Restaurant inspection update: Green slime, moldy meat, unlicensed eateries

Inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations in recent weeks, including mouse droppings, turkey breast spotted with mold and an ice machine that had “green, slimy material” growing in it.

Two restaurants had to close or scale back operations due to the inspectors’ findings, and two others were found to be operating without a license. At one restaurant, the staff was thawing a pan of chicken that sat atop a garbage can. At another, food was left to thaw inside the sink normally used to rinse floor mops.

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, cafeterias and stores over the past four weeks.

The state inspections department reminds the public that their reports are a “snapshot” in time, and violations are often corrected on the spot before the inspector leaves the establishment.

For a more complete list of all inspections, along with additional details on each of the inspections listed below, visit the Iowa Department of Inspections, Appeals and Licensing website.

Chuong Garden, 915 Broad St., Grinnell – During a May 3 visit to this restaurant, an inspector cited the establishment for 15 risk-factor violations – an unusually large number.  The inspector reported that foil-wrapped packages of raw chicken were stored in a container that also held ready-to-eat dumplings and cooked crab rangoon. In addition, raw scallops were stored over ready-to-eat lo mein noodles, and ready-to-eat pork was stored inside a container of raw chicken.

Inside a cooler, raw poultry was stored over ready-to-eat vegetables, raw scallops were touching ready-to-eat celery, and tubs of raw chicken were stored over ready-to-eat vegetables. Also, bowls of rice and noodles were covered with towels that were soiled, and cooked chicken pieces, cooked egg rolls, and cooked tofu were holding 48 to 65 degrees and had to be discarded. In addition, the counters used for food preparation were soiled and there was no sanitizing solution in the dishwashing machine.

As the inspector watched, employees handled ready-to-eat foods such as barbecued pork, cooked chicken, dumplings, egg rolls, crab rangoon, diced green onion, rice and peanuts with their bare hands. A large bowl of white rice that was stored on the counter at 83 degrees had to be discarded, as did cooked noodles and crab rangoon that were not within safe temperature ranges. In addition, cut cabbage and stalks of celery were being stored in a cooler without any wrap or protective covering and were in direct contact with wire shelving and other food packaging.

The inspector also observed that no food anywhere in the establishment was marked with a date of preparation or a discard date. Several large pans of frozen chicken were seen thawing at room temperature in the kitchen, and several pans of food were stored on the floor of a walk-in cooler. One pan of thawing chicken was stored on top of an open garbage can in the kitchen. A buildup of debris, spilled food, personal items and unused equipment had accumulated in the kitchen, the inspector reported.

The visit was in response to a non-illness complaint concerning contaminated equipment, cross-contamination of food, food procured from unsafe sources, improper holding temperatures and poor personal hygiene among the staff. The inspector verified the complaints related to contaminated equipment, food cross-contamination, improper holding temperatures and poor personal hygiene.

Maggie’s Rumble Room, 1430 2^nd Ave., Des Moines – During a May 2 visit, an inspector noted that the kitchen handwashing sink was used for the disposal of food, and observed that floor-mop heads were being stored on top of a bag of onions. In addition, the cooler within the food-preparation table was not maintaining temperatures of 41 degrees or colder, with cheese, chicken, lettuce and mushrooms measuring 45 to 57 degrees.

The inspector also noted that the refrigerators used for non-pizza items couldn’t maintain a temperature of 41 degrees or less, meaning the restaurant did not have enough cold holding units to sustain their full scope of food-service operations. The person in charge agreed to scale back food service to only pizzas until the refrigerators could be serviced.

The inspector also reported that ground beef was thawing at room temperature on a counter, the floors were visibly soiled with dust and debris, the drainage pipe leading to a handwashing sink was overflowing onto the floor, and the ventilation hoods were visibly soiled with accumulated grease and debris. The inspector also noted that the eatery’s restaurant license been expired for at least two months.

India Café, 227 E. Washington St., Iowa City – During an April 29 visit, an inspector reported that the person in charge lacked any “foundational knowledge” as to cooling, cold-holding and bare-hand contact with ready-to-eat foods.

In addition, chicken on the buffet was holding at 120 degrees, which was not hot enough to ensure safety; a kitchen blender had “white mold growing on the inside rim of the lid;” employees were not using soap when washing their hands, and food cooked and refrigerated the previous day had yet to cool below 55 degrees and had to be discarded.

