KAMEHACHI Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING HAND WASHING SIGNAGE AT THE BAR LOCATED ON THE SECOND LEVEL THAT IS USED FOR PRIVATE EVENTS. INSTRUCTED TO PROVIDE SIGNAGE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE DRAIN IN THE KITCHEN LOCATED ON THE SECOND LEVEL UNDER THE THREE COMPARTMENT SINK WITH A BUILD UP DEBRIS AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE LOWER REACH COLD HOLDING UNITS IN THE REAR FOOD PREP AREA ACROSS FROM THE HOTLINE GASKETS TEARING AT THE TOP. 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 FOOD DEBRIS BUILD UP BEWTWEEN THE TWO PREP STATIONS IN THE FOOD SERVICE AREA JUST LEFT OF THE GRILL. INSTRUCTED TO CLEAN AND 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A UNUSED PEIECE OF COOKING EQUIPMENT (ALTO-SHAM) BEING USED AS EXTRA SPACE TO PREP IN THE REAR FOOD SERVICE AREA JUST ACROSS FROM THE HAND WASHING SINK INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.

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 A UNUSED PEIECE OF COOKING EQUIPMENT (ALTO-SHAM) BEING USED AS EXTRA SPACE TO PREP IN THE REAR FOOD SERVICE AREA JUST ACROSS FROM THE HAND WASHING SINK INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.

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.