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Kamehachi

November 14, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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.
code 8Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL CLEAN MULTI-USE KITCHEN UTENSILS AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 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.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: OBSERVED BURNT-OUT LIGHT BULBS AND LIGHT SHIELD BROKEN AT THE DISHWASHING 3 COMPARTMENT SINK AREA.INDSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND REPLACE BROKEN LIGHT SHIELD AND MAINTAIN.
code 36

What changed since the previous inspection?

Compared with Pass w/ Conditions on September 7, 2016: 6 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.