Restaurant inspection update: Rotten tomatoes, rodents and unsafe yogurt

State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past four weeks, including serious offenses related to rodents, rotten vegetables and other issues.

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. (It appears that DIAL has not updated its online food-inspection database since April 17, so this story does not include any inspections that took place after that date.)

The 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’s website.

Pizza Hut, 1616 N. 2nd St., Clinton — During an April 4 visit, a state inspector cited the establishment for handwashing violations, a lack of sanitizing solution for the dishwasher, and for multiple products — including sausage, chicken, cheese and ham — that were stored in a cooler despite being labeled “keep frozen.” Also, wire shelving in the kitchen was soiled with grease, food debris, and dust, as were the kitchen walls and the exterior surfaces of some kitchen equipment.

The inspector also noted a “dark, gummy residue on the floor in the walk-in cooler, and a similar dark residue on the floor in the walk-in freezer.” The inspection was in response to “multiple non-illness complaints” pertaining to facility cleanliness, employee hygiene, food temperatures, lack of date-marking, and staff supervision. The complaints were deemed verified, the inspector reported.

La Casa Maya 2, 101 SE 2nd St., State Center — During an April 17 visit, a state inspector observed a worker handling raw meat and then handling ready-to-eat food without disposing of their soiled gloves or washing their hands between the two tasks. In the refrigerated food-preparation table in the kitchen, sliced lettuce was being held at 47 degrees, sliced tomatoes at 47 degrees and pico de gallo at 46 degrees — too warm to ensure their safety.

Inside a walk-in cooler, the inspector found cooked chicken and cooked pork carnitas that were not marked with a preparation date or a discard date. In addition, there was red salsa and queso cheese dip that had been prepared April 9, eight days prior to the inspection, which had to be discarded. Also, the handwashing sink in the kitchen was unable to produce hot water and there was no hand soap available.

The inspector also reported that cooked birria, cooked ground beef and cooked pork carnitas were being cooled in “full, deep pans” inside a walk-in cooler, slowing the cooling process and creating potential risks, and fish was being thawed while still inside vacuum-sealed packaging, creating a risk that any spoilage would go undetected. In addition, the inspector reported there were sticky traps for flying insects hanging over the food preparation area in the kitchen, and multiple pans of cooked beans and a large pot of cooked birria were being stored on the floor of the walk-in cooler.

Red Ginger, 1301 S. Gilbert St., Iowa City — During an April 17 visit, a Johnson County inspector observed that two food employees didn’t wash their hands before donning gloves and handling food. Also, all of the containers of raw seafood and vacuum-sealed fish in the sushi section’s coolers were storing food above the maximum temperature of 41 degrees. Because the person in charge stated the food had been there less than four hours, the items were relocated to the restaurant’s main refrigeration unit to ensure they were chilled to a safe holding temperature.

In addition, one refrigerator contained raw chicken and raw shrimp that was being held at 45 to 57 degrees. Because the person in charge stated the items had been there less than three hours, they were relocated to the main refrigerator for cooling. The inspector also noted that several containers of prepared foods in the walk-in cooler had no date markings to ensure freshness and safety.

In addition, the dishwasher was not reaching 165 degrees and was in need of repairs; the handwashing sink could not produce hot water; the sanitizing solution used in the sushi section was too highly concentrated, making it too strong for safe use; fish was being thawed while still in vacuum-sealed packaging, creating a risk that any spoilage would go undetected; and all of the coolers used in the sushi section were unable to maintain a temperature of 41 degrees or below.

Also, the shelving units inside the walk-in cooler had an “excessive buildup of dust, debris and rust” on their surfaces, and there was a buildup of food and debris on the floors of the walk-in freezer.

St. Kilda Collective, 333 5^th St., West Des Moines — During an April 15 visit, a state inspector observed a food-service employee eating while washing items and another worker handling ready-to-eat toast with their bare hands. Also, raw chicken was being stored above raw salmon inside a cooler, risking cross-contamination, and cooked sausage links were being held at 75 degrees, which was not hot enough to ensure safe consumption. In addition, a slicer used two days before the inspection remained visibly soiled, and both handwashing stations in the kitchen had no hand soap available and no single-use towels for hand drying.

