Restaurant inspection update: Moldy eggplant, ‘not-for-sale’ meat

State, city and county food inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations in recent weeks, including long-expired food, moldy vegetables and meat labeled “not for sale.”

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.

Mamma Mia Restaurante, 101 Mississippi Drive, Muscatine – During an April 12 visit, a state inspector cited this establishment for 19 risk-factor violations – an exceptionally high number. According to the inspector, the person in charge was not a certified food protection manager and was unable to ensure employees were effectively washing their hands, rapidly cooling foods as required, maintaining proper temperatures to ensure food safety, and properly sanitizing the dishware.

The inspector noted that cooked, stuffed mushrooms had been left out overnight at room temperature to cool and had to be discarded; meatballs that were holding on a steam table at 89 degrees had to be reheated to 165 degrees; soup was holding at 75 degrees and had to be reheated to 180 degrees, and cooked chicken and cooked sausage were sitting in pans at 47 to 65 degrees and had to be moved to a cooler or freezer.

Also, the interior of the ice machine was soiled; there was “moldy eggplant” found inside one of the coolers; lettuce was being washed in a handwashing sink; the staff was making bare-hand contact with lettuce; the dishwashing machine was not dispensing an adequate amount of sanitizing solution; the interior of the microwave oven was soiled; and frozen fish was being thawed while still sealed in vacuum packaging, creating an increased risk of spoilage.

Due to the large number of repeat risk-factor violations, an on-site recheck of the establishment is to be conducted no later than May 22, and the inspection frequency for Mamma Mia’s has been increased to every six months. Prior to the April 12 inspection, Mamma Mia’s last underwent a routine inspection in February 2021.

Sushi House, 2665 Edgewood Parkway SW, Cedar Rapids – During an April 23 visit, a Linn County inspector found that there were no written procedures for recording the time when sushi product was either made or discarded. In addition, ready-to-eat cooked and raw foods were stored uncovered inside a walk-in cooler “under dusty, soiled vents,” risking contamination.

The inspector also reported that the establishment was cooling chicken broth, uncovered, inside deep buckets and was not checking the temperature as required. In addition, some foods were not properly date-marked to ensure freshness and safety, and the shelving under the sushi bar was soiled while being used to store food and clean utensils.

Shen Chef King, 29 W. Main St., Marshalltown – During a March 28 visit, a state inspector cited the business for 13 risk-factor violations, an unusually high number. The person in charge was not a certified food protection manager and the inspector concluded that the individual was not performing the duties of the person in charge as evidenced by the number and frequency of risk-factor violations.

The inspector reported that employees were washing their hands in the three-compartment sink used to clean dishes, weren’t using soap, and were drying their hands on the same multi-use cloth towel.

Also, noodles prepared the day before had yet to cool to 41 degrees and were measured at 46 to 64 degrees; items on the cold-food buffet – including cut lettuce, potato salad and melon slices – were measured at 45 to 56 degrees, which was too warm to ensure their safety; raw eggs were being stored at room temperature; trays of cooked chicken were cooling with no temperature monitoring or refrigeration.

In addition, workers were using their bare hands to handle cabbage; whole green beans were stored in a crate on the floor, as was a tub of cut, raw chicken; food inside a cooler – including raw meats, cooked foods and frozen foods – was left uncovered, risking contamination; and the kitchen floor was marred by a buildup of grease as well as broken and cracked tiles.

The visit was in response to a non-illness complaint pertaining to improper holding temperatures for food. The complaint was deemed to be verified.

Abelardo’s Mexican Fresh, 4401 First Ave. SE, Cedar Rapids – During an April 9 visit, an inspector observed that raw bacon was being stored above ready-to-eat food inside a cooler, risking cross-contamination. Also, most food items in the restaurant had no date markings on them to ensure freshness and safety, and there was no measurable amount of sanitizing solution in the three-compartment sink.

In addition, several pans of food were stored inside a walk-in cooler and on the food-preparation line without any covers, risking contamination.

Maid-Rite, 1031 Sunset Drive, Norwalk – During an April 22 visit, a state inspector found that there was no certified food protection manager on staff, there was no license posted on the premises, and the previous inspection report was not posted where customers could read it. In addition, broasted chicken was sitting in a hot-holding unit and measured 110 to 128 degrees – too cool to ensure safety – and had to be discarded. The restaurant was last inspected by the state in May 2021.

Cuatlatls Family Kitchen, 1516 Camanche Ave., Clinton – During an April 8 visit, a state inspector cited the establishment for workers having bare-hand contact with lettuce and for workers who failed to change gloves between handling raw chicken and lettuce.

In addition, raw, frozen chicken that had been packaged on site was stored in contact with frozen, cooked taco meat, risking cross-contamination; raw bratwurst was stored in a box that previously contained raw chicken; and cooked carrots were held at 107 degrees, which was too cool to ensure safety.

The inspector also found pasta sauce dated March 6, four weeks prior to the inspection, as well as pasta that was dated March 16, and tuna salad that was dated March 30. All of the outdated food was discarded. The inspector also made note of a “large pot of old grease” that sat uncovered in the kitchen.

Applebee’s Neighborhood Grill & Bar, 3005 W. Kimberly Road, Davenport — During an April 23 visit, a Scott County inspector examined the contents of a cooler and found two pans of pasta that were cooked hours earlier but were still 73 to 84 degrees – too warm to ensure safety. The pasta was discarded.

In addition, the inspector concluded the person in charge was not maintaining proper control over hot and cold holding temperatures for food and had failed to follow the date-marking protocol of the Applebee’s chain. French onion soup, pasta sauce, and mashed potatoes had to be reheated to 165 degrees. Also, one of the freezers was operating at 46 degrees and was unable to keep ice cream frozen.

The Main Event, 3819 State St., Bettendorf – During an April 8 visit, a Scott County inspector noted that several food items – including scrambled eggs, meatloaf, ribs, prime rib, diced ham and sausage – had no date markings on them to ensure freshness and safety. Also, the dishwashing machine was not properly sanitizing dishes, and there were several prepared-food items that were held longer than the maximum of seven days, including a glaze that was dated March 28, cooked onions dated March 10, and chili that was dated March 29.

In addition, there was a buildup of grime on the inside of the ice machine and a buildup of dried food debris on a slicer and on the inside of the utensil holders. “All areas require additional cleaning and sanitizing,” the inspector reported.

Casey’s General Store, 309 U Ave., Villisca – During an April 5 visit, a state inspector noted that the nozzles on the soda-dispensing machine, as well as the nozzles on the ice cream machine were “heavily soiled with a mold-like debris.”

Gramma’s Checkered Flag, 3408 Plainview Road, Walcott – During an April 5 visit, a Scott County inspector found excess food debris in a microwave, on the kitchen shelving, on a cookie sheet, on the kitchen push carts and on a meat slicer.

Also, a plate inside the bulk-ice chest had a pink and black substance on it; several food items in the coolers had no date markings to ensure freshness and safety; several food items were left uncovered in a cooler; water had collected on the bottom of the main food-preparation cooler and pizza-preparation cooler; and various unspecified pieces of equipment, along with floors and baseboards throughout the kitchen, were marred by an excess of grease and food debris.

Taco Alicias, 1616 Dean Ave., Des Moines –After violations were noted during inspections of this food truck in May, June and July 2023, the person in charge promised on each occasion to become certified in food protection by November 2023.

In December 2023, the food truck still had no certified food protection manager on staff, and the person in charge promised to correct the situation within two weeks. In March 2024, the person in charge again promised to correct the situation within two weeks.

During an April 22 visit to this food truck, a state inspector noted that the person in charge had not passed her latest attempt at the examination to become certified, and so, after 11 months, there still was no certified food protection manager. During that same visit, the person in charge agreed to re-take the exam and have her manager do so, as well.

