By Gary Dickson, Editor

City, county and state food inspectors have been visiting Siouxland area restaurants, bakeries, food trucks, school cafeterias, hospitals and convenience stores in recent weeks.

Below are some of their findings over the past month as reported by the Iowa Department of Inspections, Appeals and Licensing and the South Dakota Department of Health which handle food-establishment inspections at the state level.

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.

You can visit the South Dakota Department of Health website for additional details as well.

NOTE: There are some differences between the inspections of Iowa and South Dakota. For instance, South Dakota grades their inspections on 0 to 100 scores similar to a school grade. However, their rating forms don’t say what is a “failing” score or what constitutes an overall serious health concern. The reader of the form is left to decide for themselves. Whereas, Iowa’s inspection forms have a box in the upper-right-hand corner that indicates if there are low, medium, or high-risk levels of violation seriousness.

Another difference between the inspections is that Iowa’s inspectors put down a date for when violations or concerns are to be resolved. While there is a place for a date on South Dakota’s forms, none of the inspectors put down a date that violations needed to be resolved/fixed. It appears that South Dakota’s motto of “Freedom Lives Here” is being applied to the state health department’s inspection division.

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Iowa

La Rancherita Taco Shop, 204 3rd St. NW, Sioux Center – An inspector from Siouxland District Health observed on Jan. 2 that the restaurant did not have employee health reporting that could be verified. There are five symptoms that employees are not to come to work with and six illnesses to report to the state that are related to foodborne illness. The person in charge is supposed to review a form outlining those symptoms and illnesses with staff and have each employee sign it. The inspector also noted that the facility also lacked a written procedure for vomit and diarrhea cleanup. Furthermore, the inspector observed that the hand-washing sink, which needed to be working and accessible to employees, was blocked by a container.

Also, raw shell eggs were being stored above ready-to-eat foods making it possible for the ready-to-eat foods to be cross-contaminated by the raw product. The inspector observed too that cooked meat and rice were being held longer than 24 hours without marking the date.

A quat-sanitizer being used to wipe down tables is not designed for restaurant use. Instead, the establishment will use bleach water until they can get a different sanitizer.

Mi Lupita Restaurant, 842 N. Main Ave., Sioux Center – During a Jan. 2 visit by Siouxland District Health an inspector observed that food storage containers did not contain lids to prevent environment contamination, and raw shell eggs were stored above ready-to-eat food not separated as they should be.

The inspector observed that the refrigerator handles used to open the refrigerator and knife handles were not clean to the sight or touch. Discussed with the person in charge the importance of cleaning and removing debris from food contact surfaces to properly sanitize the surface.

Also, it was observed that cooked meats held in the cooler longer than 24 hours were not date-marked, which is concerning as foods can only be held for seven days. Also, the restaurant’s menu did not contain a reminder about consuming undercooked foods.

Also, the inspector noticed that the restaurant did not have employee health reporting that could be verified. There are five symptoms that employees are not to come to work with and six illnesses to report to the state that are related to foodborne illness. The person in charge is supposed to review a form outlining those symptoms and illnesses with staff and have each employee sign it. The inspector also noted that the facility lacked a written procedure for vomit and diarrhea cleanup.

The facility does not have a Certified Food Protection Manager. The individual who holds their Certified Food Protection Manager certificate is no longer with the organization. One individual has enrolled in a Serve Safe class and was scheduled to take it on Jan. 17 in Sioux City.

Sunshine Foods, 1704 Okoboji Ave., Milford – A Siouxland District Health inspector paid a visit to this establishment on Jan. 3 finding issues with food contact cleanliness, food date marking, food holding temperatures and food disposition. There were repeat violations from previous inspections of the establishment regarding the cleanliness and sanitary condition of food contact surfaces.

The inspector found raw bacon stored in a retail cooler above ready-to-eat pickled eggs. That lack of separation could possibly lead to cross-contamination of the ready-to-eat pickled eggs with the raw bacon. The deli slicer in the meat department was also visibly soiled with food debris.

The inspector also observed cooked barbeque products in the retail cooler temped at 45 degrees instead of 41 degrees or below as required by state regulation. The product was checked by staff and either discarded or moved. Garlic butter spread stored at room temperature. The manager voluntarily discarded the butter during the inspection.

The Siouxland District Health inspector found that Smokin Boji BBQ products are dated for 8 days. Deli meats and cheeses are dated for 10 days. All product was relabeled or discarded during the inspection. Discussed proper date marking; the manager is now aware of date marking of commercially processed pre-packaged salads, meats and cheeses. Dating once the package is open from its original container. The manager reports he dates for five days to pull product before seven days. Barbeque dating has been changed; the manager relabeled the product and will hold seven days from the cook date. The manager will check all products daily to verify all products are being held for no more than seven days.

South Dakota

Taco John’s, 704 E. 5th St., Canton – A state health department inspector visited this fast food establishment on Jan. 23 and observed an ice scoop not being properly hung to drip and dry during pauses between uses. The inspector also noticed that the ventilation hood system was not designed or maintained properly. As a result, the ventilation hood does not repel smoke and has caused smoke to fill up the entire restaurant.

Also, the inspector observed, that the establishment’s walls and ceiling were not clean and needed to be cleaned more frequently. The floor was also damaged and in need of repair in multiple locations.

Lastly, there is a significant air gap underneath the back door that allows for the entry of rodents and insects into the restaurant.

This was the fourth straight inspection dating back to February of 2022 that state health inspectors have noted issues with the restaurant’s walls and ceilings not being clean and needing to be cleaned more frequently. It was also the second time there has been a health violation with the improper use of the ice scoop not being hung up to drip and dry. While it is unclear where the scoop was stored during this inspection, there is a record of it previously being stored on dirty food trays near the ice maker and in standing water at the bottom of the food pan near the drive-thru ice bin.

Vermillion Fayuca, 928 E. Cherry St., Vermillion – A S.D. Department of Health inspector observed during a Jan. 16 inspection that chicken in a walk-in cooler was being stored at 43 degrees and pork was stored at 46 degrees. Potentially hazardous foods should be maintained at 41 degrees F or below during cold holding. As a result, approximately six pounds of pork was discarded.

Also, the walk-in cooler shelving units were found dirty during the inspection. These should be
cleaned and maintained clean. The inspector also observed that cloths for wiping food spills were not stored in a sanitizing solution (at proper concentration) between uses. Instead, the cloths were stored in a bucket with soap.

Pump N Stuff, 203 E. Main St., Vermillion – On Jan. 10, a state health department inspector observed boxes of food items kept on the floor of the walk-in cooler. Food items should be stored at least six inches off the ground.

The inspector also found that the floor in the dry storage area of the store was dirty. The floor, walls and ceiling should be cleaned more often and maintained clean. It was also noted that multiple cardboard boxes were stored on the floor near the walk-in freezer where they cause odors and create conditions that attract insects and rodents.

Also, a metal ice scoop was found stored on top of the dirty ice maker. The scoop should be placed in a container so it is not contaminated between uses.

A wet wiping cloth was found on the counter behind the hot holding unit during the inspection. Wiping cloths should be stored in a sanitizing solution between uses or laundered.