TAQUERIA LOS COMALES #1 INC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED FLANK STEAK FOUND SITTING OUT ON PREP TABLE AT 81.4F AND 87.4F IN REAR HOT FOOD PREP AREA. ALSO FOUND COLD POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE FRONT SANDWICH PREP AREA PLACED IN DOUBLE PANS INSIDE THE REFRIGERATED PREP COOLERS AT 55.1F, AND 56.8F(CUT TOMATOES), CUT LEAFY GREENS AT 51.6F AND 55.6F, AND SHELLED EGGS AT 56.8F. INSTRUCTED TO USE INSERTS IN THESE UNITS AND TO PLACE THE PANS DIRECTLY DOWN IN THE UNITS SO THAT PRODUCTS ARE MAINTAINED AT 40 DEGREES OR BELOW. COOKED CHORIZO FOUND AT 101.5F ON TABLE UNDERNEATH GRILL IN FRONT SANDWICH PREP AREA. CRITICAL VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: SMALL FLY ACTIVITY(10) NOTICED IN THE REAR MOP SINK/STORAGE AREA NEAR RECEIVING DOOR(FLYING AROUND AND ON THE WALLS), ALSO OBSERVED 20 ON WALLS INSIDE EMPLOYEE WASHROOM IN SAME AREA. INSTRUCTED TO REQUEST SERVICE VISIT FROM PEST CONTROL COMPANY, AND TO ELIMINATE SMALL FLY ACTIVITY ON PREMISES. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST WRITE NAME OF PRODUCTS ON LABELS PLACED ON FOODS STORED IN WALK-IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND SINGLE-SERVICE UTENSILS IMPROPERLY STORED IN CONTAINERS, ALL ARTICLES MUST BE STORED INVERTED WITH ALL HANDLES UP OR OUT.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY LOWER SHELVES AND LEGS UNDERNEATH PREP TABLES IN FOOD PREP AND DISH WASHING AREAS, AND RUSTY SURFACES ON DOORS TO WALK-IN COOLERS IN REAR.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ALL CUTTING BOARDS IN PRODUCE AND MEAT PREP AREA. CLEAN THE INTERIOR INCLUDING WHITE UPPER PANEL INSIDE THE LARGE ICE MACHINE IN REAR KITCHEN AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED CEILING TILES THROUGHOUT ALL AREAS WHERE PRESENT. CLEAN DUST BUILD-UP AND STAINS FROM LIGHT SHIELD THROUGHOUT WHERE PRESENT. CLEAN WALLS IN ALL WASHROOMS WHERE DIRT AND STAINS ARE PRESENT. CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN WASHROOMS WHERE PRESENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE METAL STEM THERMOMETERS IN ALL FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR INSIDE CAGE IN BASEMENT STORAGE AREA. CLEAN ALL UNCLEAN UNUSED EQUIPMENT IN BASEMENT STORAGE AREA(FOOD DEBRIS NOTED INSIDE SEVERAL UNUSED REFRIGERATION UNITS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR INSIDE CAGE IN BASEMENT STORAGE AREA. CLEAN ALL UNCLEAN UNUSED EQUIPMENT IN BASEMENT STORAGE AREA(FOOD DEBRIS NOTED INSIDE SEVERAL UNUSED REFRIGERATION UNITS.

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.