Also, buffet sauces that were held at 46 degrees had to be discarded; and an employee was seen packing pita bread for a customer’s to-go order using his bare hands. Also, frozen raw chicken was being stored in plastic grocery-store bags rather than food-safe bags, and the most recent inspection report had not been posted.

Taco Alicias, 1616 Dean Ave., Des Moines – During an April 22 visit to this food truck, a state inspector cited the business for the sixth time in 12 months with failing to have a certified food protection manager on staff as required by law. No penalties were imposed.

The inspector reported that the “person in charge did not pass her latest attempt at the exam,” but had agreed to try again and have her manager take the exam. Taco Alicias was cited for the lack of a certified food protection manager in May, June, July and December of 2023, and again in March of 2024.

During the April 22 visit, the inspector found that there was no detectable amount of chlorine sanitizer being used in three-compartment sink and observed that the truck’s  cooler fans were not turned on. Without the fans activated, the cooler could not keep any of the food inside at a safe temperature. Raw steak was measured at 48 and 52 degrees; bags of taco filling at up to 77 degrees; ground beef at 55 degrees; and bags of cooked meat at 54 degrees. All of the items, as well as cheese and lettuce, were discarded. The inspector concluded the person in charge could not demonstrate knowledge of the 2017 FDA Food Code, as evidenced by the nature of the violations.

Casey’s General Store, 500 Highway 67, Princeton – During a May 21 visit, an inspector found two chicken wraps that had expired four days earlier and one container of feta dressing that had expired three days earlier. Also, the ice chute at the soda fountain was an accumulation of grime and required additional cleaning.

Buffet City, 8801 University Ave., Clive – During a May 20 visit, an inspector observed that all of the sushi in the buffet was around 68.5 degrees – which was not cold enough to ensure the sushi remained safe to eat. The person in charge at the restaurant stated that the sushi cook had forgotten to turn on the chillers in the sushi display. All of the sushi in the buffet line was discarded.

The inspector also noted that “a number of made-from-scratch items” in the coolers – including sauces, cut leafy greens and cooked proteins — were not marked with dates to ensure freshness and safety. Also, the buffet’s handwashing station was unable to dispense hot water of at least 100 degrees, and equipment was being stored in the kitchen sinks that should have been reserved for handwashing.

The Chophouse Downton, 411 1^st St. SE, Cedar Rapids – During a May 20 visit, an inspector noted that two coolers were holding food, including chicken wings, at temperatures of 46 to 47 degrees rather than 41 degrees or colder. The temperature-controlled food in the coolers was discarded. In addition, some food items in a cooler were past their shelf life, including sauces and mushrooms and unspecified items that were date-marked “03/2024.” Inside a freezer, the inspector found bags of cooked food that had no date markings.

Jethro’s BBQ ‘n Pork Chop Grill, 5950 86^th St., Johnston – During a May 20 visit, an inspector investigated an illness complaint of some kind. At the conclusion of the inspection, the inspector noted that the investigation was still ongoing.

During the visit, the inspector observed that staff was not following proper handwashing protocols; raw eggs were stored above shredded cheese, sliced onions and ground beef, risking cross-contamination; cooked white gravy was still holding at 58 degrees and 48 degrees after cooling overnight; and cooked pork was holding at 48 degrees after cooling overnight. The gravy and pork were discarded. The inspector also noted that macaroni and cheese was holding at only 119 degrees in a steam table and had to be discarded.

Mac’s Tavern, 316 W. 3^rd St., Davenport – During a May 20 visit, an inspector found beef stew, prepared the previous day, inside a cooler and holding at 54 degrees. The stew was discarded. In addition, several homemade dressings had been held past their seven-day expiration date and had to be discarded. The inspector also reported there was no food-temperature measuring device on the premises, and mouse droppings were found in a rear storage room.

Fast Trak, 24687 Highway 13, Elkader – During a May 17 visit, an inspector concluded, based on the number of risk factor violations, that the person in charge was not fulfilling their duties. The inspector observed that a reach-in cooler with house-made sandwiches, desserts, and commercially packaged meats and cheeses was maintaining food at 47 degrees, rather than 41 degrees or colder.

Also, several containers of milk were dated April 3, 2024, and there was juice on hand that was dated Aug. 6, 2023. In addition, the Coke machine’s ice-dispenser chute had “green, slimy material growing in it,” and the handwashing sinks were being used to store items.

Also, a microwave oven, a fryer, an ice cream machine, some of the hot-holding cabinets, and the coffee and cocoa dispensers were soiled with grease and food residue. The inspector returned on May 21 and again cited the establishment for the reach-in cooler failing to reach 41 degrees or colder.

