LOS COMALES #3 Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 50F. THE WALK-IN COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED EGGS AT 54.1F, BEEF AT 50.1F, CHICKEN AT 53.6F, BACON AT 56.3F, TAMALES AT 53.1F, REFRIED BEANS AT 65-73F, CHEESE AT 53.8F, CHORIZO AT 54.9F, CREAM AT 50.9F, CUT TOMATOES AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 500# OF FOOD WORTH $750. CRITICAL VIOLATION 7-38-005A.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDWASHING SINK IN THE BASEMENT FOOD PREP AREA NOT CONNECTED TO A DRAIN LINE AND NO WATER AVAILABLE AT THE SINK. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HANDWASHING SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION FROM THE PUBLIC DURING DISPLAY. OBSERVED CONTAINERS OF CARROTS, CAULIFLOWER AND PEPPERS STORED AT EACH TABLE WITHOUT A LID AND TONGS WHILE CUSTOMERS WERE SEATED AT THE TABLES. ALSO, OBSERVED A FLY STRIP STORED ABOVE A BAG OF ONIONS IN THE BASEMENT FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROTECT FOOD FROM CONTAMINATION AT ALL TIMES. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (BEANS AT 180.7F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN AND MISSING DOOR GASKETS INSIDE OF THE 2 DOOR AND 3 DOOR PREP COOLERS IN THE 1ST FLOOR PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED DUCT TAPE AROUND THE FAUCET FOR THE 1ST FLOOR 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REMOVE TAPE AND REPAIR. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOOD IN FOOD GRADE STORAGE BAGS OR CONTAINERS ONLY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN AND MISSING DOOR GASKETS INSIDE OF THE 2 DOOR AND 3 DOOR PREP COOLERS IN THE 1ST FLOOR PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED DUCT TAPE AROUND THE FAUCET FOR THE 1ST FLOOR 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REMOVE TAPE AND REPAIR. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOOD IN FOOD GRADE STORAGE BAGS OR CONTAINERS ONLY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.