Al Kabob Grill & Cafe
11357 Harry Hines Blvd, Dallas, TX 75220 · 75220 · Restaurant
Passed most recently but 7 prior failures on record
2024-12-20 Pass New Retail Food 2022
No violations found.
2024-05-30 Pass New Retail Food 2022
No violations found.
2023-11-30 Pass Routine CRITICAL 9
*14 Gloves single use
*45 Unnecessary articles prohibited
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*44 Maintaining refuse areas and enclosures
*42 Floors/walls/ceiling/nonfood dirty
*34 Outer door: solid,selfclosing,tightfitting
*47 Conditions of Permit-in use of food equipment
*24 Food Label- manufacture/packer/distrubtor name
*39 Store equipment & utensils - avoid contamination
2023-03-21 Pass Routine CRITICAL 9
*42 Floors/walls/ceiling/nonfood dirty
REMOVE TRASH FROM OUTSIDE AREA.
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINKS.
*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.
*14 Hands wash procedures-without soap
EMPLOYEE MUST WASH THEIR HANDS WITH SOAP FOR 20 SECONDS BETWEEN TASK.
*39 Utensils, single serve items 6 inches off - floor
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*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.
*47 Health permit posted
*24 Food Label- manufacture/packer/distrubtor name
ALL PACKAGED FOOD
2022-01-24 Pass Routine CRITICAL 8
*47 Handwashing signage
Employee Hand Washing Sign
*44 Receptacles tight fitting lids, doors, or covers
Clean outside garbage area
*40 Reuse of single service articles
Reuse of foil pans
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Personal drinks away from kitchen prep area
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat above RTE foods
*45 Premises shall be maintained in good repair
Remove sheet rock over mop sink
*24 Food packaged in a establishment, shall be labeled as specified in law
Label food items for sale
*33 Rinsing procedures - 3 compartment sink
Proper use of 3 compartment sink with wash, rinse, and sanitize
2021-05-27 Fail Routine CRITICAL 17
FAILED: *43 Light 20 foot : Reach-in cooler
FAILED: *31 No soap at handsink
FAILED: *35 Hair Restraints effective
FAILED: *47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
FAILED: *10 Sanitization after Cleaning
EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, MUST SANITIZER.
FAILED: *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.
FAILED: *20 Grease Trap Tickets
FAILED: *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.
FAILED: *24 Food Label- manufacture/packer/distrubtor name
PRODUCTS FROM CUSTOMER SELF SERVE COOLER.
FAILED: *39 Utensils, single serve items 6 inches off - floor
STORE ALL TO CONTAINERS OFF THE FLOOR.
FAILED: *45Floor, wall, ceiling - Exposed material
CLOSE ALL OPENING FROM WALLS AND CEILING AREA.
FAILED: *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
FAILED: *42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL HANDLES OF COOLERS, SINKS AND FLOOR. CLEAN VENT HOOD AND CEILING. WALL BEHIND DEEP FRYEER
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *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.
FAILED: *19 One Inch Air Gap
KEEP ALL COMPARTMENT SINK DRAIN PIPE ONE INCH ABOVE THE FLOOR DRAIN.
FAILED: *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
2020-11-16 Pass Follow-up CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
PORK 49'F, CHICKEN 47'F FROM SANDWICH UNIT.
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR AND DOOR OF STORAGE AREA.
*43 Light - 50 foot : Food and utensils area
*45 Unnecessary articles prohibited
REMOVE ALL ITEMS AND OLD EQUIPMENT FROM OUTSIDE.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*24 Food Labeling- with common name of the food
CUSTOMER SELF SERVE COOLER
*37 Storing the food at least 15 cm (6 inches) above the floor
MOVE IT INDOOR AS SOON AS IT IS DELIVERED.
*42 Floors/walls/ceiling/nonfood dirty
ALSO BACK AREA.
*39 Utensils, single serve items 6 inches off - floor
*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
2020-10-21 Pass w/ Conditions Routine CRITICAL 14
*21 RFSM - Not On Site
NONE ON SITE.
*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.
*36 Cloths in-use for wiping between uses stored
*18 Use toxics according to additional condition
MAINTAIN WIPING CLOTHS SANITIZER AT (CHLORINE) 100 PPM. TESTED AT 200 PLUS PPM.
*01 Cooling -- total 6 hours, 135-41øF
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*34 Outer openings:closed,tight-fitting windows
KEEP DOOR OF STORAGE AREA SELF CLOSE AND IN GOOD WORKING ORDER AT ALL TIMES.
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER.
*45 Premises shall be maintained in good repair
REPLACE MISSING FAUCET HANDLES FROM MOP SINK.
