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KAMEYA RAMEN

604 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

KAMEYA RAMEN has been inspected 17 times by Chicago Department of Public Health since July 31, 2017. The most recent inspection, on June 16, 2025, recorded 7 infractions.

5 of 17 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 6 separate inspections, most recently on June 16, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 3 separate inspections, most recently on May 23, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on May 23, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on June 16, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on June 16, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

17 inspections

  1. Canvass

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRON 3-DOOR SUSHI PREP COOLER. MUST PROVIDE THERMOMETER AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINES WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY BOTTOM OF PREP TABLE IN THE BASEMENT FOOD PREP AREA. MUST REPAINT WITH NON-TOXIC PAINT AND MAINTAIN. OBSERVED PREMISES USING PLASTIC GROCERY BAGS AS A FOOD CONTAINERS INSIDE MEAT CHEST FREEZER LOCATED IN THE BASEMENT FOOD STORAGE AREA. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE SEAFOOD CHEST FREEZER LOCATED IN KITCHEN FOOD PREP AREA. MUST REMOVE ICE AND CLEAN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND DIRT ON FLOOR UNDERNEATH 3-COMPARTMENT SINK IN REAR KITHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ACCUMULATED INSIDE FLOOR DRAINS IN KITHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS IN BOTH UNISEX CUSTOMERS/EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURN OUT LIGHT BULBS ABOVE FOOD STORAGE SHELVING IN MAIN KITCHEN FOOD PREP AREA AND ABOVE MEAT CHEST FREEZER ON BASEMENT FOOD STORAGE AREA. MUST REPLACE AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED MAGNETIC KNIFE HOLDER AT SUSHI LINE WITH DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  4. License

    0 infractions

  5. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASHING SIGNAGE AT SUSHI PREP LINE HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED PAPER TOWEL HOLDER FOR SUSHI LINE HANDWASH SINK ABOVE CLEAN PLATES AND UTENSILS ON PREP TABLE. INSTRUCTED TO PLACE PAPER TOWEL HOLDER ABOVE SINK TO PREVENT CONTAMINATION FROM HAND DRIPPAGE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED SOAP AND PAPER TOWELS AT BASEMENT DUMP SINK. INSTRUCTED TO MOVE HAND WASHING AND DRYING PROVISIONS TO ABOVE HANDWASHING SINK FOR PROPER USE OF DUMP SINK.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED PLANTS ON THE SIDE OF SUSHI LINE AND ABOVE FOOD IN STORAGE CONTAINERS. INSTRUCTED TO REMOVE PLANTS AS IT IS A SOURCE FOR CONTAMINATION TO SUSHI LINE AND SURROUNDING FOOD ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED MAGNETIC KNIFE HOLDER AT SUSHI LINE WITH DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. NOTED CARDBOARD USED A SHELFLINER IN BASEMENT ON FOOD STORAGE RACK. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH NONPOROUS SURFACE THAT IS SMOOTH AND CLEANABLE. NOTED PREP TABLE DIRECTLY IN FRONT OF COOK LINE STOVE WITH BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED RUSTED SHELF IN BASMENT THAT STORES DRY INGREDIENTS. INSTRUCTED TO CLEAN, REFINISH TO A SMOOTH AND CLEANABLE SURFACE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GREASE RECEPTACLES WITH EXCESSIVE GREASE BUILDUP ON THE EXTERIOR SURFACE OF TOPS. INSTRCUTED TO CLEAN AND MAINTAIN RECEPTACLES TO PREVENT PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EVIDENCE OF LEAK ON BASEMENT WALLS, DUST AND DEBRIS BEHIND ALL FREEZERS AND REFRIGERATORS IN BASEMENT PREP AREA, BASEMENT FLOORS NOT CLEAN WITH CRACKS, STANDING WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE FLOORS AND WALLS AND MAINTAIN SMOOTH CLEANABLE SURFACES.
  6. License

    0 infractions

  7. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD NOT LABELED.(STARCH,FLOUR,ETC.)MUST LABEL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.
  8. Complaint

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS A VENT COVER IN THE KITCHEN, AS LINER FOR SHELVING THROUGHOUT, FOR CONTAINERS, AS A DOOR HANDLE ON THE KITCHEN MICROWAVE OVEN. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.----SHELVING UNDER KITCHEN MICROWAVE OVEN WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR AND EXTERIOR OF THE FRONT MICROWAVE OVEN, INTERIOR OF KITCHEN OVENS ALL WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A LARGE HOLE IN THE WALL UNDER THE FRONT SUSHI PREP HAND WASHING SINK SEALED/REPAIRED WITH DUCT TAPE. MUST PROPERLY SEAL/REPAIR TO BE SMOOTH AND CLEANABLE.----FLOOR UNDER AND AROUND THE KITCHEN THREE-COMPARTMENT SINK GREASE TRAP WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE BASEMENT PREP OR DRY FOOD STORAGE AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUSLY CITED CORE VIOLATION FROM 8/31/2021 REPORT #2528880 NOT CORRECTED NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES ON SITE. MUST PROVIDE.
  9. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13-- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES ON SITE. MUST PROVIDE.
  10. Canvass

