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 dirty facilities, gunk on meat slicers, mold in the ice machine, handling food with bare hands, repeat violations and rodents marching in.

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.

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Maria’s Mexican Restaurant, 201 NW 13th St., Beresford – During a June 28 visit, an S.D. Department of Health inspector observed the refrigerator or cold storage was insufficient or ineffective at maintaining potentially hazardous food at a temperature of 41F or less. The walk-in cooler was found at 55 degrees and was unable to maintain food at 41 degrees F. Also, the cooling of potentially hazardous food was not done using accepted methods. After cooling in the prep table for 4 hours refried beans and rice were found at 90F and
98F. Sour cream containers with cooked chicken, and rice in the walk-in cooler were
also found above 70 degrees F. Potentially hazardous foods must be cooled from 140 degrees F to 70 degrees F or below within 2 hours. The inspector discussed with restaurant staff placing these items in the walk-in cooler instead of the prep table and leaving them uncovered while they are cooling.

The inspector noted to-go boxes being stored on the floor of the storage area and not off the floor like they should be. She also observed that the employees’ handwashing area was not convenient or easily accessible for staff. Also, the handwashing sink paper towel dispenser was found empty during the inspection.

Fryn’ Pan Restaurant, 502 W. 21st St., Yankton – During a June 19 visit, an S.D. Department of Health inspector observed a food employee buttering bread with their bare hands. The inspector also observed a food employee washing their hands in a rinse sink and another employee was wiping their hands on a towel by the rinse sink instead of using the handwashing sink. The inspector noted that baked potatoes in the reach-in cooler were uncovered, as was chicken breading and bread mix in dry storage. All food items should be properly protected from potential contamination.

Cheesy hashbrowns were stored directly on the walk-in cooler floor instead of in a clean, dry location a minimum of six inches above the floor. They were discarded during the inspection. Flour and sugar scoop handles were sitting directly in the food they were stored with. Mashed potatoes in the reach-in cooler were found to be 57 degrees F. Cheesy hashbrowns in the walk-in cooler were temped at 48 degrees F. Potentially Hazardous Foods should be maintained at 41 degrees F or below. Both items were discarded during the inspection.

The inspector also found that food contact surfaces on equipment weren’t cleaned as frequently as required. For instance, the can opener blade needed deep cleaning to remove buildup. The meat slicer should be more thoroughly cleaned following each use. They observed that clean equipment and utensils were not stored in the proper location to protect them from contamination. The inspector noted that clean utensils were stored in a dirty drawer that needed to be cleaned. The physical facilities (e.g. floors, walls, ceiling, etc.) were not clean or not cleaned as often as necessary to keep them clean. The floors throughout the back kitchen and walk-in coolers needed cleaning. The light above the flat top had a broken shield. Shields need to be maintained and in good repair.

Employees’ possessions were in an area where contamination of food, equipment, utensils, linens or single-service items might occur. The inspector found an opened chocolate bar and a personal drink in the tea cooler. Personal foods need to be kept separate from items used in the food establishment.

Hy-Vee Foods, 1201 12the Ave. SW, Le Mars – During a June 19 visit, a Siouxland District Health Department inspector noted that a kitchen employee was not washing their hands between handling cash and handling food. Also, raw meatloaf was stored above ready-to-eat pork inside a walk-in cooler, and raw steak was stored next to packaged provolone cheese in a customer-service cooler.

The inspector also reported that cut, leafy green vegetables in the customer-area cooler were holding at 48 degrees – too warm to ensure their safety. Also, cut melons in the customer-service area cooler were measured at 51 degrees and had to be discarded. The inspector also noted that the food items on the roller grill were not time-stamped as required.

Marlin’s Family Restaurant – Tea Exit, 47056 271st St., Lincoln County – A S.D. Department of Health inspector observed during a June 12 visit that ready-to-eat marinara sauce in a walk-in cooler had not been consumed or discarded within 10 days from the date of preparation. The marinara sauce was discarded by the manager. The inspector also observed a food employee prepping food in the prep area without a proper hair restraint. They noted that the can opener needed cleaning, the two-door prep cooler needed repair and the seams/seals on the reach-in freezer doors needed cleaning of debris. The inspector further observed that the ice machine next to the walk-in cooler had mold on an upper deflector lip and that fans located in the walk-in freezer and cooler needed cleaning of dust build-up.

The inspector stated that overall the physical facilities were not clean and were not cleaned as often as necessary to keep them clean. They noted missing ceiling tile above the sink and that lighting above the ice machine did not have protective shielding in areas where there was exposed food, clean equipment/utensils or unwrapped single-service items.

Boss’ Pizzeria and Sports Bar, 1405 Hwy 71 N, Okoboji – During a visit on May 30 an inspector from the Siouxland District Health Department observed that the kitchen hand sink did not have a means to dry hands. They also observed raw ground beef in the kitchen reach-in cooler being stored above ready-to-eat foods. Cut lettuce and shredded cheese stored in the ice bin in the kitchen had a temperature of 68 degrees F. It could not be determined when the lettuce and cheese were put out. The inspector also discovered a bag of cut lettuce in the Coca-Cola reach-in cooler in the kitchen was not date-marked. The lettuce was turning brown and was slimy in texture.

The inspector noted that the downstairs storage exit door had light visible around the frame making it possible for insects and rodents to infiltrate the building. The inspector also observed that multiple lights in the kitchen were burned out or not working, various ceiling tiles in the kitchen were missing, other ceiling tiles were visibly soiled with dust build-up, and multiple prep table shelves and table legs were not clean to sight or touch.

