Restaurant inspection update: Mice, moldy macaroni and months-old potatoes

State, city and county food inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations in recent weeks, including cockroaches, food that had expired last year, and unsanitary kitchens.

At one upscale eatery, steaks were being thawed in the sink designated for rinsing 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.

Granite City Food & Brewery, 5270 Utica Ridge Road, Davenport – During a March 21 visit, the restaurant was cited for 10 risk-factor violations. The inspector reported finding a moldy carton of half & half in a cooler; raw pork that was stored above cooked prime rib inside a walk-in cooler, risking cross-contamination; and a “bag of chicken” that was stored on top of lettuce inside a cooler, creating a risk of cross-contamination.

Also, the compressor lines inside the walk-in freezer were leaking fluid onto boxes of food; meat loaf on the grill was placed on a plate for customers at only 110 degrees and had to be reheated to 165 degrees to ensure safety, and one of the coolers was holding food at 49 to 53 degrees rather than 41 degrees or colder.

Also, the marinara sauce had no date markings to ensure freshness and safety; rice and jambalaya inside a cooler had been held for more than the maximum of seven days and had to be discarded; raw beef was found in a sink, sitting in standing water; fruit flies were observed in the bar area; the floors in several areas with marred by what the inspector called “debris and gunk” and were in poor condition; and an ice machine was leaking water that was running out the back door.

City Loafers, 215 N. Main St., Davenport – During a March 11 visit, an inspector cited the eatery for 12 risk-factor violations, an unusually high number. The inspector observed that breakfast items such as diced ham and raw eggs were holding at 54 degrees and had to be discarded, and that several food items in the walk-in cooler were not labeled or dated. Some food items were expired, such as a salad dressing with a “use by” date of October 2023, five months prior to the inspection.

The inspector also found pasta that had a “use by” date of Jan. 30, and tomato paste that had “mold-like substance” on top of it. All surfaces of the cooler were marred by excess food debris, and pans used to store food had excess food debris as well as a “mold-like substance.” In addition, salmon fillets had not been removed from their packaging for thawing, creating a risk of spoilage, and had to be discarded. There were also “mouse-like droppings” and the wall behind the dishwasher had a “black substance” and excess food debris adhered to it.

All-American Diner, 2300 Park Ave., Muscatine – During a Feb. 29 visit, an inspector cited the establishment for 16 risk-factor violations – an exceptionally large number. The inspector noted the person in charge was not a certified food protection manager and concluded that due to the extent of the violations, the person in charge was not fulfilling their duties.

The inspector reported finding a large container of spaghetti sauce that was holding at 50 degrees a day after it was prepared and which had to be discarded. The restaurant’s management also agreed to discard sliced tomatoes that were measured at 45 degrees, several containers of house-made ranch dressing measured at 46 degrees, and several gallons of milk measured at 50 degrees. The manager also discarded undated, cooked spinach and cooked onions, as well as expired tuna salad that was made three weeks earlier.

During the inspection, it was noted that a reach-in cooler was in need of repair and was keeping food at 50 degrees. “Multiple areas in facility with accumulated residue,” the inspector reported.

Salvation Army, 100 Kirkwood Ave., Davenport – During a Feb. 29 visit, an inspector reported there was no certified food protection manager on staff and that the kitchen workers were just using hot water and soap to clean kitchen equipment and utensils, with no sanitizing taking place. In addition, the inspector found a large bag of potting soil on the floor of the kitchen along with a container of lettuce-salad mix that had expired Jan. 25 – a full month prior to the inspection. Also, there was “packaged macaroni that had mold in it,” the inspector reported.

Hy-Vee Foods, 910 N. Jefferson St., Indianola – During a Feb. 27 visit, an inspector found sliced potatoes in a cooler within the main kitchen that were dated Dec. 24 – a full two months prior to the date of inspection. In a walk-in cooler, the inspector found racks of cut melon and diced tomato salsa that were dated Jan. 31. All of the expired food items were discarded.

In the sushi area, the solution used to calibrate the pH meters was expired and the person in charge was not calibrating the meters in accordance with food-safety procedures. In addition, raw hamburger patties were measured at 42 to 46 degrees, and diced tomatoes were holding at 43 degrees, resulting in both items being discarded.

Tacos Villanueva, 2423 E. 14^th St., Des Moines – During a March 21 visit to this mobile food unit, a state inspector noted that the person in charge was not a certified food protection manager. Also, the inspector observed a worker entering the food truck and beginning to work with foods at the preparation table without first washing their hands.

