DEC 4
2023
PASSED
10 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
BACHMAN TACOS.
BEAT. 20/100
3311 W NORTHWEST HWY · BACHMAN LAKE, DALLAS
Last inspected December 4, 2023 · passed
Failed an inspection 7 years ago. 41 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
16
15 passed · 1 failed
VIOLATIONS
134
includes 41 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Observed cheese @ 47.4 F and trompo sauce @ 43.2 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw beef over jalapenos
*10 Clean Sight and Touch
Observed soiled knifes stored on walls
*19 Water & Plumbing in good repair- per code
Repair leak on spray hose/faucet on 3-comp sink
*22 Washing hands only at a designated hand sink
*27 Cooling method, criteria - rapid cooling equipment
Observed trompo (raw) in WIC @ 46 F after 6 hrs of cooling
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Do not store personal food on food prep table or next/above utensils
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Dirty nonfood contact surfaces
Clean dirty WIC vents and venthood
*45 Premises shall be maintained in good repair
Repair floor tiles & wall by restroom
APR 172023PASSED4 violations2 CRITICALDETAILS
APR 17
2023
PASSED
4 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cheese @ 55.9 F
*03 Food products not maintained at 135øF or above
Observed beef @ 100 F
*18 Toxic items storage adjacent to food/utensils
Do not store toxic chemicals next to food
*42 Dirty nonfood contact surfaces
clean dirty venthood
AUG 302022PASSED15 violations5 CRITICALDETAILS
AUG 30
2022
PASSED
15 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Keep all cold hold food at 41 F or lower at all times. Observed cheese at 54.3 F, ham 49.1 F, and sliced tomatoes 47.3 F
*10 Clean Sight and Touch
clean inside microwave (dirty)
*18 Toxic items storage adjacent to food/utensils
Do not store toxic chemicals next to utensils. Observed stainless steel cleaner next to single-use articles
*29 Food thermometers provided and accessible
*31 No soap at handsink
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not store absorbent material inside RIC. Observed wet kitchen towel inside cooler
*34 Pest control-routine inspections for
Observed roach on table in prep area
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep all food 6 inch off floor (rice)
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk ingredients with common name (spices)
*42 Floors/walls/ceiling/nonfood dirty
Clean wall (back), floor
*43 Light bulbs, light shields provided
Provide light shield in back area and repair lights in venthood
*45 Premises shall be maintained in good repair
REpair ceiling tile, baseboards, wall in front of restroom and small leak at handwash sink (faucet)
*46 Covered waste receptacle for women's restroom
*47 Other Violations
Post 'employees must wash hands' sign in restroom
*21 RFSM - Not On Site
ConsumerhealthRFSMandTemp.Dallascityhall.com
FEB 12022PASSED9 violations4 CRITICALDETAILS
FEB 1
2022
PASSED
9 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed rice stored at 53 Degrees F in WIC.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw pork and eggs stored over vegetables in WIC.
*10 Clean Sight and Touch
Observed dirty can opener.
*18 Toxic items stored above food/utensils
Observed toxic items stored over seasonings, [rubbing] alcohol.
*21 RFSM - Not On Site
RFSM expired.
*22 Accredited food handler certificate - 60 days
Food handler certificates expired.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food stored uncovered.
*39 Equipment in good repair and proper adjustment.
Observed food stored in a broken conainer.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor in WIC.
JUL 122021PASSED7 violations3 CRITICALDETAILS
JUL 12
2021
PASSED
7 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cheese 57.6 degrees F, rice 60 degrees F (WIC 60 degrees F). Observed cheese 54 degrees F and avocado 58 degrees F (RIC 58 degrees F))
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy cheese
*18 Use toxic according to manufacturer direction
Observed mixing chlorine and Q.A. sanitizers.
*39 Equipment in good repair and proper adjustment.
Observed RIC door broken
*44 Refuse/recyclables area maintained in good repair
Observed trash bin melted and cracked
*21 Demonstrateion of knowledge by PIC
When asked, manager did not know to sanitize thermometer each use and did not know how to properly set up 3-comp sink
*46 Covered waste receptacle for women's restroom
Provide covered trash in restroom
show all 16 inspections →
FEB 92021PASSED5 violations1 CRITICALDETAILS
FEB 9
2021
PASSED
5 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cheese 47 degrees F in WIC (48 degrees F)
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed cardboard used as shelf liner in WIC and towel used as non-slip mat under cutting board.
*40 Reuse of single service articles
Observed reusing single-use containers
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
Observed not washing hands after drinking
*46 Covered waste receptacle for women's restroom
Provide covered trash in restroom
JUL 282020PASSED9 violations4 CRITICALDETAILS
JUL 28
2020
PASSED
9 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cheese 55 degrees F, sliced tomato 57.5 degrees F. Unit 50 degrees F.
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Observed not sanitizing after washing
*18 Restricted use pesticides
Raid is not an approved pesticide in food service
*29 Food thermometers--small diameter probe
Provide probe thermometer
*39 Equipment in good repair and proper adjustment.