Beaver Tap, 4050 Urbandale Ave., Des Moines — During an April 15 visit, a state inspector cited the restaurant for 12 risk-factor violations, an unusually high number, and determined that not all of the employees designated as “the person in charge” were certified food protection managers as required, and that the person in charge at the time of the inspection was not fulfilling their duties as evidenced by the number and type of violations cited.

The inspector reported finding “prepared wings” that were left out and which measured 93 degrees, which was not hot enough to ensure safe consumption. Inside a walk-in cooler, the inspector found wings that were measured at 73 degrees and 89 degrees, and rice that was measured at 93 degrees and 44 degrees. The inspector also found Raid insecticide that was not approved for use in a food-service establishment, and food items, such as ground meat and pasta, that were cooling at room temperature inside deep, covered containers, which slowed the cooling process.

The inspector also reported food debris and a buildup of grease on the floors, under equipment, on storage shelving and on the walk-in cooler’s floor and shelves. The visit was in response to a non-illness complaint that was deemed verified, although the inspector’s report does not describe the nature of the complaint.

JW’s Pub and Grub, 58 SW Miller Ave., Cedar Rapids — During an April 11 visit, a Linn County inspector cited this establishment for eight risk-factor violations. The inspector noted that an employee was observed handling warmed breadsticks with her bare hands, and that biscuits dated April 4 were expired and had to be discarded. Also, macaroni and cheese had been heated in a microwave to 57 degrees rather than 165 degrees or hotter, utensils were being “stored in a container of water,” and there was no sanitizing solution prepared at the time of the inspection.

Golden Mart, 1026 W. River Drive, Davenport — During a March 31 visit, a Scott County inspector observed “bags of chips” that were chewed open by mice and found that prepared salads were being “stored with raw chicken in the walk-in cooler.” Also, potatoes were being stored on the floor of the kitchen, and corn dogs and burritos that were stored in a hot-holding display unit were measured at 115 to 120 degrees — too cool to ensure they were safe to eat. The food was discarded with the inspector noting that the hot-holding unit may need to be replaced.

The inspector also noted that the potato cutter, the freezers in the kitchen, the Slushie machine, the fountain-drink machine, the racks inside the walk-in coolers, and the coffee machines were each marred by “debris and gunk.” Also, chicken livers were left out to thaw at room temperature, and racks and cabinets in the retail sales area were marred by debris and rodent droppings.

“Heavy presence of mice and mouse droppings in the establishment,” the inspector reported. “Mouse-like droppings present on floors, cabinets, and racks.”

The visit was in response to a complaint related to cross-contamination of food items and and general sanitation. The complaint was deemed verified.

Bickford Cottage, 101 New Castle Road, Marshalltown — During an April 11 visit to this assisted living center, a state inspector cited the facility for 10 risk-factor violations and noted the center had no certified food protection manager on staff. The inspector observed that a jar of jelly used for a recent meal was not sourced from an approved vendor and was canned at home by an employee.

Also, an open package of ham was stored inside the same container as raw ground pork, risking cross-contamination, and raw fish fillets were cooked to a temperature of only 115 degrees until the inspector intervened and instructed the staff to continue cooking the fillets. Also, there was no detectable level of sanitizer in the sanitizing solution that was being used, and the interior of the ice machine had a buildup “of red/brown” material on the dispenser.

Also, the food thermometers that were on hand appeared to be inaccurate, with one of the devices showing a deviation of 30 degrees when compared to a calibrated food thermometer. The inspector also noted that a large pork roast was stored in an opened package with the meat uncovered and exposed, risking contamination, and that the interior of a residential style refrigerator was marred by a buildup of food debris and spills. The facility’s kitchen last underwent a food-safety inspection in September 2023, according to state records.

The Buffalo Tavern, 2016 S. Main St., Burlington — During an April 10 visit, a Lee County inspector cited this establishment for holding cheesy potatoes, gravy, and cheese sauce at 115 degrees, which was not hot enough to ensure safe consumption. Also, the inspector reported, there was a “waitress prep cooler temping at 60 degrees with ranch and other sauces” — an apparent reference to a cooler that wasn’t keeping sauces at 41 degrees or colder.

In addition, several food items — including coleslaw, potatoes and sauces — had to be discarded as they had no date-markings to indicate when they were prepared or would expire. The establishment also discarded a pan of cooked hamburger that was not date-marked, and a container of homemade “special sauce” that was dated Feb. 23, six weeks prior the inspection.

