UPPER DECK Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN WHEN FAUCET IS TURNED ON,UNDER THE 3 COMPARTMENT BAR(SOUTH WEST AREA).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OTHER SINK WAS COVERED BY NON-MOBILE LIQUOR STORAGE SHELVINGPROVIDED WITH SOAP OR PAPER TOWELS.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: SMALL FRUIT FLY INFESTATION THROUGHOUT PREMISES. FOUND ON WALLS ON BOTTLES BEHIND BAR ON UNCOVERED ICE. ALSO WE OBSERVED(THE OWNER AND I) LIVE ROACHES BEHIND THE SOFA LOCATED ON SOUTH SIDE OF WALL.ALSO A UNKNOWN WHITE POWER HEAVILY APPLIED BEHIND THE BAR(LOCATED IN AMUSEMENT ROOM)AND AROUND THE OUTSIDE BATTING CAGE WERE IS ACCESSIBLE TO CHILDREN AND CUSTOMERS.INSTUCTED TO REMOVE AND CLEAN AREA.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO PROVIDE LIDS FOR ALL ICE BINS, 2ND FLOOR

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN POP GUN HOLDER BEHIND THE BAR AREA

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE EXCESS BEER CAPS AND OTHER ITEMS.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES(EXCESS DUST BUILD-UP)INCLUDED PLAY AREA

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE EXCESS BEER CAPS AND OTHER ITEMS.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES(EXCESS DUST BUILD-UP)INCLUDED PLAY AREA

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.