Facility:
SHENANIGANS
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 3/12/2026
Total Score:95
Critical Violations
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| Soap and paper towels were noted not provided at the hand washing lavatory in the bar. Soap and paper towels were placed at the bar to correct the violation. The hand sink was noted at the fourth compartment (farthest north) of the sink on the west side of the bar. It is STRONGLY recommended to install a permanent hand soap and paper towel dispenser at this sink to avoid this violation in the future. |
Non-Critical Violations
| 1 points: CONTAMINATION BY CONSUMERS |
| Pickle and olive containers on bar should have a lid to protect them from contamination from the public or from anything that may fall in and contaminate them. |
| No Violations |
| Spoke to Evelyn about the tall reach-in cooler nearest the beer walk-in cooler entrance. This cooler was slightly too warm but had been recently loaded with a lot food for the upcoming dinner rush hour. Please keep an eye on this cooler to ensure it drops below 41?F. |
Inspection Date: 8/27/2025
Total Score:89
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Taco meat noted not being held at 140 degrees Fahrenheit or above. The taco meat was filled to top of the pan and had not been stirred often enough to maintain a 140?F holding temperature throughout the product. The top 1/3 of the taco meat was noted below 120?F. All items in hot wells must be stirred often enough to maintain a constant 140?F temperature throughout the product. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. Sanitizer jug had run dry. A new jug was put in place and the machine was primed to correct the critical violation. |
Non-Critical Violations
| 1 points: CONTAMINATION BY CONSUMERS |
| Pickle and olive containers on bar should have a lid to protect them from contamination from the public. |