KAMEHACHI Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE AT PREP AREA IN USE NOT SANITIZING , CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDSINK NEXT TO THE 3 COMPARTMENT SINK IN THE DISHWASH AREA NOT ACCESSIBLE WAS BLOCKED WITH BUCKETS OF SOY SAUCE AND STORING SOILED KITCHEN TRAYS INSIDE THE SAID EXPOSED HANDSINK.INSTRUCTED TO REMOVE SAID ITEMS AND MAINTAIN EXPOSED HANDSINK ACCESSIBLE FOR HANDWASHING AT ALL TIMES.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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE DISHWASH AREAS AND KITCHEN AREA AND REAR ICE MACHINE AREA. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS.INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL AND ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY AND MAINTAIN.SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN GASKET AT THE STAND-UP 2 DOOR COOLER AT 2ND FLOOR PREP AREA AND MISSING ICE BIN COVER FOR CONSUMABLE ICE BIN AT 2ND FLOOR BAR AREA.INSTRUCTED TO REPAIR/REPLACE BROKEN GASKET AND PROVIDE MISSING ICE BIN COVER AND MAINTAIN.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING AREAS NOT CLEAN WITH GREASE BUILD-UP, SIDES OF HOT COOKING EQUIPMENTS,HOSE CONNECTIONS OF FOOD EQUIPMENTS,FAN COVERS IN WALK-IN-COOLER,KITCHEN SHELVINGS THROUGHOUT THE KITCHEN.INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREP AREAS AND 2ND FLOOR STORAGE AREAS AND FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND REPAIR LOOSE FLOOR TILES AT KITCHEN AREA MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLASHED DEBRIS ON WALLS AND CEILINGS IN PREP AREAS AND OBSERVED OPENINGS ON WALLS AND CEILINGS IN KITCHEN/DISHWASHING AREAS.INSTRUCTED TO CLEAN AND SANITIZE WALLS AND CEILINGS IN FOOD PREP AREAS AND SEAL NOTICEABLE OPENINGS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLASHED DEBRIS ON WALLS AND CEILINGS IN PREP AREAS AND OBSERVED OPENINGS ON WALLS AND CEILINGS IN KITCHEN/DISHWASHING AREAS.INSTRUCTED TO CLEAN AND SANITIZE WALLS AND CEILINGS IN FOOD PREP AREAS AND SEAL NOTICEABLE OPENINGS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.