LOS COMALES Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE AT TIME OF INSPECTION. 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: NO PERSON WITH VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE CERTIFICATE AND PERSON AT ALL TIMES FOODS ARE BEING COOKED, PREPPED OR SERVED. (Pf)2-101.11 CITATION ISSUED 7-38-012

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO PROOF OF EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN AT ALL TIMES. NO CITATION ISSUED DUE TO COVID-19

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROOF OF VOMIT AND DIARREA KIT OR POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. NO CITATION ISSUED DUE TO COVID-19

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO PROPER DATE MARKING IN WALK IN COOLER. INSTRUCTED TO HAVE ALL TCS FOOD PRODUCTS PROPERLY LABELED WITH AND OUT DATES ON ALL FOOD PRODUCTS. PRIORITY FOUNDATION 3-501.17 CITATION ISSUED 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY POSTED FOR UNDER COOKED FOOD ITEMS ON MENU. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. NO CITATION ISSUED DUE TO COVID-19

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO THERMOMETER ON SITE TO ADEQUATELY MEASURE TEMPERATURE ON ALL FOOD ITEMS. INSTRUCTED TO PROVIDE AND MAINTAIN A THERMOMETER ON SITE ALL TIMES. PRIORITY FOUNDATION 4-203.11 CITATION ISSUED 7-38-005

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PROOF OF PEST CONTROL LOGBOOK ON SITE AT TIME OF INSPECTION. NO PEST ACTIVITY NOTED AT THIS TIME. INSTRUCTED TO PROVIDE AND MAINTAIN PEST CONTROL LOGBOOK ON SITE AT ALL TIMES. NO CITATION ISSUED DUE TO COVID-19

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS MUST BE STORED IN A PROPER SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN AT ALL TIMES.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: ALL UTENSILS MUST BE STORED IN A CLEAN CONTAINER WHEN NOT IN USE. CORRECT AND MAINTAIN AT ALL TIMES.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHEMICAL TEST STRIPS ON SITE TO MEASURE ALL CHEMICAL SANITIZER AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN CHEMICAL TEST STRIPS AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 4-302.14 CITATION ISSUED 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO EMPLOYEE FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES.

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: NO EMPLOYEE FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES.

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.