In addition, the tavern’s mechanical dishwasher was not dispensing enough sanitizing solution, a food slicer in the kitchen was visibly soiled with a buildup of food, and the reach-in freezer, reach-in prep cooler, walk-in cooler and microwave oven were each marred by a buildup of food and debris. The inspector said there were issues with “general facility sanitation throughout the kitchen” and noted that the kitchen walls were visibly soiled with a buildup of some kind.

Fas Mart, 2175 Central Ave., Dubuque — During an April 9 visit, a city inspector noted the store was unable to provide documentation of any workers being currently certified as food protection managers. The inspector reported that an open retail-display cooler was holding packages of hot dogs at 47 degrees, sliced cheese at 44 degrees, a chicken salad sandwich at 47 degrees, and butter at 47 degrees. All of the items were discarded.

The inspector also found “multiple sandwiches, wraps and pre-made burritos” that had sell-by dates of April 2 and April 7, and which had to be discarded. In addition, the hot water in the handwashing sinks of both restrooms reached only 75 degrees, and there was no temperature-measuring device in the cooler that held food items for the store’s roller grill.

Swagat Indian Restaurant, 1108 Locust St., Dubuque — During an April 9 visit, a city inspector found yogurt made two days prior to the inspection in three separate five-gallon pails that had yet to cool to 41 degrees or colder and had to be discarded.

Also, the inspector reported finding multiple cooked foods — including yogurt, chicken, a spinach dish, and chickpeas — that were prepared more than 24 hours previously but which lacked any date-markings to ensure freshness and safety. All of the items were discarded. The inspector also determined the restaurant was producing homemade yogurt without the required variance or regulatory approval. In addition, the restaurant had not posted its most recent inspection report for customers to read.

Joensy’s Restaurant, 2563 N. Dodge St., Iowa City — During an April 8 visit, a Johnson County inspector noted the establishment did not employ a certified food protection manager as required. Also, “rotten and moldy tomatoes were observed stored in the walk-in cooler,” and raw eggs were being stored above ready-to-eat food inside the cooler, risking cross-contamination.

The inspector also noted that “multiple containers of food” within the walk-in cooler were left uncovered, creating a risk of contamination, and several containers of prepared foods and sauces lacked any date-markings to ensure freshness and safety. Debris was observed on a can opener, a food slicer, and two sets of tongs, although none of the equipment had been used that day.

Several containers of food were being stored on the floor of the walk-in cooler and tongs were stored on a soiled rag between uses. The inspector also noted a buildup of debris on the walls and floor. The establishment’s most recent previous routine inspection was in February 2021, although there were several complaint-driven inspections or follow-up visits since that time.

Oyama Sushi Japanese Steakhouse, 5350 NE Council St., Cedar Rapids — During an April 8 visit, a Linn County inspector cited this establishment for 11 risk-factor violations, an unusually high number. The inspector reported seeing employees handling raw meat and seafood with gloved hands, then handling ready-to-eat food without first washing their hands. In addition, several different species of raw food products were stored in the same containers, risking cross-contamination, and several coolers had containers of food that were left uncovered.

Also, the sushi preparation area did not have separate equipment for handling the raw and cooked products, and single-use gloves were seen being washed in a sanitizer bucket and then reused. In addition, cooked rice was being held at 44 to 49 degrees and had to be discarded. “Very little date-marking was being done in the facility,” the inspector reported. “Most date-marks appeared to have been put on as the inspection occurred.”

The inspector also noted that access to the kitchen’s handwashing sink was blocked by empty kegs and sacks intended for to-go orders were being used to store raw meat.

“Line coolers and line equipment were soiled on the insides and outsides,” the inspector reported. The visit was in response to an illness complaint which the inspector concluded was not verified.

A Taste of China, 30 Pearl St., Council Bluffs — During a March 24 visit, a state inspector found that the restaurant had no date-marking system in place to ensure that any of its food was safe and fresh. In addition, precooked chicken and eggs rolls were being held at room temperature and were not marked with the time at which they needed to be discarded. The inspection was in response to two illness complaints received by the Iowa Department of Inspections, Appeals and Licensing. The complaints were deemed to be unverified.