By Gary Dickson, Editor, Siouxland Observer

State, city and county food inspectors have cited Iowa and South Dakota restaurants and stores for hundreds of food-safety violations in recent weeks, including poorly cooked chicken, lack of food thermometers, unclean equipment, handling crab meat with bare hands and dirty kitchens.

The findings are reported by the Iowa Department of Inspections, Appeals and Licensing, which handles food-establishment inspections at the state level. South Dakota food establishment inspections are handled by the South Dakota Department of Health. Listed below are some of the findings that stem from inspections at Siouxland restaurants and convenience 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. You can visit the South Dakota Department of Health here.

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Boss’ Pizzeria and Sports Bar, 1405 Highway 71, Okoboji – During a Feb. 15 visit, a Siouxland District Health Department inspector determined the restaurant was not cooking broasted chicken to the required minimum of 165 degrees. Also, both coolers had an assortment of unspecified foods that were measured at 50 degrees – too warm to ensure their safety.

Rebos, 1107 4^th St., Sioux City – During a Feb. 15 visit, a Siouxland District Health Department inspector cited the restaurant for 10 violations, noting that employees donned gloves without first washing their hands, and that cheese and precooked chicken inside a cooler were holding at 47 to 49 degrees and had to be discarded. Also, frozen meats were being placed in standing water to thaw, and the staff could not locate any thin-tipped thermometers they could use to check food temperatures. Also, the walls, floors, ceilings and shelves in the food-prep area were visibly soiled.

Brew Oil, 1010 Southern St., Boyden – During a Feb. 14 visit, a Siouxland District Health Department inspector noted that the manager was unable to describe any of the known symptoms of foodborne illnesses. The inspector observed a worker handling ready-to-eat biscuits with their bare hands and noted that shredded lettuce, shredded cheese and taco meat had no date markings to ensure freshness and safety. Also, the espresso machine contained “residue and buildup from previous coffees made this week,” and two handwashing sinks were being used to store items.

Brightside Cafe & Deli, 525 4th St., Sioux City – A Siouxland District Health Department inspector observed during a Feb. 5 inspection that restaurant staff handled a soiled rag for cleaning with gloves and did not wash their hands. Also, food storage containers storing dry goods and seasonings were heavily soiled with food debris. Deli meats, sauces, cut lettuce, cut tomato, soup, hashbrowns and sauces were not dated for freshness and safety. Shelving, doors, and exterior of equipment were visibly soiled with food debris. Several wet common towels were stored on the counter. A fly strip was hung above packaged condiments. No test strips were being utilized for the mechanical dish machine. No hand soap was available at the hand sink. Staff reported they wash utensils only once daily.

The inspector discussed violations and repeat violations for food contact surfaces and date marking with the manager. They also discussed long-term corrective action: training of staff, procedures to follow, monitoring and oversight to ensure compliance and corrective action. Guidance documents were issued on the proper supply and accessibility of hand-washing sinks, cleaning and sanitation of food contact surfaces, proper date marking and disposition of food, temperature control for safety definition, test strips and hands clean and properly washed. There was to be a follow-up inspection on or after Feb. 15.

Brew Oil #53, 1026 2nd Ave., Sibley – February 8 an inspector from the Siouxland District Health Department found that the facility does not have employee health reporting in a verifiable manner. They also found that the person in charge was only able to provide one of the five symptoms for foodborne illnesses. The inspector observed the kitchen hand-washing sink contained jalapeno slices and seeds in the basin, but it did not contain hand cleanser. The interior lip of the ice machine contained a black residue in contact with the ice. Prepackaged hamburgers in a reach-in cooler had a temperature of 50.1 degrees. This was corrected by the person in charge voluntarily discarding the sandwiches. The back standup fridge did not contain a thermometer. The hot pads by the oven were soiled and stained.

The inspector stated they discussed with the facility’s person in charge the five symptoms and six illnesses of foodborne illnesses. “The person in charge stated they may have employee health reporting in a binder, but they were not able to provide it during the inspection.” They also discussed with the person in charge that the interior of the ice machine is a food contact surface. The person in charge is going to add the ice machine to the clean list. The person in charge is going to contact maintenance to work on the cooler.

