The Iowa Department of Inspections, Appeals and Licensing oversees restaurant inspections in Iowa. (Photo via Getty Images; DIAL logo courtesy of Iowa Department of Inspections, Appeals and Licensing)
State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past four weeks, including rodent infestations, “slimy” lettuce, long-expired food and the sale of potentially dangerous supplements.
In one instance, an inspector called the fire department after discovering the business was using propane to cook indoors without adequate ventilation. In another case, an inspector telephoned a fast-food franchise owner who allegedly refused to let a physically ill food-preparation worker go home.
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 and Appeals’ website.
Thunder Bay Grille, 400 Beiderbecke Drive, Davenport — During an Oct. 14 visit, a Scott County inspector observed fruit flies in the ice chest within the bar area. The inspector also observed that the restaurant was improperly dating house-made meatballs, and reported that several items throughout the restaurant — including house-made dressings and sauces, bouillabaisse soup, deli meats and jambalaya — had not been discarded, as required, after seven days.
“Entire walk-in meat cooler temping at 50 to 51 degrees,” the inspector reported, noting that cold foods should be stored at 41 degrees or colder. “Manager agreed to voluntarily discard all time- and temperature-controlled-for-safety products in the unit and log the information for insurance purposes. This is a repeat violation, noted on a previous inspection, and requires long-term corrective action.”
In addition, the interior of the large ice machine exhibited “an excess buildup of grime” and the fryers and cooking equipment were marred by an excess buildup of grease. The inspector also reported that the staff had been attempting to reheat soup pulled from a walk-in cooler by using a device that is designed only to hold foods at certain temperatures rather than to cook or reheat items in timely and safe fashion.
The inspector returned on Oct. 25 and found the restaurant was still keeping food – such as chipotle mayo, bouillabaisse soup and garlic puree – for more than the maximum of seven days. Also, the interior of the large ice machine still required additional cleaning, as did the fryers and cooking equipment, the inspector reported.
Days Inn, 1708 N. Highland St., Williamsburg — During an Oct. 2 visit, a state inspector checked the temperature of food items in a cold-holding unit and in the breakfast-area cooler for guests’ use to ensure the items were 41 degrees or colder. The milk measured 48 to 53 degrees, the yogurt was 51 degrees, and the sausage breakfast sandwiches were 50 to 52 degrees. All of the items were discarded.
Various trash cans throughout the establishment were full and overflowing … Floors throughout the establishment are visibly soiled.
– Inspector’s report on Subway in Estherville
Subway, 1741 Central Ave., Estherville — During an Oct. 17 visit, a Siouxland District Health Department inspector observed that a worker in the restaurant had come to work sick that day and had then experienced several on-site “incidents” involving vomiting and diarrhea. The inspector reported the worker called her supervisor at one point and asked to leave, but the supervisor refused to excuse her from work.
The worker told the inspector the staff typically cannot miss work due to illness unless they find a colleague to cover their shift. The inspector called the franchise owner and asked about the restaurant’s employee-health policies. The owner reportedly indicated he was unsure whether the establishment’s written policies were posted on site.
The inspector reported that he advised the Subway staff and the owner to implement their vomit-and-diarrhea cleanup procedures since the worker in question had more than “10 incidents while at work” and had been preparing food for customers. During the inspection, the inspector also observed that “various trash cans throughout the establishment were full and overflowing,” and that “floors throughout the establishment are visibly soiled.” The restaurant was last inspected in October 2021.
Kimberly Entertainment, 2902 E. Kimberly Road, Davenport — During an Oct. 30 visit, a Scott County inspectors found four bottles of liquor in the banquet area that had fruit flies floating in them. In addition, there was no certified food protection manager on site; raw eggs were being improperly stored with limes and cheese; multiple food products were not properly dated and there was cheeseburger pizza sauce on hand that was dated Sept. 29.
Also, the dishwashing machine was not properly sanitizing dishes as there was no detectable level of chlorine concentrate; and the ice machine in the kitchen, the ice machine in the banquet area, and the soda pop dispensing guns were all marred by “debris and gunk inside of them.”
The Circle Tap, 1345 W. Locust St., Davenport — During an Oct. 29 visit, a Scott County inspector observed that raw rib meat was being stored above ribs that had already been cooked, creating a risk of cross-contamination, and salsa dated Oct. 18 — past the seven-day limit — was stored in the kitchen cooler.
