Restaurant inspection update: Gnats floating in tequila, sauce with 'moldy fuzz'

Inspectors recently cited the El Compita Mexican Bar & Grill, at 1720 E. Kimberly Road in Davenport, with several food-safety violations, including gnats floating in bottles of tequila and enchilada sauce that had a “moldy fuzz” on it. (Photo via Google Earth)

State, city and county food inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past four weeks, including moldy food, expired milk and gnats floating in the liquor.

One Des Moines eatery agreed to voluntarily close in order repair a cooler that was keeping food at 60 degrees and to provide staff training in sanitizing the establishment.

The findings are reported by the Iowa Department of Inspections, Appeals and Licensing, which handles food-establishment inspections at the state level. Listed below are some of the more serious findings that stem from inspections at Iowa restaurants, stores, schools, hospitals and other businesses 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.

El Compita Mexican Bar & Grill, 1720 E. Kimberly Road, Davenport – During an Aug. 29 visit, a Scott County inspector cited the establishment for 12 violations, an unusually high number. “Enchilada sauce was spoiled,” the inspector reported. “A moldy fuzz observed on product.”

In addition, the inspector found a bag of sugar in which the contents were “discolored and solid,” and there was tequila kept in glass bottles with “floating gnats” inside. Also, raw shrimp was stored above ready-to-eat sauces, raw eggs above tortillas, and raw meat above vegetables and cheese. The inspector also reported that several food items in the cooler, hot-food line, and storage areas were left uncovered, risking contamination.

Tomatoes and peppers were left in containers of standing water and had to be discarded; the dishwashing machine was not properly sanitizing dishes; a bottle of Windex was “stored with tortillas on plates;” flying-insect killer was sitting on top of a refrigerator; and the inspector noted the “presence of gnats in establishment.”

Update: El Compita had followup inspections on Sept. 1 and Sept. 8. The Sept. 8 inspection showed two violations, both of which the inspector reported were resolved immediately.

Ross’ Restaurant, 2297 Falcon Drive, Bettendorf – During a Sept. 1 visit, a Scott County inspector cited the business for several frozen food items that were not covered inside the freezer; for keeping raw eggs sitting out on a cooking preparation surface rather than in a cooler; for sour cream and sauce that were measured above the 41-degree maximum; for several food items that were not properly dated or labeled; for drink dispensers and the ice chute in the fountain drink machine that had a buildup of grime and required additional cleaning; for the “black-like substance” located inside a milk-dispenser cooler; for a bin of utensils that were contaminated with dried food debris; for a nonfunctioning handwashing sink; and for several refrigeration units that were not equipped with thermometers to ensure they were keeping food at the desired temperatures.

In addition, there was excess ice coating the walls, ceiling and floor of a walk-in freezer. The inspector wrote in his report that he would be develop a risk-control plan with the restaurant due to three separate violations that were repeat offenses, having been cited in each of the past three inspections.

Z’Marik’s Noodle Café, 12655 University Ave., Clive – During a Sept. 12 visit, a state inspector cited this restaurant for 13 violations, an unusually high number. The inspector reported that the person in charge was unable to explain their responsibilities in the prevention of transmitting foodborne disease, was unable to demonstrate sufficient knowledge of the food-code requirements, and was not a certified food protection manager. The person in charge also was unable to demonstrate control over employee handwashing, food temperatures, proper sanitation and staff training.

The inspector reported that “various pasta prepared the day prior” to the inspection was measured at 42 to 50 degrees, which was too warm to ensure safety and had to be discarded. Also, the restaurant was holding cheese soup and cheese sauces at room temperature or roughly 70 degrees. The soup and sauces were discarded. In addition, cut tomatoes and shredded cheese that were measured at 50 degrees, and sauces and cheese that were measured at 58 degrees were discarded.

The temperatures of cooked pasta were not being monitored while cooled, and the pasta was packed and stacked in large plastic, covered containers that slowed the cooling process. Also, cooked chicken and cooked shrimp were left to thaw out at room temperature rather than within a cooler, and the restaurant had no thin-tipped thermometer on hand to check the temperature of foods such as gyro meat and vegetables. In addition, the ambient air temperature of one cooler was 50 degrees and the ventilation ceiling fans above the food-prep area had an accumulation of dust and debris.

