THE GAME

4310-4312 S PRAIRIE AVE, CHICAGO, IL 60653 · Restaurant

3 inspections

1. Réinspection des licences8 juill. 2011

   0 infraction

2. Réinspection des licences1 juill. 2011

   8 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO PROVIDE ALL EQUIPMENT AND ITEMS USED FOR BUSINESS OPERATIONS. SEAL ALL RAW WOOD SURFACES THROUGHOUT AS NEEDED IE UNDER BAR COUNTER, BEAMS AT BAR, AND STAFF TOILET ROOM DOOR. INSTALL STORAGE RACKS/SHELVES FOR DRY FOOD STORAGE ITEMS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS IN DRY STORAGE ROOM. CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES TO REMOVE SEDIMENT, DEBRIS, DIRT, DUST, ETC. REMOVE STANDING WATER AT BAR FLOOR. PROVIDE FLOOR DRAIN COVER AT BAR.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS AND CEILING WITH HEAVY DUST AND COBWEBS OVERHEAD PIPING/VENTS AT BAR, WATER METER ROOM, STORAGE ROOMS, AROUND THREE COMPARTMENT SINK AT BAR, SEAL ALL CRACKS AND CREVICES/OPENINGS AT WALL BASE, WALL, AND CEILING THROUGHOUT PREMISES AS NEEDED IE. WALLS AT SEATING AREA, AT BAR, KITCHEN, TOILET ROOMS, STORAGE ROOMS, HOT WATER TANK ROOMS TO PREVENT PEST HARBORAGE. PROVIDE SMOOTH EASILY CLEANABLE PANELING AT BAR AND SEAL WALL BASE AT BAR. REPAIR DAMAGED WOOD AT BAR AND REPLACE.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • REPLACE LIGHT BULB AND LIGHT SHIELD IN DRY STORAGE ROOM. PROVIDE ADDITONAL LIGHTING IN SODA SYRUP UNIT ROOM.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTALL LIDS AT ICE BINS AT BAR. INSTALL ATTACHED METAL DRAIN BOARD AT THREE COMPARTMENT SINK IN KITCHEN. PROVIDE BACKFLOW PREVENTION DEVICE AT UTILITY SINK FAUCET.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • Tous les établissements alimentaires qui exposent, préparent ou entreposent des aliments potentiellement dangereux doivent avoir des thermomètres à tige métalliques étalonnés, fournis et visibles, pour les unités d'aliments réfrigérés et chauds.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE TALL WEEDS, SMOKER, LITTER, DEBRIS AT PERIMETER OF BUILDING AND AROUND OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE. REMOVE ALL CONSTRUCTION MATERIALS FROM DRY STORAGE ROOM.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINER TO STORE ICE SCOOP.
3. Task Force Liquor 147514 juin 2011