Mr. Stir Fry, 4501 Southern Hills Dr., Sioux City – During a Feb. 12 visit, a Siouxland District Health Department inspector observed a sushi cook who was handling crab meat with their bare hands. This was corrected by the cook discarding the units before leaving. Also, the inspector noted the facility’s veggie cutting knives were not clean to sight. There were several units on the hot hold line (chicken drumsticks chicken with a stick, etc.) that were 120-130 degrees F. The state and FDA standard is 135 degrees and above. A restaurant is supposed to discard hot foods after four hours if they have not been held at or above 135 degrees.

Also, prepped rice in containers was not date marked. Several noodle pans were in the process of being sealed during the cooling phase. Lids should be left open and the Saran wrap uncovered until the units reach 41 degrees or below in the 6-hour cool-down.

The inspector noted that the hand sink’s hot water was not working in the back prep area. There were bottles of oven cleaner above the breading and green beans. Several sanitizer towels were not being placed back into sanitizer after each use. One scoop did not have a handle on it in an ingredient container. One knife was being stored in between cooler units. There were a couple of the walk-in cooler units’ vent hood screens that were not clean to
clean to sight.

Hunan Palace, 3523 Singing Hills Blvd., Sioux City – An inspector from Siouxland District Health Department visited this restaurant on Feb. 19 where they noted four foodborne illness risk factor violations and four repeat violations. There were other violations, including a lack of preventative measures to control the addition of pathogens, chemicals and physical objects into food. The inspector observed that the sinks in the facility did not have hand-drying equipment at each sink. It was also noted that the sink by the dish machine did not have soap in it. The dish machine was tested out to 0 ppm of sanitizer. This was corrected by having a third of their sink to sanitize dishes.

Also, the inspector noted the ice machine, slicers and mixer equipment were not clean to sight. The prepped foods in the walk-in cooler were not date-marked. The chemical spray bottles up front in the restaurant were not labeled. It was observed that one large pan of chicken was cooling in the pop cooler by the fryers and two pans of food had been left out on carts to thaw. Several sanitizer towels were being left on countertops after each use instead of being put back into a container filled with sanitizer.

The inspector observed that the microwave was not clean to sight. The walls, floors, and ceilings were not clean to sight in the prep area.

“I could not locate a thin-tipped thermometer in the facility,” the inspector said. According to the U.S. Department of Agriculture’s Food Safety and Inspection Service, it is essential to use a thin-tipped food thermometer when cooking meat, poultry and egg products to prevent undercooking, verify that food has reached a safe minimum internal temperature, and consequently, prevent foodborne illness. The inspector could not locate a set of test strips in the dishwashing area for testing the effectiveness of the dish machine.

South Dakota

Corner Pantry 33, 1312 River Dr., North Sioux City, SD – A S.D. Department of Health Inspector observed during a routine inspection on Feb. 12 that a food employee did not wash their hands as necessary. The food employee was observed with gloves on after being in the back kitchen, but the hand-washing sink was found dry. Hands should be washed before putting on gloves. The inspector noted a non-food contact surface was not cleaned as frequently as required. Also, the microwave in the back kitchen was found dirty during the inspection. This should be cleaned and maintained clean.

The handwash lavatory was not supplied with a supply of individual disposable towels, a continuous towel supply system, or a heated air-drying device. The hand washing station near the food bar did not have paper towels during the inspection. Hand-washing sinks should be supplied with paper towels or another approved method for drying hands at all times. The handwash lavatory was not supplied with a supply of hand-cleaning liquid, powder or bar soap. The hand washing station near the food bar did not have soap during the inspection. Hand-washing sinks should be supplied with soap at all times.

A-1 Qwik Stop, 1009 W. Main St., Elk Point, SD – During a Feb. 21 inspection a S.D. Department of Health inspector noted a food employee did not wash their hands as necessary. The food employee was on the phone in the kitchen during the inspection and when the call was over she started preparing items for the hot holding case without washing her hands first. Hands should be washed before starting food preparation, after switching tasks, and before returning to food preparation.

Also, an employee was observed handling ready-to-eat food with bare hands. The food employee was observed handling tortilla shells removed from the press with bare hands before filling for the hot hold case. Ready-to-eat items should be handled with gloved hands or utensils. A food item was not stored in a clean, dry location a minimum of 6 inches above the floor. Multiple food items were found on the floor, under shelving in the walk-in cooler. Food items should be stored at least 6 inches off of the floor.

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