During the April 22 visit, the inspector also noted that there was no measurable amount of chlorine sanitizer being used in the three-compartment sink, and the truck’s mechanical cooler fans were not turned on.

A container of raw steak was measured at 48 degrees, a bag of raw steak at 52 degrees, bags of cow intestine at 48 to 77 degrees, bags of chorizo at up to 54 degrees, and bags of ground beef at up to 55 degrees – all too warm to ensure their safety. In addition, there were cooked beans, cooked meat, shredded cheese and shredded lettuce stored at temperatures of up to 52 degrees. All of the food items were discarded, and the cooler fans were switched on so food could be maintained at 41 degrees or colder.

The inspector noted the person in charge was unable to explain the critical limits for maintaining safe food temperatures, and reported that the food truck’s wastewater tank was in disrepair, resulting in liquid waste slowly dripping onto the ground.

Hy-Vee Foods, 640 Lincoln Way, Ames – During an April 17 visit, a state inspector noted that within the meat department there was no sanitizing solution being used in the three-compartment sink. Also, the handwashing sinks in the Hy-Chi Food area, the pizza area and the bakery were not capable of delivering hot water of at least 100 degrees, and were instead producing hot water in the range of 71 to 77 degrees.

Inside the cooler in the Wahlburgers’ area, raw ribs were stored above ready-to-eat foods, risking cross-contamination, and several food items in the restaurant area were cold-stored at temperatures above the maximum of 41 degrees, including noodles at 48 degrees, chicken and pizza tomatoes at 44 degrees, sauce at 50 degrees, and dough at 68 degrees.

In the bakery, a mixing utensil stored as clean was visibly soiled, and various foods — including grilled chicken, fried chicken, chicken wings, and sweet-and-sour chicken –in other areas of the store were left in hot-holding units but hadn’t reached minimum temperatures for safety. The food had to be discarded.

The store was also cited for failing to observe the mandated Hazard Analysis and Critical Control Point plan for the safe preparation of sushi, with the inspector noting the staff did not properly calibrate the pH meter used to measure acidity, and did not know how to test the sushi rice or how to follow the HACCP plan. The inspector also reported finding food product in the Hy-Chi area that was being thawed in stagnant water.

Hi Tea, 5472 Blairs Forest Way, Cedar Rapids – During an April 5 visit, a Linn County inspector observed that the restaurant was storing cooked boba pearls, typically made with tapioca, at room temperature rather than refrigerating them. In addition, the restaurant was not date-marking any of its food to ensure freshness and safety.

“No hand washing was observed by the owner or the staff member on-site,” the inspector added. “Meat labeled ‘Not for sale’ was found in a freezer in the back room.”

The restaurant’s staff “did not demonstrate knowledge of food safety,” the inspector reported, noting that the owner had live blue crabs and snails sitting in a sink in the back room. “The owner removed the products but did not sanitize the sinks after removing,” the inspector reported.

The inspection was in response to two separate complaints alleging unsanitary conditions in the building, food that was not being date marked and expired food that was being used. “Most of the details of the complaint are founded,” the inspector reported.

Jenny’s, 517 N. 2nd St., Clinton – During an April 4 visit, a state inspector cited the restaurant for 17 risk-factor violations, an exceptionally high number.

The inspector reported that raw poultry was stored in the same tray as an opened package of raw ground beef, risking cross-contamination; the staff was not washing their hands between the handling of soiled dishes and the serving of food; a slicer last used the previous day had a large accumulation of “meat debris” adhered to it; foods prepared and opened on site were not being date-marked, and a handwashing sink was being used to dump sanitizer buckets.

Also, there was no food thermometer available for the kitchen staff to use to make sure food was adequately cooked; the shelves in the walk-in cooler were soiled with food debris; a large amount of water had collected in the food-preparation cooler; there was no sink dedicated to rinsing floor mops; areas of the floor and the walls were soiled; and the most recent inspection report was not posted for customers to read.

