TAQUERIA LOS COMALES #11 Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: ARRIVED TO FACILITY AT 8:45 A.M. OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE PREPARED. OBSERVED FOOD SERVICE MANAGER ARRIVE AT 9:30 A.M. INSTRUCTED MANAGER THAT CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES FOR RISK 1 ESTABLISHMENTS. PRIORITY FOUNDATION, CITATION ISSUED. 7-38-012. MANAGER

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: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION, NO CITATION ISSUED 7-38-010. 90 DAY GRACE PERIOD GIVEN .

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 VOMIT AND DIARRHEA PROCEDURE FOR FACILITY. INSTRUCTED MANAGER TO PROVIDE VOMIT AND DIARRHEA PROCEDURE FOR FACILITY. PRIORITY FOUNDATION, NO CITATION ISSUED 7-38-005. 90 DAY GRACE PERIOD GIVEN.

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 DATE OR TIME ON PREVIOUSLY PREPARED FOOD. INSTRUCTED FACILTY TO PROVIDE DATE AND TIME FOR FOOD THAT WAS PREVIOUSLY PREPARED. OBSERVED NO PACKAGE DATE OR DISCARD DATE FOR FOODS THAT ARE NOT IN ORIGINAL CONTAINER . INSTRUCTED FACILITY TO PROVIDE PACKAGE DATE AND DISCARD DATE FOR ANY ITEM THAT IS NOT IN ORIGINAL CONTAINER. INSTRUCTED FACILITY TO CREATE TEMPERATUE LOG FOR FOODS (SOUP, CHICKEN , BEANS ETC. )THAT ARE COOKED AND CHILLED FOR FURTHER USE. PRIORITY FOUNDATION, NO CITATION ISSUED ,7-38-005. 90 DAY GRACE PERIOD GIVEN.

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 CONSUMER ADVISORY ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY DISCLOSURE AND REMINDER TO MENU. PRIORITY FOUNDATION, NO CITATON GIVEN 7-38-005. 90 DAY GRACE PERIOD GIVEN.

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: OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE . INSTRUCTED FACILITY TO PROVIDE FOOD TEMPERATURE MEASURING DEVICE. PRIORITY FOUNDATION, NO CITATION ISSUED, 7-38-005. 90 DAY GRACE PERIOD GIVEN

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SALSA IN RESTAURANT AREA UNCOVERED. INSTRUCTED MANAGER TO ALWAYS KEEP FOOD COVERED . OBSERVED EMPLOYEE PACKAGE SALSA IN RESTAURANT AREA, INSTRUCTED MANAGER TO PACKAGE FOOD IN PREP AREA TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEST STRIPS FOR SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO ALWAYS PROVIDE TEST STRIPS FOR SANITIZER. CITATION ISSUED, PRIORITY FOUNDATION, 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEST STRIPS FOR SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO ALWAYS PROVIDE TEST STRIPS FOR SANITIZER. CITATION ISSUED, PRIORITY FOUNDATION, 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.