Iguana Cafe

Equipment and surfaces were dirty.

Inspector’s note: Observed prep table shelving in front prep area as well as equipment stored under shelf in beverage station in need of cleaning. Instructed to remove food debris clean and sanitize.

Ventilation or lighting was inadequate.

Inspector’s note: Observed vents above prep tables with accumulated dirt and dust debris in prep. Instructed to clean and sanitize

Ventilation or lighting was inadequate.

Inspector’s note: Observed dim lighting in front prep and hallway leading to beverage station/dishroom. Instructed to increase lighting and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Several coolers missing thermometer, instructed to install.

Staff personal cleanliness was inadequate.

Inspector’s note: Food handlers missing hair restraints. instructed to wear.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 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 weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 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 weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulation of food debris and dust underneath display case. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the mini freezer where martini glasses are stored in need of defrosting. Instructed to remove frost buildup on the shelves and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: Replace the door gasket inside of the 1 door sandwich prep cooler.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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

Inspector’s note: Clean bases of reach-in coolers and freezers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors along walls and corners in prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate stock off floor in second floor storage area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store ice scoop handle up to prevent bare hand contact.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: Clean walls near 1 compartment sink in rear prep area

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide a thermometer inside reach-in refrigerator at 2nd floor storage area

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: Violation still pending

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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

Inspector’s note: 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.