SALTY SHAMROCK
6186 N HWY 41
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed with manager to discontinue using dish machine until it is working properly.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler on cook line, employee replaced removed at time of inspection. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions and coleslaw in reach in cooler, employee replaced removed reorganized at time of inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish batter 44 F, employee placed more ice in ice bath. **Corrective Action Taken** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line, employee replaced at time of inspection. **Corrected On-Site**
Food safety inspection conducted on 2/19/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/24/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting above soda machine. **Repeat Violation**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator primed tested 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48 F in reach in cooler, operator placed in reach in freezer. **Corrective Action Taken** **Repeat Violation**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 9/24/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).