Salem Stub, 3160 Highway 218, Salem – During a May 17 visit, an inspector observed that raw hamburger patties were stored above ready-to-eat ham and sausage inside a cooler, risking cross-contamination. In addition, there was gravy holding at 50 degrees and cheese slices holding at 55 degrees inside a refrigerator. The food was discarded and a repairman was called to tend to the refrigerator. The inspector also found store-made breakfast burritos that were dated May 8 and had to be discarded.

Corigliano’s Pizzeria, 701 N. Lincoln Ave., Knoxville – During a May 16 visit, an inspector found that none of the food in any of the coolers were marked with their date of production. Also, the food slicer, dough machine, prep areas, cooler handles and microwave oven handles were all soiled with a buildup of food debris, and access to the handwashing sink was obstructed by pizza boxes. Also, the counters, shelving, floors and the food-prep tables were soiled with a buildup of food debris. State records indicate the restaurant was last inspected in 2019.

Me & Billy, 200 W. 3^rd St., Davenport – During a May 16 visit, an inspector found that cheese slices in a cooler were held at 45 degrees and had to be discarded, and several bottles of homemade salad dressings and sauces that had been held beyond the seven-day maximum had to be discarded – a repeat violation.

Casey’s General Store, 319 E. Highway 3, Goldfield – During a May 15 visit, an inspector concluded, based on the number of risk factor violations, that the person in charge did not have adequate knowledge of basic food-safety principles. In addition, the person in charge was not a certified food protection manager as required and was not routinely monitoring food and equipment temperatures.

The inspector reported that the food-prep table in the kitchen was not maintaining proper temperatures, with chopped ham and shredded cheese measured at 50 degrees, and chopped tomatoes measured at 44 degrees. The food was discarded and the prep table was taken out of service pending repair. The inspector also reported that the utensils used on the food-prep table were being washed and sanitized only at the end of shift changes, or every eight hours. According to state records, the store was last inspected in 2018.

Waukon Golf & Country Club, 308 1^st St. SE, Waukon – During a May 15 visit, an inspector noted that the prepared sandwiches on display inside the reach-in cooler behind the bar were dated May 1 and May 2, and were well beyond the seven-day limit for holding such items. The inspector also observed that the kitchen had no handwashing sink.

Lalo’s 2, 1091 University Ave., Dubuque – During a May 13 visit, the inspector concluded that the person in charge was not using proper rapid-cooling techniques for cooked foods placed in storage. Also, the person in charge was not maintaining food temperatures as required.

The inspector also observed that the staff was placing containers of food in the mop sink for thawing. In addition, the staff had reheated cooked pork on a flat-top grill inside a deep pan, and after three hours it had yet to reach 165 degrees and had to be discarded. Also, many foods prepared the previous day were not properly cooled and had to be discarded, including cooked rice and pork.

In addition, pans of cheese measured were measured at 45 to 53 degrees, pico de gallo was measured at 44 degrees, sliced raw beef was measured at 55 degrees and there was a five-gallon bucket of lettuce that was measured at 48 degrees. The inspector also found a five-gallon pail of salsa that was holding at 59 degrees, and there were pans of raw chicken measured at 45 to 50 degrees. All of those foods, as well as chicken nuggets, taco meat and sliced steak that were out of acceptable temperature ranges, were discarded.

The inspector found that the only date-marked food in restaurant was queso cheese. Due to the number of risk-factor violations, the inspector telephoned the restaurant’s certified food protection manager during the course of the inspection.

The Clubhouse Grille, 3186 Big Bend Road, Ellston – During a May 9 visit, an inspector found “a large bowl of what appeared to be moldy, spoiled lettuce” in the kitchen’s food-prep cooler, as well as milk that had an expiration date of May 4.

In addition, one handwashing sink was being used to store items and the kitchen’s main handwashing sink had “what appears to be a buildup of mold in the basin.” All of the reach-in coolers had what appeared to be a buildup of food debris inside them, and the floor underneath the pizza oven, the floor under the flat-top grill and fryers, and the floor under the kitchen hand sink were visibly soiled with an accumulation of dust and food debris.

At the time, the restaurant was operating without a valid license. The visit was triggered by a non-illness complaint that concerned general sanitation and the lack of a license. The inspector deemed the complaint verified and withheld approval of a license pending payment of a fee.

