TAQUERIA LOS COMALES #11 Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED BEEF STORED IN A CONTAINER ON TOP OF THE GRILL AT 97.1F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLERS. OBSERVED COOKED BEEF AT 46.2F AND COOKED BEANS AT 46.4F INSIDE OF THE PREP COOLERS. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO ADD A SENTENCE BEFORE THE REMINDER STATEMENT THAT "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED." PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A WHOLE DINING TABLE OF PLASTIC SOUFFLE CUPS BEING FILLED WITH SALSA IN THE DINING ROOM WHERE THEY ARE NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. THE CONTAINERS WERE LEFT FILLED WITHOUT A LID ON THEM. MANAGEMENT INSTRUCTED THAT ALL FOOD PREPARATION MUST BE DONE IN THE KITCHEN AND NOT IN THE DINING AREA WHERE CUSTOMERS HAVE ACCESS TO THE FOOD. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE INTERIOR OF THE MICROWAVE, AND EXTERIOR OF THE STOVE AND GRILL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY GREASE BUILDUP ON THE WALL BEHIND THE GRILL. MANAGEMENT INSTRUCTED TO MAINTAIN CLEAN.

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 HEAVY GREASE BUILDUP ON THE WALL BEHIND THE GRILL. MANAGEMENT INSTRUCTED TO MAINTAIN CLEAN.

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.