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Shenanagans Bar

November 8, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings1

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Failed findings

PIC Knowledgecritical

Inspector note: Provide and post current food safety / allergen certifications
code M-2-102.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Label all white food bins
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Thermometers Provided

Inspector note: Provide a working thermometer
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Relocate bagged produce near the visibly soiloed water heater
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Repair lid on ice machine
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Remove sponges and provide wipimg cloths and sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: Repair kitchen walls from peeling paint and other visible soils
code 37-6-201.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean vents in the hood -grease starting to drip along the sides of the hood
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Dressing Rooms Clean/Lockers Provided

Inspector note: Provide as discussed • employee clothing stored on food - provide adesignated area
code 40-6-305.11* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: Provide an enclosed slop sink as discussed
code 42-5-203.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove all back packs and personal clothing discarded in the food service areas
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

Checks marked passed

Reheatingcritical

Inspector note: beef stew 110f - pot pie 97f - chili 107f - cooks cannot re-heat in in steam table hot foods need to be reheated to 165f -then held at 140f in steam table
code 03-3-403.11*** · critical food-safety factorstatus: Pass
Good Hygienic Practicescritical

Inspector note: employees on line drinking from open cups - provide cups with lids
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: employee handling RTE Lettuce with bare hands - eliminate bare hand contact with rte foods
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Labeled Common Namecritical

Inspector note: blue chemical spray bottle at bar not labeled - label with common name
code 41-7-102.11*** · critical food-safety factorstatus: Pass
Clean Cloths Hair Restraint

Inspector note: provide hair restraints for cooks on line
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean hot line equipment of built up encrustments
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: repair leak at base of handsink
code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on January 21, 2016: 11 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.