AL KABOB GRILL & CAFE.

City of Dallas

11357 HARRY HINES BLVD · BACHMAN LAKE, DALLAS

Last inspected 2023.

22 inspections on record since 2017 · Last inspected Nov 2023.

Last inspected Nov 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS
22
VIOLATIONS
275
total on record
LAST INSPECTED
NOV 2023

INSPECTION HISTORY

NOV 30
2023
PASS 9 violations
3 pts Employee Hygiene
*14 Gloves single use
1 pts Other
*45 Unnecessary articles prohibited
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
1 pts Other
*44 Maintaining refuse areas and enclosures
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment
2 pts Food Storage & Handling
*24 Food Label- manufacture/packer/distrubtor name
1 pts Sanitation
*39 Store equipment & utensils - avoid contamination
MAR 21
2023
PASS 9 violations
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty

REMOVE TRASH FROM OUTSIDE AREA.

2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINKS.

3 pts Food Storage & Handling
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

PROVIDE TIME LABEL AND PROCEDURE FOR FOOD USING TIME AS PUBLIC HEALTH CONTROL.

3 pts Sanitation
*14 Hands wash procedures-without soap

EMPLOYEE MUST WASH THEIR HANDS WITH SOAP FOR 20 SECONDS BETWEEN TASK.

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

3 pts Sanitation
*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY. PLEASE MAKE SURE YOUR EMPLOYEE IS SANITIZING ALL EQUIPMENT WITH SANITIZER AT ALL TIMES.

1 pts Documentation & Training
*47 Health permit posted
2 pts Food Storage & Handling
*24 Food Label- manufacture/packer/distrubtor name

ALL PACKAGED FOOD

JAN 24
2022
PASS 8 violations
1 pts Sanitation
*47 Handwashing signage

Employee Hand Washing Sign

1 pts Sanitation
*44 Receptacles tight fitting lids, doors, or covers

Clean outside garbage area

1 pts Other
*40 Reuse of single service articles

Reuse of foil pans

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Personal drinks away from kitchen prep area

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat above RTE foods

1 pts Facility Condition
*45 Premises shall be maintained in good repair

Remove sheet rock over mop sink

2 pts Food Storage & Handling
*24 Food packaged in a establishment, shall be labeled as specified in law

Label food items for sale

2 pts Sanitation
*33 Rinsing procedures - 3 compartment sink

Proper use of 3 compartment sink with wash, rinse, and sanitize

MAY 27
2021
FAIL 17 violations
1 pts Facility Condition
*43 Light 20 foot : Reach-in cooler
2 pts Other
*31 No soap at handsink
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment

POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

3 pts Sanitation
*10 Sanitization after Cleaning

EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, MUST SANITIZER.

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH US BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

3 pts Plumbing & Waste
*20 Grease Trap Tickets
3 pts Sanitation
*14 Hands wash procedures-without soap

EMPLOYEES MUST THEIR HANDS WITH SOAP AND WARM WATER WHEN REQUIRED BY LAW AT ALL TIMES. FOR EXAMPLE AFTER RETURNING FROM OUTSIDE.

2 pts Food Storage & Handling
*24 Food Label- manufacture/packer/distrubtor name

PRODUCTS FROM CUSTOMER SELF SERVE COOLER.

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor

STORE ALL TO CONTAINERS OFF THE FLOOR.

1 pts Facility Condition
*45Floor, wall, ceiling - Exposed material

CLOSE ALL OPENING FROM WALLS AND CEILING AREA.

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

PHYSICAL SEPARATE KITCHEN AND AREA BEING REMODEL WITH APPROVED MATERIAL/ PANEL. SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL HANDLES OF COOLERS, SINKS AND FLOOR. CLEAN VENT HOOD AND CEILING. WALL BEHIND DEEP FRYEER

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

COOL ALL FOOD PRODUCTS TO 41 'F WITHIN 6 HOURS, OBSERVED RICE AT 56'F AND PERSON IN CHARGE STATED IT WAS COOKED AND PLACED IN COOLER LAST NIGHT. PERSON IN CHARGE DISCARDED PRODUCTS WITHOUT MY REQUEST.

3 pts Food Storage & Handling
*19 One Inch Air Gap

KEEP ALL COMPARTMENT SINK DRAIN PIPE ONE INCH ABOVE THE FLOOR DRAIN.

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

NOV 16
2020
PASS 10 violations
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

PORK 49'F, CHICKEN 47'F FROM SANDWICH UNIT.

