KAMEHACHI Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK OBSTRUCTED AND NOT EASILY ACCESSIBLE. HAND SINK IN UPSTAIRS PREP AREA TABLE AND WINDOW AIR CONDITIONER BLOCKED ACCESS TO SINK, MAIN KITCHEN 1ST HAND SINK NEAR FRONT LOADING COOLER AND ICE CREAM COOLER BLOCKED WITH UTENSILS STORED INSIDE, 2ND HAND SINK IN MAIN KITCHEN OBSTRUCTED WITH MAINTENANCE EQUIPMENT AND CONTAINERS STORED INSIDE HAND SINK. INFORMED PERSON IN CHARGE HAND SINKS MUST BE EASILY ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED FACILITY NOT MAINTAINING SHELLSTOCK IDENTIFICATION TAGS/LABELS. FACILITY MAIN KITCHEN FRONT LOADING COOLER HAD A CONTAINER OF OYSTERS IN THE FIRST FLOOR PREP AREA WITHOUT SHELLSTOCK IDENTIFICATION TAGS. INFORMED PERSON IN CHARGE SHELLSTOCK TAGS ARE TO REMAIN WITH SHELLSTOCK AND KEPT ON SITE FOR 90 DAYS. PERSON IN CHARGE VOLUNTARY DISCARDED SHELLSTOCK. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD - Comments: OBSERVED FACILITY SERVING CONTAMINATED FOOD. INSECTS FOUND INSIDE OF FACILITY BAR LIQUOR BOTTLES AT BAR IN FRONT OF FACILITY. INFORMED PERSON IN CHARGE FOOD IS TO BE SAFE UNADULTERATED AND OR CONTAMINATED AT ALL TIMES, PERSON IN CHARGE VOLUNTARY DISCARDED CONTAMINATED BOTTLES COS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOODS AT INADEQUATE TEMPERATURES LOCATED IN WALK IN COOLER. OBSERVED 2LBS OF CHICKEN SOUP AT 55.0F AND RAW PORK AT 53.4F. PERSON IN CHARGE VOLUNTARY DISCARDED FOODS ITEMS DURING THE TIME OF INSPECTION. ALL DISCARDED ITEMS TOTALED $120. PRIORITY VIOLATION . CITATION ISSUED 7-38-005. COS

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED FACILITY UTILIZING REDUCED OXYGEN PACKAGING PROCESS OF LAMB MEAT AND FISH WITHOUT APPROVED HACCP PLAN IN PLACE AND ON SITE. INFORMED PERSON IN CHARGE APPROVED HACCP PLAN MUST BE IN PLACE AND ON SITE FOR REDUCED OXYGEN PACKAGING OF FOOD AND FOLLOWED. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS. 7-38-005 PRIORITY VIOLATION. CITATION ISSUED

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE VIOLATION #29 OBSERVED NO HACCP/VARIANCE ON SITE,FACILITY UTILIZING REDUCED OXYGEN PACKAGING PROCESS OF LAMB MEAT AND FISH WITHOUT APPROVED HACCP PLAN IN PLACE OR ON SITE. INFORMED PERSON IN CHARGE APPROVED HACCP PLAN MUST BE IN PLACE AND ON SITE FOR REDUCED OXYGEN PACKAGING OF FOOD AND FOLLOWED. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS. 7-38-005 PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER AT REAR PREP AREA WITH AN AMBIENT TEMPERATURE OF 53.1F. OBSERVED SUSHI BAR PREP COOLER NOT COLD HOLDING 41F OR BELOW. PROPER AMBIENT TEMPERATURE INSIDE A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: "OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED."

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: "OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED."

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.