THE GAME Fails Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 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.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: 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.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT BULB AND LIGHT SHIELD IN DRY STORAGE ROOM. PROVIDE ADDITONAL LIGHTING IN SODA SYRUP UNIT ROOM.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.