KAMEHACHI SUSHI CAFE

311 S WACKER DR, CHICAGO, IL 60606 · Restaurant

16 inspections

1. Canvass3 août 2023

   0 infraction

2. Non-Inspection26 janv. 2021

   0 infraction

3. Canvass11 juin 2019

   10 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • 2-102.14 OBSERVED LICENSEE HOLDER DESIGNATED PERSON IN CHARGE DOES NOT HAVE A ORIGINAL CITY OF CHICAGO CERTIFIED FOOD SAFETY MANAGER CERTIFICATE.DESIGNATED PERSON IN CHARGE DOES NOT HAVE PROOF OF ENROLLMENT INCLUDING OR ORIGINAL CITY OF CHICAGO FOOD SAFETY MANAGER CERTIFICATE ON SITE OR FOR REVIEW. EDUCATED PERSON IN CHARGE OF PROPER FOOD HANDLING DUTIES AND RESPONSIBILITIES.
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • 2-101.11 OBSERVED FACILITY WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE OR POSTED. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TEMPERATURE CONTROL FOR SAFETY(TCS) FOOD PREP, COOKING, SERVING AND DURING OPERATING HOURS. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HAND SINK IN REAR PREP (SUSHI) PREP AREA NOT ACCESSIBLE BLOCKED AND COVERED, ITEMS STORED INSIDE (REGISTER STORED ON TOP OF HAND SINK SPLASH GUARD WITH TRAY) CUTTING BOARD CLOSED FRONT PORTION OF HAND SINK. INFORMED PERSON IN CHARGE HAND SINK ARE FOR HAND WASHING ONLY AND ARE REQUIRED TO BE EASILY ACCESSIBLE AT ALL TIMES. FOOD HANDLER REMOVED ITEMS AND ALLOWED ACCESSIBILITY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
   • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
     • OBSERVED FACILITY WITHOUT REQUIRED DOCUMENTATION FOR PARASITE DESTRUCTION OF FISH SOLD(CONSUMED) IN FACILITY. MUST OBTAIN AND HAVE ON SITE FOR CDPH REVIEW. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED
   • 23. PROPER DATE MARKING AND DISPOSITION
     • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,CHICKEN,FISH, FISH EGGS, TUNA, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED FRONT AND REAR PREP REFRIGERATOR IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WET WIPING CLOTHS STORED ON COUNTER AND HANGING ON HAND SINK IN FRONT PREP AREA OF FACILITY; NOT STORED IN SANITIZER SOLUTION OR PROPERLY STORED FOR AIR DRYING. FACILITY MUST STORE WIPING CLOTHES ACCORDING TO REQUIREMENTS AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED LIGHT IN REAR PREP AREA IN DISREPAIR (NONFUNCTIONAL). MUST REPAIR AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
4. Canvass26 janv. 2018

   1 infraction

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND CRAB MEAT ON TOP OF PREP COOLER AT IMPROPER COLD TEMPERATURE OF 68.2F, 1-LB OF CRAB MEAT INSIDE COOLER AT 50.6F AND RAW SALMON AT 48.6F.MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOODS DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION7-38-005A
5. Canvass31 juill. 2017

   2 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED MINOR DIRT DEBRIS ON THE FLOOR UNDER THE 3 COMPARTMENT SINK AND UNDER SHELVES IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED ACCUMULATED DUST ON THE FAN LOCATED ABOVE THE 3 COMPARTMENT SINK. OBSERVED A BLACK SUBSTANCE AROUND THE 3 COMPARTMENT SINK LOCATED ON THE WALL. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
6. Canvass4 août 2016

   4 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FACILITY PREP COOLER MAINTAINING IMPROPER TEMPERATURE OF 49.0F.COOLER MUST MAINTAIN 40.F OR BELOW.MUST NOT USE COOLER FOR FOOD STORAGE.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW.COOLER WILL BE TAG HELD FOR INSPECTION.MUST CONTACT CDPH FOR TAG REMOVAL-CDI. CRITICAL VIOLATION ISSUED 7-38-005A.
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE COOLERS.APPROX 4LBS OF RAW TUNA MAINTAINED IMPROPER TEMPERATURES OF 58.7F,45.8F,1-LB OF RAW SALMON-49.7F, APPROX 4LBS OF COOKED CRAB MEAT AT 56.7F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.FOOD REMOVED BY MANAGER AND DISCARDED-CDI, APPROX-11 LBS COST $65.00.CRITICAL VIOLATION ISSUED 7-38-005A.
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(MANAGER ON DUTY HAS NO IDENIFICATION AT ALL AT THIS TIME OF INSPECTION). SERIOUS VIOLATION ISSUED 7-38-012.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS UPPER AND LOWER IN REAR PREP AREA NOT CLEAN OF DEBRIS.MUST CLEAN.
7. Canvass9 févr. 2016

