KAMEHACHI Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EMPLOYEE USING THE HANDWASHING SINK IN THE FOOD PREP AREA TO FILL WATER IN A PITCHER. INSTRUCTED MANAGER THAT HANDWASHING SINKS may not be used for purposes other than handwashing. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLERS AND COLD HOLDING UNITS ON 1ST & 2ND FLOOR PREP AREAS. INSTRUCTED TO LABEL ALL READY TO EAT TCS FOOD ITEMS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, RICE, WHEN FOOD IS REMOVED FROM ORIGINAL PACKAGING, AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN DOOR GASKETS ON MULTIPLE REFRIGERATION UNITS IN 1ST & 2ND FLOOR PREP AREAS, INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED RUST ON STORAGE RACKS IN WALK IN COOLER, AND ON LOWER SHELVES OF PREP TABLES IN 2ND FLOOR FOOD PREP AREA. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE, INSTRUCTED TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKY DRAIN PIPES ON 2 HANDWASHING SINKS AND A LEAKY FAUCET BASE ON THE 3-COMP SINK IN THE 1ST FLOOR FOOD PREP AREA. ALSO, FOUND LOOSE FAUCET AT HANDWASHING SINK IN LADIES 2ND FLOOR TOILET ROOM. INSTRUCTED TO REPAIR ALL AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DRIED FOOD DEBRIS ON WALL UNDER WINDOW IN 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DRIED FOOD DEBRIS ON WALL UNDER WINDOW IN 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.