KAMEHACHI Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK IN-COOLER. OBSERVED UDON SOUP AT 51.1F,CHICKEN AT 44.1-44.6F,PORK CHORIZO AT 43.9F,GROUND BEEF AT 44.1F,CRAB CAKES AT 44.2F,COOKED BRUSSEL SPROUTS AT 43.1F,EGGS AT 45.7F ETC..COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

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 THE DISHWASHING 3 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN MULTI-USE KITCHEN UTENSILS AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DEEP DARK GROOVES IN THE CUTTING BOARDS STORED ON SHELVINGS. INSTRUCTED TO REPAIR OR REPLACE THE BOARDS TO BE SMOOTH AND EASILY CLEANABLE AND MAINTAIN. ALSO,BROKEN GASKET AT THE KITCHEN 2 DOOR PREP COOLER MUST BE REPAIRED/REPLACED 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 UPPER PANEL OF ICE MACHINE,SIDES OF HOT COOKING EQUIPMENTS,PREP AREA SHELVINGS,SHELVINGS INSIDE THE WALK-IN-COOLER,TOASTER OVEN AT THE SUSHI PREP AREA THROUGHOUT NOT CLEAN.INSTRUCTED TO CLEAN AND SANITIZE IN DETAIL 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.

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 AT SUSHI PREP AREA.INSTRUCTED TO CLEAN AND SANITIZE WALLS AND CEILINGS IN FOOD PREP AREAS 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 AT SUSHI PREP AREA.INSTRUCTED TO CLEAN AND SANITIZE WALLS AND CEILINGS IN FOOD PREP AREAS 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.