Iguana Cafe

517-519 N HALSTED ST, CHICAGO, IL 60642 · Restaurant

19 inspections

1. CanvassJul 14, 2026

   5 infractions

   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBERVED THE FOLLOWING TCS FOODS @ IMPROPER TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATELY 8 LBS PASTA NOODLE, 10 LBS PESTO, 3 LBS MUSHROOM, 1 LB LEAFY GREENS. NOTED TEMPERATURES OF SAID FOOD RANGED BETWEEN 49-53F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PIC VOLUNTARILY DISCARDED AND DENTURED FOOD ITEMS AT THIS TIME.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED PREP COOLER WITH COLD HOLD ATTACHED LOCATED IN PREP AREA AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION (50F) WHILE STORING TCS FOODS (PASTA NOODLES, MUSHROOM, PESTO). INSTRUCTED TO DISCONTINUE USE OF COOLER, REPAIR AND MAINTAIN TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 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.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED VENTS ABOVE PREP TABLES WITH ACCUMULATED DIRT AND DUST DEBRIS IN PREP. INSTRUCTED TO CLEAN AND SANITIZE
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED DIM LIGHTING IN FRONT PREP AND HALLWAY LEADING TO BEVERAGE STATION/DISHROOM. INSTRUCTED TO INCREASE LIGHTING AND MAINTAIN.
2. ComplaintSep 25, 2025

   1 infraction

   • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
     • Observed employee eating in kitchen food production area, instructed not to eat in kitchen.
3. Canvass Re-InspectionAug 19, 2025

   0 infractions

4. CanvassAug 12, 2025

   4 infractions

   • 10. 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)
   • 23. 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.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • Several coolers missing thermometer, instructed to install.
   • 40. PERSONAL CLEANLINESS
     • Food handlers missing hair restraints. instructed to wear.
5. CanvassOct 25, 2024

   2 infractions

   • 10. 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 EQUIPMENT CAN BE PLACED INSIDE THE HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
   • 57. 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.
6. Canvass Re-InspectionDec 7, 2023

   4 infractions

   • 37. 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.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
   • 55. 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
   • 55. 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 SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
7. CanvassNov 30, 2023

   6 infractions

   • 10. 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)
   • 16. 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
   • 37. 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.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
   • 55. 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
   • 55. 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 SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
8. CanvassApr 29, 2022

   2 infractions

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED ACCUMULATION OF FOOD DEBRIS AND DUST UNDERNEATH DISPLAY CASE. MUST CLEAN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST RENEW FOOD HANDLER TRAINING.
9. CanvassJun 24, 2019

   1 infraction

   • 55. 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 SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
10. ComplaintJul 27, 2018

    6 infractions

    • 3. 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 GIVEN TO COMPLY.
    • 5. 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 DAYS GIVEN TO COMPLY.
    • 36. 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.
    • 47. 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.
    • 55. 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
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH NEW CODES OR CITATION WILL FOLLOW. 90 DAYS GIVEN TO COMPLY.
11. CanvassOct 18, 2017

    5 infractions

    • 31. 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.
    • 32. 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.
    • 33. 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.
    • 35. 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.
    • 38. 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.
12. CanvassMay 25, 2016

    6 infractions

    • 30. 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.
    • 32. 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 FRONT PREP AREA. MAINTAIN ALL.
    • 33. 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 TABLES AND SHELVES THROUGH OUT.
    • 34. 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.
    • 35. 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.
    • 43. 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.
13. CanvassSep 4, 2015

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE DOOR GASKET INSIDE OF THE 1 DOOR SANDWICH PREP COOLER.
    • 43. 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.
14. CanvassDec 19, 2014

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BASES OF REACH-IN COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND CORNERS IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STOCK OFF FLOOR IN SECOND FLOOR STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE ICE SCOOP HANDLE UP TO PREVENT BARE HAND CONTACT.
15. CanvassFeb 24, 2014

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.
    • 31. 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.
    • 34. 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.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE ICE SCOOP HANDLE UP OR SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.
16. CanvassJun 18, 2013

    4 infractions

    • 33. 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
    • 35. 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
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE REACH-IN REFRIGERATOR AT 2ND FLOOR STORAGE AREA
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FRONT PREP AREA
17. Canvass Re-InspectionOct 26, 2011

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING: REPLACE BADLY PITTED CUTTING BOARDS AT PREP STATION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING
18. CanvassOct 24, 2011

    7 infractions

    • 4. 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 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)
    • 24. 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 ALL COMPARTMENTS, WATER NOT PROPERLY DRAINING, INSTRUCTED TO REPAIR SERIOUS CITATION ISSUED: 7-38-030
    • 32. 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 BOARDS AT PREP STATION
    • 33. 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 REQUIRE DETAIL CLEANING
    • 34. 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
    • 38. 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 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
    • 41. 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 AND BETTER ORGANIZE ALL AREAS
19. ComplaintMay 20, 2010

    6 infractions

    • 8. 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.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.
    • 30. 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.
    • 31. 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 PREVENT CONTAMINATION BEFORE USE.
    • 33. 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.
    • 34. 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.
    • 41. 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.