No violation noted during this evaluation. | 05/05/2015 | Complete (Food) | 100 |
- Critical: Hands clean and properly washed
|
02/10/2015 | Complete (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible
|
08/28/2014 | Follow-up (Food) | 98 |
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/28/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
02/25/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
02/25/2014 | Follow-up (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Proper cooling time and temperature
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2013 | Follow-up (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Proper cooling time and temperature
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2013 | Complete (Food) | 75 |
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