Also, the ice machine, the soda pop dispensing gun and the walk-in cooler were each marred by debris and gunk. The inspector also noted that there was glass cleaner and insect killer stored in the bar with glasses and beverages, risking contamination, and there were what the inspector described in his report as “multiple bags of cans” stored in the basement, with fruit flies present.
La Herradura Mexican Grill, 540 N. Cody Road, Le Claire — During an Oct. 29 visit, a Scott County inspector cited the establishment for 12 risk-factor violations, an unusually high number. The inspector also noted that the person in charge was not monitoring the temperatures of certain foods that must be stored with time and temperature controls for safety and was not ensuring proper sanitizing of food-contact surfaces.
In addition, open packages of raw chorizo were stored above a container of precooked chicken strips inside a reach-in cooler, risking cross-contamination, and serving utensils were being stored inside of pans of raw meat in a refrigeration unit, with the handles described as “down inside of the raw meat product.” Also, a pan of queso was in a hot-holding unit but measured only 122 degrees — not hot enough to ensure safe consumption — and had to be reheated to 165 degrees.
The inspector also found several foods – such as sliced tomatoes, raw chicken, raw shrimp, raw chorizo and raw beef – that were in a cold-holding unit that measured 46 to 51 degrees, which was too warm to ensure safe consumption. All of the products were discarded.
In addition, multiple prepared foods – such as guacamole, ceviche, tamales, potatoes and salsa – lacked proper date markings to ensure freshness and safety, and several buckets being used to store containers of salsa and guacamole had a buildup of grease and food debris on them.
The inspector also made note of knives, a vegetable dicer, a can opener and a soda fountain that each were soiled with a buildup of debris. “All food-contact surfaces require additional cleaning and sanitizing,” the inspector wrote.
In addition, the sanitizing dishwashing machine was not working properly, access to a handwashing sink was blocked by a large bucket, there was no thermometer anywhere on site for measuring the internal temperature of food, and a leaking handwashing sink was allowing water to pool on the kitchen floor.
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Traer Short Stop, 217 S. Main St., Traer — During an Oct. 29 visit, a state inspector cited this retailer for 12 risk-factor violations, an exceptionally high number for what the inspector described as a “small” convenience-type store.
In her report, the inspector stated the staff failed to demonstrate any “knowledge of safe food and public health practices” as evidenced by the number and scope of violations found and the absence of a certified food protection manager. “Foods like cheese, deli meats, and packaged sandwiches in the two-door, glass-front retail cooler have temperatures of 49.3 degrees and above,” the inspector reported, noting that the temperature was too warm to ensure safety.
In addition, the store appeared to have no date-marking system in place to ensure that pizza toppings, prepared pizzas, breakfast sausage, egg patties and other items were fresh and safe. Also, the ice machine had “a buildup of mildew-like material” inside and “open chemical bottles” were being stored on the top of the ice machine.
The inspector also reported that packaged ice-cream products in the retail freezer had thawed and were “leaking” and had to be discarded. In addition, the glass-front retail refrigerator had an ambient air temperature of 52 degrees rather than 41 degrees or colder. As a result, the cheese, deli meats, and packaged sandwiches stored in the refrigerator had to be discarded. The inspector also made note of “open boxes of food” that were stored uncovered and exposed inside a walk-in freezer.
“Multiple pieces of flooring and ceiling tiles are missing throughout the establishment,” the inspector reported.
The store was last inspected by the state in November 2021.
Wacko’s Vineyard & Grill, 3906 E. Main St., Knoxville — During an Oct. 29 visit, a state inspector cited the establishment for 12 risk-factor violations, an unusually high number. As the inspector watched, one worker who was building a sandwich retrieved bread from a toaster with his bare hands. Also, raw steaks were “stored on cooked beef” inside a reach-in cooler, raw chicken was stored over beef roast, and raw ground beef was stored over pizza crust and cabbage, risking cross-contamination.
The inspector also reported “raw chicken stored with pork ribs” in a tub, soup and sauces stored in open containers sitting on the floor, and grilled chicken, beef burgers, alfredo sauce, soups and house-made pizza sauce that were left sitting out on food-preparation tables. The grilled chicken was measured at 74 degrees, the burgers at 91 degrees and the pizza sauce at 74 degrees. All of the items had to be discarded.
In addition, the inspector reported there were no food items in the establishment that were marked with their dates of opening, preparation or thawing, which created a risk of spoiled or expired foods being used.
“Multiple flying insects observed throughout the facility,” the inspector reported. Also, the restaurant’s license and most recent inspection report had not been posted.
