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: 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. |