LOS COMALES #3 Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROIVDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.

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: OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. NEED DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK IN THE REAR DISH/PREP AREA ON THE FIRST FLOOR, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(c), NO CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT/TCS FOODS PREPARED BEEF, REFRIED BEANS, AND CARROT, PEPPER MIX, HELD FOR OVER 24HOURS WITHOUT PROPER LABELING/DATE MARKINGINSTRUCTED TO CLEARLY MARK THE DATE OR DAY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41*F OR LESS FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

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: OBSERVED NO DISCLOSURE OR REMINDER ON PREMISES MENU AT THIS TIME, INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED IMPROPER LABELS ON THE QUART OF RICE WATER(PACKAGED & CAPPED ON SITE), AND CAKES. BEING OFFERED FOR RETAIL SALE. INSTRUCTED ON PROPER LABELING FOR PREPACKAGED FOODS FOR RETAIL SALES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL LINING THE HOT HOLDING UNITS, AND CARDBOARD ON FLATTOP NEXT TO FRYER, INSTRUCTED TO REMOVE, SO SURFACES ARE SMOTH, EVEN, AND EASILY CLEANABLE.

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 THE CUTTING BOARDS IN THE BASEMENT PREP AREA WORN, INSTRUCTED TO REPLACE 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 50GAL. CONTAINER AND A 100GAL CONTAINER BEING USED TO STORE TCS FOODS, INSTRUCTED TO REMOVE FROM THESE CONTAINERS AND USE PROPER EQUIPMENT. OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FIRST FLOOR REAR DISH AREA, AND BASEMENT DISH AREA CRACKED/MISSING TILES, INSTRUCTED TO REPLACE, ALSO REGROUT THE BASEMENT FLOOR.

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: OBSERVED THE FIRST FLOOR REAR DISH AREA, AND BASEMENT DISH AREA CRACKED/MISSING TILES, INSTRUCTED TO REPLACE, ALSO REGROUT THE BASEMENT FLOOR.

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.