Glass Palace/Glass Slipper, 211 Military Rd., North Sioux City – During a routine visit on May 29 an inspector from the S.D. Department of Health noted that the establishment’s food manager’s certification had expired. The inspector also observed a food employee picking up cleaned dishes from the dishwasher to put away after handling dirty dishes going into the dishwasher without washing his hands. Hands should be washed before handling dishes following the handling of dirty dishes. They also observed a food employee handling ready-to-eat food with bare hands without the use of gloves or tongs. Cloths for wiping food spills were not stored in a sanitizing solution (at proper concentration) between uses. Instead, a wet wiping cloth was found on the counter at the server station.

The inspector found cooked beef, ribs and chicken not date-marked in the walk-in cooler. Cut fruit was also found not dated in the walk-in cooler. Potentially food items that will be held for more than 24 hours should be date-marked. The inspector also found that the food slicer, used the previous night, had dried food debris on it. The slicer needs to be cleaned following each use. The inside of the refrigerated prep table and the shelving in the Coca-Cola cooler were found to be dirty during the inspection. The insides of the microwaves were also found to be dirty. These should be cleaned and maintained clean. Note: The unclean slicer is a repeat violation from a previous inspection dated 12/27/23. Apparently, the establishment owner hasn’t rectified the problem.

The inspector observed ceiling tiles in the storage area bulging from water damage. The tiles should be replaced with smooth, easily cleanable tiles. Flooring throughout the kitchen was found dirty, including the walk-in cooler. Flooring should be cleaned and maintained clean. An employee’s open glass was found stored on the shelf above the prep area. Personal items should be stored separately from items used in food preparation. Note: This is a repeat violation from at least two previous inspections dated 12/27/23 and 5/16/23. Apparently, the establishment owner hasn’t rectified the problem.

Several shelving units throughout the storage area were found with rodent feces. More efficient measures of control should be utilized to prevent the entrance of rodents, insects and other pests. Note: This is a repeat violation from at least two previous inspections dated 12/27/23 and 5/16/23. Apparently, the establishment owner hasn’t rectified the problem.

P’s Pizza House, 300 Gold Circle, Dakota Dunes – During a May 16 visit, an S.D. Department of Health inspector observed that the previous day around 4:30 p.m., it was discovered that the refrigerated drawer unit below the flat top grill had not been maintained foods at the proper temperature. When the facility closed at 9 p.m. the items were not discarded, instead placed in the walk-in cooler and were placed in the drawers again on the day of the inspection. The certified food manager did not ensure that employees knew how to properly handle foods that were not maintained at the proper temperature. Items that are not maintained at the proper temperature should be discarded after 4 hours, and not reused.

The inspector also observed a food employee putting on gloves but not washing his hands first, which is recommended. The inspector also observed a food employee preparing food with gloved hands. The employee stopped, and left his station, still gloved, putting on a white shirt. He then continued preparing food once his shirt was buttoned. Gloves should be changed when tasks change and when touching one’s clothing.

Dirty, wet wiping cloths were found on counters throughout the kitchen. Wet wiping cloths should be placed in a sanitizing solution between uses or laundered. The inspector also found clean utensils, including pizza slicers stored in dirty containers on the equipment storage shelving instead of a clean location. The inspector found an employee beverage without a lid on the counter near the refrigerated preparation table closest to the dishwashing area. Employee items, including beverages, should be stored separately from food items and items used in food preparation.

Blue Tequila, 105 W. Main St., Elk Point – During a routine visit on May 15 by an inspector from the S.D. Department of Health, it was observed that the cooling of potentially hazardous food was not accomplished using proper methods. Two pans of refried beans that were prepared the day before the inspection were found at 59 – 61 degrees F, in the preparation table in the storage area. The refried beans should have been properly cooled from 140 degrees F to 70 degrees F within two hours, and then from 70 degrees F to 41 degrees F in the next four hours. The pans should have been discarded.

The inspector also observed a food employee putting on gloves but did not wash his hands beforehand. The employee should have washed his hands before putting on gloves. It was noted that the sanitizing solution for the dishwashing machine did not register on testing strips when checked during the inspection. Chlorine sanitizing solutions should be at least 50 ppm for sanitizing food contact surfaces. The inspector observed water leaking from the connection in the back of the dishwasher machine while it was in use. Plumbing connections should be properly maintained. Lastly, a hand-washing sink is not provided in the area used for washing dishes. Hand-washing sinks should be available for washing employees’ hands before handling clean equipment.

Jones Food Center, 812 Cottage St., Vermillion – During a May 1 visit to this establishment, an S.D. Department of Health inspector observed multiple food employees making glove changes without washing their hands before putting on new ones. Food employees were also observed touching personal items including their hats and gloves and continued food preparation without changing gloves. Gloves should be changed after personal items are touched with gloved hands and hands should be washed between glove changes. The inspector also observed an ice cream scoop being stored in a dirty container. The scoop should have been stored in a clean location between uses. It was further noted that a wet wiping cloth was found stored on a cart next to the grill. Wet wiping cloths should be stored in a sanitizing solution between uses or laundered.

The inspector found a large pan of chicken cooked earlier in the day to be temped at 80 degrees F in the catering cooler. Catering employees left three hours before the inspection. Potentially hazardous foods should be cooled from 140 degrees F to 70 degrees F within two hours. The chicken was discarded during the inspection. A food slicer was found dirty during the inspection. It should have been cleaned between uses. Note: The dirty food slicer is a repeat violation from a previous inspection on 1/25/24.

The inside of the microwave and the shelf in the walk-in cooler with breakfast items were found dirty. These should be cleaned and maintained clean. The inspector noticed that the hood ventilation system provided does not cover the smaller flat-top grill. The ventilation system should cover all the equipment that emits grease vapors. Note: The inadequate ventilation system is a repeat violation from a previous inspection on 1//25/24.

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