LAKE & UNION REST & LOUNGE

666 W LAKE ST, CHICAGO, IL 60661 · Restaurant

4 inspections

1. Toiles21 oct. 2013

   0 infraction

2. Toiles14 juin 2012

   5 infractions

   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • 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
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST CLEAN UNDER GRILL AT MAIN COOKING LINE.MUST REPAIR AND REPLACE BROKEN DOOR HANDLE OF UTILITY SINK ROOM.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • 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.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • MUST PROVIDED SHIELDED LIGHT FIXTURE AT 1DR REFRIGERATOR AT FRONT SERVICE COOKING AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST REPAIR LEAK UNDER MEN'S TOILET ROOM HANDSINK AND THE LEAKY URINAL.
3. Toiles26 avr. 2011

   5 infractions

   • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 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 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)
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • 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.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • 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.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • 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.
4. Toiles16 août 2010

   6 infractions

   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • 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.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • 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.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • 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.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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.