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 unsourced 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 four weeks or so.
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.
Season Buffet, 1925 S. Main Ave., Sioux Center – During an April 24 visit, a Siouxland Health District Health Department inspector observed a kitchen staff member cutting cooked breaded chicken and using their bare hand to hold the chicken in between cuts. The inspector also observed a kitchen staff member wearing gloves to rinse and touch dirty dishes, wash hands with the same gloves on, and then work at the waitress station. The kitchen staff member was observed cracking two raw shells and then touching the handles of ladles to add
sauces to woks. Shell eggs are a raw product, and kitchen staff members should wash their hands before continuing their cooking.
Another kitchen staff member dropped a metal bowl used to transfer food to the buffet on the floor, rinsed the bowl with water, and placed the bowl back on the shelf. This was corrected by the person in charge removing the bowl and the bowl it was touching on the stack, and running the bowls through the dishwasher.
The inspector discovered that breaded chicken cooked on Sunday, April 20 did not contain a date mark. Also found a wiping cloth bucket that tested over 200 ppm for chorine-based sanitizer. The requirement for the concentration of beach is 50 – 100 ppm.
The inspector also observed food being stored on the floor of the walk-in cooler, single-use plastic bowls being used as scoops for flour and sugar and blue storage totes being used to store flour and sugar.
Friendly Horizons, 645 1st Ave., SW, Sioux Center – During a April 17 visit from the Siouxland Health District Health Department, an inspector found that the facility’s management and food employees were unable to provide their employee health reporting policy. It was also observed by the inspector that a thermometer probe contained a buildup of food debris on it. This was corrected during inspection by the person in charge sanitizing the thermometer. The inspector also observed a sanitizer spray bottle located next to food items on the counter. Also quat sanitizer tested above 400 ppm, and chlorine-based sanitizer in a wiping cloth bucket tested over 200 ppm. The chlorine-based sanitizer should be testing at 50 – 100 ppm.
The inspector also found that the facility had expired test strips for the chlorine-based sanitizers, that kitchen cabinet knobs were found to contain a sticky residue and a mop head was placed on the floor next to the entry of the kitchen.
Oakhill Assisted Living, 1126 Oakhill Dr., Hawarden – During a April 17 visit from the Siouxland Health District Health Department the facility person in charge stated they believed their manager had taken a certified food manager food protection course during the past year, but they were unable to provide the certificate during the inspection. The manager will send the certificate with a follow-up letter. Also during the inspection, the person in charge and the employees were unable to provide their employee health reporting policy.
The inspector observed whole muscle meat located in the freezer did not contain a label to identify the source. The manager is going to send documentation when they get back to the office. If no documentation is provided, the facility will not use the whole muscle meat. The Inspector also found that raw eggs were stored above ready to eat foods in a reach-in cooler. The eggs were moved beloew the ready to eat foods during the inspection. The person in charge was going to place a note on their staff bulletin board. The facility does not have a thin tipped thermometer for thinner foods and instead has been using a thck thermometer for thinner foods, which is inappropriate.
Hy-Vee Food Store, 1451 S. Main, Sioux Center – During an April 15 visit from the Siouxland Health District Health Department, the inspector found the facility does not have a Certified Food Protection Manager. Also, the inspector observed that the manager in charge was not able to state any of the five symptoms of foodborne illnesses. The inspector also found that neither the manager in charge nor employees were able to provide an employee health reporting policy during the inspection.
The inspector also observed the facility using time as a public control for their online order pickup rather than temperature control. Also coffee cream in the Aisle Online cooler container had a temperature of 56 degrees and shredded cheese had a temperature of 43 degrees. Temperatures are supposed to be below 41 degrees. A large open hot holding unit did not contain a temperature measuring device.
Billy Boy Drive Thru, 2328 Riverside, Sioux City – On April 11, an inspector from the Siouxland Health District Health Department observed raw beef pucks being stored above ready to eat foods in the walk in cooler creating a hazard for cross contamination. The inspector also noted that onions were being stored on the floor of the facility.
