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. Basement cluttered along walls. Must elevate all items 6' off floor or remove to prevent potential pest harborage. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Prep reach in coolers door rubber gaskets rippped. Must repair/replace damaged gaskets. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- bar gun holders, exterior of sinks, exterior of coolers and cooking equipment, shelves at prep area. Must clean and maintain all unclean equipment. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide and install light shield end covers for light bulbs at ventilation hood. 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. Prep area handwash bowl cold water handle valve turned off. Must turn on valve/repair cold water pipe.
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