✓

Shenanagans Bar

September 7, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass
Premises Maintained

Inspector note: CO2 containers in basement not properly chained chain to prevent tippage
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 23, 2011: 5 previous findings did not recur.

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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.