THE GAME

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

3 inspections

1. License Re-Inspection8 juill. 2011

   0 infraction

2. License Re-Inspection1 juill. 2011

   8 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • 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. 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. 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. 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. 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • REPLACE LIGHT BULB AND LIGHT SHIELD IN DRY STORAGE ROOM. PROVIDE ADDITONAL LIGHTING IN SODA SYRUP UNIT ROOM.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • 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. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • 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. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • 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. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • 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. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
     • 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. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • 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. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • 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. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • 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. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • 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. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • 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. 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. 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. 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. 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • 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. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • 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: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • 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. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • 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. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.