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 beef, lack of food thermometers, unclean equipment, handling food with bare hands, repeat violations 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 five 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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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 the trap by the loading dock.

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 held 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.

Pollos Al Carbon, A mobile food unit, 2601 Center St., Sioux City – A Siouxland District Health Department inspector observed that the facility did not have a certified food protection manager. The inspector also noted the facility did not have a sink available for hand washing. Instead, the hand-washing sink was being used to store take-home food containers

In addition, the cheese sauce was being held in the hot hold container at 80 degrees Fahrenheit after being poured there from a can; it should have been heated to 135 degrees in the hot hold unit. The inspector allowed the owner to place the unit in a microwave to heat it up to 135 degrees for hot holding.

Also, the quat sanitizer was 500 ppm. Corrected by diluting the unit to 200 ppm. The facility did not have test strips for the quat sanitizer. Quats, or quaternary ammonium are a group of chemicals used for a variety of purposes including preservatives, surfactants, antistatic agents, and active ingredients for disinfectants and sanitizers. Health inspectors look for “quat” solutions to have at least 200 ppm concentration of quaternary ammonium. Best practice requires 200 ppm and not above (health inspectors cite too much “quat” concentration much
more than not enough). Appropriate levels can only be confirmed by test strips.

Los Tulipanes, 1923 S. Main Ave., Sioux Center, Iowa – On March 26, an inspector from the Siouxland District Health Department noticed that the hand washing sink at the waitress station did not have hot water. No water came from the faucet when the hot water level was turned on. The person in charge is going to call someone to fix it. The inspector also observed that the kitchen hand-washing sink did not have disposable towels available for use.

Also, the inspector observed that various food items in the walk-in freezer were not covered with lids which would prevent contamination. It was also observed that tortilla chips and Indian Taco shells were stored without lids under a dusty air inlet on the ceiling. The person in charge agreed to add lids to the chips and shells in the kitchen area.

In addition, fish in a stand-up fridge by the kitchen entry tempted 44.2 degrees. This was corrected by the person in charge who moved the fish to the cooler under the prep table. Also, refried beans cooked in the morning on 3/25 and salsa made on the 24th did not contain a date mark.

Lastly, the inspector observed that boxes of steaks were stored on the floor in the walk-in freezer. Also, the white containers used to store chips contained a buildup of dirt and food debris. Due to the critical issues noted during the inspection, a physical re-check will be done at the facility on or after April 5, 2024.

Much Yummy, 28 Central Ave. NE, Le Mars – On March 22, a Siouxland District Health Department inspector visiting the facility observed a scoop stored directly in food that is stored in a walk-in cooler. The inspector also found a dented can in storage and foods on the hot hold buffet temped between 107-128 degrees. The requirement for hot holding is 135 degrees and above. Cut cantaloupe, sliced lettuce and cooked eggs on the buffet cold hold line temped between 45-51 degrees. Cold holding requirements are 41 degrees or below.

Also, the inspector observed sanitizer buckets not labeled with the common name of the product in the bucket. Chlorine-based sanitizer in buckets was tested above the required concentration of 100 ppm. The inspector said she discussed with the person in charge about the requirement of labeling buckets. She also discussed the requirement of chlorine
sanitizer to be at 50-100 ppm and the test strips that are used for the dish machine can also be used to test the chlorine sanitizer in the buckets.

A physical re-check was to be made by April 1, 2024.

Family Table, 511 Hawkeye Ave., Le Mars – During a March 20 visit an inspector observed an employee not washing their hands in between handling raw shell eggs and handling tomatoes
and ham. These were items that may potentially be used in salads. The inspector noted that gloves used to crack raw shell eggs were also used to handle tomatoes and onions. These
items are also also used in salads. There is a potential for cross-contamination with ready-to-eat foods that are used for omelets as well as salads. The foods that are used for salads do not get cooked and therefore could be contaminated by the raw eggs when there is no change of gloves and hand washing occurring in between handling raw eggs and foods that are used in a ready-to-eat form.

The inspector observed that the facility’s ice machine was not clean to sight or touch. There apparently had not been regular cleaning of the machine which is important for maintaining sanitary conditions. It was also noted that Alfredo sauce was being held longer than seven days and ham in the walk-in cooler was not date marked.

Chlorine sanitizer in a spray bottle above the required concentration of 50-100 ppm. No test kit for chlorine-based sanitizer was used in the spray bottle. Chemical spray bottles were not labeled with the common name of the product in the spray bottle.

The inspector found that the vents above the grill were not clean to sight or touch. Cutting surfaces of cutting boards for make tables not maintained smooth and easily
cleanable. There was light coming through the back kitchen entrance. This may lead to the entrance of pests.

There was to have been a physical re-check on or after March 30, 2024.

South Dakota

Ollies 2.0, 411 E. Rose, Elk Point – A South Dakota Department of Health Inspector stopped by this facility and found that beef for chili was at 80 degrees Fahrenheit after reheating for almost an hour. The employee did not know that it needed to be heated to 165 F in one hour. Yikes! A certified food manager must ensure employees are aware of proper heating and reheating procedures. As a result, the beef was placed on the stovetop to finish heating. Also, beef was found stored on the floor of the walk-in cooler during the inspection. Food items
should be stored in a clean, dry location a minimum of six inches above the floor at all times.

The inspector also noticed that cooked tavern meat and pork were not date-marked. Potentially hazardous foods should be date-marked so they can be discarded properly. The counter where pizza dough is prepared was found dirty during inspection. This should
be cleaned and maintained clean. Also, the cloth for wiping food spills was not stored in a sanitizing solution (at proper concentration) between uses.

The small, under-the-counter refrigerator near the handwashing sink was found without a
thermometer. Thermometers should be provided in all refrigerated units. Clean utensils were found stored in dirty containers. Clean equipment/utensils must be stored in a clean, dry manner to protect from contamination. The physical facilities were not clean: The inspector observed that the floor in the dry storage area was dirty. This should be cleaned and maintained clean.

The business received a total of eight health violations during this routine inspection.

NOTE: The State of South Dakota does not indicate on this restaurant inspection report a date that this facility needs to have the violations corrected. The “Correct By Date” field is left empty.

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