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SHAMBLES BAR

2050 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

Inspection summary

SHAMBLES BAR has been inspected 13 times by Chicago Department of Public Health since January 27, 2010. The most recent inspection, on August 8, 2017, found no infractions.

8 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on August 1, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 7, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 7, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 5 separate inspections, most recently on August 14, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 5 separate inspections, most recently on August 14, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF FAN GUARD IN REACH-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL FLOOR DRAINS IN BASEMENT, BAR, AND PREP AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS. REPLACE DAMAGED FLOOR TILES IN ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN CEILINGS IN BASEMENT. REPAIR CEILING IN PREP AREA(WATER DAMAGE). REPLACE MISSING VENT COVER IN MEN WASHROOM AND SECOND FLOOR WASHROOM. CLEAN WALLS AND CEILINGS IN BASEMENT BEER WALK-IN COOLER(MOLD, SPILLS). SEAL OPENINGS ALONG BASEBOARDS IN FIRST FLOOR BAR AREA. REPLACE MISSING OUTLET AND LIGHT SWITCH COVERS IN SECOND FLOOR BAR AND WASHROOM AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB IN BASEMENT DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION IN FIRST FLOOR MEN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE ALL STOCK OFF FLOOR IN BASEMENT STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED ARTICLES AND EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE.
  5. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK MOLD LIKE SUBSTANCE ON INTERIOR PANEL AND PARTS INSIDE ICE MACHINE DRIPPING INTO ICE. INSTRUCTED MANAGER TO DISCARD ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005A CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF FAN GUARD IN REACH-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL FLOOR DRAINS IN BASEMENT, BAR, AND PREP AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BAR AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS IN CEILINGS IN BASEMENT. REPAIR CEILING IN PREP AREA(WATER DAMAGE). REPLACE MISSING VENT COVER IN MEN WASHROOM AND SECOND FLOOR WASHROOM. CLEAN WALLS AND CEILINGS IN BASEMENT BEER WALK-IN COOLER(MOLD, SPILLS). SEAL OPENINGS ALONG BASEBOARDS IN FIRST FLOOR BAR AREA. REPLACE MISSING OUTLET AND LIGHT SWITCH COVERS IN SECOND FLOOR BAR AND WASHROOM AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB IN BASEMENT DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION IN FIRST FLOOR MEN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE ALL STOCK OFF FLOOR IN BASEMENT STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED ARTICLES AND EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE.
  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table, ceiling inside walk in cooler, interior ice machine panel and exterior between cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors behind equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls not maintained in toilet rooms. Instructed to seal all holes and repaint. Ceiling not maintained in kitchen. Instructed to have smooth, easily cleanable surface and/or repaint.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs in prep area not maintained. Instructed to install end caps and replace worn light shields on bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drainlines not installed to soda gun holder at bar. Instructed to install drainlines. Faucet not maintained at bar and rear prep area 3 compartment sink and utility sink. Instructed to replace faucets at all sinks.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop not properly stored. Instructed to store in sanitize holder or container.
  8. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Outer openings not protected or rodent proofed. Front double entry door has 1/4 inch in middle. Instructed to rodent doors to prevent rodent and insect entry. Serious citation issued 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facility not maintained or operated. While running and draining water on left side of three compartment sink, water coming up middle and right sides. Instructed to detail clean drainline and grease trap to prevent inadeuqate disposal of drain water. Serious citation issued 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table, ceiling inside walk in cooler, interior ice machine panel and exterior between cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors behind equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls not maintained in toilet rooms. Instructed to seal all holes and repaint. Ceiling not maintained in kitchen. Instructed to have smooth, easily cleanable surface and/or repaint.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs in prep area not maintained. Instructed to install end caps and replace worn light shields on bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drainlines not installed to soda gun holder at bar. Instructed to install drainlines. Faucet not maintained at bar and rear prep area 3 compartment sink and utility sink. Instructed to replace faucets at all sinks.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop not properly stored. Instructed to store in sanitize holder or container.
  9. Canvass

    0 infractions

  10. Complaint

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND BLACK MOLD AND LIME BUILDUP IN THE INSIDE TOP AND INSIDE THE BOTTOM OF THE LARGE STANDING ICE MACHINE LOCATED IN THE PRER AREA. SERIOUS CITATION GIVEN 7-38-005(A). INSTRUCTED TO REMOVE THE BLACK MOLD AND LIME AND CLEAN AND SANITIZE IT. MANAGER REMOVED THE ICE AND CLEANED AND SANITIZED IT DURING INSPECTION. CDI CORRECTED DURING INSPECTED. HOOOO75391 18 COURT DATE 05-24-2012AT 1:00PM ROOM 112 400 WEST SUPERIOR CHICAGO OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK ON THE TICKET.
    • 33. 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. CLEAN THE FRYER AND CABINET BELOW HAS GREASE BUILDUP.
    • 34. 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. CLEAN THE FLOOR IN THE BASEMENT STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT BUILDUP.
  11. Complaint

    0 infractions

  12. Complaint

    0 infractions

  13. No Entry

    0 infractions

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