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: 4/27/2026
Total Score:89
Critical Violations
| 5 points: COOKING POTENTIALLY HAZARDOUS FOOD |
| Potentially hazardous food noted not being adequately reheated. Food items observed such as soups sauces and other hot held food items are not being reheated within the alloted amount of time. |
Non-Critical Violations
| 2 points: POT HAZ RTE FOOD DATING AND DISPOSITION |
| Ready to eat potentially hazardous food in the form of cheese and chicken wings was noted not being properly dated for disposition in the prep top coolers and the prep line upright cooler. |
| No Violations |
| Proper cooling procedure reminder: 140?F - 70?F within 2 hours 70?F - 41?F within 4 hours The timer only starts when the food item being cooled drops below 140?F. Any temperature above 140?F is considered hot holding and doesn't count towards the 6 hours of cooling time. |
Inspection Date: 9/22/2025
Total Score:91
Critical Violations
| 5 points: EMPLOYEE HYGIENE |
| Employee noted handling food contact items with contaminated hands. Observed employee wipe face with paper towel rinse food off of dirty dishes and then procceded to unload clean dishes without proper handwashing between dirty to clean tasks. |
Non-Critical Violations
| 2 points: POT HAZ RTE FOOD DATING AND DISPOSITION |
| Ready to eat potentially hazardous food in the form of shredded/crumbled cheese in rear 2 door upright and sauces/salsas in the walk in cooler was noted not being properly dated for disposition. |