Also observed was that the dishwashing machine was not sanitizing dishes. On further inspection and testing it was founnd that the machine had 0 ppm of microchlorine using test strips. The dishwasher should be repaired so it can sanitize dishes at 50-100 ppm. The person in charge corrected this by using a three-hole sink to wash dishes.
The inspector observed that products in the outside walk in cooler had a temperature of between 42 and 44 degrees. The food in the cooler should be 41 degrees or less. The chicken in brine solution was 45 degrees. The brine solution should be 41 degrees when the chicken enters it. Several ready to eat products in the walk in coolers (onion chips, soups, coleslaw, etc.) were not date marked.
Also, several chemical spray bottles ere not labeled correctly. These were corrected by the units being discarded. Bleach water was found to be at a strength of 200 ppm instead of a diluted strength of 100 ppm. The inspector observed wiping cloths detting on counter tops after being used. They should be placed in sanitizer buckets after use. He also noted that several ingredient scoops did not have handles on them, steel wool sponges were pulling apart and needed to be discarded and replaced, and the ice scoop was damaged. Lastly, the inspector observed that the facility’s carts and light covers were not clean to sight.
Pho Dinh City Restaurant, 401 W. 1st St., Sioux City – During an April 5 visit by the Siouxland Health District Health Department, an inspector observed the hand sink in the kitchen did not have any paper towels. Staff provided napkins during the inspection. The inspector observed that Tupperware was being stored directly in the basin of the kitchen hand sink, instead of separate shelving. Staff cleaned the hand sink during the inspection.
The inspector also noted that several foods were not covered by lids or Saran wrap in prep coolers. He also observed raw chicken being stored above noodles in the kitchen cooler posing a threat for cross-contamination. Cut lettuce, meats, sauces, cut tomato, cut cabbage, sprouts and noodles were not appropriately dated. The inspector found some foods to have a previous date. The establishment owner reported the label was not changed but the food items were prepped on Wednesday, which was two days before the inspection. Staff dated the food during the inspection.
The north exterior door was found by the inspector to not be properly sealed, as light was visible along the edge. This makes it possible for pests and bugs to get into the establishment. Wet common towels were being stored directly on the counter rather than in sanitizer. Also, several spoons were stored in a container of standing water. The inspector observed handles to the cooler and equipment and shelving to be visibly soiled to the sight and touch.
An in-person follow-up inspection on or after April 15 was recommended plus a follow-up letter of correction was given.
Ollies, 411 E. Rose, Elk Point – During an April 4 visit by the S.D. Department of Health and inspector observed that beef for chili was found at a temperature of 80 degrees after reheating for almost an hour. An employee didn’t know that it needed to be heated to 165 degrees F in one hour. A certified food manager must ensure employees are aware of proper heating and reheating procedures. The beef was placed on the stove top to finish heating during the inspection. Also beef was found stored on the floor of the walk-in cooler during inspection. Food items should be stored in a clean, dry location a minimum of six inches off the floor at all times.
A cloth for wiping food spills was not stored in sanitizing solution (at proper concentration) betwwn uses. It was found stored on the counter during inspection. Wiping cloths sould be stored in a sanitizing solution between uses or laundered. The inspector also noticed the counter where pizza dough is prepared was dirty. Also equipment was not cleaned properly. This should be cleaned and maintained clean.
Also, the inspector observed cooked tavern meat and pork were not date marked. It is potentially hazardous as it was prepared more than 24 hours prior to the inspection. Potentially hazardous foods should be date marked so they can be discarded properly. The inspector observed a small, under the counder refrigerator near the handwashing sink was without a thermometer. Thermometers should be provided in all refrigerated units.
Clean utensils were found to be stored in dirty containers. They should be stored in a clean location. The floor in the dry storage agea was observed to be dirty. Physical facilities such as floors should be cleaned as often as necessary to keep them clean.
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