LAKE & UNION REST & LOUNGE.

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

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

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.

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

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

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 THE ABOVE ESTABLISHMENT WHILE EGGS AND SOUPS ARE BEING PREPARED. THE ABOVE BUSINESS WAS VIOLATED FOR HAVING NO CERTIFIED MANAGER DURING THE LAST INSPECTION PER REPORT # 343287 DATED 08/16/10. SUPERVISOR NOTIFIED. MR. HARRY D KOULIOUFAS WAS FAXED AN ENROLLMENT RECIEPT FROM FOODSERVICE EDUCATIONAL SEMINARS DATED TODAY'S DATE (APRIL 26, 2011)

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 THE DIRTY EQUIPMENT.

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. CLEAN AND REPAINT THE CORRODED WALK-IN COOLER CEILING.

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 SMOOTH AND SANITARY FROM CORNER TO CORNER.

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.

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.

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.

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.

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: 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 and Regulations of the Board of Health. MUST FIX LEAKY FAUCET AT 2-COMP SINK IN DISHROOM.

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 CLUTTER IN BASEMENT MUST BE MINIMIZED & STORED PROPERLY TO PREVENT PEST HARBORAGE.