1 pts Food Storage & Handling
*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR AND DOOR OF STORAGE AREA.

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
1 pts Sanitation
*45 Unnecessary articles prohibited

REMOVE ALL ITEMS AND OLD EQUIPMENT FROM OUTSIDE.

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food

CUSTOMER SELF SERVE COOLER

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

MOVE IT INDOOR AS SOON AS IT IS DELIVERED.

1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty

ALSO BACK AREA.

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Other
*47 OTHER VIOLATIONS

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

show all 22 inspections →
OCT 21
2020
PASS 14 violations
2 pts Documentation & Training
*21 RFSM - Not On Site

NONE ON SITE.

3 pts Sanitation
*14 Hands wash procedures-without soap

EMPLOYEE MUST WASHES THEIR HANDS WITH SOAP IN HAND SINK FOR 20 SECONDS. OBSERVED EMPLOYEE WASHED HANDS WITHOUT SOAP.

1 pts Other
*36 Cloths in-use for wiping between uses stored
3 pts Sanitation
*18 Use toxics according to additional condition

MAINTAIN WIPING CLOTHS SANITIZER AT (CHLORINE) 100 PPM. TESTED AT 200 PLUS PPM.

3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

1 pts Food Storage & Handling
*34 Outer openings:closed,tight-fitting windows

KEEP DOOR OF STORAGE AREA SELF CLOSE AND IN GOOD WORKING ORDER AT ALL TIMES.

3 pts Sanitation
*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER.

1 pts Facility Condition
*45 Premises shall be maintained in good repair

REPLACE MISSING FAUCET HANDLES FROM MOP SINK.

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN SHELVES OF RUST, WALLS AND FLOOR OF DUST / WATER. KEEP DUMPSTER AREAS CLEAN

1 pts Facility Condition
*44 Receptacles tight fitting lids, doors, or covers
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

DO NOT KEEP ANY ITEMS IN HAND SINK.

3 pts Other
*6 Discard PHF is exceeds time/temp combinations

REMOVE ALL EXPIRED FOOD PRODUCTS AT ONCE, OBSERVED PRODUCTS DATED 10-13. DO NOT KEEP TCS FOOD PRODUCTS FOR MORE THAN 7 DAYS.

1 pts Other
*47 OTHER VIOLATIONS

ALL EMPLOYEES MUST KEEP THEIR MONTH AND NOSE COVERED AT ALL TIMES

3 pts Plumbing & Waste
*19 One Inch Air Gap

KEEP DRAIN PIPES ONE INCH ABOVE THE THREE COMPARTMENT SINK.

APR 27
2020
PASS 12 violations
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
1 pts Other
*45 First Aid
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

TEA ON PREP TABL2

2 pts Other
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD IN FREEZER

2 pts Food Storage & Handling
*24 Food Label- manufacture/packer/distrubtor name

PACKAGED TO GO CONTAINERS

2 pts Other
*33 Rinsing procedures - 3 compartment sink

WITHOUT RINSE

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH GOOD CONDITION WEATHER STRIP

3 pts Sanitation
*14 When to wash hands

EMPLOYEE MUST WASH HANDS BETWEEN TASK

1 pts Sanitation
*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

1 pts Other
*36 Cloths in-use for wiping between uses stored
NOV 13
2019
PASS 12 violations
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.

Provide labels for food storage containers.

1 pts Facility Condition
*43 Light bulbs, light shields provided

Replace broken light shield above prep table.

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed personal drink cup on prep table(coffee).

1 pts Sanitation
*42 Dirty nonfood contact surfaces

Clean coolers inside, gaskets, shelves. Clean shelves above prep sink.

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Clearly date mark TCS foods.

1 pts Other
*36 Cloths in-use for wiping between uses stored

Observed wet wiping cloths sitting on tables. Wet cloth under cutting board. Dirty wet cloth.

3 pts Employee Hygiene
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw chicken stored above grilled beef and ready to eat foods. Raw eggs above ketchup containers.

3 pts Other
*19 One Inch Air Gap

Provide 1" air gap under 3-compartment sink.

2 pts Food Storage & Handling
*32 Maintain in Good Repair

Broken cooler gaskets. Broken food storage containers and lids.

3 pts Sanitation
*10 Sanitization after Cleaning

Sanitation is required after cleaning(utensils, cutting boards). Bleach @ 0ppm.