The visit was in response to a non-illness complaint of an unspecified nature. The complaint was deemed verified.
Sippi’s American Grill, 406 W. 2nd St., Davenport — During an Oct. 28 visit, a Scott County inspector cited the establishment for 11 risk-factor violations, noting that the waitress was using her bare hands to handle lemon slices for drinks, and the slices themselves were not nestled in ice to keep them chilled.
In addition, an unspecified amount of “food product” had to be discarded when it was discovered they were holding in a cooler at 44 to 45 degrees, which was too warm to ensure safety.
“Several food items not date-marked in coolers throughout kitchen,” the inspector reported, adding that there was salad dressing labeled Oct. 19 and gyro meat dated Oct. 15 that had to be discarded.
Also, the interior of a large ice chest was found to have a black substance of some kind within it; a meat grinder was marred by dried food debris inside and outside the device; some of the shelving had an excess of food debris, grease and dust on them; the inside of a freezer was marred by excess food debris, and the interior of an ice chest in the bar area had a brown substance in it.
The inspector also reported that access to the handwashing sink was obstructed by a table; thawed salmon fillets inside a cooler were left vacuum sealed, creating a risk that any spoilage would go undetected; and frozen foods in a freezer were left uncovered.
“All kitchen equipment is marred with excess food debris and grease,” the inspector reported.
The visit was prompted by a non-illness complaint regarding a mouse that was alleged to have been seen under a dining room table. The inspector deemed the complaint unverified.
Ham sitting in blood on same sheet-pan as opened raw beef … Raw turkey being thawed in bucket on the floor. Ribeye roast being thawed in a bucket of water on floor.
– State inspector reporting on Riverside Family Restaurant in Ottumwa
Riverside Family Restaurant, 1317 E. Mary St., Ottumwa — During an Oct. 8 visit, a state inspector cited the establishment for 13 risk-factor violations, an unusually high number, and concluded the person in charge was not fulfilling their duties as evidenced by the number and scope of the violations found.
The inspector reported finding what he described as a ribeye roast with a “blackish brown discoloration,” adding that the roast was then discarded.
“Ham sitting in blood on same sheet-pan as opened raw beef,” the inspector wrote in his report. ”Steak being cut next to open, uncooked bacon. Blood splatter observed on packaging of bacon.”
In addition, the inspector reported finding fish in pans that were being stored on the floor of a walk-in cooler, and finding cooked potatoes that were stored while covered with absorbent towels that could cause contamination. Also, tapioca pudding was measured at 51 degrees and salsa at 49 degrees – too warm to ensure their safety.
“Nothing in any cooler throughout the establishment had a date mark to show when made or when to discard,” the inspector reported. “Raw turkey being thawed in bucket on the floor. Ribeye roast being thawed in a bucket of water on floor.”
The doors and lids of various coolers were marred by food debris and other buildup, and the ovens and fryers were marred by a buildup of grease, while shelves throughout the kitchen and server station were marred by food debris and dried spills.
“Walls throughout establishment have grease and food buildup,” the inspector reported. “Floors and walls have mold-like substance.”
The visit was prompted by a non-illness complaint alleging the business was in poor repair with unsanitary conditions. The complaint was deemed verified.
Jethro’s BBQ, 75 2nd St., Coralville — During an Oct. 24 visit, a Johnson County inspector cited the restaurant for storing raw chicken above raw shrimp inside a walk-in cooler, risking cross-contamination, and for cooking pork tenderloin to an internal temperature of only 129 degrees, rather than 145 degrees or hotter.
The inspector also made note of cut tomatoes that were undated, and multiple commercial containers of food that lacked any dates as to when they were first opened. In addition, there were bottles of house-made ranch dressing on hand that were dated Oct. 9 and Oct. 11, indicating they were past the seven-day limit for foods prepared in house.
Also, there were pesticides on hand that were not designated for use in food establishments, and salmon was being thawed still sealed in vacuum packaging, increasing the risk of any spoilage going undetected.
In accordance with Johnson County Public Health Department policies, a warning letter was issued due to repeat violations.
Arby’s, 3525 Middle Road, Bettendorf — During an Oct. 23 visit, a Scott County inspector found several heads of lettuce in the walk-in cooler that had “a brown discoloration (and) slimy texture,” with one head of lettuce adulterated by a growth of mold.
In addition, a worker was observed using their bare hands to keep curly fries from spilling out of their serving container, and the cooked crispy onions on the sandwich-making line were measured at 60 degrees – well outside the acceptable range for cold and hot foods.
