SHANNON'S PLACE

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Inspection history

1. Mar 18, 2026

   ✕
   3 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

2. Oct 8, 2025

   ✕
   2 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

3. Jun 11, 2025

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

4. May 29, 2025

   ✕
   6 violations

   • In use food dispensing utensils improperly stored
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Improper thawing procedures used

5. Dec 6, 2024

   ✓
   3 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Single service items reused, improperly stored, dispensed, not used when required
   • In use food dispensing utensils improperly stored

6. Oct 24, 2024

   ✓

7. Sep 26, 2024

   ✕
   5 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

8. Dec 12, 2023

   ✕
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.