The visit was in response to a non-illness complaint alleging a violation related to pests. The complaint was deemed unverified.

Papa Murphy’s Pizza, 3209 Devil’s Glen Road, Bettendorf – During an April 4 visit, a Scott County inspector noted that a food-preparation table was holding temperature-sensitive food at temperatures of up to 52 degrees – too warm to ensure safety. Also, two pizzas that were part of a to-go order were seen sitting on a rack at 62 degrees an hour after they were ordered.

The person in charge was not monitoring the temperatures of temperature-sensitive food, the inspector reported. Also, employees were seen operating the cash register and then, without washing their hands, preparing pizzas. Several utensils and pieces of equipment on the “clean” dish racks were observed to have leftover dried food debris adhered to them, and none of the handwashing sinks were stocked with paper towels.

The inspector also noted that a worker’s cell phone was sitting on a food-preparation table beside blocks of cheese that were being shredded for pizza toppings, and several surfaces throughout the facility were observed to have a buildup of soil and grime.

“The flooring throughout the facility was observed with a buildup of soil and grime,” the inspector reported, adding that “all areas of flooring require additional cleaning including the kitchen prep area, ware-washing area, employee restroom and the floor of the walk-in cooler.”

Iowa Athletic Club, 200 E. 9^th St., Coralville – During an April 3 visit, a Johnson County inspector noted that the restaurant was preparing chicken wings using a non-continuous cooking procedure without having first obtained approval from the county.

Also, sliced tomatoes within a food-preparation cooler were measured at 50 degrees; multiple commercial containers of food lacked the dates on which they were opened; house-made sauces that had been in a hot-holding unit were measured at 98 degrees and had to be heated to 165 degrees; and multiple house-made sauces had been held longer than the maximum of seven days, including bleu cheese dated March 19, pesto dated March 7, and chipotle aioli dated March 12.

The visit was in response to a non-illness complaint pertaining to general facility sanitation. The inspector deemed the complaint unverified.

Jersey Grille, 5255 Jersey Ridge Road, Davenport – During an April 3 visit, a Scott County inspector discovered that many dressings, au jus, and sauces were still being served to customers after their seven-day expiration date. The inspector also reported finding corned beef and pork that were being held past their seven-day discard date. Many other food items – including dressings, salads and prime rib – had no date markings.

Also, the walk-in cooler racks, walk-in freezer racks and beer cooler racks were marred by “debris, dust and gunk,” the inspector reported. “Used knives were placed on the magnetic knife holder without being cleaned and sanitized.”

Teriyaki sauce that required refrigeration was being held at room temperature; dented cans of black beans and pineapples were on hand; raw seafood was stored above cooked prime rib and pork, risking cross-contamination; one of the coolers was keeping food at 44 to 52 degrees, rather than 41 degrees or colder; cleaning products were found stored with beverages, plates, straws, silverware, and other food-contact items; and chicken and fish were being thawed in sinks, either floating in standing water or sitting in the sink basin with no water.

“Grease and garbage in the back room,” the inspector reported. “Several items are repeat violations from previous inspections and a risk-control plan may be needed in the future.”

The inspector returned six days later, on April 9, and reported that “several violations have not been corrected.” He cited the establishment for continuing to store food in a cooler that was not functioning properly and for keeping multiple food products – including fish and dressings – past the maximum seven days.

Janie’s Riverview Café, 1106 W. Front St., Buffalo – During a March 28 visit, an inspector made note of a metal pan, filled with gravy, that was left sitting at room temperature and which measured 115 degrees – too cool to ensure safety. In addition, the inspector reported finding ham, cooked chorizo, prepped lettuce, and raspberry cream cheese frosting that were not properly date marked.

The inspector also found house-made bologna-mayonnaise sauce that had been prepared in February 2024 and was well past the seven-day limit for use. The sauce was discarded, with the inspector noting “this is a repeat violation that requires long-term corrective action.”