AUG 10
2023
PASSED
10 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
60 VINES.
YOUR CALL. 65/100
500 CRESCENT CT #160 · DOWNTOWN, DALLAS
Last inspected August 10, 2023 · passed
11 of 11 inspections passed. 19 critical violations across the record.
THE NUMBERS
INSPECTIONS
11
11 passed
VIOLATIONS
60
includes 19 critical
RECORDS COVER
4 YEARS
since Jan 2019
INSPECTION HISTORY
*14 When to wash hands
MUST WASH HANDS AFTER EVERY CONTAMINATION (DRINKING/ EATING )
*22 Accredited food handler certificate - 60 days
FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY-STATE APPROVED-OBSERVED EXPIRED CERTIFICATES
*27 Cooling, heating, and holding capacities. Equipment
DO NOT STORE RAW/ COOKED RTE FOODS OVER THE LOAD LIMIT (COOK LINE)
*31 Handwashing lavatory - used for other purpose
DO NOT STORE UTENSILS INSIDE OF HAND SINKS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PROPERLY STORE PERSONAL DRINKS MUST BE STORED IN DESIGNATED AREA
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
OBSERVED IN USE UTENSIL IN BULK INGREDIENT DO NOT STORE UTENSILS BETWEEN EQUIPMENT
*40 Handle & dispense of cleaned utensils, single-use
INVERT SINGLE SERVICE ITEMS AT COOK LINE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS THROUGHOUT THE COOK LINE
*43 Light bulbs, light shields provided
REPLACE BLOWN OUT LIGHTS (VENT A HOOD SYSTEM)
*45 Premises shall be maintained in good repair
OBSERVED TOPPING COOLER AT 50F / REPLACE
FEB 232023PASSED4 violations1 CRITICALDETAILS
FEB 23
2023
PASSED
4 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Clean ice machine
*31 Handwashing lavatory - used for other purpose
Remove pans in handsink
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
Remove linens from prep area
FEB 102022PASSED4 violationsDETAILS
FEB 10
2022
PASSED
4 violationsDETAILS
*35 Hair Restraints effective
Employee missing beard net preparing food
*37 Storing the food at least 15 cm (6 inches) above the floor
Food on floor in walk in cooler
*39 Keep utensils handles upright or protected
Utensils with no handles being used to scoop brussels sprouts
*43 Clean vent syst:Intake/exhaust air ducts
Soiled air intake vent in kitchen
SEP 72021PASSED3 violations1 CRITICALDETAILS
SEP 7
2021
PASSED
3 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef over pastries
*28 Date marking > 24 hrs,on site,temp 41F
Missing date markings on items over 24 hrs at 42
*39 Utensils, single serve items 6 inches off - floor
Drinking cups stored on floor
show all 11 inspections →
MAR 32021PASSED3 violations1 CRITICALDETAILS
MAR 3
2021
PASSED
3 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*32 CIP-Cleanability
Avoid using wipe cloths as lining of non food contact surfaces
*39 Store equipment & utensils - avoid contamination
Store food cups to minimize possible contact with food.
OCT 302020PASSED6 violations1 CRITICALDETAILS
OCT 30
2020
PASSED
6 violations1 CRITICALDETAILS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle to scoop food
*29 Mechanical holding unit, thermometer location
provide thermometers in coolers
* 21 RFSM notify 10 days & replacement in 45 days
obtain rfsm certificate from the city of Dallas. certificate cost $30 per year (checks, credit/debit cards, money orders, NO CASH). bring original card, DL or ID and money to Consumer Division located
*10 Clean Sight and Touch
clean ice machine
*47 Handler-Certificate Not on site
employees need to obtain food handler cards
*42 Dirty nonfood contact surfaces
CLEAN SHELVES, GASKETS, COOLERS INSIDE
MAR 182020PASSED1 violation1 CRITICALDETAILS
MAR 18
2020
PASSED
1 violation1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish over mushrooms raw beef over raw shrimp
SEP 182019PASSED8 violations3 CRITICALDETAILS
SEP 18
2019
PASSED
8 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
MILK WASH 49 DEGREE F, SAUSAGE 46 DEGREE F
*18 Toxic items labeling for original container
LABEL SANITIZER BUCKETS-COS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
SCOOPS IN FRONT -
*21 RFSM - Not On Site
RECOMMEND ADDITIONAL RFSM CERTIFICATE
*32 Package integrity
DENTED CANS WITH NON DENTED CANS- COS
*47 Handwashing signage
AT BAR
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE PROPER DATE MARKING
*41 Food Labeling - Bulk Food w/ Card or Sign
BULK ITEMS
FEB 262019PASSED10 violations3 CRITICALDETAILS
FEB 26
2019
PASSED
10 violations3 CRITICALDETAILS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*39 Store equipment & utensils in a clean, dry place
2 BOWLS OBSERVED WITHIN SPLASH GUARD, BAR HAS BAR EQUIPMENT STORED WITHIN SPLASH GUARD
*18 Toxic items labeling for original container
RELABEL SANITIZE BUCKET
*19 Hand sink water temperature below 110'F
HAND SINK BY PIZZA OVEN 106.4, HAND SINK IN BACK 106.8 DEGREE F, EXPO 107.2 DEGREE F
*47 Handwashing signage
AT BAR SINK
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
HANDLE STORED INSIDE CONDIMENT ON EXPO
*14 When to wash hands before donning new gloves
OBSERVED EMPLOYEE TOUCH FACE AND FAIL TO ASH HANDS PRIOR TO DONNING GLOVES
*21 RFSM - Not On Site
REGISTER WITH THE CITY OF DALLAS RECOMMEND AT LEAST 2 REGISTERED
*10 Clean Sight and Touch
CLEAN INSIDE ICE MACHINE
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE PROPER DATE MARKING IN WIC, ENSURE ITEMS ARE PULLED WHEN PAST 7 DAYS
JAN 242019PASSED11 violations5 CRITICALDETAILS
JAN 24
2019
PASSED
11 violations5 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*19 Hand sink water temperature below 110'F
OPPOSITE HAND SINK ON COOK LINE 84 DEGREE F
*39 Store equipment & utensils in a clean, dry place
PLATES STORED WITHIN SPLASH GUARD-COS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*15 Contact RTE Products w/ Bare Hands
OBSERVE EMPLOYEE HANDLE RTE FOOD WITH BARE HANDS
*02 Cold Hold (41øF/45øF or below)
EGG SALAD 55 DEGREE F- COS
*24 Shellfish tags to remain attached to container
TAG NOT WITH MUSSELS
*21 RFSM - Not On Site
RECOMMEND AT LEAST 2
*29 Cold/hot hold unit thermometer easily viewable
THERMOMETERS IN ALL RICS
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE PROPER DATE MARKING IN WIC DAY 1= PREP DATE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SALMON OVER SHREDDED CHEESE IN WIC- COS
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →