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Iguana Cafe

May 20, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector 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.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector 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.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector 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.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector 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.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.