Restaurant inspection update: Roaches, mice and mold

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 roach infestations, mouse droppings, spoiled fruit, moldy chicken batter and kitchens littered with trash.

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.

Lampliter Inn, 143 S. Grove St., Walcott – During a Nov. 21 visit, a Scott County inspector cited this establishment for 11 regulatory violations, an unusually high number. The inspector reported there was no currently certified food protection manager on staff, the interior of all the food coolers had an excessive amount of food debris in them, the shelving in a walk-in cooler was marred by excess food debris, a bulk ice chest in the patio area had an excessive amount of ice buildup, and a plastic plate inside the chest had what the inspector described as a black substance on it.

Also, the flat grill had an excessive buildup of food debris and grease on it; a food-preparation cooler was holding food items, including tomatoes, at 43 degrees, which was too warm to ensure safety; “mouse-like droppings” were found inside the cabinets within the bar area, and a bag of cat food was found stored on top of boxes.

The inspector also reported that cases of baked beans and tomato sauce were being stored on the floor; the fryer had an excessive amount of grease buildup; the walk-in cooler showed evidence of “meat blood” that had leaked from a box of meat; the floor underneath all of the kitchen equipment was marred by an excessive amount of food debris and grease; and the exterior of a refrigerator was marred by grease buildup.

Love’s Travel Stop, 2280 Key Ave. SW, Le Mars – During a Nov. 21 visit, a Siouxland District Health Department inspector cited the establishment for turkey lunch meat and gyro meat that was sitting on the cold-holding line and which measured 43 to 48 degrees, which was too warm to ensure safety. Also, the scrambled eggs holding on a food-preparation table were measured at 52 degrees. The eggs and meat were discarded.

Kwik Stop, 515 Broadway, Waterloo – During a Nov. 12 visit, a Black Hawk County inspector noted that there was “expired product” found on store shelves in multiple locations throughout the store. “Ice machine contains mold,” the inspector reported. “Mold is falling into ice. Ice machine is dirty … Gnats around soda dispenser.” The inspector also noted that the report from the store’s most recent inspection – which had taken place in April 2021 – had not been posted.

Pizza Shack, 6616 Northwest Boulevard, Davenport – During a Nov. 21 visit, a Scott County inspector cited this restaurant for not having a certified food protection manager on staff. Various unspecified items in the walk-in cooler were measured at 45 to 46 degrees, which was too warm to ensure their safety. Because most items in the cooler had been delivered less than four hours before the inspection, they were spared from destruction, but all other items were discarded. The inspector noted that it was a repeat violation that required long-term corrective action.

The inspector also reported that there was no sanitizer on hand to sanitize food-contact surfaces; the shelving inside the walk-in cooler had an excessive buildup of grime; and buckets used to contain food products stored in the walk-in cooler were “soiled with mold-like spots” on them.

In addition, the restaurant did not have a thermometer on hand to measure the internal temperature of food items, and there “were mouse-like droppings found throughout the facility.”  The inspector also made note of holes in the walls and stated that a wall next to the food-preparation cooler had an excessive “buildup of gunk and grime” on it.

Strawberry Foods, Deli and Bakery, 128 W. Mission St., Strawberry Point — During a Nov. 6 visit, a state inspector cited this grocery store for 10 risk-factor violations, an unusually high number. The inspector reported that several bags of green grapes in the produce cooler each had multiple spoiled grapes within them, and that the walk-in freezer contained several packages of raw beef with torn packaging, exposing the product to contamination. In addition, a box of packaged, raw beef inside the walk-in cooler was “sitting in a puddle of liquid,” the inspector reported.

The inspector also reported finding a “clean” large tub, previously used to hold raw ground meat, that still contained remnants of raw meat product in it. In addition, there was house-made broccoli salad prepared on Nov. 4 that was incorrectly marked with an expiration date of Nov. 12 rather than Nov. 10; the industrial can opener and meat grinder were each soiled with debris or remnants of raw meat; and the house-made deli salads in the refrigerator case of the deli were not properly labeled  to include ingredients and any major allergens.

“Surfaces of equipment, drawers, cupboards, knobs, handles, and shelving throughout the establishment, especially in food-prep areas of the deli, are soiled with food debris and other residue,” the inspector reported. “There is residue and soiling on the exterior of bulk containers of food, including flour, sugar, brown sugar, coconut flour, and salt, in the deli area.”

The inspector also reported finding a mallet and wrenches “sitting on a package of uncooked bacon in the walk-in cooler,” and reported that the store’s walk-in dairy cooler had “exposed wiring in the electrical run along the ceiling.” The inspector also found exposed wiring that was partially encased in ice within the store’s walk-in freezer.