The inspector also noted that employees were observed adding a new batch of cooked roast beef to a container that still contained roast beef from a batch prepared earlier. Also, part of one refrigerator was marred by a buildup of food splatter, and shelving inside the walk-in cooler were marred by an “accumulation of soil.”
Livermore Fastway, 501 3rd Ave., Livermore — During an Oct. 23 visit, a state inspector cited this establishment for 10 risk-factor violations, noting that the person in charge was not a certified food protection manager, did not adequately demonstrate knowledge of food safety principles, and was not monitoring food temperatures. The inspector reported that the chicken wings in a heated display case were measured at 102 degrees – too cool to ensure they were safe to consume.
St. Kilda Cafe and Bakery, 300 SW 5th St., Des Moines — During an Oct. 22 visit, a state inspector determined not all of the designated persons in charge were certified food protection managers, and the duties of the person in charge were not being fulfilled as evidenced by the “multiple repeat violations and the total number of violations” found by the inspector.
The inspector reported that the majority of the food items – including pickled red onions, cooked vegetables, made-from-scratch sauces and items containing meat — inside the kitchen’s coolers were not date-marked to ensure freshness and safety.
The inspector also found a container of Bloody Mary mix labeled April 27 that appeared to have mold growing on its surface, and noted there were “active fruit flies” behind the service counter near a heavily soiled floor drain. In addition, cases of eggs and cases of produce were being stored directly on the floor in one of the coolers, and a mixer in the kitchen was heavily soiled with a build-up of what appeared to be food debris.
Clarinda Country Club, 1400 N. 16th St., Clarinda — During an Oct, 2 visit, a state inspector noted there was no certified food protection manager on staff. In addition, the inspector found sliced turkey deli meat that had expired on Sept. 14, and sliced ham that had expired on Sept. 30.
Hy-Vee Foods, 4500 Sergeant Road, Sioux City — During an Oct. 18 visit, a Siouxland District Health Department inspector cited the establishment for storing raw food products above ready-to-eat foods, risking cross-contamination. Also, the sushi rice was not being properly cooled within four hours from the time it was prepared, and there was cut watermelon in a cooler that was measured at 43 to 45 degrees, rather than 41 degrees or colder.
Also, the bakery’s dishwashing machine was not properly sanitizing dishes, and several baking pans were visibly dirty. In addition, the store was not following its own Hazard Analysis and Critical Control Point program for minimizing food-safety risks, in part by not maintaining equipment calibration logs and by failing to record pH readings during the preparation of sushi.
Oh So Sweet By Tiphanie, 210 E. 2nd St., Davenport — During an Oct. 17 visit, a Scott County inspector noted a “mold-like substance on diced, cooked potatoes and a mold-like substance on a food item that could not be identified.”
The inspector also found “southwest sauce” that was dated Sept. 26 and bacon jam dated Sept. 24 – both of which had to be discarded. In addition, there were items in the food-preparation cooler that were not dated to ensure their freshness and safety; there was a white substance of some kind building up inside a large ice chest; and there was a can of Raid bug spray in the kitchen area.
Also, water was collecting in the bottom of the kitchen’s cake cooler, there was a buildup of grease on the sides of the fryer and the oven, and there was a buildup of food debris on the exterior of all the kitchen equipment.
Cactus Mexican Grill & Cantina, 245 S. Gilbert St., Iowa City — During an Oct. 16 visit, a Johnson County inspector observed that the restaurant did not employ a certified food protection manager. Inside a walk-in cooler, the inspector reported finding cups of queso that had “visible mold growth on the surface.”
In addition, shredded cheese was being stored in non-food-grade grocery bags, and there was chicken measured at 120 degrees, beef at 125 degrees and rice at 95 degrees that had to be placed on the stove and heated to 165 degrees before being placed back into the food-preparation line.
“Microwave in the kitchen is visibly dirty,” the inspector reported.
Hong Kong Market, 511 W. 7th St., Sioux City — During an Oct. 16 visit, a Siouxland Health District Department inspector observed there was no certified food protection manager employed by the store, which was cooking food indoors using propane fuel — a potentially dangerous process.
“No ventilation for use of propane cooking,” the inspector reported. “Sioux City Fire Department was contacted and informed establishment cannot use propane indoors. All equipment was removed from premises. Informed manager that no personal cooking to be conducted on site — rice cookers, skillets, griddles. They can bring lunch or other prepared food items to reheat in a microwave or toaster only.”