El Guero Mexican Restaurant and Cantinas, 119 N. Main St., Lenox – During a Sept. 15 visit, a state inspector cited the establishment for having tamales that were off-site in a private residence. In addition, the restaurant did not have test strips on hand to verify the level of sanitizing solution used to clean dishes, and the most recent inspection report was not posted for customers to read.

Spices of Nepal Restaurant, 4804 SW 9th St., Des Moines – During a Sept. 15 visit, a state inspector cited the restaurant for failing to employ a certified food protection manager and for several food items that were not being maintained within safe temperature ranges, including “buckets of cooked soup” that were held at 61 degrees, raw beef that was measured at 50 degrees, and yogurt that was measured at 83 degrees. All of the products were discarded. The inspector noted that the walk-in cooler was not able to properly chill foods to 41 degrees of colder, and the ambient temperature inside the cooler was measured at 60 degrees. The restaurant manager agreed to voluntarily close the establishment in order to repair the cooler and provide staff training in sanitizing. The manager agreed to refrain from reopening the business until a reinspection could take place. State records indicate the facility reopened after a reinspection on Sept. 18, but the full report of that inspection has yet to be made public.

Guthrie Grove Retreat Center, 2232 158th Lane, Guthrie Center — During a Sept. 14 visit, a state inspector cited the center for packaged white cheese that was kept in a cooler and had a “mold-like substance” in the bag. In addition, there was lunch meat inside a reach-in cooler that was past its seven-day shelf life.

Tropical Grocery Store, 424 20th St., Sioux City — During a Sept. 14 visit, an inspector from the Siouxland District Health Department cited the establishment for failing to employ a certified food protection manager. In addition, the inspector reported, “I could not tell if pork was obtained by an approved source,” and noted that frozen meat in a food-preparation area was not in any sort of protective bag. The inspector also found that prepared foods in the cooler did not have any date markings on them to ensure freshness and safety.

Haveli Indian Cuisine, 943 25th Ave., Coralville – During a Sept. 13 visit, a Johnson County Public Health Department inspector cited the restaurant for storing raw salmon above ready-to-eat food within a refrigerator and for cooked rice pudding, prepared two days prior, that had yet to reach 41 degrees or colder and had to be discarded. Multiple food items within some of the coolers lacked any date markings to ensure freshness and safety, as did containers of sour cream within a walk-in refrigerator. The restaurant also had pesticides on hand that were not labeled as appropriate for food-service establishments, some of the in-use food utensils were being stored in a container of water, and the most recent inspection report was not posted for public viewing.

Slaby’s Bar & Grill, 6020 New Liberty Road, Walcott – During a Sept. 13 visit, a Scott County inspector made note of tomatoes and bottles of ranch dressing and mayonnaise that were stored at 50 degrees or warmer – a repeat violation. In addition, a container of house-made garlic butter and chopped deli meat, prepared earlier in the week, had no date markings to ensure freshness and safety. Also, the bulk-ice chest in the kitchen had what the inspector called a “black-like substance” inside of it, and there were no thermometers in the coolers and freezers throughout the facility.

Also, canned food items were being stored on wooden shelving inside an outdoor storage shed, the shelving in one of the walk-in coolers had excessive food debris and dirt on it, and two freezers were “heavily covered with frost and some meat drippings.” The visit was in response to a non-illness complaint that alleged one of the freezers was unplugged and the meat inside had thawed and was being served to customers. The complaint was deemed unverifiable.

Arby’s / Pilot Travel Center, 3500 N. Plainview Road, Walcott – During a Sept. 12 visit, a Scott County inspector observed “an employee’s phone (that) was sitting on bread in the kitchen.” The inspector also noted that the hot-holding unit for keeping food at safe temperatures was not functioning, with the chicken inside measured at 129 degrees. The chicken was discarded and the management put in a work order to repair or replace the unit. The inspector also noted that the ice machine and the fountain drink dispensers were contaminated with “debris and gunk.” The visit was in response to a complaint, the nature of which was not described in the inspector’s report. The complaint was deemed unverifiable.