“There were damp towels on the ground to soak up leaking condensation under the reach-in beer cooler door and under the reach-in freezer,” the inspector reported. “Walls and floors — especially under and around cooking equipment, under sinks, and in walk-in coolers — have accumulations of dirt, grease, and food debris. There are hand tools, broken and unused equipment, and accumulations of trash, discarded packaging, and cardboard boxes throughout the establishment.”

BC’s Pizza Company, 311 E. 7th St., Logan – During a Nov. 21 visit, a state inspector cited this restaurant for failing to have a certified food protection manager on staff and noted the sliced and shredded cheese had no date markings to ensure freshness and safety. Also, the restaurant appeared to be using commercially made sauces that had discard dates going back to October and August of 2024.

The visit was in response to a non-illness complaint pertaining to contaminated equipment, improper holding temperatures, food from unsafe sources, poor personal hygiene among the staff and general facility sanitation. “Complaint is verified,” the inspector reported.

Treehouse Pub & Eatery, 2239 Kimberly Road, Bettendorf – During a Nov. 21 visit, a Scott County inspector noted that cooked onions, cheese slices, raw hamburger patties and other food items were being stored in a cooler at 44 degrees, which was too warm to ensure safety. Also, a container of pasta salad that had been prepared on Nov. 10 — which was 11 days prior to the inspection, and well beyond the seven-day limit — was found inside the walk-in cooler and had to be discarded.

In addition, the food-slicer blade, the interior of the pizza-preparation cooler and the container for salad-prep tongs were littered with dried food debris, and a bottle of “Hot Shot” pesticide, which was not approved for use in commercial kitchens, was stored at the salad-preparation station.

Also, cooked chicken breasts that had been left out to cool at room temperature were measured at 67 to 70 degrees and had to be discarded; raw chicken breasts and thawing bags of frozen soups were being stored on the floor of the walk-in cooler; and several areas were in need of additional cleaning, including the door frames on the main food-prep cooler, the reach-in freezer, the knife storage compartment and the kitchen ventilation hood.

El Toreado Mexican Bar & Grill, 3751 EP True Parkway, West Des Moines – During a Nov. 21 visit, a state inspector cited the restaurant for 14 risk-factor violations, an exceptionally high number. (During the restaurant’s last routine inspection, in December 2023, it was cited for 13 violations.)

At the time of the Nov. 21 visit, the inspector concluded the person in charge was not fulfilling their duties, as evidenced by the extent of the violations found. The inspector observed a food-service employee handling raw chicken and then, without washing their hands, handling ready-to-eat tortillas. Another food-service employee was seen handling a garbage bin and then returning to food production without washing their hands.

Inside the walk-in cooler, multiple food items were stored uncovered and fresh tomatoes were found stored inside the same container as raw, uncooked beef. In the kitchen steam table, two pans of queso were holding at 91 degrees and 111 degrees and had to be returned to the stovetop and reheated to at least 165 degrees. The inspector also found multiple prepared food items inside the walk-in cooler and the reach-in cooler that had no date markings indicating when they were prepared.

Hong Kong Buffet, 2406 Park Ave., Muscatine – During a Nov. 20 visit by a state inspector, this establishment was cited for 16 risk-factor violations, an exceptionally high number. The inspector determined not everyone designated as “in charge” was a certified food protection manager and the person in charge at the time of the inspection was not ensuring that employees washed their hands or that food was kept at the appropriate temperature.

One worker was seen washing their gloved hands without using soap and then drying their hands on their apron. Workers were not washing their hands after handling raw meat and before working with ready-to-eat items. In addition, the same tongs that had been used to place raw shrimp in a fryer basket were then used to stir cooked shrimp.

“Majority of foods prepared on site are not date marked,” the inspector reported, adding that the interior of the ice machine was soiled and several containers of food were being stored on the floor. Also, the knife holder, various pieces of cooking equipment, and the shelving in the walk-in cooler were all soiled. “Grease accumulation on the floor, walls, and fixtures around cooking equipment,” the inspector reported.

The inspection was triggered by a non-illness complaint related to pest management, cleanliness, food storage, and food temperatures. “Complaint verified,” the inspector reported. The restaurant last underwent a routine state inspection in December 2022.

Stout’s Irish Pub, 4471 53^rd Ave., Bettendorf – During a Nov. 20 visit, a Scott County inspector cited the establishment for 13 violations, an exceptionally high number. The inspector reported that raw cod was stored above packaged soft pretzels, risking cross-contamination. Also, a pan of mashed potatoes in a hot-holding unit was measured at 118 to 120 and had to be reheated on the stove to 165 degrees, and bottles of dressings had been left out at room temperature were measured at 58 to 63 degrees.