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN SHELVES OF RUST, WALLS AND FLOOR OF DUST / WATER. KEEP DUMPSTER AREAS CLEAN
*44 Receptacles tight fitting lids, doors, or covers
*31 Handwashing lavatory - used for other purpose
DO NOT KEEP ANY ITEMS IN HAND SINK.
*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.
*47 OTHER VIOLATIONS
ALL EMPLOYEES MUST KEEP THEIR MONTH AND NOSE COVERED AT ALL TIMES
*19 One Inch Air Gap
KEEP DRAIN PIPES ONE INCH ABOVE THE THREE COMPARTMENT SINK.
2020-04-27 Pass Routine CRITICAL 12
*42 Floors/walls/ceiling/nonfood dirty
*45 First Aid
*35 Eating food, chewing gum, drinking beverages, or using tobacco
TEA ON PREP TABL2
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD IN FREEZER
*24 Food Label- manufacture/packer/distrubtor name
PACKAGED TO GO CONTAINERS
*33 Rinsing procedures - 3 compartment sink
WITHOUT RINSE
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH GOOD CONDITION WEATHER STRIP
*14 When to wash hands
EMPLOYEE MUST WASH HANDS BETWEEN TASK
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*36 Cloths in-use for wiping between uses stored
2019-11-13 Pass Follow-up CRITICAL 12
*41 Food storage containers, identified with common name of food.
Provide labels for food storage containers.
*43 Light bulbs, light shields provided
Replace broken light shield above prep table.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal drink cup on prep table(coffee).
*42 Dirty nonfood contact surfaces
Clean coolers inside, gaskets, shelves. Clean shelves above prep sink.
*28 Date marking > 24 hrs,on site,temp 41F
Clearly date mark TCS foods.
*36 Cloths in-use for wiping between uses stored
Observed wet wiping cloths sitting on tables. Wet cloth under cutting board. Dirty wet cloth.
*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.
*19 One Inch Air Gap
Provide 1" air gap under 3-compartment sink.
*32 Maintain in Good Repair
Broken cooler gaskets. Broken food storage containers and lids.
*10 Sanitization after Cleaning
Sanitation is required after cleaning(utensils, cutting boards). Bleach @ 0ppm.
*40 Reuse of single service articles
Do not reuse single use articles.
*47 Conditions of Permit-in use of food equipment
Sign about inspection report.
2019-10-29 Fail Routine CRITICAL 20
FAILED: *03 Food products not maintained at 135øF or above
beef 86F, chicken 87F, pork 112F, onion balls 84F
FAILED: *02 Cold Hold (41øF/45øF or below)
shredded goat meat 56F
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Provide a cooling log time stamp.
FAILED: *10 Clean Sight and Touch
Clean inside coolers and equipment storage shelves.
FAILED: *34 Outer door: solid,selfclosing,tightfitting
back door
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverage on prep table.
FAILED: *36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
FAILED: *37 Storing the food where it is not exposed to splash, dust, or other contamination
Provide splash guard at handwash sink on cooking line.
FAILED: *39 Keep utensils handles upright or protected
FAILED: *42 Floors/walls/ceiling/nonfood dirty
Clean walls throughout. Clean floor under equipment.
FAILED: *43 Light - 50 foot : Food and utensils area
vent hood
FAILED: *21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *27 Cooling method, criteria - smaller portions
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *29 Cold/hot hold unit thermometer easily viewable
FAILED: *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.
FAILED: *44 Refuse/recyclables to be stored in proper contain.
Clean area around dumpster.
FAILED: *45 Premises shall be maintained in good repair
Patch small holes in wall throughout. Seal prep area handwash sink to wall.
FAILED: *41 Food storage containers, identified with common name of food.
