Shenanagans Bar

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: chili @ 10f corn chowder @ 97f ensure proper hot hold of 140f or above. Ensure all products reheated properly before placing in hot hold unit.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: chlorine sanitizer buckets reading 200+ ensure proper criteria of 50ppm - 150ppm on chlorine . chef changed all sanitizer buckets at time of inspection to read 100ppm of chlorine.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: products stored on floor in walk-in cooler store 6 7nches of the floor
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: fans of condenser in beer walk-in with mold-like substance and dusts clean to remove
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Premises Maintained
  Inspector note: CO2 containers in basement not properly chained chain to prevent tippage
  code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 23, 2010: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.