Lake & Union Rest & Lounge

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

DURING INSPECTION OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES.CITATION ISSUED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN UNDER GRILL AT MAIN COOKING LINE.MUST REPAIR AND REPLACE BROKEN DOOR HANDLE OF UTILITY SINK ROOM.

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

MUST REPAIR OR REPLACE BROKEN FLOOR TILES IN FRONT OF REAR EXIT DOOR FLOOR, AS WELL AS BROKEN FLOOR TILES UNDER BAR 3COMP SINK.MUST DRY WET FLOOR UNDER MEN'S TOILET ROOM HANDSINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDED SHIELDED LIGHT FIXTURE AT 1DR REFRIGERATOR AT FRONT SERVICE COOKING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAK UNDER MEN'S TOILET ROOM HANDSINK AND THE LEAKY URINAL.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. REPEAT VIOLATION FOR NO CERTIFIED MANAGER. NO PROOF OF ANY CERTIFIED MANAGER AT TH...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE BAR SODA GUN HOLDERS AND PLASTIC SPEED RAIL INSERTS AND THE HOT LINE SHELVING ARE DIRTY: WASH, RINSE AND SANITIZE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REPAIR OR REMOVE THE BROKEN HOT LINE PREP COOLER, AN UPRIGHT REACH IN COOLER IS BEING USED JUST BEHIND BROKEN UNIT. ...

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. THE BASEMENT AND BAR FLOORS ARE DIRTY UNDER AND BEHIND THE SEATING AND SHELVES, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE ...

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. THE WALL BEHIND THE STEAM TABLE IS VERY DIRTY, CLEAN AND PAINT THE WALL.

* 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. NO ONE ON PREMISES WITH A CURRENT CITY CERTIFICATE OR PROOF OF ENROLLMENT THEREOF,WHILE HANDLING/SERVING P.H.F.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL DUSTY FAN GUARDS OF COOLERS MUST BE KEPT CLEAN.

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. FLOORS AROUND/BEHIND SHELVINGS & PREP-TABLES, ALSO ALONG WALLBASES AT DISHROOM MUST BE FREE OF DEBRIS/DIRT.

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. WATER-STAINED CEILING TILES IN REAR PREP AREA MUST BE REPLACED & FOOD STAINS ON WALLS AT REAR PREP TABLE & DISHROOM MUST BE KEPT CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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. ANY OLD/USED EQUIPMENT, UNNECESSARY ARTICLES OR CLUT...