    10 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE RAW ITEMS SUCH AS ASSORTED RAW FISH. MUST DISCLOSE ALL RAW ITEMS ON THE MENU, INDICATING THAT THE ITEMS ARE RAW. MUST ALSO PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS CONSUMERS ON THE WALL MENU. PRIORITY FOUNDATION VIOLATION.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL DRY FOOD ITEMS MUST BE STORED ELEVATED FROM THE FLOOR THROUGHOUT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE A COVER FOR THE ICE FOR THE CONSUMPTION BIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN ALL COOLERS AND FREEZERS. MUST USE FOOD-GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SHELVING UNDER THE FRONT PREP MICROWAVE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT STORE EMPLOYEE BICYCLES IN THE WASHROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE A LIGHT SHIELD IN THE BASEMENT PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES ON SITE. MUST PROVIDE.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NOTED THE SUMMARY REPORT FROM 7-9-20 WAS NOT POSTED VISIBLE TO ESTABLISHMENTS CUSTOMERS. MUST POST THE SUMMARY REPORT TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION.
  11. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE ON MENU. INSTRUCTED MANAGER MUST ADD CONSUMER ADVISORY DISCLOSURE ON MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • FOUND SUSHI RICE LAB LETTER TEST HAS EXPIRED. INSTRUCTED MANAGER MUST UPDATE SUSHI RICE LAB LETTER ON PREMISES, MUST BE WITHIN 5 YEARS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BASEMENT HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN.
  12. Canvass

    0 infractions

  13. Canvass Re-Inspection

    3 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO DOCUMENTATION STATING SALMON OTHER FISH USED FOR SUSHI HAVE BEEN FROZEN FOR PARASITE DESTRUCTION, INSTRUCTED TO MAINTAIN FREEZING RECORDS ON SITE. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED THE ESTABLISHMENT SERVING RAW FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER ON THE FLOOR IN THE BASEMENT IN THE FOOD PREP AREA. INSTRUCTED TO KEEP THE FLOOR DRY IN THE BASEMENT IN THE FOOD PREP AREA.
  14. Canvass

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP PROVIDED AT SUSHI AND BASEMENT HANDWASHING SINKS IN PREP AREAS.UPON MY REQUEST SOAP PROVIDED AT SAID SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK IN BASEMENT AREA NOT ACCESSIBLE FOR HAND WASHING: A RACK WITH EMPTY PLASTIC BOTTLES AND CHLORINE BOTTLES IN FRONT OF THE HANDWASHING SINK,IN FRONT OF MENTIONED RACK A LARGE GARBAGE CAN HALF FULL WITH GARBAGE. PRESENTLY PREP AREA IN USE. HANDWASHING SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING TO MINIMIZE SOURCE OF CONTAMINATION.MUST REMOVE/RELOCATE ITEMS MENTION AT SAID AREA. PRIORITY FOUNDATION VIOLATION: "CONSOLIDATED WITH ABOVE VIOLATION"
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO DOCUMENTATION STATING SALMON OTHER FISH USED FOR SUSHI HAVE BEEN FROZEN FOR PARASITE DESTRUCTION, INSTRUCTED TO MAINTAIN FREEZING RECORDS ON SITE. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS FOOD AT IMPROPER TEMPERATURE: FOUND 9 INDIVIDUALS TO GO CONTAINERS FILLED WITH COOKED PORK BELLY AT TEMP OF 44.6F TO 48.6F(CONTAINERS WERE LABELED 11-1), STORED INSIDE THE WHITE REACH-IN COOLER IN BASEMENT. FOUND A PLASTIC GARBAGE BAG FILLED INDIVIDUALLY WRAPPED COOKED PIECES OF PORK BELLY AT TEMP OF 75.6F TO 78.8F. INSIDE THE WHITE CHEST FREEZER IN BASEMENT AREA. MANAGER STATED THAT PRODUCT WAS COOKED THREE HOURS AGO; (COOLING PROCESS NOT DONE PROPERLY,AFTER 2 HORS FOOD MUST BE AT TEMP OF 70F AND BELOW). EMPLOYEE STATED FOOD WAS COOKED THE DAY BEFORE.NO LABEL PROVIDED WITH FOOD.FOOD DISCARDED AND DENATURED.POUNDS 40,VALUE 100. TCS COLD FOODS MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED(COOKED PORK,RICE CUT VEGETABLE,SPRING ROLLS,ETC). MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED THE ESTABLISHMENT SERVING RAW FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED UPON MY RETURN ON 11-8-19 STEM THERMOMETER PROVIDED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED MALE EMPLOYEE WITH NO HAIR RESTRAINT WHILE IN FOOD PREP AREA. INSTRUCTED MALE EMPLOYEE TO PROVIDE A HAIR RESTRAINT WHILE IN FOOD PREP AREAS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS BETWEEN USE MUST BE STORED IN BUCKET WITH SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOOD STORED IN PLASTIC GROCERY BAGS MUST BE REMOVED AND PROVIDE A FOOD GRADE BAGS OR CONTAINERS WITH LIDS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES IN THE WOMEN RESTROOM. INSTRUCTED TO PROVIDE A COVERED RECEPTACLE IN THE WOMEN RESTROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER ON THE FLOOR IN THE BASEMENT IN THE FOOD PREP AREA. INSTRUCTED TO KEEP THE FLOOR DRY IN THE BASEMENT IN THE FOOD PREP AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM:9-27-18,REPORT#2223042 #58-FOUND SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION:7-42-90,CITATION ISSUED
  15. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 FOUND SOME PREPARED FOOD INSIDE COOLERS WITH NO LABELS. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL ALL PREPARED FOOD INSIDE COOLER HELD MORE THAN 24HOURS WITH SEVEN DAY CONSUME BY DATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  16. License

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR THE BASEMENT CHEST FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED AND UNNECESSARY EQUIPMENT FROM BASEMENT (ICE CREAM FREEZER, SUSHI DISPLAY COOLER).
  17. License

    0 infractions

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