Kamehachi Sushi Cafe
Last inspected: Jun 11, 2019
45
Score
Public records show 14 inspections at Kamehachi Sushi Cafe stretching back to 2010. The most recent report on file is from Jun 11, 2019. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. The file hasn't been updated since Jun 11, 2019, so take the current picture with that in mind.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Walls, ceilings, attached equipment constructed per code” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 81, which Kamehachi Sushi Cafe's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
14
Inspections
1
Critical latest
4
Major latest
5
Minor latest
Inspection History
Jun 11, 2019
Routine
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: 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
14
Consumer advisory provided for raw/undercooked food
Inspector notes: 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.
25
City of chicago food service sanitation certificate
Inspector notes: 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.
2
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 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.
10
Proper date marking and disposition
Inspector notes: 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.
23
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: 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.
1
Wiping cloths: properly used & stored
Inspector notes: 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.
41
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED LIGHT IN REAR PREP AREA IN DISREPAIR (NONFUNCTIONAL). MUST REPAIR AND MAINTAIN.
56
All food employees have food handler training
Inspector notes: 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.
57
Allergen training as required
Inspector notes: 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
58
45
Jan 26, 2018
Routine
1 minor violation.
View 1 violation
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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
3
95
Jul 31, 2017
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
90
Aug 4, 2016
Routine
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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.
21
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS UPPER AND LOWER IN REAR PREP AREA NOT CLEAN OF DEBRIS.MUST CLEAN.
35
82
Feb 9, 2016
Routine
2 minor violations.
View 2 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED NO COLD WATER AT MOP SINK.MUST REPAIR
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED SOME EMPLOYEES NOT WEARING HAIR RESTRAINTS. MUST PROVIDE FOE ALL EMPLOYEES IN PREP AREA.
42
90
Feb 20, 2015
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE THE BOTTOM SHELF OF THE 1DR FREEZER TO REMOVE FOOD DEBRI AND CRUMBS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN GRIMMY FLOOR UNDER THE 3-COMP SINK AND UNDER AND BEHIND THE 2 DR COOLER NEXT TO THE KITCHEN ENTRANCE DOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN AND REMOVE EXECSSIVE DUST ACCUMULATION AT ALL CEILING VENTS AND CEILING FANS IN THE REAR PREP AREA.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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.
40
82
Nov 17, 2014
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER STORAGE RACKS, ALONG WALLBASE AT CORNERS IN REAR PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING CEILING TILE AT REAR CONTAINING CARDBOARD.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST PROPERLY STORE/MAINTAIN OR REMOVE CLUTTER IN THE FORM OF UNUSED/DEAD REFRIGERATION UNITS IN PREP AREA.
41
86
Mar 13, 2014
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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).
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: 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).
4
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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.
6
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: 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.
11
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: 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.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN/SANITIZE PREP TABLES AT REAR.
33
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE METAL STEM THERMOMETERS.
40
67
Jun 6, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR OF BOTH 2DR COOLERS IN THE REAR PREP AREA TO REMOVE STANDING WATER FROM BOTTOM SHELF AND FOOD SPLASHES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN AND SANITIZE FLOORS BEHIND THE REFRIGERATOR IN THE REAR AREA TO REMOVE CRUMBS AND FOOD DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN WALL IN THE REAR PREP AREA NEXT TO THE HOT HOLDING UNIT TO REMOVE FOOD SPLASHES.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST MAINTAIN WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
43
82
Nov 30, 2012
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MISSING STOPPERS AT 3-COMP SINK, MUST PROVIDE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING:GASKETS OF COOLER DOORS, SINK DRAINS, EXTERIOR OF GREASE TRAP & DOOR TRACKS OF FRONT DISPLAY COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS ALONG WALLBASES UNDER SINKS & BETWEEN EQUIPMENT MUST BE KEPT CLEAN; ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MISSING OR DAMAGED CEILING TILES BY MOP ROOM MUST BE REPLACED. WALLS AROUND PREP AREAS MUST BE FREE OF FOOD DEBRIS.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY CLUTTER, UNNECESSARY ARTICLES BETWEEN EQUIPMENT MUST BE REMOVED & IF NEEDED MUST BE STORED OFF THE FLOOR (UNUSED FLOOR MATS, SHELVINGS).
41
78
Nov 23, 2011
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
86
Feb 10, 2011
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
90
Feb 16, 2010
Reinspection
No violations found.
100
Feb 5, 2010
Complaint
2 minor violations.
View 2 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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.
29
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: 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.
42
90
Frequently Asked Questions
When was Kamehachi Sushi Cafe last inspected?
The most recent health inspection at Kamehachi Sushi Cafe on file is from Jun 11, 2019. The public record contains 14 inspections in total.
What is the most common violation at Kamehachi Sushi Cafe?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited seven times, more than any other issue at Kamehachi Sushi Cafe.
Has Kamehachi Sushi Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Kamehachi Sushi Cafe have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kamehachi Sushi Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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