China Jade, 5002 E.P. True Parkway, West Des Moines – During a Sept. 12 visit, a state inspector found two striped bass that were described as “lake caught” and were sitting in the food-preparation area, suggesting they were not from an approved source. The fish was removed from the premises. The inspector also made note of fried chicken measured at 66 degrees and which had been sitting out for one hour. Also, there was no chemical sanitizing solution on hand; employees’ beverages were being stored inside the ice bin; and vents in the kitchen were heavily soiled with what the inspector called “a black, dust-like debris.” State records indicate the restaurant was last inspected five years ago in 2018.

Thai Flavors, 2301 Ingersoll Ave., Des Moines – During a Sept. 12 visit, a state inspector observed that raw shrimp was being prepared on top of containers for various seasonings and dry goods. Also, chicken that was cooked three hours earlier was measured at 89 degrees and had to be discarded; peppers were cut and then held for seven days; other prepared items in the sushi area were made two days earlier but had no date markings to ensure freshness and safety; and access to the handwashing sink in the sushi area was obstructed. The visit was in response to two separate complaints alleging an illness after eating at the establishment. Both complaints were deemed unverifiable.

Back Berner Bar & Grill, 607 E. Marengo Road, Tiffin – During a Sept. 8 visit, a Johnson County Public Health Department inspector cited the establishment for several containers of prepared foods that were being held in coolers with no date markings to indicate when they were thawed or prepared. In addition, there were house-made wing sauces that were held beyond the seven-day maximum, such as garlic jalapeno sauce dated Aug. 16, barbecue sauce dated Aug. 18 and hot barbecue sauce that was dated Aug. 12, a full 27 days prior to the inspection.

The inspector also made note of numerous containers of prepared foods in multi-use containers that lacked proper labeling. The health department issued a warning letter to the restaurant, noting that the business had been cited for keeping wing sauces beyond the seven-day limit during two previous inspections in 2021 and 2022. In one instance, the restaurant had wing sauce on hand that was more than two months past the date indicated on the bottle.

Eastwood’s Sports Bar, 106 E. Main St., Solon – During a Sept. 6 visit, a Johnson County Public Health Department inspector cited the establishment for storing raw chicken on top of ready-to-drink kegs of beer inside a walk-in cooler, and for storing commercially made barbecue sauce at room temperature although it required refrigeration. Also, containers of house-prepared foods lacked date markings to ensure freshness and safety. The inspection was in response to a non-illness complaint that concerned the improper storage of raw foods. The complaint was deemed verified.

Luther Manor Communities Assisted Living Center, 5300 Grand Meadow Drive, Dubuque – During a Sept. 6 visit, a state food inspector reported that “an employee had visible discharge from his nose.” Also, the inspector reported, the ceiling was leaking water onto a package of corn flakes in the dry storage area, and the “ceiling was leaking in the walk-in cooler.” In addition, the raw eggs used to serve “undercooked eggs for breakfast are not pasteurized,” the inspector reported.

Sumner Family Restaurant, 1021 E. 1st St., Sumner – During a Sept. 6 visit, a Black Hawk County Health Department inspector cited the restaurant for having no food protection manager on staff; for food that was being held at 65 degrees and needed to be placed in ice; and for cartons of eggs that were left sitting out at room temperature. The inspection was in response to a non-illness complaint concerning general facility sanitation and food storage. The complaint was deemed verified.

Peking Buffet, 93 2nd St., Coralville – During a Sept. 6 visit, a Johnson County Public Health Department inspector cited the establishment for storing raw squid and shrimp above cooked chicken, and for storing raw shrimp on top of frozen pizzas inside a cooler. Also, raw octopus was stored above ready-to-eat crawfish, risking cross-contamination.

In addition, house-made garlic oil, with fresh garlic, was stored at room temperature and had to be discarded; numerous food storage containers lacked a label with the common name of their contents; the screen was detached from rear entry door to the kitchen and was not providing an adequate insect barrier; fish inside containers at the sushi-preparation station were stored on absorbent towels; a handwashing sink did not provide hot water at an adequate pressure for handwashing; and tools and unused equipment were stored on shelves alongside food ingredients.

