LOS COMALES Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: SEE VIOLATION #60.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS STORED INSIDE OF THE 4-DRAWER COOLER IN THE FRONT FOOD PREPARATION AREA AT IMPROPER TEMPERATURES. 2 LBS. OF CHORIZO AT 67.3F; 30 LBS. OF RAW BEEF AT 53.2F-69.4F; 2 LBS. OF COOKED GROUND BEEF W/POTATOES AT 67.4F; 10 LBS. OF STEAK AT 56.4F; 15 LBS. OF PORK AT 51.0F AND 3 LBS. OF COOKED ONIONS AT 73.3F. AN APPROXIMATE VALUE $400 OF WAS DISCARDED OF BY THE MANAGER. INSTRUCTED TO KEEP ALL COLD TCS FOODS AT 41F OR LOWER AT ALL TIMES DURING STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 4-DRAWER PREP COOLER NOT MAINTAINING PROPER TEMPERATURE OF 41F OR LOWER. AMBIENT TEMPERATURE WAS 63.8F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY CITATION ISSUED 7-38-005

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SEE VIOLATION #60.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: SEE VIOLATION #60.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SEE VIOLATION #60.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND THE WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: SEE VIOLATION #60.

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: SEE VIOLATION #60.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SEE VIOLATION #60.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GASKET ON FOUR DOOR REACH-IN COOLER IN THE FRONT FOOD PREPARATION AREA IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR/REPLACE DOOR GASKET AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND LARGE TRASH CANS BEING USED TO STORE FOOD. INSTRUCTED TO OBTAIN FOOD GRADEABLE CONTAINERS FOR STORING OF LARGE QUANTITY OF FOODS. MAINTAIN SAME.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: SEE VIOLATION #60.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SEE VIOLATION #60.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: SEE VIOLATION #60.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: FOUND THE OUTSIDE GREASE CONTAINER NOT MAINTAINED. THE LID IS NOT ON IT AND THERE IS THICK, EXCESSIVE AMOUNTS OF GREASE BUILD UP ON TOP OF AND ON THE SIDE OF THE CONTAINER AND ON THE GROUND. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE GREASE CONTAINER, GROUND AND PUT THE LID ON IT. MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEE VIOLATION #60.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND BROKEN/DAMAGED FLOOR TILES IN THE FOOD PREPARATION, DISH WASHING AND STORAGE AREAS. ALSO, THEY NEED TO BE REGROUTED. INSTRUCTED TO REPLACE BROKEN/DAMAGED FLOOR TILES AND REGROUT THEM. -MISSING AND DAMAGED WALL TILES IN THE MOP SINK AREA. INSTRUCTED TO REPLACE/PROVIDE WALL TILES. MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOORS IN THE CORNERS, UNDER/AROUND ALL SINKS, COOLERS, COOKING EQUIPMENT, STORAGE RACKS AND ICE MACHINE WITH THICK ENCRUSTED FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT. -WALLS AND CEILING VENTS THROUGH OUT FOOD PREPARATION AND STORAGE AREAS WITH FOOD, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE FILTERS ON THE VENTILATION HOOD WITH GREASE, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION #60.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION #60.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.