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RESTAURANTE EL COMALITO

2234 N WESTERN AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

RESTAURANTE EL COMALITO has been inspected 10 times by Chicago Department of Public Health since November 14, 2013. The most recent inspection, on November 23, 2020, found no infractions.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on May 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on May 22, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 22, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on September 5, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on May 22, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Complaint

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED SOME MISSING DATE MRKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF THE RISK OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENUS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR SMALL REFRIGERATOR IN PREP AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS INSIDE OF SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REAR 2- DOOR REACH IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS FROM COOLERS AND TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR UNDER,AROUND AND ALONG WALL BASES THROUGHOUT PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP FROM HOOD AND FILTERS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING IN PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS .MUST ENROLL AND MAINTAIN.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed rice being stored inside a plastic grocery bag. Instructed facility to store all foods in food grade materials only and to maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed cardboard being used on the floor in front of the three compartment sink. Instructed facility to remove and maintain. Observed the floor to have dirt and debris on it throughout under and around equipment. Instructed facility to clean and maintain.
  4. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON CEILING ABOVE PREP COOLER IN FOOD PREPARATION AREA AND WALL NEXT TO 3-COMPARTMENT SINK. MUST REPAINT AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED TOILET ROOM DOOR NOT SELF CLOSING. MUST PROVIDE A SELF CLOSING DEVICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NEEDED INSIDE FRONT PREP COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN. STEM THERMOMETER NEEDED TO MONITOR FOOD TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE ALL REFRIGERATION UNITS. INSTRUCTED TO STORE FOOD ITEMS INSIDE A CLEAN CONTAINER WITH LID OR INSIDE AN APPROVED FOOD GRADE CONTAINER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED SLIGHT CLUTTER ON SHELVING AT THE REAR FOOD STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE 2-DOOR REFRIGERATOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREMISES USING PLASTIC GROCERY BAGS TO STORE MEATS INSIDE THE REAR CHEST FREEZERS. INSTRUCTED TO USE A FOOD GRADE PLASTIC BAGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WASHROOM VENTILATION NOT WORKING. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 15 POUNDS OF POTENTIALLY HAZARDOUS FOODS (CHICKEN, PORK, AND BEEF) AT TEMPERATURES RANGING FROM 47.6F-61.1F. INSTRUCTED FACILITY TO KEEP COLD FOODS AT 40F OR BELOW AND HOT FOODS AT 140F OR ABOVE AND MAINTAIN. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. CRITICAL CITATION ISSUED 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE WASHING HANDS IN THE 3 COMPARTMENT SINK AND OBSERVED AN EMPLOYEE ATTEMPT TO HANDLE FOOD CONTACT UTENSILS WITHOUT WASHING HANDS PRIOR AFTER HANDLING RAW CHICKEN. INSTRUCTED FACILITY THAT FOOD HANDLERS MUST WASH HANDS AT EVERY POINT OF POSSIBLE CONTAMINATION IN THE EXPOSED HANDSINK. CRITICAL VIOLATION ISSUED 7-38-010(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 70 ANTS ALONG THE BACK, WEST WALL NEAR THE 2 DOOR COOLER. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND MAINTAIN. RECOMMEND TO CONTACT PEST CONTROL SERVICE. ALSO FOUND AN INCOMPLETE LOG BOOK ON SITE. NO LIST OF BAIT STATIONS OR SITE MAP FOUND, NO COMPANY LICENSE NUMBER ON REPORT OR COPY PROVIDED. FACILITY PROVIDED 2 REPORTS (11-18-13 & 1-20-14). INSTRUCTED FACILITY TO CONTACT PEST CONTROL SERVICE TO OBTAIN A LOG BOOK AND MAINTAIN IT. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED ON SITE. PROVIDED ADVISORY TO POST. INSTRUCTED TO MAINTAIN. FOUND FOOD ITEMS IN PLASTIC SHOPPING BAGS. INSTRUCTED FACILITY TO STORE FOOD ONLY IN FOOD GRADE MATERIALS AND/OR CONTAINERS AND TO MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED FACILITY TO STORE ALL CLEAN MULTI-USE UTENSILS INVERTED AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED FACILITY TO ENSURE THAT ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS AND TO MAINTAIN.
  9. License Re-Inspection

    0 infractions

  10. License

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK ON SITE WITH UP TO DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOG BOOK, BUSINESS LICENSE, CHEMICALS USED, MAP, ETC., AND REAR DOOR NOT RODENT PROOF, MUST SEAL,
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE GARBAGE DUMPSTERS ON SITE AT THIS TIME OF INSPECTION, MUST PROVIDE,
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF CITY OF CHICAGO CERT., PROOF OF ENROLLMENT OR ACTUAL CERT., MUST BE PROVIDE AT TIME OF INSPECTION,

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