COMFORT AFRICAN CUISINE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO INDIVIDUAL WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE HANDLING TCS FOODS. (HANDLES CHICKEN, FISH, ETC.) PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION. MANAGER CALLED ON PHONE AND STATED THEY WERE AWAY AT EITHER THE ALDERMAN, SOME OFFICE, OR BUYING GROCERIES. MANAGER DID NOT SHOW UP AT ALL.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS FOOD ITEMS, DRINKS, AND BOXED GOOD STORED ON THE FLOOR IN THE STAIRWELL LEADING TO THE 2ND FLOOR, VARIOUS BAGS OF FLOURS AND GRAINS ON THE FLOOR IN THE DRY STORAGE CLOSET BY THE WOMEN'S BATHROOM, AND STORAGE BINS AND BOXES OF FOOD STORED ON FLOOR IN THE BELOW STAIRS DRY STORAGE AREA LOCATED IN THE MAIN DINING ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED VARIOUS FOOD SERVICE EQUIPMENT STORED ON THE FLOOR AT THE TOP OF THE STAIRS LEADING TO THE SECOND FLOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED VARIOUS BOXED SINGLE SERVICE ITEMS STORED ON THE FLOOR AND ON THE STAIRS LEADING TO THE 2ND FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FREEZER COMPARTMENT OF THE MINI FRIDGE AT FRONT BAR TO BE HEAVILY SOLED AND HAVE BUILT UP ICE. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED TWO (2) OF FIVE (5) LIGHTS IN THE OVERHEAD EXHAUST SYSTEM TO BE NOT FUNCTIONAL AT TIME OF INSPECTION ON THE RIGHT SIDE. INSTRUCTED MANAGER TO REPAIR/PROVIDE BULBS TO HAVE ADEQUATE LIGHTING IN PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED TWO (2) OF FIVE (5) LIGHTS IN THE OVERHEAD EXHAUST SYSTEM TO BE NOT FUNCTIONAL AT TIME OF INSPECTION ON THE RIGHT SIDE. INSTRUCTED MANAGER TO REPAIR/PROVIDE BULBS TO HAVE ADEQUATE LIGHTING IN PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.