2019-04-02 Pass Routine CRITICAL 9
*34 Outer openings:closed,tight-fitting windows
Store room
*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
*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
*47 Food prep/utensil wash/mop sink not for hand wash
*37 Storing the food at least 15 cm (6 inches) above the floor
Kitchen and store room
*20 Sewage disposal thru public sewage plant
All mop water needs to into the mop sink The mop sink is not for food preparation
*45Exterior surfaces of buildings
Have your trash in the dumper instead of on the ground behind the dumpster
*43 Light - 50 foot : Food and utensils area
*40 Reuse of single service articles
2018-11-16 Pass Routine CRITICAL 9
*07 Food safe, good condition, unadulterated, and honestly presented
Rim dented canned goods
*34 Outer door: solid,selfclosing,tightfitting
Store room door
*42 Nonfood-contact surfaces material
Wet cloth used under the cutting board
*40 Reuse of single service articles
*37 Storing the food at least 15 cm (6 inches) above the floor
*02 Cold Hold (41øF/45øF or below)
Gyro's sauce held at 44.5 degrees
*03 Food products not maintained at 135øF or above
Coked lamb 107.6 and 127.1 hot hold
*45 Attachments to walls and ceilings shall be easily cleanable
*35 Hair Restraints effective
2018-11-06 Fail Routine CRITICAL 15
FAILED: *14 When to wash hands before donning new gloves
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed the RFSM eating bare handed in the kitchen
FAILED: *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
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *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
FAILED: *32 Equipment and Utensils Durability and Strength
Single service cups used as scoops
FAILED: *43 Light - 50 foot : Food and utensils area
FAILED: *02 Cold Hold (41øF/45øF or below)
Sour cream held at 48.9 degrees on the top of the Point of Usage refrigerator
FAILED: *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
FAILED: *39 Utensils, single serve items 6 inches off - floor
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Store room
FAILED: *21 PIC ensures effective handwashing being done
PIC not washing her hands
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Goat meat in sauce cooling at 55.9 degrees after more than20 hours
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Dishes washed and sanitized without a sanitizer
FAILED: *22 Handlers-Certificate Not On Site
2018-10-22 Fail Routine CRITICAL 18
FAILED: *42 Nonfood-contact surfaces material
Pine wooden shelves
FAILED: *39 Utensils, single serve items 6 inches off - floor
FAILED: *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
FAILED: *38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
Thawing chicken in the mop sink without running water
FAILED: *24 Food Labeling- with common name of the food
FAILED: *15 Bare hands contact with ready-to-eat foods
FAILED: *37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
FAILED: *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
FAILED: *41 Food storage containers, identified with common name of food.
FAILED: *10 Clean Sight and Touch
Inside of the freezer a combination of blood and ice layer on the bottom of the freezer
FAILED: *14 When to wash hands before donning new gloves
The Registered Food Service Manager
FAILED: *47 Food prep/utensil wash/mop sink not for hand wash
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *36 Cloths in-use for wiping between uses stored
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Storage building
FAILED: *40 Reuse of single service articles
FAILED: *45 Walls easily cleanable and light in color
FAILED: *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
2018-10-04 Pass w/ Conditions Routine CRITICAL 15
*36 Cloths in-use for wiping food spills used for no other purpose
*39 Utensils, single serve items 6 inches off - floor
*43 Light - 50 foot : Food and utensils area
*18 Toxic items used according to law
Raid
*37 Storing the food at least 15 cm (6 inches) above the floor
Thawing raw chicken in a plastic bag on the floor
*42 Nonfood-contact surfaces material
Wooden shelf
*31 Handwashing lavatory - accessible
Raw chicken stored in the hand sink
*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
*22 Handlers-Certificate Not On Site
*35 Hair Restraints effective
Lack of a beard net
*38 TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a
*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
*10 Clean Sight and Touch
Oreoaring raw chicken on a surface, then did not wash rinse and sanitize prior to using the surface again
*21 PIC ensures effective handwashing being done
*14 When to wash hands between raw and RTE foods
2018-04-20 Pass Routine CRITICAL 7
*10 Clean Sight and Touch
Inside the Freezer
*40 Reuse of single service articles
*05 Rapidly reheat 165øF for hot holding
Sosomas at 103.6 degrees
*42 Nonfood-contact surfaces material
Brick used as a refrigerator leg
*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
*47 Food prep/utensil wash/mop sink not for hand wash
Hand washing in the three compartment sink
*35 Hair Restraints effective
Beard net needed
2018-04-18 Fail Routine CRITICAL 18
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *15 Contact RTE Products w/ Bare Hands
Repeated contact with bare hands
FAILED: *31 Handwashing lavatory - accessible
Both hands sinks were blocked
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Coffee or tea with cream
FAILED: *01 Cooling -- ingredients from ambient within 4 hours to 41øF
Lack of cooling for open cans of cooked vegetable matter
FAILED: *36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
FAILED: *33 Manual warewashing equipment, wash solution temp.
Ware washing with a super rinse - no saop
FAILED: *47 Food prep/utensil wash/mop sink not for hand wash
FAILED: *32 Approved Food Contact Equip.