   16 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. NO REFRIGERATION AND FREEZER UNITS ON SITE. INSTRUCTED TO PROVIDE REFRIGERATION AND FREEZER UNITS, TURN ON UNITS, AND MAINTAIN AT 40F AND BELOW FOR REFRIGERATION UNITS AND 0F OR BELOW FOR FREEZER UNITS. OWNER STATES THAT SHE IS WAITING FOR REFRIGERATION/FREEZER UNITS TO BE DELIVERED. CRITICAL 7-38-005(A).
   • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
     • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES AT NORTH SIDE OF BUILDING. SEPARATE WATER HEATER ON NORTH SIDE SUPPLIES SAID PLUMBING FIXTURES. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT SAID PLUMBING FIXTURES AT ALL TIMES. CRITICAL 7-38-030.
   • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
     • TOILET IN STAFF TOILET ROOM IN KITCHEN NOT MAINTAINED. UNABLE TO FLUSH WITH HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN SAME. NO SOAP NOR PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL 7-38-030.
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • FOUND REAR EXIT DOOR WITH 1/4TH INCH GAP AT RIGHT SIDE OF DOOR AND FRONT ENTRANCE DOOR WITH 1/2 INCH GAP AT BOTTOM AND TOP OF SAID DOOR. INSTRUCTED TO MAKE DOORS TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF SAME TO PREVENT PEST HARBORAGE. FOUND 10 MOUSE DROPPINGS SCATTERED IN HOT WATER TANK CLOSET IN KITCHEN AND WATER METER CLOSET IN DRY FOOD STORAGE AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020.
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. INSTRUCTED TO PROVIDE DOCUMENTATION FOR CITY OF CHICAGO APPROVED SANITATION COURSE FOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IE. DATE OF EXAM, RECEIPT FOR PAYMENT FOR CITY OF CHICAGO CERTIFICATE. SERIOUS 7-38-012.
   • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
     • THREE COMPARTMENT SINK AT KITCHEN BACKING UP WATER AT FIRST AND THIRD COMPARTMENT WHEN FAUCET RUNNING WATER INTO MIDDLE COMPARTMENT, WATER LEAKING OUT OF GREASE TRAP AND NOT PROPERLY DRAINING INTO FLOOR DRAIN. INSTRUCTED TO PROPERLY CLEAN DRAINS, GREASE TRAP, AND PROPERLY DRAIN WASTE LINE INTO FLOOR DRAIN. INSTALL GREASE TRAP AT THREE COMPARTMENT SINK AT BAR. SERIOUS 7-38-030.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO PROVIDE ALL EQUIPMENT AND ITEMS USED FOR BUSINESS OPERATIONS. SEAL ALL RAW WOOD SURFACES THROUGHOUT AS NEEDED. INSTALL STORAGE RACKS/SHELVES FOR DRY FOOD STORAGE ITEMS.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF TOILET IN WOMENS TOILET ROOM, VENT IN MENS TOILET ROOM, UNDER, AROUND, INTERIOR OF THREE COMPARTMENT SINKS AT BAR AND KITCHEN, HOSE INSIDE ICE MACHINE WITH BUILDUP.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS MISSING FLOOR TILES, GROUT FLOOR TILES AS NEEDED AT SEATING AREA, SODA SYRUP ROOM, DRY STORAGE ROOM. CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES TO REMOVE SEDIMENT, DEBRIS, DIRT, DUST, ETC. REMOVE CIGARETTE BUTTS FROM FLOORS AT STORAGE ROOMS AND STAFF TOILET ROOM.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS AND CEILING WITH HEAVY DUST AND COBWEBS AT SODA SYRUP UNIT ROOM, HOT WATER TANK ROOMS, OVERHEAD PIPING/VENTS AT BAR, WATER METER ROOM, STORAGE ROOM, WINDOW LEDGES AT SEATING AREA, AROUND THREE COMPARTMENT SINK IN KITCHEN AND BAR, DOORS AT DRY STORAGE/KITCHEN AREA, SEAL ALL CRACKS AND CREVICES/OPENINGS AT WALL BASE, WALL, AND CEILING THROUGHOUT PREMISES AS NEEDED IE. WALLS AT SEATING AREA, AT BAR, KITCHEN, TOILET ROOMS, STORAGE ROOMS, HOT WATER TANK ROOMS TO PREVENT PEST HARBORAGE.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • REPLACE LIGHT BULB INSIDE STAFF TOILET ROOM AND STORAGE ROOM. REPLACE LIGHT BULB AND LIGHT SHIELD IN DRY STORAGE ROOM. CLEAN LIGHT SHIELD IN KITCHEN.
   • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE WORKING VENTILATION IN MENS TOILET ROOM AND STAFF TOILET ROOM IN KITCHEN. PROVIDE SELF CLOSING DEVICE AT EMPLOYEE STAFF TOILET ROOM DOOR.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINKS AT KITCHEN AND BAR. INSTALL LIDS AT ICE BINS AT BAR. INSTALL ATTACHED METAL DRAIN BOARD AT THREE COMPARTMENT SINK IN KITCHEN. ROUTE WASTE LINE FROM SODA GUNS INTO FLOOR DRAIN. PROVIDE BACKFLOW PREVENTION DEVICE AT UTILITY SINK FAUCET. PROVIDE COLD WATER AT UTILITY SINK, REVERSE HOT AND COLD WATER HANDLES AT UTILTIY SINK TO CORRESPOND WITH HOT AND COLD RUNNING WATER. PROVIDE BACKFLOW PREVENTION DEVICE AT ICE MACHINE. REPAIR LEAK AT PIPING UNDER THREE COMPARTMENT SINK.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • Tous les établissements alimentaires qui exposent, préparent ou entreposent des aliments potentiellement dangereux doivent avoir des thermomètres à tige métalliques étalonnés, fournis et visibles, pour les unités d'aliments réfrigérés et chauds.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE TALL WEEDS, LARGE RUG, SMOKER, GREASE TRAP, LITTER, DEBRIS AT PERIMETER OF BUILDING AND AROUND OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE. REMOVE ALL CONSTRUCTION MATERIALS FROM DRY STORAGE ROOM.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • Entre les utilisations et pendant l'entreposage, les ustensiles de distribution de glace et les récipients à glace doivent être entreposés de manière à les protéger de la contamination.