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Kamehachi Sushi Cafe

March 13, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings5

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EXPOSED HANDWASH SINK AT REAR PREP AREA UNACCESSIBLE, BLOCKED BY RICE COOKER ON STOOL IN FRONT OF IT. MUST BE ACCCESSBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SANITARY DRYING DEVICE OR PAPER TOWELS AT EXPOSED HAND WASH SINKS IN FRONT OR REAR. MUST PROVIDE. NAPKINS PROVIDED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS HELD HOT WITH IMPROPER TEMPERATURES RANGING FROM 103.2- 126.DEGREES F ( i.e. SALMON, CHICKEN TERIYAKI)AND COLD FOODS HELD AT 53.6- 55.4 DEGREES F (i.e. RAW TUNA AND SALMON). INSTRUCTED TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. MANAGER IMMEDIATELY DENATURED AND DISCARDED FOOD PRODUCTS. APPROX. WT. 12.6 LBS. AND COST $64.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED FOOD HANDLER CONTAMINATE KNIFE AND CUTTING BOARD WITH UNSANITIZED WASH CLOTH AND PROCEED TO PREPARE SUSHI ON CUTTING BOARD IN SAME WIPED LOCATION WITH SAME KNIFE. INSTRUCTED TO KEEP WASH CLOTH IN SANITIZING SOLUTION WHEN NOT IN USE. CLEAN SANITIZE UTENSILS/CUTTING BOARD BEFORE/AFTER USE. CRITICAL VIOLATION 7-38-005(A).
code 4Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED FOOD HANDLER RINSE WASH CLOTH IN EXPOSED HAND WASH SINK WITH GLOVES ON. INSTRUCTED EXPOSED HAND WASH FOR HANDWASHING ONLY. CRITICAL VIOLATION 7-38-010 (A). ALSO INFORMED OF NO BARE HAND CONTACT WITH READY TO EAT FOODS.
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY CETIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ( CHICKEN, BEEF, TUNA, RICE AND SALMON) ARE BEING PREPARED ANDSERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN/SANITIZE PREP TABLES AT REAR.
code 33
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE METAL STEM THERMOMETERS.
code 40

What changed since the previous inspection?

Compared with Pass on June 6, 2013: 7 findings appeared for the first time. 1 finding recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.