Open can used for high acid foods storage
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken held over ready to eat onions - repeat
FAILED: *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
FAILED: *03 Food products not maintained at 135øF or above
Cooked rice held at 121.5 degrees
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *39 Store all equipment & utensil covered or inverted
Single service non inverted
FAILED: *44 Only rodent-resistant containers for outside waste
FAILED: *40 Reuse of single service articles
FAILED: *42 Nonfood-contact surfaces material
Wooden shelves
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing
2018-04-03 Fail Routine CRITICAL 19
FAILED: *39 Keep utensils handles upright or protected
Bowls used for scoops
FAILED: *43 Light bulbs, light shields provided
Store room
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Cooked rice cooking a a shelf at 53.1 degrees
FAILED: *27 Cooling, heating, and holding capacities. Equipment
In need of a hot hold unit
FAILED: *14 When to wash hands before donning new gloves
FAILED: *31 Handwashing lavatory - accessible
Hand sink used for raw meat storage
FAILED: *39 Utensils, single serve items 6 inches off - floor
Kitchen and the store room
FAILED: *40 Reuse of single service articles
FAILED: *24 Food Labeling- with common name of the food
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
Food stored in the store room on the floor
FAILED: *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
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Back door and the store room
FAILED: *42 Nonfood-contact surfaces material
Wooden shelves
FAILED: *02 Cold Hold (41øF/45øF or below)
Lettuce held at 48,4 degrees
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Lack of date marking
FAILED: *39 Store all equipment & utensil covered or inverted
FAILED: *44 Only rodent-resistant containers for outside waste
Trash out the back door
FAILED: *32 Approved Food Contact Equip.
Open can used for food storage
2017-10-31 Pass Routine CRITICAL 11
*14 When to wash hands before donning new gloves
Donning old glvoes Observed staff donn new gloves without washing their hands
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Nonfood-contact surfaces material
Wood shelves Foil lined shelves
*28 Date marking > 24 hrs,on site,temp 41F
*33 Sink used to wash cloths/produce or thaw food
*29 Thermometer calibrated to ensure accuracy
Staff did not know how to calibrate thermometers
*40 Reuse of single service articles
*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
*32 Equipment and Utensils Multiuse Materials durable
Food scoops without handles
*38 Thawing. under running water criteria -thawed RTE <41F
*34 Outer door: solid,selfclosing,tightfitting
2017-10-26 Fail Routine CRITICAL 14
FAILED: *39 Utensils, single serve items 6 inches off - floor
FAILED: *33 Washed immediately after application of sanitizer
Washing knives in the sink without soap and with a sanitizing rinse
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over cooked rice pudding
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *27 Cooling, heating, and holding capacities. Equipment
Does not have room to quick cool food products
FAILED: *21 Demonstrateion of knowledge by PIC
FAILED: *02 Cold Hold (41øF/45øF or below)
Cut tomatoes held in the top of the POUR at 46.0 degrees
FAILED: *15 Bare hands contact with ready-to-eat foods
FAILED: *31 Individual, disposable towels
Hand sinks
FAILED: *40 Reuse of single service articles
FAILED: *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
FAILED: *14 When to wash hands before donning new gloves
FAILED: *42 Nonfood-contact surfaces material
Foil lined shelves Wooden shelves
FAILED: *10 Clean Sight and Touch
2017-10-04 Pass w/ Conditions Routine CRITICAL 16
*47 Food prep/utensil wash/mop sink not for hand wash
Defrosting chicken in the mop sink
*39 Utensils, single serve items 6 inches off - floor
*02 Cold Hold (41øF/45øF or below)
Ginger in water - top of the POUR at 64.2 degrees
*45 Walls easily cleanable and light in color
Wall behind the preparation table in need of FRP or equivalent
*35 Hair Restraints effective
*27 Cooling, heating, and holding capacities. Equipment
Foods boxed in to go containers are in need of a hot holding cabinet
*37 Storing the food at least 15 cm (6 inches) above the floor
Food stored in the kitchen and store room on the floor
*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
*24 Food Labeling- with common name of the food
*38 Thawing. under running water criteria
*03 Food products not maintained at 135øF or above
Cooked rice held at 132.8 degrees Somosa's held at 114.0 degrees
*32 Equipment and Utensils Multiuse Materials durable
Bowls used for scoops
*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
*28 Date marking > 24 hrs,on site,temp 41F
*43 Light - 50 foot : Food and utensils area
*42 Dirty nonfood contact surfaces
Rusty cans used for food storage
2017-07-07 Pass Routine CRITICAL 7
*19 Hand sink water temperature below 110'F
measured at 107 degrees F
*20 Grease Trap Tickets
current grease trap records needed on site
*02 Cold Hold (41øF/45øF or below)
raw egg measured at 44.2 degrees F
*27 Cooling, heating, and holding capacities. Equipment
reach in cooler not maintained at the required setting
*45Floors easily cleanable
clean the floors throughout the restaurant
*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
*43 Clean vent syst:Intake/exhaust air ducts
2017-01-11 Pass Routine CRITICAL 6
*29 Food thermometers provided and accessible
provide a thermometer inside the reach in cooler in the food prep area. cos
*36 Cloths in-use for wiping between uses stored
store cloth towels inside a sanitizer bucket when not in use.
*10 Clean Sight and Touch
clean the sides of the frying equipment.
*45 Floor& wall junctures- coved & sealed
repair needed in the back area adjacent to the 3-compartment sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken placed on the shelf above cooked food.
*19 One Inch Air Gap
needed at the 3 compartment sink.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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