State, city and county food inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past five weeks, including spoiled food, rodent droppings and cricket-infested rice.

At least five eateries — including full-service restaurants, a food truck and a convenience store — agreed to temporarily shut down their food service operations to protect the public health and address the issues uncovered by inspectors.

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 Palomino, 3116 E. 14^th St., Des Moines – During an Oct. 23 visit, a state inspector cited the establishment for 17 violations, an extraordinarily high number. According to the inspector, not all of the staff designated as “in charge” were certified food protection managers, the food-preparation workers did not use soap when washing their hands, and employee snacks and beverages were “mixed throughout foods and ingredients used for the business.”

In addition, yams in the produce section were visibly adulterated with what appeared to be mold, cans of condensed milk were severely dented along the seams, raw bacon was stored above ready-to-eat hot sausage links, and roasted peppers and onions were left sitting out on a kitchen counter at 70 to 76 degrees.

The inspector also reported that cooked chicken in a hot-holding display case was measured at 110 to 126 degrees, too cool to ensure food safety, and said that a box of raw chicken was stored on a kitchen counter with no temperature control. Multiple foods throughout the walk-in cooler and retail display case were not marked with their preparation dates or opening dates, cutting boards and other food-contact surfaces were not properly sanitized, a restroom handwashing sink was unable to produce hot water, and clean knives and marinating sauce were stored alongside chemicals.

“The firm does not appear to have enough hot-holding and cold-holding equipment to support their intended scope of operations,” the inspector observed, noting that frozen meat was left sitting out to thaw rather than placed in a refrigerator. In addition, one of the sinks was unable to hold water, resulting in “significant” leaking to the floor.

Taqueria La Esperanza Food Truck, 1307 Harrison Ave., Des Moines – During an Oct. 5 visit to this food truck, a state inspector cited the business for 12 violations, an unusually high number. Due to the violations related to the food truck’s inability to hold food at a safe temperature, as well as the lack of properly functioning refrigerators, the owner agreed to temporarily close the establishment and call a technician to service the coolers. In addition, the owner agreed to clean and sanitize the interior of the unit prior to arranging for a new inspection and the reopening of the business.

During the Oct. 5 visit, the inspector concluded that due to the extent of the violations observed, the person in charge was demonstrating insufficient knowledge of the need to use food only from approved sources and the need to maintain food within safer temperature ranges.

Among the problems cited: Bags of raw beef were received from a private residence for use in the food truck; sliced tomatoes were measured at 54 degrees, shredded lettuce at 53 degrees, and raw beef at 53 degrees. Bags of raw pork that were sitting in a sink basin without temperature control were measured at 57 degrees, and jugs of salsa were stored at 45 to 48 degrees. The owner agreed to discard all of the food items.

The inspector also noted that none of the food was marked with a preparation date or opening date — including salsas and cooked items that had been prepared to up to three days prior. The inspector also noted that the food truck did not have the means to immerse utensils and other equipment in sanitizer because the sink basins could not hold water.

“Multiple flying insects were observed throughout the unit,” the inspector reported. “Floors, walls, and ceilings throughout the unit are heavily soiled with accumulated grease and debris.”

The business was also “storing raw beef in unscented garbage bags,” the inspector reported.

11^th Street Precinct Bar & Grill, 1107 Mound St., Davenport – During an Oct. 16 visit, a Scott County inspector cited the establishment for 13 violations, an unusually high number, and concluded that the person in charge was not certified as a food safety manager and was failing to hold foods at safe temperatures.

Food was stored on the floor of a walk-in cooler, the pizza prep cooler was holding food items at 43 to 45 degrees rather than 41 degrees or colder, the front-bar cooler that held half & half was holding items at 49 to 50 degrees, and several food items in coolers throughout the kitchen were not dated or properly labeled.

Also, a large ice chest had a black substance on the interior, the shelving inside the pizza-prep cooler had excess food debris, and one cooler had standing water inside of it. The cooler continued to have standing water even after an attempt was made to clean it up, the inspector reported.

The broiler was marred by excess food debris and grease, and chemicals, including Germicide cleaner, were stored near food-preparation areas. The inspector also reported finding “mouse-like droppings” in food-prep areas and in the basement, adding that the kitchen ceiling and walls had an excessive amount of grease and dust on them.

Double Tree Hotel, 111 E. 2^nd St., Davenport – During an Oct. 24 visit to this hotel’s restaurant, a Scott County inspector observed that fish prepared the night before was still holding at 44 degrees, having never cooled to 41 degrees to ensure safety. The fish was discarded. Also, chicken wings, pasta, bacon, and fish that had been prepared the night before were not date marked to ensure freshness and safety.

The inspector also found a bottle of house-made ranch dressing dated Oct. 7 on the sandwich preparation table. The dressing was well past the seven-day limit for such items – a repeat violation – and was discarded. The inspector also reported that the dishwashing machine was unable to reach the proper temperature for sanitizing dishes, and that the fryer baskets in the food-preparation area had an excess buildup of food debris.

In addition, paper goods such as souffle cups and bowls were stored directly on the floor of the back storage area, and an ice chest was leaking, causing water to pool on the floor. The floors and walls behind the pizza oven and beneath one sink were soiled with excess food debris, the inspector reported.

El Cerrito of Tama, 115 W. 3^rd St., Tama – During an Oct. 10 visit, a state inspector reported that due to the “heavy presence of pests and the inability to sanitize equipment and utensils,” the owner agreed to close the establishment and contact the inspector to arrange for another visit and approval to reopen once the problems had been addressed. The inspector made note of the need for pest control applications as well as a deep cleaning of the entire establishment. Two days later, on Oct. 12, the inspector approved the restaurant for reopening.

During the Oct. 10 visit, the inspector noted that the person in charge was not a certified food protection manager. Lemons, lettuce, tomatoes, and peppers in various coolers throughout the establishment all had “visible mold-like growth and evidence of spoilage,” the inspector reported.

In addition, a pan of cooked beef was stored so that grocery bags holding recently purchased foods were touching the cooked beef, and the inspector observed that a container of partially consumed cooked steak had been returned to the restaurant from a catered event and then placed back in the service line for customers’ consumption.

Also, the inspector reported finding cooked chicken, cooked beef tongue and cooked rice that either had not been discarded after seven days or had no date markings. The inspector said “clean” kitchen utensils, plates, bowls and multiple food storage containers and pieces of equipment were soiled with food debris and buildup, and the handwashing sink was being used instead to store items.

“Heavy presence of cockroach-like pests were observed in the kitchen area, including under and inside the hot-holding unit, inside the ventilation compartment of the cold-holding prep table, at the threshold of the closet that contains the furnace and water heater, and on the floor throughout the kitchen,” the inspector reported.

There was a buildup of frost and ice in the freezers that was covering the foods stored inside of them, and the inspector observed a heavy buildup of grease and food spills on the floor, on shelving, in the refrigeration units and under the equipment.

El Chero, 1832 E. Hubbell Ave., Des Moines — During an Oct. 23 visit, a state inspector concluded that due to multiple refrigerators not being able to maintain temperatures of 41 degrees or colder, the business did not have adequate refrigeration to support its food-service operations. The owner agreed to close the establishment until the issue could be addressed. The following day, the restaurant was reinspected and allowed to reopen.

During the Oct. 23 visit, the inspector noted that not all of the employees designated as in charge were certified food protection managers. Multiple food items were being stored on the food-preparation table without any temperature control, including a pot of cooked rice that was sitting out at 126 degrees and cooked meat that was measured at 106 degrees. Among the other items that had to be discarded: sliced tomatoes measured at 44 degrees, raw steaks measured at 51 degrees and 52 degrees, fried chicken measured 45 degrees, and cooked ground beef measured at 45 degrees.

Also, two bags of shredded cheese were stored in a drawer at the food preparation table and were measured at 78 degrees. In addition, the inspector reported that multiple food-contact surfaces were visibly soiled with accumulated debris — including a cutting board, a vegetable dicer, a can opener and the interior of a cooler that held ice. Also, salsa was being stored in large, five-gallon containers that left the salsa unable to cool rapidly and ensure safety.

Red Ginger, 2230 Edgewood Road SW, Cedar Rapids – During an Oct. 23 visit to this sushi restaurant, a Linn County inspector cited the business for 11 violations and reported observing an employee donning gloves to work at the sushi bar without first washing their hands.

The inspector also noted that raw beef was being stored above raw tuna and salmon inside a walk-in cooler and said he found a cooked eel in a toaster oven that measured 110 degrees and had to be discarded. None of the food was date marked to ensure freshness and safety.

The inspector also made note of “spoiled peeled garlic” that had to be discarded, and pointed out that a public-health log was not being kept to record sushi-rice preparation times. “The little toaster in the sushi bar has greasy debris build-up,” the inspector reported.

In addition, the handwashing sink in the employee restroom was “not accessible to employees” and a second handwashing sink in the kitchen was not operable. “All handwashing sinks are soiled and have dark stains in the corner,” the inspector reported.

The inspector also noted that the restaurant was thawing vacuum-sealed food within the sealed packaging – a process that can disguise any spoilage that might occur. Also, none of the food-storage containers were properly labeled with their contents, and no lids were used to cover cooked soups and opened cans of food, creating a risk of contamination. The inspector also observed that pans, the shelving in the coolers, and various food-contact surfaces and cooking equipment were sticky or had a buildup of some kind.

In March 2021, Red Ginger was cited for 12 violations. In October 2021, it was cited for 13 violations.

Clint’s Draft House Pizza and Grill, 1601 W. 3^rd St., Davenport – During an Oct. 19 visit, a Scott County inspector observed that the person in charge had no knowledge of how to use test strips for measuring sanitizing solution concentrations and no knowledge of how to label, date and store food. The inspector reported finding mold on the surface of gallon containers of dressings and mayonnaise that carried expiration dates of sometime in 2022.

In addition, a cutting board had an unspecified black substance on it, and shredded mozzarella cheese and miscellaneous food items were being stored in a cooler that was not working. There was no soap or paper towels in the employee bathroom, and no thermometers were being used to ensure the walk-in cooler and food-prep cooler held food at a safe temperature.

The inspector also made note of “mouse-like droppings throughout the facility” and of food debris on the floor of the walk-in cooler and the storage room. Also, black garbage bags were being used to cover cooked sausage in one of the coolers.

The visit was in response to a non-illness compliant alleging there were mouse droppings and mold throughout the facility. The inspector’s report gives no indication as to whether the complaint was deemed verified, but it does state that the “manager voluntary closed the facility.”

Four days later, on Oct. 23, the owner contacted the county health department to report the business was unable to fix a cooler, but it was scheduled to be looked at on Oct. 30. The owner told inspectors the restaurant would remain closed until the cooler was fixed.

Super Quick, 303 S.E. 30^th St., Des Moines – During an Oct. 10 visit to this convenience store, a state inspector cited the business for eight violations – an unusually high number for a convenience store with limited food service. The owner agreed to shut down the store’s food service operations until a thorough cleaning of the establishment could be conducted and a pest-control program could be implemented to address what the inspector called “a vermin infestation.” On Oct. 16, the store underwent another inspection, was cited for no violations, and was allowed to resume food service.

During the Oct. 10 visit, the inspector made note of “live rodents as well as evidence of rodent infestation,” and noted that food was being stored directly on the floor in the same area where rodent feces were found. The staff was “unable to provide a means of sanitizing food-contact surfaces,” the inspector reported, and the deli-style sub sandwiches for sale inside a reach-in cooler were not properly dated or labeled.

Also, single-use food items were stored open in a storage area, allowing for contamination by rodents. In addition, some of the shelves in a walk-in cooler had an accumulation of a “mold-like substance” on them, and the store had not posted its most recent inspection report.

Jimmy’s Pancake House, 2521 18^th St., Bettendorf – During an Oct. 19 visit, a Scott County inspector found ground pork that was marked “not for sale” on the package, and which had no inspection stamp on it. The inspector advised the owner that the pork was not to be used in customers’ food and that all food had to be acquired from approved sources.

In addition, the inspector reported that food products were being stored on the floor and in open bags. One cooler was holding items at 46 degrees – above the 41-degree maximum – and a large stack of eggs was left unrefrigerated. “Ice machine observed with debris and gunk,” the inspector reported. “Fans, racks and vents on cooling units with dust, debris, and gunk. Bucket of grease stored in the dish room.”

La Favorita, 1700 E. Grand Ave., Des Moines — During an Oct. 19 visit, a state inspector concluded that due to the extent of the violations observed, the person in charge was demonstrating insufficient knowledge of the need to monitor and maintain temperatures of food and the need to ensure that equipment and utensils were properly cleaned and sanitized. In addition, food employees were not trained on food safety as it related to their specific duties, the inspector reported.

One worker was handling ready-to-eat radishes and garnishing tacos with their bare hands. Cooked tamales in the hot-holding display case for retail sales were measured at 116 degrees to 130 degrees – too cool to ensure food safety – and were discarded. In addition, raw slabs of pork had been hanging under the kitchen’s ventilation hood since the previous night, were measured at 69 to 72 degrees, and had to be discarded.

Also, multiple food items throughout the walk-in cooler — including salsas and trays of cooked meats — had no date markings on them. Other trays of foods “were improperly marked with older date marking stickers,” the inspector reported.

Also, the blade of the meat slicers, the interior parts of the blender, and some of the “clean” utensils were visibly soiled with accumulated debris. The basin of the handwashing sink was blocked by several pots and pans, and there were “large, visible air gaps at the bottom” of one door, allowing the infiltration of pests.

Mojito’s Mexican Grill, 6611 University Ave., Windsor Heights – During an Oct. 18 visit, a state inspector found that the restaurant was using five-gallon buckets to store green salsa, soup and red sauce in one of the coolers. The buckets had previously been used to store dish detergent. The owner agreed to discard all three containers.

The inspector also reported that several food items in the walk-in cooler had been held for more than 24 hours with no date markings on them to ensure freshness and safety. Also, there was no hand cleaner at the kitchen handwashing sink, and the previous inspection report was not posted for customers to read.

The restaurant was last inspected in August 2020 prior to opening. That inspection, conducted during the pandemic, was performed using Google Meet software in lieu of an on-site visit.

Rolling Wok Café, 1534 E. Grand Ave., Des Moines – During an Oct. 18 visit, a state inspector observed an employee using their bare hands to prepare a ready-to-eat salad for a customer. In addition, cooked rice was measured at 114 degrees, cooked eggs at 105 degrees, and noodles at 109 degrees. All of the items were heated to 165 degrees so they could be retained.

Also, cooked meats, heated noodles and other food that required temperature control were left out to cool rather the placed in refrigeration. The inspector also noted that the ceiling vents in the kitchen were visibly soiled with accumulated dust and debris.

Islas Del Pacifico, 1434 Des Moines St., Des Moines – During a Sept. 29 visit, a state inspector concluded the person in charge had demonstrated insufficient knowledge of proper cooling methods and the procedures to maintain safe food temperatures. The inspector observed one employee preparing raw shrimp and then, without washing their hands or donning new gloves, preparing ready-to-eat foods.

Also, the inspector found that 35 gallons of broth and seafood sauces had been cooked and prepared the previous evening but still had not cooled sufficiently to 41 degrees or colder. At 1:30 p.m. the day of the inspection, the items still ranged from 45 degrees to 56 degrees and had to be discarded.

In addition, the food-preparation table was in disrepair and was not maintaining the food within it at 41 degrees or colder. Shrimp and diced tomatoes were measured at 46 degrees, octopus at 48 degrees, raw crawfish and raw shrimp at 51 degrees, and raw crab legs at 48 degrees. Also, bags of cooked shrimp in the walk-in cooler that were prepared and frozen on Sept. 21 were not marked with their thaw dates, and the interior of the ice machine was visibly soiled with an accumulation of debris.

The inspector also noted that cooked sauces and broths were being cooled in five-gallon plastic containers, which slowed the cooling process. Shelves near the kitchen handwashing sink, as well as ceiling tiles, light covers and kitchen ceiling lining vents, were all soiled with accumulated grease, debris or dust.

Grand View University Student Center, 1200 Grand View Ave., Des Moines – During an Oct. 16 visit, a state inspector observed that raw burger patties at the grill station were not being cooked to at least 155 degrees and were instead being cooked to 125 to 129 degrees. All of the beef patties were then recooked to at least 155 degrees.

In addition, cooked sausage was observed at 49 degrees – neither hot enough nor cold enough to ensure safety – and leafy salad greens were measured at 52 degrees rather than 41 degrees or colder. The sausage and the greens were discarded.

“Multiple flying insects were observed in the cabinet under the sink in the salad bar section,” the inspector reported, adding that a cutting board, part of the soda fountain ice dispenser and ventilation hood were all soiled with accumulated debris or grease.

Hy-Vee Foods, 2540 Euclid Ave., Des Moines – During an Oct. 16 visit, a state inspector reported that the employee working in the sushi area was unable to properly calibrate or test the pH levels of the sushi rice. In addition, the inspector reported that the floors in the Chinese cooking area were not being kept clean.

Pho 888, 1521 2^nd Ave., Des Moines – During an Oct. 13 visit, a state inspector concluded that due to the extent of violations noted, the person in charge was not sufficiently knowledgeable in maintaining and monitoring food temperatures and ensuring that equipment and utensils were properly cleaned and sanitized.

The inspector reported finding a head of cauliflower that was “visibly molded” in a walk-in cooler and noted that a container of raw chicken was stored on top of a container of peanut sauce, risking cross-contamination. In one refrigerator, the inspector found cooked shrimp that measured 46 degrees, leafy greens that measured 44 degrees and cooked meat that ranged from 45 degrees to 53 degrees – all too warm to ensure safety. All of the temperature-controlled foods stored in that refrigerator were discarded.

Multiple food items throughout the restaurant’s kitchen were not marked with their date of preparation, opening date, or the date they were thawed. In some cases, containers of food were still marked with old stickers and date markings that were tied to previous batches of food.

In addition, the dishwashing machine had no measurable amount of chlorine sanitizing solution, and the interior of the ice machine was heavily soiled with accumulated debris. Also, the exterior doors to the kitchen had visible air gaps that allowed for the intrusion of pests, and the bins holding spices were visibly soiled with accumulated debris.

The inspector noted that the business was operating without a license, as it had recently changed ownership and resumed food service operation prior to obtaining the required inspection and license approval. The state inspector approved the business for a license provided that by Oct. 20 it paid all of the fees and penalties associated with operating without a license.

La Centro Americana, 1130 E. 9^th St., Des Moines – During an Oct. 12 visit, a state inspector cited the restaurant for 12 violations, an unusually high number. The inspector concluded that due to the extent of violations cited, the person in charge was not sufficiently knowledgeable in maintaining and monitoring food temperatures and ensuring that equipment and utensils were properly cleaned and sanitized. Also, the employees did not appear to be trained in food safety as it related to their specific duties.

The inspector reported that various raw meats, including chicken and beef, were stored in freezer chests without a lid or any other type of covering. In addition, a pot of chocolate beverage was held without any temperature control and was measured at 83 degrees.

Dried items held at the steam table were measured at 77 degrees and 100 degrees, which was not hot enough to ensure their safety, and several other food items – including raw eggs, a packaged steak dish, cooked vegetables, cooked fish, cooked chicken, and packaged tamales — were all out of safe-temperature ranges and were stored on various kitchen surfaces without any temperature control.

In addition, a meat slicer was visibly soiled with accumulated debris, employees were not sanitizing utensils and food containers, and there was no soap or paper towels at the kitchen handwashing sink.

The inspector concluded the restaurant did not appear to have adequate equipment for hot-holding food given the scope of its operations. “Throughout the inspection, multiple foods were stored on surfaces throughout the kitchen without temperature control,” the inspector reported. “Raw meat was observed thawing at ambient temperatures on a food preparation counter.”

According to state records, the restaurant last underwent a routine inspection in July 2020.

Charles City High School, 1 Comet Drive, Charles City – During an Oct. 11 visit, a state inspector concluded the person in charge was not a certified food protection manager as required and did not possess adequate knowledge of food safety principles as evidenced by several serious “risk-factor” violations. The inspector noted that cooked hamburger prepared the morning of the inspection, and intended for the next day’s lunch service, was sitting out at room temperature and was measured at 73 degrees.

Also, cooked pasta that was left sitting on a counter was measured at 88 degrees. Cooked cheese that was left sitting out was measured at 80 degrees. Those food items, along with cooked vegetables stored in a non-working steam table, were discarded. The inspector also reported that the buckets labeled “sanitizer” had no measurable amount of sanitizing solution in them.

Wendy’s, 2735 Edgewood Road SW, Cedar Rapids – During an Oct. 9 visit, a Linn County inspector observed spoiled iceberg lettuce in a plastic container that had no date markings on it. The inspector also reported finding an opened bag of iceberg lettuce that showed signs of spoilage, as well as small packages of salad in plastic to-go boxes that showed signs of spoilage.

There was dust on all of the equipment, including the hamburger holders. The inspector concluded that workers were not keeping track of the time that food was being kept in the hot-holding units before being disposed of, with one worker stating that the food was kept until the end of the day without being discarded.

Uncle Sang’s Sushi & Kitchen, 122 E. Main St., Solon – During a Sept. 27 visit, a Johnson County inspector cited this restaurant for 17 violations, an extraordinarily high number. The inspector reported finding raspberries in a refrigerator that he described as “visibly adulterated” – presumably with mold.

The inspector also observed that rice was being made at an employee’s private home and then brought to the restaurant and served to customers. “Foods prepared in a private home may not be used for human consumption,” the inspector warned the owner, noting that he also found cut vegetables that lacked the appropriate date markings to ensure freshness and safety. In addition, the restaurant had vinegar sauce on hand that was dated Sept. 17, three days past the seven-day limit.

Uncle Sang’s was also cited for cooked sushi rice that was not labeled with the time of preparation to ensure its safety, and there were visibly soiled food peelers stored on a food-prep counter. In addition, there were no ambient air thermometers within two refrigerators to ensure food was being stored at safe temperatures, and employees in the food-prep area were working without effective hair restraints in place.

The inspector also made note of a buildup of a debris on the walls, ceiling and vents within the food-prep area. On Oct. 13, the inspector returned and cited the restaurant for eight violations. On Oct. 23, the inspector returned again and cited the establishment for one violation.

Windmill Café, 709 Franklin St., Pella – During an Oct. 5 visit, a state inspector cited this restaurant for several food items that had been prepared more than seven days prior — including three-week-old rice, sliced turkey and pancake batter. The inspector also made note of a visibly soiled can opener and vegetable dicer, and observed that taco salad bowls were stored uncovered next to a garbage can.

Pho All Seasons, 1311 E. Euclid Ave., Des Moines – During an Oct. 4 visit, a state inspector cited the establishment for 15 violations, an unusually high number. Among the problems: The staff could not demonstrate knowledge of required food temperatures for the safe cooking of meats, there was no currently certified food protection manager on staff, an uncovered container of unfrozen beef was stored on top of uncovered pots of ready-to eat-broth, and multiple containers of broth and sauces were stored without any lids to discourage contamination.

In addition, beef was being cooked to 114 degrees rather than 145 degrees or hotter, sauces and broths in the walk-in cooler were stored at temperatures above the maximum of 41 degrees, no food items were marked with either preparation dates or opening dates to ensure freshness and safety, and the interior of the ice machine was soiled with accumulated debris.

Also, the handwashing sink basin was obstructed with fly swatters and other objects, employee medications were stored in the same basket as spices and other food items, and there was no thin-tipped food thermometer on the premises to check the temperature of meat.

Also, a bag of onions was stored on the floor next to a heavily soiled towel, single-service aluminum foil pans were being washed and reused, and the floor and ceiling of the cooler and freezer were visibly soiled with accumulated debris.

According to state records, the restaurant last underwent a routine inspection six and a half years ago in January 2017.

Oriental Food Store, 808 W. River Drive, Davenport – During an Oct. 4 visit, a Scott County inspector discovered that some of the food in the store — the inspector didn’t elaborate — was expired and that several food items were mislabeled, with vegetables and meat labeled as fish.

In addition, the half-gallon jugs of milk in the store had their labels scraped off, and some repackaged, prepared foods had no labeling to indicate when they had been repackaged. “This is a repeat violation,” the inspector noted. “Everything must be labeled.”

Also, the floor in many areas, as well as shelving, was covered with dust, debris or standing water from a leaking tank of some kind. The visit was in response to a complaint alleging problems with sanitation, flies, expired food items and product labeling. The complaint was deemed verified.

On Oct. 16, the inspector returned and found crickets inside the containers of rice. He also noted that several food items were still mislabeled and that prepared foods were still being sold to the public without labeling and without a preparation date marked on them.

On Oct. 19, the inspector returned a second time and again noted that several food items were mislabeled.