KAMEHACHI Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED HAND WASH SINK AT THE DISH WASHING ROOM INACCESSIBLE WITH CONTAINERS OF SOY SAUCE AND BROOMS IN FRONT OF SINK. INSTRUCTED TO MAKE HAND WASH SINK ACCESSIBLE AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP AND PAPER TOWELS AT THE PREP AREA ON THE SECOND FLOOR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED(SUSHI,CHICKEN,FISH ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED SOME FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME,PREPARED BY DATE AND USE BY DATE.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED ICE SCOOP INSIDE ICE CONTAINER AT THE WAITRESS STATION. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER FOR THE STORAGE BIN.

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: NOTED ICE SCOOP INSIDE ICE CONTAINER AT THE WAITRESS STATION. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER FOR THE STORAGE BIN.

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.