1 pts Other
*40 Reuse of single service articles

Do not reuse single use articles.

1 pts Sanitation
*47 Conditions of Permit-in use of food equipment

Sign about inspection report.

OCT 29
2019
FAIL 20 violations
3 pts Other
*03 Food products not maintained at 135øF or above

beef 86F, chicken 87F, pork 112F, onion balls 84F

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

shredded goat meat 56F

3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Provide a cooling log time stamp.

3 pts Sanitation
*10 Clean Sight and Touch

Clean inside coolers and equipment storage shelves.

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

back door

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee beverage on prep table.

1 pts Chemical Safety
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
1 pts Sanitation
*37 Storing the food where it is not exposed to splash, dust, or other contamination

Provide splash guard at handwash sink on cooking line.

1 pts Sanitation
*39 Keep utensils handles upright or protected
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

Clean walls throughout. Clean floor under equipment.

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area

vent hood

2 pts Other
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Food Temperature
*27 Cooling method, criteria - smaller portions
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Food Temperature
*29 Cold/hot hold unit thermometer easily viewable
2 pts Other
*32 Approved Food Contact Equip.

Replace residential freezer with a commercial unit. Remove tape/plastic cover from RIC. Remove or treat wood shelve over prep table.

1 pts Sanitation
*44 Refuse/recyclables to be stored in proper contain.

Clean area around dumpster.

1 pts Sanitation
*45 Premises shall be maintained in good repair

Patch small holes in wall throughout. Seal prep area handwash sink to wall.

1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
APR 2
2019
PASS 9 violations
1 pts Facility Condition
*34 Outer openings:closed,tight-fitting windows

Store room

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

Walls in need of removing gross food and mold The red floors tile has turned black under the equipment due to lack of cleaning Ceiling in need of ceiling

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

1st. Raw chicken prepared in the mop sink 2nd. Cooked rice drained in the mop sink 3rd. Preparing rice for cooking in the mop sink

1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

Kitchen and store room

3 pts Plumbing & Waste
*20 Sewage disposal thru public sewage plant

All mop water needs to into the mop sink The mop sink is not for food preparation

1 pts Sanitation
*45Exterior surfaces of buildings

Have your trash in the dumper instead of on the ground behind the dumpster

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
1 pts Other
*40 Reuse of single service articles
NOV 16
2018
PASS 9 violations
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented

Rim dented canned goods

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

Store room door

1 pts Sanitation
*42 Nonfood-contact surfaces material

Wet cloth used under the cutting board

1 pts Other
*40 Reuse of single service articles
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Gyro's sauce held at 44.5 degrees

3 pts Food Temperature
*03 Food products not maintained at 135øF or above

Coked lamb 107.6 and 127.1 hot hold

1 pts Sanitation
*45 Attachments to walls and ceilings shall be easily cleanable
1 pts Employee Hygiene
*35 Hair Restraints effective
NOV 6
2018
FAIL 15 violations
3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed the RFSM eating bare handed in the kitchen

3 pts Facility Condition
*03 Food products not maintained at 135øF or above

Cooked rice held at 104.1 degrees in a pot store on the kitchen floor without a heat source Cooked meat held at 93.7 in a disposable pan on a shelf without a heat source Meat and rice held at 77.2

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat foods Draining rice in the set of sinks used for dishwashing

2 pts Sanitation
*32 Equipment and Utensils Durability and Strength

Single service cups used as scoops

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Sour cream held at 48.9 degrees on the top of the Point of Usage refrigerator

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

In the kitchen and the utility lead too shed in the back

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

Store room

2 pts Sanitation
*21 PIC ensures effective handwashing being done

PIC not washing her hands

3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Goat meat in sauce cooling at 55.9 degrees after more than20 hours

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Dishes washed and sanitized without a sanitizer

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
OCT 22
2018
FAIL 18 violations
1 pts Sanitation
*42 Nonfood-contact surfaces material

Pine wooden shelves

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
3 pts Other
*03 Food products not maintained at 135øF or above

Cooked rice held on the counter at 96.2 degrees without a heat source Cooked meat in gravy held at 119.6 degrees on the counter with out a heat source Cooked goat brain curry held at 120.8 degrees u

1 pts Food Temperature
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Thawing chicken in the mop sink without running water

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food
3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
1 pts Food Storage & Handling
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held at 46.8 degrees top of the point of usage refrigerator Goat biryani underneath the point of usage refrigerator

1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
3 pts Sanitation
*10 Clean Sight and Touch

Inside of the freezer a combination of blood and ice layer on the bottom of the freezer

3 pts Sanitation
*14 When to wash hands before donning new gloves

The Registered Food Service Manager

1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Food Storage & Handling
*34 Outer door: solid,selfclosing,tightfitting

Storage building

1 pts Other
*40 Reuse of single service articles
1 pts Sanitation
*45 Walls easily cleanable and light in color
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Goat biryani in the bottm portion of the point of usage refrigerator cooling for more thatn 24 hours at 46.0 degress Ice paddles stored on the bottom shelf of the preparation table

OCT 4
2018
PASS 15 violations
1 pts Employee Hygiene
*36 Cloths in-use for wiping food spills used for no other purpose
1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
3 pts Chemical Safety
*18 Toxic items used according to law

Raid

1 pts Food Temperature
*37 Storing the food at least 15 cm (6 inches) above the floor

Thawing raw chicken in a plastic bag on the floor

1 pts Sanitation
*42 Nonfood-contact surfaces material

Wooden shelf

2 pts Sanitation
*31 Handwashing lavatory - accessible

Raw chicken stored in the hand sink

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Preparing bread using the same set of sink as the dishwashing operation Prepraring raw chicken on the ready to eat surfaces

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
1 pts Employee Hygiene
*35 Hair Restraints effective

Lack of a beard net

1 pts Food Temperature
*38 TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Meat and potato product in a pot stored on the floor at 48.4 degrees Gyros sauce at 55.5 degrees

3 pts Sanitation
*10 Clean Sight and Touch

Oreoaring raw chicken on a surface, then did not wash rinse and sanitize prior to using the surface again

2 pts Sanitation
*21 PIC ensures effective handwashing being done
3 pts Sanitation
*14 When to wash hands between raw and RTE foods
APR 20
2018
PASS 7 violations
3 pts Sanitation
*10 Clean Sight and Touch

Inside the Freezer

1 pts Other
*40 Reuse of single service articles
3 pts Food Temperature
*05 Rapidly reheat 165øF for hot holding

Sosomas at 103.6 degrees

1 pts Sanitation
*42 Nonfood-contact surfaces material

Brick used as a refrigerator leg

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Pre-cooked meat product in a bus tub in the bottom of the point of usage refrigerator at 44.8 degrees Cut tomatoes at 46.0 degrees

1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash

Hand washing in the three compartment sink

1 pts Employee Hygiene
*35 Hair Restraints effective

Beard net needed

APR 18
2018
FAIL 18 violations
2 pts Sanitation
*21 PIC ensures effective handwashing being done
3 pts Employee Hygiene
*15 Contact RTE Products w/ Bare Hands

Repeated contact with bare hands

2 pts Sanitation
*31 Handwashing lavatory - accessible

Both hands sinks were blocked

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Coffee or tea with cream

3 pts Food Temperature
*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Lack of cooling for open cans of cooked vegetable matter

1 pts Sanitation
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
2 pts Sanitation
*33 Manual warewashing equipment, wash solution temp.

Ware washing with a super rinse - no saop

1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash
2 pts Food Storage & Handling
*32 Approved Food Contact Equip.

Open can used for high acid foods storage

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken held over ready to eat onions - repeat

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Yogurt held at 69.0 degrees - 5 gallon container on the floor Raw goat in the hand sink at 83.9 degrees Salsa in the point of usage refrigerator at 55.4 degrees

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked rice held at 121.5 degrees

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted

Single service non inverted

1 pts Pest Activity
*44 Only rodent-resistant containers for outside waste
1 pts Other
*40 Reuse of single service articles
1 pts Sanitation
*42 Nonfood-contact surfaces material

Wooden shelves

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Lack of sanitizing

APR 3
2018
FAIL 19 violations
1 pts Sanitation
*39 Keep utensils handles upright or protected

Bowls used for scoops

1 pts Facility Condition
*43 Light bulbs, light shields provided

Store room

3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Cooked rice cooking a a shelf at 53.1 degrees

2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

In need of a hot hold unit

3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Sanitation
*31 Handwashing lavatory - accessible

Hand sink used for raw meat storage

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor

Kitchen and the store room

1 pts Other
*40 Reuse of single service articles
2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored in the store room on the floor

3 pts Food Temperature
*03 Food products not maintained at 135øF or above

Lack of a hot holding unit for the hot foods. 125.5 meat dish on the counter 108.3 soup on the counter

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat foods

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

Back door and the store room

1 pts Sanitation
*42 Nonfood-contact surfaces material

Wooden shelves

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Lettuce held at 48,4 degrees

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Lack of date marking

1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
1 pts Pest Activity
*44 Only rodent-resistant containers for outside waste

Trash out the back door

2 pts Food Storage & Handling
*32 Approved Food Contact Equip.