In addition, cooked beef was being held in a metal pan at 106 degrees with no temperature control; none of the food in the truck – including salsas, cooked beans, cooked meat and shredded lettuce — was marked with a preparation date to ensure freshness and safety; both of the reach-in coolers lacked ambient-air thermometers; and the business was operating without a valid license, with the previous license having expired more than two months prior to the inspection.

Thai Flavors, 1254 E. 14^th St., Des Moines – During a March 20 visit, a state inspector noted that the establishment was failing to monitor holding times and temperatures of food items to ensure freshness and safety. Containers of raw scallops and raw mussels were stored above uncovered containers of cooked sausage and raw cilantro, risking cross-contamination; cooked rice in the sushi cooker was measured at 128 degrees and had to be reheated to 165 degrees; a large box of sprouts was measured at 47 degrees rather than 41 degrees or colder; house-made sauces were measured at 60 to 63 degrees; and spring rolls were measured at 69 degrees.

The inspector also found coconut milk held at 69 degrees, and reported finding multiple flats of raw eggs stored on a counter with no temperature control. The inspector also made note of opened packages of tofu, containers of fried chicken, a container of cooked chicken satay, containers of cooked rice, a container of sliced tomatoes, and a container of egg rolls that were not marked with their dates of preparation.

The inspector also reported “what appeared to be a live cockroach” near an area where food debris had accumulated, and found that the drainpipes for one of the sinks was leaking. The visit was in response to a non-illness complaint regarding inadequate pest control. The complaint was deemed to be verified.

La Victoria, 1140 E. 9th St., Des Moines – During a Feb. 26 visit, an inspector found that various medicines, rodent traps, and cosmetic items were stored near the beverage-preparation area and that steaks were being thawed in the sink designated for rinsing floor mops. All of the steaks were discarded.

The inspector also found packages of cheese and chicken franks that were stored at temperatures above 41 degrees and which had to be discarded. The management also agreed to discard chile rellenos that were holding at 124 degrees and carnitas that were holding at 98 degrees. The inspector also found several expired foods, including cooked meats for tamales that were prepared two weeks earlier on Feb. 9.

Hissho Sushi (located within a Target store), 1768 1030 Blairs Ferry NE Road, Cedar Rapids – During a March 19 visit, an inspector noted several deviations from the required Hazard Analysis Critical Control Points plan that is intended to ensure safety in preparing and serving sushi products. The staff was incorrectly calibrating the pH meter used in sushi preparation, the thermometer calibration was performed incorrectly, the temperature of the sushi was not taken after the cooling process was completed, and some of the product was measured at 44 to 47 degrees, which was not cool enough to ensure safety.

Also, employees were rinsing their hands under running water rather than washing them with soap. In addition, the inspector found spicy mayonnaise, crab sticks, spicy crab mix, and wasabi that were being stored at room temperature rather than inside a cooler. “The employee struggles to understand the (food-safety) plan due to a language barrier and technology issues,” the inspector reported.

Hy-Vee Foods, 812 S. 1^st Ave., Iowa City – During a March 19 visit, an inspector noted that raw bacon was stored above ready-to-eat cooked potatoes and deli meats inside a walk-in cooler, and that ribs and fried chicken were holding at 48 to 52 degrees. Also, deli-cut cheese and sliced tomatoes that hadn’t been refrigerated for more than four hours had to be discarded.

The inspector also noted that staff was not following the required Hazard Analysis Critical Control Points plan intended to ensure safety in preparing and serving sushi products, and there was no copy of an approved HACCP plan available onsite at the time of the inspection.

The inspector reported that batches of rice had not been tested for proper pH levels prior to being served, and the person in charge had stated that the pH levels were tested twice weekly rather than each batch being tested. Also, the staff was thawing vacuum-sealed tuna without first removing it from its package, a step that is required to ensure the food has not spoiled.

La Casa Mexican Restaurant, 508 N. Jefferson Way, Indianola – During a March 18 visit, the restaurant was cited for 11 risk-factor violations, an unusually high number. The inspector observed that the cook was handling raw chicken, then rinsing their gloved hands and assembling tacos without removing the gloves or washing their hands. Raw sliced chicken was stored alongside raw sliced beef inside a cooler, with several pieces of chicken spilled into the raw beef.

Also, salsa was date marked sometime in February and had to be discarded; food dicers that were stored as “clean” had food debris adhered to the blades; the handwashing sink was unable to reach the minimum temperature of 100 degrees; thawed chicken tenders and french fries had been left sitting out at 67 degrees; raw, sliced chicken was thawing on a counter rather than in a cooler; and uncovered taco bowls were stored directly below a vent with a buildup of dust.

Asian Fusion Vietnamese & Thai Cuisine, 5725 University Ave., Cedar Falls – During a March 15 visit, an inspector observed that raw shrimp, beef and chicken were being stored above ready-to-eat lettuce, risking cross-contamination.

Also, sauce was being held in a crock pot at only 85 degrees, which was not hot enough to ensure safety; bean sprouts and noodles were left sitting out at room temperature rather than being refrigerated and had to be discarded; house-made sauces lacked any date markings; and insect strips intended to catch flies and hold their carcasses were hanging directly above the food-preparation area.

Casey’s General Store, 1904 Broadway St., Iowa City – During a March 15 visit, an inspector noted that the person in charge was unable to correctly respond to questions related to the food operations, and that the store had no certified food protection manager on staff. The inspector reported that the food employee didn’t wash his hands before donning gloves and handling food, and that the establishment’s license and most recent inspection reports were not posted for public viewing. The visit was in response to an illness complaint that pertained to the store’s cleanliness. The complaint was deemed unverified.

KT’s Bike Rack, 3303 Brady St., Davenport – During a March 14 visit, an inspector noted there were several food items in the cooler that had no date markings to ensure freshness and safety and which had to be discarded. Also, there were precooked chicken wings dated March 5 that had been held past their expiration date and had to be discarded.

Also, the bulk ice chest had a “black and pink substance” on it; the interior of the microwave oven had excess food debris adhered to it; the shelving in the cooler was marred by excess food debris; there was no soap at the handwashing sink; uncovered food was stored in a freezer; the walls of the walk-in cooler were marred by excessive dust and food debris; and the floors, walls and ceiling inside the kitchen were marred by excessive food debris and grease.

Hilton Downtown Des Moines, 435 Park St., Des Moines – During a March 13 visit, a state inspector noted that a large container of marinara sauce in the walk-in cooler of kitchen was holding at 53 degrees. The sauce and several other items – such as potato soup, chili and corn tortilla soup – that were above 41 degrees had to be discarded.  Also, there were containers of salsa in the cooler that lacked date markings and had to be discarded.

In addition, house-made beer cheese sauce was dated March 2, a secret sauce was dated March 3, alfredo sauce was dated Feb. 27 and a container of olive juice was dated Jan. 26. All had been held for more than seven days and needed to be discarded.

Hy-Vee Foods, 4500 Sergeant Road, Sioux City – During a March 12 visit, an inspector observed that the “gourmet mushroom Swiss burgers” were underweight, and so the situation was corrected by “adding a little more burger to the units to meet the labeling requirements.” Also, the kitchen staff was cutting peppers and the produce section was cutting melons while using their bare hands to handle the food.

In addition, the sushi rice and Chinese foods that were placed into a container were not first cooled to 41 degrees as required. The inspector also reported that the loaf pans and muffin pans used in the bakery were visibly soiled and there was a dead mouse in trap by the loading dock.

Marshalltown Residential Center, 1401 S. 17^th Ave., Marshalltown – During a March 12 visit to this facility, which serves three meals a day and is operated by the Second Judicial District Department of Correctional Services, an inspector observed that two containers of sliced ham were not marked with any dates to ensure freshness and safety and that a third large container of sliced ham had a preparation date of Feb. 25 – 16 days prior to the inspection. All of the ham was discarded. In addition, the handwashing sink did not produce any water because a valve to it had been turned off.

Valentina’s Meat Market, 111 E. 6th St., Storm Lake – During a March 12 visit, an inspector noted that the owner of the establishment and the employees did not know proper internal cooking temperatures, labeling requirements for packaged foods, or proper hot-holding temperatures for food. In addition, there was no certified food protection manager on staff.

Also, hot chicharron, a form of deep-fried pork, was holding at 88 degrees, which was far too cool to ensure safety, and so the owner agreed to not serve or sell the product. The inspector also reported that multiple temperature-controlled foods were stored in coolers throughout the establishment with no date markings on them.

In addition, packaged cake, seasonings, raw meats, and spices were not properly labeled and were missing their common names, ingredients, name of the manufacturer and any allergy information. Due to the number of repeat violations dating back to 2019, the business and the Buena Vista County Health Department created a formal risk-control plan to help address the violations.

Vesta, 849 Quarry Road, Coralville – During a March 12 visit, an inspector noted that there was no currently certified food protection manager on staff. A bulk container of “devil’s sauce” that was dated Aug. 5 – seven months prior to the inspection — was found in the walk-in refrigerator and appeared to be “visibly adulterated,” presumably with spoilage.

Also, sliced tomatoes and house-made pasta salad had no date markings on them and multiple containers of house-made sauces had been held for more than the maximum of seven days, including ranch sauce dated Feb. 23, and mango aioli dated Feb. 21. In accordance with Johnson County Public Health policies, the establishment was issued a warning letter for repeat violations.