Also, the store was offering for sale eight “farm-raised golden jumbo quail” that did not bear a U.S. Department of Agriculture inspection seal. The quail were embargoed to prevent their sale.
In addition, the store was selling kratom, an herbal extract that is not approved for consumption and which some health experts consider unsafe. According to the Mayo Clinic, the Food and Drug Administration has warned people not to use kratom, and poison control centers in the United States have received thousands of reports related to kratom and its side effects, which allegedly include high blood pressure, seizures and death.
Also, the store’s ice machine was “visibly soiled with black residue” and a box of pork was being stored at room temperature. “Several boxes of food are stored directly on floor,” the inspector noted.
Davenport Central High School, 1120 Main St., Davenport — During an Oct. 16 visit, a Scott County inspector noted the school didn’t employ a certified food protection manager with management and supervisory responsibility.
In addition, the inspector observed sub-style sandwiches on the serving line that were stacked three rows high in a steam-table pan. The first layer of sandwiches was measured at 50 degrees – rather than 41 degrees or colder. Also, the sandwiches in the upright cooler by the serving line was holding food at 48 degrees – too warm to keep any food inside with the acceptable range of temperatures. The inspector also reported that the dishwasher was being used without meeting the 160-degree temperature requirements.
11th Street Precinct Bar & Grill, 1107 Mound St., Davenport — During an Oct. 14 visit, a Scott County inspector observed what appeared to be mouse droppings in several areas and noted that the establishment did not have a certified food protection manager with management responsibility on staff.
In addition, the potato slicer and can opener were marred by excess food debris, the pop dispensers were marred by excess syrup; breaded chicken breast in a cooler was measured at 48 degrees and was discarded; there were cooked chicken pieces that had no date markings, and there were food items, including ready-to-eat salads, left uncovered in a cooler.
Also, clean kitchen equipment was being stored on racks and shelves that were marred by excess dirt and debris, and clean glasses were being stored on mats under which a black substance of some kind was observed.
TNT Restaurant, 3452 Martin Luther King Jr. Parkway, Des Moines — During an Oct. 8 visit, a state inspector cited the establishment for 12 risk-factor violations, an unusually high number, and found the person in charge was not a certified food protection manager, which was a repeat violation.
The inspector also concluded the staff was unable to demonstrate or explain sanitation methods or temperature controls for food products. The inspector reported the staff was storing food – including cooked meats — uncovered on a shelf near a handwashing sink, with nothing to prevent contamination of the food when the sink was being used.
Also, the inspector reported finding meat that had been prepared the day before and was measured at 52 degrees, having not yet cooled to 41 degrees or less, and which had to be discarded. Multiple food items in various coolers were left undated, as the restaurant had no date-marking system in place to ensure that all food was fresh and safe to eat.
In addition, multiple cooked items — including pork – were left out, uncovered, to cool at room temperature, while unpackaged meats were being stored in the basin of a dishwashing sink alongside dirty dishes.
The visit was prompted by a non-illness complaint alleging pest-control issues. The complaint was deemed unverified.
The Outing Club, 2109 Brady St., Davenport — During an Oct. 1 visit, a Scott County inspector found “raw shrimp sitting in a pan of cooked shrimp” inside one of the kitchen’s coolers. In addition, several food items in the coolers were not marked with any dates to ensure freshness and safety.
Seven Stars Family Restaurant, 709 4th St. SE, Hampton — During an Oct. 2 visit, a state inspector cited this restaurant for 14 risk-factor violations, an exceptionally high number. The inspector determined the person in charge was not monitoring food temperatures, employee handwashing, cooking temperatures, cooling procedures, or ensuring that food in storage was protected from contamination. The person in charge was a certified food protection manager, the inspector concluded, but was not exhibiting any active managerial control.
Turkey roast was being cooked to only 139 degrees, which was not hot enough to ensure safety, and had to be returned to the oven to continue cooking. Also, cooked spaghetti that was measured at 60 degrees had been left sitting on a countertop at room temperature before the inspector intervened and it was discarded.
The inspector concluded that there was no date-marking system in place at the restaurant, making it impossible to determine which foods had expired and needed to be discarded.
In addition, rodent bait was located in several areas and was not contained in covered, tamper-resistant bait stations as required; cooked foods were “allowed to sit at room temperature” for extended periods; ovens and toasters were marred by a buildup of grease; and the kitchen floors were marred by a buildup of food debris and grease.
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