IGUANA MIA

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind the establishment.

Intermediate - Operator is doing a special process, conducting 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. Observed establishment using special process reduced oxygen packaging (ROP Cook Chill and Sous Vide) with sauces. Note: HACCP Plan has been submitted and is in the process of being approved. Time extend for next unannounced inspection. Corrective Action Taken

Basic - Accumulation of dead insects in control devices. Operator discarded devices. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice machine. 1st ice machine near back exit.

Basic - Ceiling/ceiling tile shows damage. Observed holes in ceiling tiles in back side food prep station.

Basic - Floor soiled/has accumulation of debris. Single-service items storage room near wait station.

Basic - Hole in or other damage to wall next to walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris on sliding door reach in cooler track in back side food prep station.

Intermediate - Operator is doing a special process, conducting 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. Observed establishment using special process reduced oxygen packaging (ROP Cook Chill and Sous Vide) with sauces. Note: HACCP Plan has been submitted and is in the process of being approved. Time extend for next unannounced inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar containers. Operator labeled containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan. Repeat Violation Warning - From follow-up inspection 2025-06-09: Observed No HACCP Plan submitted or received. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan. Repeat Violation Warning - From follow-up inspection 2025-01-02: Observed No HACCP Plan submitted or received. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Warning - From follow-up inspection 2024-03-06: Operator is doing a special process, conducting 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. No HACCP Plan has been submitted. Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator redid sanitizer. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico salsa 48F cold hold less than 4 hours. Operator turned down reach in cooler. Observed raw chopped beef 47F cold hold less than 4 hours. Operator placed bags of ice on top of beef. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in back food prep area. Operator had employee clean vents. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salsa storage reach in cooler at wait station.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black beans dated 11/15/22, Piccante dated 11/08/22, Pinto Beans dated 10/24/22, red rice dated 10/25/22, tomatillo sauce dated 11/01/22, Sonora rice dated 10/11/22 in walk in cooler. Stop Sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment near ice machines.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in women's accessible restroom stall. Operator fixed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Standing water or very slow draining water in main handwash sinks in women's restroom.

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

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of jalapenos dented. Can discarded. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. Broken eggs discarded. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Educated operator on proper concentration. Operator changed solution. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed precooked chicken breast 124°F hot hold less than 1 hour. More hot water added to baine marie. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Solution redone. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee restroom. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash sink at bar reaching 91°F (waited 3 minutes). Operator turned up water heater. Corrective Action Taken

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

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site