- At time of inspection, hot water was unavailable. Hot water was working previously. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. Hot water should be at least 100 degrees F at hand sink and 110 degrees F at all other sinks.
- Place accurate thermometers in all reach in coolers where cold hold foods are stored.
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02/10/2016 | 93 |
- Supply soap at all hand sinks including restroom.
- Discontinue using household grade pest control chemicals in food establishment.
- Store all toxic items away from food and food areas including food storage of to go items.
- Ensure that all food contact surfaces are clean and in good condition such as shelving holding to go cups, prep tables, lids to cooler holding ice and lids and outer parts of containers storing food items, etc.
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08/03/2015 | 91 |
- Certified Food Manager (CFM) should be present at establishment during all hours of operation.
- Ensure that all food contact surfaces are clean and in good condition such as cooler holding ice, ect.
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01/15/2015 | 94 |
- Remove from consumption all dented cans
- Supply paper towels at each hand sink
- use effective means for fly control--use screens over service windows/fans at exits/fly lights
- Post current permit- expired 05/2014
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07/10/2014 | 87 |
- Observed bucket in hand sink. Ensure hand sink is kept clear of all items and is used for hand washing only.
- At time of inspection, there was not a certified food manager present. Ensure there is at least one certified food manager present during hoers of operation.
- Observed bin for clean wares soiled with food debris. Ensure bin is clean to sight and touch.
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10/29/2013 | 90 |
- 229.168 (b) working container not labeled. Observed spray bottle with a blue liquid not labeled. Ensure all spray bottles are labeled with chemical name. Corrected on site.
- Observed inside panel of ice machine soiled. Ensure the inside panel of the ice machine is routinely cleaned and sanitized.
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04/04/2013 | 94 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Provide accurate thermometers for all reach in coolers.
- Remove cardboard from reach in cooler, provide a smooth, easily cleanable non-sbsorbent surface.
- Clean the inside of the ice cream cooler.
- Cutting boards must be smooth, easliy cleanable and non-absorbent
- Clean the sugar measuring cup.
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10/28/2011 | 90 |
- PROVIDE FOR SOMEONE TO ALWAYS BE PRESENT WITH A VALID FOOD MANAGERS SAFETY COURSE. (30 DAY TO ENROLL)
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09/16/2010 | 97 |
No violation noted during this evaluation. | 02/24/2010 | 100 |
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