In addition, several prepared foods, including cooked chicken, green beans and dip, had no date markings to ensure freshness and safety. Also, a portion of the ice machine’s interior was marred by a buildup of grime, and the drawers in one refrigeration unit had a buildup of “soil” and needed additional cleaning. The inspector also noted that the dishwashing machine was not properly sanitizing dishes by either heat or chemicals, and the inspector found a bottle of degreaser and a can of WD-40 lubricant that were being stored on top of a food-prep table in the kitchen.

Also, two fans in the kitchen were noted as having a large accumulation of dust and debris on them, and the interior of the fryer cabinets were marred by a buildup of grease. “All surfaces require additional cleaning,” the inspector reported, noting that many of violations were repeat offenses.

Siam Thai Café, 903 State St., Bettendorf – During a Nov. 18 visit, a Scott County inspector found a container of cooked tofu, which was measured at 68 degrees, sitting out at room temperature. Also, a container of cooked rice, measured at 89 degrees, had been left sitting out at room temperature.  In addition, the inspector found containers of cooked duck and cooked chicken that had no date markings to ensure freshness and safety.  Also, a knife and a vegetable peeler that were stored as “clean” were noted to be crusted with dried food debris, and in-use cooking utensils were being stored a container of 74-degree standing water.

California Restaurant, 1500 Villa Ave., Sioux City – During a Nov. 14 visit, a Siouxland District Health Department inspector noted that unspecified food that was cooked the previous day had yet to cool to 41 degrees or colder, and stated that the “cole slaw and the upright fridge units” were maintaining foods between 44 to 45 degrees, which was too warm to ensure the safety of the food. Also, several unspecified food items were not date marked to ensure freshness and safety, and there was no detectable amount of bleach in the solution used for sanitizing. In addition, carrots and tomatoes were being stored on the floor.

Dynasty Buffet, 5388 Elmore Ave., Davenport – During a Nov. 14 visit, a Scott County inspector cited the establishment for 10 risk-factor violations, an unusually high number, and noted that the “person in charge was unable to demonstrate knowledge of food safety.”

The inspector found multiple sauces and juices that were labeled as requiring refrigeration but were being stored at room temperature and needed to be discarded. “Live and dead roaches were found in multiple areas of the facility: floors, garbage cans, in three-compartment sink, dish-machine area, etc. … Multiple food products stored on the floor.”

In addition, the employees were handling cooked and ready-to-eat foods with their bare hands, the inspector reported, adding that multiple food items had been stored uncovered.

Also, sweet-and-sour chicken was measured at 59 degrees and green beans were measured at 73 degrees, with both items having been stored at room temperature for “an extended period of time.”  No detectable amount of sanitizing solution was found in the dishwashing machine despite several test runs. “Hand sink blocked by door and garbage can,” the inspector wrote. “Employees were not washing their hands.”

The inspector also found improperly stored chemicals with Raid pesticide store in the food-prep area, and Windex glass cleaner “stored on top of cookies.” The inspector also reported finding “a basket of Raid and insecticides” in the employee restroom, and observed that some of the pesticides were prohibited in commercial food establishments.

The floors in the kitchen, the waitstaff areas, the bar, and the dish area were all reported to be littered with “debris and gunk.” The inspector also reported that “old vegetables and peels” were being stored inside a walk-in cooler, and that there was “trash and debris” in the “back area around and behind the building.”

According to the inspector, the visit was triggered by complaints, at least one of which alleged that Delimer – an acid-based cleaner commonly used to remove mineral deposits and lime scale – was being “poured into the buffet islands,” and that roaches were observed in the dining room.

“Live and dead roaches were observed in multiple areas of the establishment,” the inspector reported, “All age groups were discovered.” The inspector did not witness anyone pouring Delimer into the buffet islands, but reported that he did provide management with “education” on the issue. “Complaint was verifiable,” the inspector reported

WalMart, 2200 17^th St., Spirit Lake – During a Nov. 13 visit, a Siouxland District Health Department inspector noted that the store could not provide documentation of a certified food protection manager on staff. Also, the fried chicken that was stored in a hot-holding unit was measured at only 126 degrees and had to be placed back in a fryer and cooked a second time to reach 165 degrees. In addition, the food-thermometer probe was stored in a receptacle that had a buildup of food debris in it. One staff member used a thermometer to measure the temperature of the cooked chicken but did so without first sanitizing the probe, the inspector reported.

Boyden-Hull Junior and Senior High School, 801 1^st St., Hull – During a Nov. 12 visit, a Siouxland District Health Department inspector noted that the school lacked a certified food protection manager on its staff. Also, the inspector observed that raw hamburger juices had dripped off a container onto a rack and the floor inside a walk-in cooler, and cooked chicken strips stored in the cooler had to be discarded as they lacked any date markings to ensure freshness and safety.

