Shane's Rib Shack
Last inspected: Jan 22, 2026
61
Score
Shane's Rib Shack, located at 315 Riverside Pkwy Ne Ste 100 in Rome, GA, underwent a moderate risk inspection on January 22, 2026. The inspection identified one critical violation concerning adequate handwashing facilities, two major violations, and three minor violations, including issues with proper cooling time and temperature. Across four recorded inspections, the facility has predominantly received medium-risk classifications.
4
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Routine
1 critical violation. 2 major violations. 3 minor violations. 5 corrected on site.
61
May 7, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 4 corrected on site.
64
Oct 7, 2024
Routine
1 critical violation.
86
Feb 6, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Violations — Jan 22, 2026 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in main kitchen area blocked and inaccessible. Large fan stored in in sink. CA: Hand sinks must be accessible for use at all times COS: Fan was removed from sink
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in main kitchen with no paper towels for drying hands. CA: Hand sinks must have disposable paper towels or other approved hand drying device. COS: Hand sink was restocked with paper towels.
511-6-1.07(3)(b)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed improper cooling of previously cooked, potentially hazardous TCS foods. Several trays of cooked chicken fingers on rack in kitchen area measured above 70 degrees after cooling for over 2 hours. Chicken Finger tray 1 (76 degrees), Chicken Finger tray 2 (84 degrees), Chicken Finger tray 3 (90 degrees), Chicken Finger tray 4 (95 degrees), and Chicken Finger tray 5 (101 degrees). CA: Cooked potentially hazardous TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. COS: All chicken fingers were discarded. PIC was educated on proper cooling methods.
511-6-1.04(6)(d)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed kitchen employees preparing food with no hair restraints. Corrective Action: Employees were instructed to put on proper hair restraints prior to continuing food prep.
511-6-1.03(5)(j)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed kitchen employees wearing bracelets while preparing food during inspection. Corrective Action: Employees were instructed to remove all bracelets and jewelry, then wash hands prior to continuing food prep.
511-6-1.03(5)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed damaged gasket on reach-in cooler at cookline. Corrective Action: PIC will submit work order to have gasket replaced. This will be rechecked.
511-6-1.05(6)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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