Iguana Cafe

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Observed employee eating in kitchen food production area, instructed not to eat in kitchen.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO hand wash sink at rear dish washing area. instructed to install. Priority foundation violation 7-38-03-(c)

PROPER DATE MARKING AND DISPOSITION

Found 3 containers of Cooked chicken in prep cooler with no discard date. Instructed to date. Priority foundation violation. 7-38-005.

THERMOMETERS PROVIDED & ACCURATE

Several coolers missing thermometer, instructed to install.

PERSONAL CLEANLINESS

Food handlers missing hair restraints. instructed to wear.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THE EXPOSED HAND WASHING SINK IN THE DISHWASHING AREA NOT ACCESSIBLE FOR USE. OBSERVED DIRTY GLASSES AND A WIRE STRAINER PLACED INSIDE OF THE SINK BASIN. MANAGEMENT INSTRUCTED THAT THE HAND WASHING SINK IS FOR HAND WASHING ONLY AND NO EQUI...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED OATMEAL AND BREAD CRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND DUST IN THE CORNERS, ALONG THE BASEBOARDS OF THE FLOORS IN THE PREP KITCHEN, IN BETWEEN THE COOKING EQUIPMENT, UNDER THE STORAGE RACKS IN THE KITCHEN AND DRY STORAGE, AND IN THE FRONT FOOD PREP AREA ALONG THE ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDWASHING SINKS INACCESSIBLE AT THE PREP AREA IN OPERABLE DUE TO IT BEING DISCONNECTED DUE TO LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED OATMEAL AND BREAD CRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND DUST IN THE CORNERS, ALONG THE BASEBOARDS OF THE FLOORS IN THE PREP KITCHEN, IN BETWEEN THE COOKING EQUIPMENT, UNDER THE STORAGE RACKS IN THE KITCHEN AND DRY STORAGE, AND IN THE FRONT FOOD PREP AREA ALONG THE ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATION OF FOOD DEBRIS AND DUST UNDERNEATH DISPLAY CASE. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST RENEW FOOD HANDLER TRAINING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND DUST IN THE CORNERS, ALONG THE BASEBOARDS OF THE FLOORS IN THE PREP KITCHEN, IN BETWEEN THE COOKING EQUIPMENT, UNDER THE STORAGE RACKS IN THE KITCHEN AND DRY STORAGE, AND IN THE FRONT FOOD PREP AREA ALONG THE ...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. 90 DAYS GIV...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. 90...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED FACILITY MISSING THERMOMETERS FOR THE 2-DOOR REFRIGERATORS THROUGHTOUT FACILITY. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE MINI FREEZER WHERE MARTINI GLASSES ARE STORED IN NEED OF DEFROSTING. INSTRUCTED TO REMOVE FROST BUILDUP ON THE SHELVES AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH NEW CODES OR CITATION WILL FOLLOW. 90 DAYS GIVEN TO COMPLY.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED CUTTING BOARDS STORED BEHIND THE FAUCET HEAD OF THE DUMP SINK IN THE KITCHEN. INSTRUCTED TO STORE CUTTING BOARDS IN A CLEAN SEPARATE AREA AWAY FROM POTENTIAL SPLASH CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST DEFROST THE MINI FREEZER WHERE MARTINI GLASSES ARE STORED TO REMOVE FROST BUILDUP ON THE SHELVES AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER, THE CAN OPENER BLADE/HOLSTER, AND THE DOOR TRACK AND BOTTOM SHELF OF THE 2-DOOR REACH-IN REFRIGERATOR TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED SYRUP SPLATTER ON THE WALLS BEHIND THE SODA LINES ON THE 2ND FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO DETAIL CLEAN THE CEILING VENT ABOVE THE EMPTY PITCHERS ON THE DRY STORAGE RACK IN THE REAR PREP AREA TO REMOVE DUST DEBRIS BUILDUP AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

INSTRUCTED TO PROPERL LABEL THE COOKED AND THOSE REMOVED FROM THEIR ORIGINAL PACKAGING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE REAR COOLERS. MAINTAIN ALL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP INSIDE THE ICE CREAM FREEZER. INSRUCTED TO REPLACE THE WORN RUBBER GASKETS ON THE INTERIOR OF THE PREP COOLERS IN THE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: -INTERIOR/EXTERIOR OF ALL COOKING AND COOLING EQUIPMENTS. -EXTERIOR OF THE BULK INGREDIENT CONTAINERS. -THE CAN OPENER. -THE INTERIOR OF THE ICE MACHINE. -THE LOWER SURFACES OF THE PREP TA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS, TABLES, DISH MACHINE, COOLERS AND COOKING EQUIPMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN BIN/CONTAINER OR HANDLE UP INSIDE THE ICE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE DOOR GASKET INSIDE OF THE 1 DOOR SANDWICH PREP COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON THE FOOD PREP TABLES AND ON TOP OF PREP COOLERS. MUST STORE IN SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN BASES OF REACH-IN COOLERS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS ALONG WALLS AND CORNERS IN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE STOCK OFF FLOOR IN SECOND FLOOR STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ICE SCOOP HANDLE UP TO PREVENT BARE HAND CONTACT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT ALL CLEAN MULT-USE EQUIPMENT AND PANS TO PROTECT FROM CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND UTILITY AREAS. ELEVATE ALL FOOD AND UTENSILS OFF FLOOR IN SECOND FLOOR STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE ICE SCOOP HANDLE UP OR SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DEFROST REFRIGERATOR FREEZER AT 2ND FLOOR STORAGE AREA HAS HEAVY ICE BUILD-UP INSIDE AND CLEAN INTERIOR OF ALL REACH-IN COOLERS IN SAME AREA

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS NEAR 1 COMPARTMENT SINK IN REAR PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE REACH-IN REFRIGERATOR AT 2ND FLOOR STORAGE AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FRONT PREP AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION STILL PENDING: REPLACE BADLY PITTED CUTTING BOARDS AT PREP STATION

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

VIOLATION STILL PENDING

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AN...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK IN POOR REPAIR, WASTE WATER BACK-UP, AT...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE ALL CARDBOARDS FROM STORAGE SHELVING, REPAINT ALL RAW WOOD SHELVING, AND REPLACE BADLY PITTED CUTTING BOA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL KITCHEN EQUIPMENTS COOLERS, OVENS, FOOD PREP TABLES, SHELVINGS,BEHIND FRONT SERVICE COUNTERS R...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS IN NEED OF DETAIL CLEANING, ESPECIALLY IN DRY STORAGE AREAS, AND ON 2ND FLOOR

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE CLUTTER 2ND FLOOR STORAGE AREA, CLEAN...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.O...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.ALL PREPARED/COOKED FOODS IN COOLERS NOT LABELED,DATED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.SINGLE SERVICE ARTICLES IN KITCHEN NOT INVERTED TO P...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,OVENS,FOOD PREP TABLES,SHELVINGS,BEHIND FRONT SERVICE COUNTERS REQUIRE DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS IN NEED FOR FURTHER CLEANING ESPECIALLY IN DRY STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES 2ND FLOOR.