   2 infractions

   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED NO COLD WATER AT MOP SINK.MUST REPAIR
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • OBSERVED SOME EMPLOYEES NOT WEARING HAIR RESTRAINTS. MUST PROVIDE FOE ALL EMPLOYEES IN PREP AREA.
8. Canvass20 févr. 2015

   4 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN AND SANITIZE THE BOTTOM SHELF OF THE 1DR FREEZER TO REMOVE FOOD DEBRI AND CRUMBS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST CLEAN GRIMMY FLOOR UNDER THE 3-COMP SINK AND UNDER AND BEHIND THE 2 DR COOLER NEXT TO THE KITCHEN ENTRANCE DOOR.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST DETAIL CLEAN AND REMOVE EXECSSIVE DUST ACCUMULATION AT ALL CEILING VENTS AND CEILING FANS IN THE REAR PREP AREA.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MUST PROVIDE WORKING AND CALIBRATED THERMOMETERS FOR ALL OF THE REFRIGERATION UNITS ON PREMISES REAR AND FRONT PREP SERVICE AREAS AT ALL TIMES. FOUND ALL THERMOMETERS ON PREMISES NOT IN WORKING CONDITION.
9. Canvass17 nov. 2014

   3 infractions

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN FLOORS UNDER STORAGE RACKS, ALONG WALLBASE AT CORNERS IN REAR PREP AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • REPLACE MISSING CEILING TILE AT REAR CONTAINING CARDBOARD.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • MUST PROPERLY STORE/MAINTAIN OR REMOVE CLUTTER IN THE FORM OF UNUSED/DEAD REFRIGERATION UNITS IN PREP AREA.
10. Canvass13 mars 2014

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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).
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • 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).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • 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.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • 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.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • 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.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE PREP TABLES AT REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE METAL STEM THERMOMETERS.
11. Canvass6 juin 2013

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF BOTH 2DR COOLERS IN THE REAR PREP AREA TO REMOVE STANDING WATER FROM BOTTOM SHELF AND FOOD SPLASHES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOORS BEHIND THE REFRIGERATOR IN THE REAR AREA TO REMOVE CRUMBS AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALL IN THE REAR PREP AREA NEXT TO THE HOT HOLDING UNIT TO REMOVE FOOD SPLASHES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST MAINTAIN WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
12. Canvass30 nov. 2012

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING STOPPERS AT 3-COMP SINK, MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING:GASKETS OF COOLER DOORS, SINK DRAINS, EXTERIOR OF GREASE TRAP & DOOR TRACKS OF FRONT DISPLAY COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLBASES UNDER SINKS & BETWEEN EQUIPMENT MUST BE KEPT CLEAN; ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING OR DAMAGED CEILING TILES BY MOP ROOM MUST BE REPLACED. WALLS AROUND PREP AREAS MUST BE FREE OF FOOD DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY CLUTTER, UNNECESSARY ARTICLES BETWEEN EQUIPMENT MUST BE REMOVED & IF NEEDED MUST BE STORED OFF THE FLOOR (UNUSED FLOOR MATS, SHELVINGS).
13. Canvass23 nov. 2011

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS/DUST BUILD UP ON SHELVES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON PREP AREA FLOOR UNDER AND AROUND EQUIPMENT. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND EQUIPMENT AND ALONG CORNERS/WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED ACCUMULATED DUST BUILD UP ON CEILING VENTILATION COVER ABOVE 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN COVER.
14. Canvass10 févr. 2011

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REATTACH FRONT AREA HANDWASH BOWL TO WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FRONT AREA REACH IN COOLERS DOOR RAILS WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN EQUIPMENT.
15. Canvass Re-Inspection16 févr. 2010

    0 infraction

16. Plainte5 févr. 2010

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Minor violations not corrected from 5/26/09 (report#157471). #33-pipes under 3-comp sink, bottom of prep tables, vents of bottled drinks case must be free of dust, dirt, debris. #34-floors along wallbases in rear prep area, dishroom, under stock shelvings must be kept clean & any stock/supplies must be above the floor (such as chemicals, 5 gallon buckets,etc), for easy access to cleaning/pest monitoring. #41-any soda crates used for storage must be replaced with regular racks/shelvings to minimize dirt/debris build-up.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. Any employee at front prep area, handling or serving open food, must have hair restraints.