IGUANA CAFE.

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)

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

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.

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

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

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 SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN.

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

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

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 SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN.

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 GIVEN TO COMPLY.

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 DAYS GIVEN TO COMPLY.

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.

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

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

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

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.

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

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.

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

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.

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

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 FRONT PREP AREA. MAINTAIN ALL.

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 TABLES AND SHELVES THROUGH OUT.

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

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

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

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

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.

CLEAN BASES OF REACH-IN COOLERS AND FREEZERS.

CLEAN FLOORS ALONG WALLS AND CORNERS IN PREP AREA.

ELEVATE STOCK OFF FLOOR IN SECOND FLOOR STORAGE AREA.

STORE ICE SCOOP HANDLE UP TO PREVENT BARE HAND CONTACT.

LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

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

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.

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

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

CLEAN WALLS NEAR 1 COMPARTMENT SINK IN REAR PREP AREA

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

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

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

VIOLATION STILL PENDING

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 AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 CRITICAL CITATION ISSUED: 7-38-005(A)

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 ALL COMPARTMENTS, WATER NOT PROPERLY DRAINING, INSTRUCTED TO REPAIR SERIOUS CITATION ISSUED: 7-38-030

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 BOARDS AT PREP STATION

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 REQUIRE DETAIL CLEANING

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: 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 and Regulations of the Board of Health. MUST REPAIR BROKEN HANDLE TO WOMENS TOILET COMMODE, ADDITION TOILET NEAR BY MUST PROVIDE THE KILOWATTS TO CREPES COOKING EQUIPMENT

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 AND BETTER ORGANIZE ALL AREAS

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.OBSERVED DISHWASHER AT THE 3 COMP SINK WASHING,RINSING FOOD EQUIPMENT,MULTI-USE UTENSILS LACKING THE USE OF SANITIZER FURTHERMORE 3 COMP SINK NOT SET-UP,NO SINK STOPPERS.INSTRUCTED MANAGER TO PROPERLY SET-UP SINK TO WASH-RINSE-SANITIZE AS REQUIRED.

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

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 PREVENT CONTAMINATION BEFORE USE.

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.

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.

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.