TAQUERIA LOS COMALES #11 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the 6 door cooler: 13lbs of raw beef @ 52.8F (valued at $26); 3lbs of raw chicken @ 55.8F ($2); 10lbs of chorizo @ 59.0F ($30); 2lbs of ham @ 56.0F ($1.25). Found 25lbs of refried beans @ 100.6F in a pot stored in the rear of the kitchen. ($25). Operator voluntarily discarded all denatured foods. Instructed all cold foods must be held at 40F or below during storage (and hot foods at 140f or above) at all times. Critical violation 7038-005(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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found several bus pans of prepped foods (chicken, beef, etc) without proper label. Must label (prepped) potentially hazardous foods with name and date. Must maintain.

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: Observed bowl used as a scoop, laying in refried beans. Instructed all utensils must be properly stored outside of foods, in a separate, clean container, or with handle outside of contents. Must maintain.

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: Found tin foil used as a liner on a shelving unit in kitchen area. Instructed my remove all tin foil from all surfaces in kitchen. All surfaces must be smooth and easily cleanable.

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: Found tin foil used as a liner on a shelving unit in kitchen area. Instructed my remove all tin foil from all surfaces in kitchen. All surfaces must be smooth and easily cleanable.

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.