Spencer Golf & Country Club, 2200 W. 18^th St., Spencer – During a Nov. 12 visit, a Siouxland District Health Department inspector reported that pans of hash browns and cooked potatoes had been stored uncovered in a reach-in cooler, and that spring-mix salad and potato salad that was stored inside the walk-in cooler were expired and had been held past their “use by” date. “Large ice machine is visibly soiled with a black substance,” the inspector reported.

Chuong Garden Restaurant, 903 W. Townline Road, Creston – During a Nov. 8 visit, a state inspector cited the establishment for 13 risk-factor violations, an exceptionally high number. The inspector reported that inside a walk-in cooler, he “observed a large bowl of raw chicken in a batter with what appears to be a build-up of mold-like substance in the interior of bowl.”

Also, the inspector found raw eggs that appeared to have been acquired from an unapproved source. The inspector also observed food-service employees handling cooked chicken with their bare hands as they placed it in to-go boxes. In addition, the cooked chicken was measured at 72 degrees, close to room temperature, and cooked pork eggrolls were measured at 94 degrees. The chicken and egg rolls were discarded.

The inspector also observed that the kitchen-prepared crab Rangoon filling was measured at 60 degrees – neither hot nor cold enough to ensure safety. On the kitchen’s food-prep table, the inspector found several raw, unpasteurized eggs that were warm to the touch and which had to be discarded. In addition, there were multiple unspecified food items inside the walk-in cooler, the freezer and the cold-make table that had no preparation dates to ensure freshness and safety.

The kitchen’s dishwashing machine had no detectable amount of sanitizing solution; shrimp was left to thaw on a countertop at room temperature; a separate large bowl of raw shrimp was stored on the floor; and the kitchen scoops used with cooked rice were being stored in a container of stagnant water.

The visit was in response to a non-illness complaint that pertained to adulterated food, food procured from unsafe sources and general facility sanitation. “Complaint is closed and verified,” the inspector reported.

Crossroads Bistro, 232 16^th Ave. SW, Cedar Rapids – During a Nov. 21 visit, this restaurant was cited for 12 risk-factor violations, an unusually high number, by a Linn County inspector. The inspector determined the manager was not monitoring or discarding the time- and temperature-controlled food items for safety, with some food held for more than the seven-day maximum.  Also, the temperature of the cooler, which was 47 to 50 degrees, was too warm to ensure food safety and was not being checked.

“Several moldy containers, jars, and plastic bottles of food” were found stored inside the walk-in cooler and had to be discarded, the inspector reported. Also, raw chicken was stored with raw fish and with ready-to-eat foods, and food inside the preparation coolers was measured at 45 to 50 degrees, rather than 41 degrees or colder.

The inspector also noted that “none of the ready-to-eat food” in the establishment had been date-marked to ensure freshness and safety, and cooked food that was older than seven days showed evidence of spoilage.

“No handwashing was observed,” the inspector observed. “The handwashing sink is blocked by a huge plastic container with noodles and is not accessible.” The restaurant was last inspected in November 2022.

The Central Market, Central College, 812 University Ave., Pella – During a Nov. 4 visit, a state inspector observed a worker cleaning tables and utensils and then refilling the salad bar without washing their hands between tasks. The inspector also found that the cut melons in the salad bar’s open-air cooler were holding at 52 to 55 degrees and had to be discarded, and the sausage and pepperoni in the pizza area were holding at 45 to 50 degrees and had to be discarded.

“Ice machine chute soiled with what appears to be mold,” the inspector reported. In addition, the “floors throughout the main kitchen” were soiled with an accumulation of debris, the inspector reported, adding that the ceiling in the grill area had such an accumulation of grease that it was dripping onto the paper-towel dispenser at the handwashing sink.

McDonald’s, 129 S. Duff Ave., Ames – During a Nov. 5 visit, a state inspector observed an employee handling cooked chicken nuggets with their bare hands. In addition, the restaurant was hot-holding some type of fish that was measured at only 130 degrees and which had to be discarded. The restaurant’s labeling device for creating stickers with date markings had stopped working and the restaurant was “not identifying food items” that were needed to be held for specific time periods.

Also, the plumbing for the dishwasher, the handwashing sink and the spray nozzle in the three-compartment sink was in disrepair. “The area around the frozen-drink dispensers is not maintained clean,” the inspector reported. The visit was in response to an illness complaint that was deemed unverified.

Boozie’s Bar & Grill, 114 1/2 W. 3^rd St., Davenport – During a Nov. 5 visit, a Scott County inspector found “mouse-like droppings” in the back storage area and employee clothing that was stored on top of food-storage containers in the kitchen. The inspector also made note of a “half-eaten muffin” sitting on a shelf above the food-prep surface in the kitchen, and reported finding homemade salsa from an unapproved source.

“Excess food debris in coolers and freezers throughout the facility,” the inspector reported. “Outside of kitchen equipment is marred with excess food debris and grease … Floor under kitchen equipment has excess food debris and grease.”