Mario’s Sports Bar & Grille, 129 N. Pine St., Creston – During a May 8 visit, an inspector concluded, based on the number of risk factor violations, that the person in charge was not fulfilling their duties. The inspector reported finding spoiled, cooked turkey breast that was “covered with mold spots” inside one of the reach-in coolers, and also reported seeing soapy water splashing from the handwashing sink directly onto ready-to-eat food items.

In addition, numerous food items – including pico de gallo, cream cheese, cooked eggs, sliced tomatoes and cheese — were being held at temperatures of 60 degrees to 67 degrees, well above the recommended 41 degrees. All of the food items were discarded. The inspector also made note of standing water in a food-storage area of the basement, and reported that the kitchen’s ventilation hoods were heavily soiled with a build-up of grease and debris.

The inspector concluded the restaurant did not have enough functioning cold-holding units to sustain its full scope of food service operations and the restaurant’s management agreed to temporarily close the business.

El Burrito Loco, 2908 S.E. Freedom Drive, Grimes — During a May 7 visit to this mobile food truck, an inspector discovered the establishment had no hot water. In addition, handwashing sinks were reported to be “not operational,” chicken wasn’t thoroughly cooked to at least 165 degrees, and sauces were holding at 46 to 51 degrees rather than 41 degrees or colder.

“Owner voluntarily closing until repairs are made,” the inspector reported at 2:30 p.m. “Owner will submit email and photos with corrections for inspector to review prior to reopening.” At 6:45 p.m. that same day, the inspector reported, “Owner submitted photos in an effort to reopen as soon as possible … Mobile unit will reopen tomorrow.”

The inspector returned to the food truck on May 14 and found that most of the violations had been corrected.

La Casa Azul, 708 1^st Ave., Coralville – During a May 7 visit, an inspector noted there was no designated person in charge on site. Sliced tomatoes and pico de gallo were holding at 45 to 49 degrees; multiple containers of food lacked any labeling to indicate when they were opened; knives that were put away in storage were visibility dirty; both handwashing sinks in the kitchen lacked soap; pesticides that were not intended for food-service establishments were present in establishment.

The inspector also made note of multiple containers of spices and bulk ingredients that lacked lids to prevent contamination, and found that non-food grade plastic bags with ink lettering on them were being used to store ready-to-eat tortillas. There was also a heavy buildup of debris on the walls around the grill and the fryer.

In accordance with Johnson County Public Health policies on repeat violations cited during three or more routine inspections, the restaurant was given a letter of warning.

Pho & Tea, 725 24th St., Ames – During a May 7 visit, an inspector found that the restaurant was storing cooked noodles at room temperature, and storing cooked chicken at 86 degrees. Also, the inside of the ice machine was visibly soiled, and the hot water for the handwashing sink was turned off. The visit was triggered by an illness complaint that was deemed unverified by the inspector.

Zury’s Taco Bar, 2214 College St., Cedar Falls – During a May 7 visit, an inspector reported that the person in charge was not a certified food protection manager. The inspector also reported watching a worker plating and garnishing tacos with their bare hands, and noted that condensation in a cooler was causing water to drip onto food products.

Also, numerous food items – including lettuce, pico de gallo, guacamole, and tomatoes – inside a cooler were holding at 65 to 68 degrees and had to be discarded. In addition, a handwashing sink was being used to store dishes and access to the sink was blocked by a garbage can. The visit was in response to an illness complaint that was deemed unverified.

The Station, 3645 Stone Creek Circle, Cedar Rapids – At the conclusion of a May 6 visit to this convenience store and kitchen, a Linn County inspector filed a written report that is not entirely clear. The establishment was cited for handwashing violations and for temperature-control violations such as sandwiches and tenderloins and burgers being held at 102  to 105 degrees.

In addition, there was an issue with one of the store’s refrigerators. “The unit refrigerator is at a temperature of 55 degrees,” the inspector reported. “Food such as sliced ham and all others is at 50-51 degrees with no date marked … Food was not discarded or will be discarded, and managers and employee need monitor the temperature and call maintenance.”

The inspector cited the store for failing to date food items to ensure freshness and safety. “Food was not monitored for date marking, not dated correctly, past shelf lifetime in Mart, or related such as slice black olives March 14,” the inspector wrote in his report, which appeared to reference moldy black olives that had expired months before.

The inspector wrote that he talked to the store’s manager about food safety. “The manager stated she was not responsible for food safety in the kitchen and was unfamiliar with the food not being checked and followed,” the inspector reported.