A warning letter was issued for violations cited on three consecutive routine inspections. The visit was in response to an illness complaint from a person concerned with the cleanliness and holding temperatures for food. The complaint was deemed unverifiable.

Sumo Sushi & Bar, 122 E. Washington St., Iowa City – During an Aug. 30 visit, a Johnson County Public Health Department inspector cited the establishment for 11 violations, an unusually high number. The inspector reported an employee handled raw meat and then washed his hands without soap; raw beef was stored over ready-to-eat noodles; calamari and shrimp mix that had been fried was stored at 55 degrees rather than placed in a cooler; multiple cooked meats, sauces and soups lacked proper date markings to ensure freshness and safety; proper labels were not utilized on time-controlled products such as sushi rice; hand soap and paper towels were not available at handwashing sinks; and fish was being improperly thawed while still inside vacuum-sealed packaging Also, the previous inspection report was not posted for customers to read.

J & A Tap, 440 N. Dubuque St., North Liberty – During an Aug. 23 visit, a a Johnson County Public Health Department inspector cited the establishment for moldy cheese found inside the walk-in cooler. Also, raw eggs were stored above ready-to- eat tortillas; the milk inside the cooler had been held past its expiration date; stored food utensils were visibly soiled; and a cutting board was stored on the floor of the kitchen.

Osaka Sushi, 320 W. Kimberly Road, Davenport – During an Aug. 23 visit, a Scott County inspector cited the restaurant for “a large amount of standing water on the bottom” of a cooler; for cooked tempura shrimp that was left sitting out at room temperature and which measured 78 degrees; for several food items that were not dated and labeled; for repeatedly failing to properly document time-control methods of ensuring sushi rice was safe to serve; and for failing to indicate on the menu that the “crunch roll” contains raw salmon. The inspector also noted that several refrigeration units throughout the restaurant did not have ambient-air thermometers, and that several food items “used for personal cooking” – the phrase was not explained by the inspector – were not labeled. Also, several pots and pans had duct tape on the handles, making them impossible to sanitize, and the stainless-steel walls, sides of cooking equipment and fryers, as well as the flooring beneath the cooking equipment, all had an excess buildup of grease. The visit was in response to a non-illness complaint from a consumer who ordered a crunchy roll that contained raw salmon although the owner had allegedly said the salmon was fully cooked. The complaint was deemed verified.

Fiesta Mexican Restaurant, 2025 Grand Ave., West Des Moines – During an Aug. 21 visit, a state inspector cited the establishment for 12 violations, an unusually high number. The violations included failure to have the person in charge certified as a food protection manager, and the person in charge being unable to demonstrate sufficient ability with regard to the cooling of prepared foods, temperature monitoring, sanitizing food-contact surfaces, avoiding bare-hand contact with ready-to-eat foods, and the date marking of foods to ensure freshness and safety.

The inspector reported that eggs and raw shrimp were stored above produce and a container of salsa was stored directly on top of lettuce. Also, food items prepared for other Fiesta locations – including queso, enchilada sauce, carnitas, spinach dip, salsa, and tomatoes – were left cooling in a store room for more than four hours and had to be discarded. In addition, the main walk-in cooler and the cooler at the back of the business were both keeping foods at 44 to 46 degrees, above the 41-degree maximum, while the salsa cooler was keeping salsa at 53 degrees.

The inspector also reported finding salsa that was outdated, marked “Aug. 9,” that had to be discarded. In addition, flies and fruit flies were observed in the kitchen and the storage areas, and the walls and ceilings of the main walk-in cooler were reported to be in poor condition.

by Clark Kauffman, Iowa Capital Dispatch September 19, 2023

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Deputy Editor Clark Kauffman has worked during the past 30 years as both an investigative reporter and editorial writer at two of Iowa’s largest newspapers, the Des Moines Register and the Quad-City Times. He has won numerous state and national awards for reporting and editorial writing.