Open can used for food storage

OCT 31
2017
PASS 11 violations
3 pts Sanitation
*14 When to wash hands before donning new gloves

Donning old glvoes Observed staff donn new gloves without washing their hands

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Sanitation
*42 Nonfood-contact surfaces material

Wood shelves Foil lined shelves

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*33 Sink used to wash cloths/produce or thaw food
2 pts Food Temperature
*29 Thermometer calibrated to ensure accuracy

Staff did not know how to calibrate thermometers

1 pts Other
*40 Reuse of single service articles
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken and onions cutting on the same preparation table

2 pts Sanitation
*32 Equipment and Utensils Multiuse Materials durable

Food scoops without handles

1 pts Food Temperature
*38 Thawing. under running water criteria -thawed RTE <41F
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
OCT 26
2017
FAIL 14 violations
1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
2 pts Sanitation
*33 Washed immediately after application of sanitizer

Washing knives in the sink without soap and with a sanitizing rinse

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken stored over cooked rice pudding

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

Does not have room to quick cool food products

2 pts Other
*21 Demonstrateion of knowledge by PIC
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Cut tomatoes held in the top of the POUR at 46.0 degrees

3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
2 pts Other
*31 Individual, disposable towels

Hand sinks

1 pts Other
*40 Reuse of single service articles
3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

More than 10 different foods "cooling" on the counter Meat product at 82.9 degrees - "cooling" on the counter Meat product at 50.8 degrees - "cooling" on the counter Cooked vegetable at 87.4 degree

3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined shelves Wooden shelves

3 pts Sanitation
*10 Clean Sight and Touch
OCT 4
2017
PASS 16 violations
1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash

Defrosting chicken in the mop sink

1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Ginger in water - top of the POUR at 64.2 degrees

1 pts Sanitation
*45 Walls easily cleanable and light in color

Wall behind the preparation table in need of FRP or equivalent

1 pts Employee Hygiene
*35 Hair Restraints effective
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

Foods boxed in to go containers are in need of a hot holding cabinet

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored in the kitchen and store room on the floor

3 pts Food Temperature
*05 Reheat 165øF--microwave

Specifications state microwaved foods need to wait two minutes are the micrwave has finished and take a temperature of 165 degrees or more

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food
1 pts Food Temperature
*38 Thawing. under running water criteria
3 pts Other
*03 Food products not maintained at 135øF or above

Cooked rice held at 132.8 degrees Somosa's held at 114.0 degrees

2 pts Sanitation
*32 Equipment and Utensils Multiuse Materials durable

Bowls used for scoops

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Preparing raw chicken and cutting vegetables on the same work talble Preparing food (rice) in a set of sinks that contain dirty dishes

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
1 pts Sanitation
*42 Dirty nonfood contact surfaces

Rusty cans used for food storage

JUL 7
2017
PASS 7 violations
3 pts Food Temperature
*19 Hand sink water temperature below 110'F

measured at 107 degrees F

3 pts Plumbing & Waste
*20 Grease Trap Tickets

current grease trap records needed on site

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

raw egg measured at 44.2 degrees F

2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

reach in cooler not maintained at the required setting

1 pts Sanitation
*45Floors easily cleanable

clean the floors throughout the restaurant

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken and raw beef stored on a top shelf above ready to eat foods

1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts
JAN 11
2017
PASS 6 violations
2 pts Food Temperature
*29 Food thermometers provided and accessible

provide a thermometer inside the reach in cooler in the food prep area. cos

1 pts Sanitation
*36 Cloths in-use for wiping between uses stored

store cloth towels inside a sanitizer bucket when not in use.

3 pts Sanitation
*10 Clean Sight and Touch

clean the sides of the frying equipment.

1 pts Facility Condition
*45 Floor& wall junctures- coved & sealed

repair needed in the back area adjacent to the 3-compartment sink

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken placed on the shelf above cooked food.

3 pts Other
*19 One Inch Air Gap

needed at the 3 compartment sink.

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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