PASS W/ CONDITIONS
Risk 1 (High)
TAQUERIA LOS COMALES #11 Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 30, 2025
Canvass
License #2020893
4
Total Violations
2
Critical
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: Found TCS food held at improper temperature, 30 lbs of cooked rice at 68.3, 20 lbs of beef stew/gravy at 67.4f. food items held at room temperature on counter top from last night to cool down. Instructed manager to keep cold TCS foods at 41f or lower. priority violation 7-38-005. Food discarded valued at $100.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: No discard date on cooked food in walk-in cooler. found containers of cooked beans, beef and gravy with no dates. food placed in walk-in cooler 4 days ago. Instructed to mark all cooked food with discard date that is held in cooler for more than 24hrs. Priority foundation velation 7-38-005
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Using plastic and glass bowl as a scoop for bulk food, instructed to use proepr scoops.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Using plastic and glass bowl as a scoop for bulk food, instructed to use proepr scoops.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection