black mold-like substance on the inner surface of the ice maker" and pointed out that the burger cooked four hours ago was kept at 95 degrees, which is not within the safe food maintenance range. The inspector reported seeing a chef handling hamburgers with his bare hands-this violation was corrected by having the person heat the buns.

"Several flies and fruit flies were observed in the kitchen area," the inspector reported; there was a "black mold-like substance" on several ceilings and "scaling food residue" on one wall of the kitchen.

The inspector described his visit as a “routine inspection for non-disease complaints”, accusing equipment of contamination, poor sanitation, improper food storage temperature, and poor personal hygiene. The inspector reported that the complaint was “partially verified”.

Hawkeye Sports Bar & Grille, 4646 Cheyenne Ave., Davenport – During an interview on September 22, an inspector reported that the cooler needed to be cleaned due to standing water and spilled food residue; an onion dicing machine and A food slicer is placed on a shelf with dry food residue on it; no disinfectant is used behind the bar to clean customers' wine glasses; there is no hand sanitizer in the sink behind the bar.

In addition, a bag of fully cooked oven-roasted prime ribs was stored in the same container as a bag of raw pork chops. It is understood that the tamales supplied were not purchased from approved and licensed sources, but from a lady They were purchased there in Illinois, and she prepared them in her kitchen.

Casey's General Store, 1305 E. South St., Mount Ayr – During an interview on September 21, inspectors noticed that the cooking temperature of bacon and hamburgers did not reach at least 135 degrees, but was cooked to 98 degrees; recent times Today, many deli sandwiches for consumers to buy and eat have expired.

La Tapatia 2, 3506 Merle Hay Road, Des Moines-During an interview on September 21, an inspector reported seeing multiple employees moving between tasks without washing their hands as required; It is cleaned and stored using any disinfectant; there is no certified food protection manager on duty; the tamales are placed in a 133-degree insulated box and have to be discarded; and the cut melons are kept at 68 degrees. thrown away. The inspector’s report stated that he also observed raw shrimp thawing in stagnant water.

The inspector described his visit as a non-disease complaint investigation carried out in conjunction with routine inspections. Complaints that the inspector did not describe were classified as "unverifiable."

Subway, 1407 Buchanan St., Des Moines – During an interview on September 20, an inspector noticed that the interior of the soda fountain ice machine of the drive-through service was obviously soiled by the accumulation of black debris, and the ice was dispensed The internal chute of the device was obviously dirty with pink debris. In addition, the inside of the microwave oven was obviously dirty with debris.

On the sandwich line, meatballs are maintained at 48 degrees, chicken strips are maintained at 46 degrees, and steaks are maintained at 46 degrees. All these foods must be discarded. The inspector also noticed that “it appears to be mosquitoes flying around the entire rear dishwashing area.”

There is no trash can in the self-service station in the dining area, so the trash is piled up in the cabinet where the container is usually placed. The internal floor of the walk-in cooler was obviously soiled by accumulated food, and there was water on the floor next to the beverage cooler in front of the walk-in freezer and beside the sandwich preparation line.

The latest inspection report was not posted for public viewing. The inspector wrote that this was a "non-disease complaint investigation of two complaints carried out in conjunction with routine inspections."

The complaint involved general facility hygiene, rodent activity, and concerns about the freshness and shelf life of sandwich ingredients. The inspector found no rodent activity and declared that the elements of the complaint and the elements related to the freshness of the food could not be verified. Complaints about general sanitation facilities were verified.

Iowa Capital Dispatch is part of the States Newsroom, a network of news organizations supported by a grant and donor alliance, and a 501c(3) public charity. Iowa Capital Dispatch maintains editorial independence. If you have any questions, please contact the editor Kathy Obradovich: info@iowacapitaldispatch.com. Follow Iowa Capital Dispatch on Facebook and Twitter.

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Associate Editor Clark Kaufman has been an investigative reporter and editorial writer for the two largest newspapers in Iowa, Des Moines Register and Quad-City Times, for the past 30 years. He has won numerous state and national awards for reporting and editorial writing. He was nominated as a finalist for the Pulitzer Prize for Investigative Reporting in his 2004 series on Iowa State prosecutors' misconduct. From October 2018 to November 2019, Kaufman was an assistant ombudsman for the Iowa Ombudsman's Office, an agency responsible for investigating citizens' complaints about wrongdoing in state and local government agencies.

Iowa values ​​the integrity of the government. Free and independent news makes our civil servants responsible and responsive to the people. This is why Iowa Capital Dispatch is a non-profit, independent, high-quality news source that works hard every day to let you know how government officials handle your money, freedom, and safety.

Our stories may be republished or printed online under the Creative Commons license CC BY-NC-ND 4.0. We ask you to edit or shorten the style only, provide an appropriate attribution and a link to our website.