Shakespeare Steak House
181 Main St E, Hamilton ON L8N 1H2 · Restaurant
8 inspections
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Certified food handler present in the food service premise
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Food in storage protected from contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Food protected from contamination or adulteration
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Food protected from contamination or adulteration
- Store and handle ice in a sanitary manner
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Provide hand washing basin in a convenient location in the food preparation area
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner