Iguana On Park

Basic – Ceiling tile missing

Ceiling tile missing above walk in cooler

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone and glasses stored on shelf where clean dishes are stored above prep table Repeat Violation

Basic – Employee with no beard guard/restraint while engaging in food preparation

Several employees with facial hair no beard guards preparing food items

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean wet dishes stacked on dry storage shelves in kitchen area

Basic – No copy of latest inspection report available.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Dusty fan covers in the walk in cooler

Basic – Raw fruits/vegetables not washed prior to preparation

Brussel spouts are taken from unwashed produce box cut then placed in a clear container to be washed. Explained to manager that all produce must be washed before preparation

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser

4 separate straw containers stored on bar counter top, employee replaced straws with wrapped straws Corrected On-Site

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date

Production time missing on all ROP packaging

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Chicken dated 6/29/23nSalmon croquettes dated 6/21/23

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing on faucet above prep sink

Intermediate – Establishment curing food without an approved variance from the Division of Hotels and Restaurants

Establishment cure salmon no variance provided

Intermediate – Operator is doing a special process, conducting ROP reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

nEstablishment is conducting ROP reduced oxygen packaging for salmon, steak and cooked chicken

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle with yellow liquid, employee labeled container during inspection Corrected On-Site