Iguana Cafe

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

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

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: REPLACE THE DOOR GASKET INSIDE OF THE 1 DOOR SANDWICH PREP COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: 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 - Comments: CLEAN BASES OF REACH-IN COOLERS AND FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND CORNERS IN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE STOCK OFF FLOOR IN SECOND FLOOR STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE ICE SCOOP HANDLE UP TO PREVENT BARE HAND CONTACT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: CLEAN WALLS NEAR 1 COMPARTMENT SINK IN REAR PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER INSIDE REACH-IN REFRIGERATOR AT 2ND FLOOR STORAGE AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: 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 - Comments: 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 - Comments: VIOLATION STILL PENDING

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: 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)

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

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

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

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

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

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

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

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