Cash Saver, 1320 E. Euclid Ave., Des Moines – During a March 8 visit to this retail grocery store, an inspector noted that fried chicken breasts were cooked to 140 degrees rather than the minimum of 165 degrees, and that in the deli area, the commercially prepared, ready-to-eat burritos were reheated to only 102 degrees. The chicken and the burritos were then reheated to 165 degrees.

Also, breaded buffalo wings were measured at 130 degrees in a hot-holding case and had to be reheated to 165 degrees. In addition, there were multiple packages of cheese in the dairy department that were holding at 45 to 48 degrees, rather than 41 degrees or colder, and which had to be discarded.

Simon’s, 5800 Franklin Ave., Des Moines — During a March 8 visit, an inspector observed that cakes offered for dessert had been produced in a private home that was not licensed. The owner agreed to remove the cakes from service and agreed to refrain from offering them for sale in the future. In addition, the inspector reported that the staff was cooking shrimp to 114 degrees, rather than 155 degrees, and chicken to 158 degrees rather than 165 degrees.

Also, the seafood bisque was measured at 115 degrees after cooling for an hour and 45 minutes. It was reheated to 165 degrees and then the cooling process was resumed to allow for more rapid cooling. The inspector also reported finding live and dead insects on the premises.

The visit was in response to an illness complaint. The inspector’s report gives no indication as to whether the complaint was deemed verified, but states that the facility owner agreed that after the close of business for the day, a full, thorough cleaning would take place and would be completed before the restaurant opened the following day.

Joe’s Italian Restaurant, 332 E. Main St., Ottumwa – During a March 7 visit, an inspector noted that inside a hot-holding unit that was not turned on there was a butter sauce that was measured at 58 degrees and alfredo sauce that was measured at 54 degrees, both of which had to be discarded.

In addition, the inspector reported that there was nothing in the reach-in cooler, walk-in cooler or freezer that was marked with a date of preparation. Also, ribeye roast was left out to thaw at room temperature and vacuum-sealed salmon was being thawed while still in its packaging, creating a risk of spoilage.

Scornovacca’s, 8561 Hickman Road, Urbandale – During a March 7 visit, an inspector reported that none of the people listed as the person in charge were certified food protection managers. Due to the extent of the violations related to bare-hand contact with food, the cooling of prepared foods, temperature monitoring and date marking, the inspector determined the person in charge was not fulfilling their duties.

As part of the inspection process, the owner agreed to discard pastas, including cavatelli and spaghetti, that were prepared the previous day but had yet to cool to 41 degrees. The owner also discarded alfredo sauce that was measured at 116 degrees, as well as meatballs and grinder meat that were on a steamtable and measured at 129 degrees. Several others food items were also discarded. The inspection was prompted by an illness complaint that was deemed unverified.

The Filling Station, 305 E. 35^th St., Davenport – During a March 4 visit, an inspector observed that there was no certified food protection manager on staff. In addition, the cooked chicken wings holding in a warming unit were measured at 109 to 112 degrees after being prepared at least four hours earlier. The management agreed to discard the wings, with the inspector noting that this was a repeat violation that required long-term corrective action.

The inspector also noted there was no hand cleaner at one handwashing sink (another repeat violation) and that a box of french fries was stored on the floor near the main cookline. The visit was in response to an unverified, non-illness complaint related to pest control.

Hacienda Vieja, 1101 E. 1^st St., Grimes – During a March 4 visit, an inspector noted there was no currently certified food protection manager on staff. Also, due to the extent of violations related to the cooling of prepared foods, temperature monitoring, and inadequate date markings, the inspector concluded the person in charge was not fulfilling their duties.

As part of the inspection, 10 pans of meat that included ground beef, shredded beef and chicken had to be discarded as they had cooled only to 77 degrees five hours after their preparation. Also, two pans of shredded cheese that were not stored in a cooler or kept on ice had warmed to 54 degrees and had to be discarded.

Texas Roadhouse, 519 S. Duff Ave., Ames — During a March 4 visit, an inspector observed an employee handling raw food of an unspecified nature without washing their hands before transitioning to the preparation of salads.

Also, the handwashing sink wasn’t reaching a minimum of 100 degrees; raw chicken was stored above raw catfish; several knives on the food-preparation line were visibly soiled; fried chicken was cooked to a temperature of 151 degrees rather than 165 degrees; a container of potatoes was stored on top of a trash can; and a drain line was leaking water onto the floor.

The visit was prompted by an illness complaint of some kind, with the restaurant manager indicating they were aware of a similar complaint. The inspection report gives no indication as to whether the complaint was deemed verified, but the manager agreed to perform a thorough cleaning of the establishment before the restaurant opened for business the following day.