Repair RIC door
*40 Reuse of single service articles
Do not re-use foil containers
*42 Floors/walls/ceiling/nonfood dirty
clean walls/floors
*45 Premises shall be maintained in good repair
Repair tiles in front of 3-comp sink
*47 Handwashing signage
JAN 132020PASSED8 violations2 CRITICALDETAILS
JAN 13
2020
PASSED
8 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cut onions 54.7 degrees F.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer in 3-comp >500 ppm quat, bucket >200 ppm Chlorine.
*31 Handwashing lavatory - used for other purpose
Observed towels in hand sink. Use for hand wash only.
*32 Nonfood surfaces-design to be cleaned easily
Observed towels as shelf liner and cardboard as mat.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed sauce on floor next to trash.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knife in WIC.
*42 Dirty nonfood contact surfaces
Observed dirty food containers, walls.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Repair urinal.
JUN 32019PASSED11 violations2 CRITICALDETAILS
JUN 3
2019
PASSED
11 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
Observed dirty deli slicer
*14 When to wash hands before donning new gloves
wash hands when switching tasks and changing gloves
*18 Toxic items stored above food/utensils
Observed cleaners stored over clean dishes.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark and discard after 7 days.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Observed wiping cloth sanitizer bucket on floor
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Keep food covered (cut onion, dry ingredients.)
*41 Food storage containers, identified with common name of food.
Label sauce. Label food with common name.
*42 Floors/walls/ceiling/nonfood dirty
clean ceiling around vent, clean shelves.
*43 Light bulbs, light shields provided
Replace broken and missing light shields.
*45 Premises shall be maintained in good repair
Repair/replace broken/missing tiles in floor.
*39 Equipment in good repair and proper adjustment.
Observed cracked bowl. Observed broken gaskets on RIC.
MAY 232019FAILED19 violations6 CRITICALDETAILS
MAY 23
2019
FAILED
19 violations6 CRITICALDETAILS
*02 Untreated shell eggs need to be at 45§F or <
Eggs observed on prep table at 71 degrees F. Keep refrigerated at all times.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw beef stored over sauce. Keep RTE foods above beef.
*10 Clean Sight and Touch
Observed dirty meat slicer and food containers.
*14 When to wash hands before donning new gloves
Observed food handlers switching tasks and changing gloves without washing hands.
*18 Toxic items storage adjacent to food/utensils
Observed cleaners next to food and clean dishes.
*21 RFSM - Not On Site
No RFSM on site at time of inspection.
*27 Cooling method, criteria - using ice bath
Observe refried beans cooling at ambient temperature.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark food for 7 days (sauce, meat, cut vegetables)
*29 Food thermometers provided and accessible
provide thermometers for RIC AND for testing food. Do not rely on stem thermometer for food to stay in cooler.
*31 Handwashing lavatory - used for other purpose
Hand wash sink for handwashing only. Do not use for rags.
*32 Nonfood surfaces-design to be cleaned easily
Do not use cardboard as mat. Only use easily cleanable, non-absorbent material.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal drinks in prep area. Do not eat or drink in food prep area.
*36 Cloths in-use for wiping between uses stored
Observed several wiping cloths on prep tables. Do not leave in cooler to absorb water. Keep sanitizer rags in sanitizer bucket.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food (beans cooling, cut onions in WIC) to protect from environmental contamination.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use bowl to scoop food. Use scoop with handle.
*40 Reuse of single service articles
Do not re-use single-use containers (Foil pans and butter container).
*41 Food storage containers, identified with common name of food.
Label food with common name.
*42 Dirty nonfood contact surfaces
Deep cleaning needed. Observed dirty fan in WIC, dirty shelves, vent hood.
*45 Premises shall be maintained in good repair
Repair tiles in floor, repair/replace fan cover in WIC.
APR 212019PASSED13 violations3 CRITICALDETAILS
APR 21
2019
PASSED
13 violations3 CRITICALDETAILS
*45 Premises shall be maintained in good repair
Repair damaged floor tiles. Heavy condensation at the bottom of the RIC at cooking line. Replace missing fan cover over shelf.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed open drinking cups in food prep area.
*24 Food Label- manufacture/packer/distrubtor name
Provide label to drink containers.
*21 RFSM - Not On Site
*14 When to wash hands as often as necessary during prep
*42 Dirty nonfood contact surfaces
Clean and sanitize tables in dining area. Clean grill area, vent hood and shelves. Repair damaged door frame next to 3 comp sink.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not store utensils between equipment.
*18 Toxic items storage adjacent to food/utensils
Chemical spray bottle next to clean dishes.
*22 Handlers-Certificate Not On Site
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Heavy dust build-up on walls and ceiling over prep area.
*32 Equipment and Utensils Multiuse Materials durable
Do not store food in to-go bags.
*38 Thawing. under running water criteria - water velocity
TCS foods observed thawing at room temp.
*28 Date marking > 24 hrs,on site,temp 41F
OCT 162018PASSED2 violations1 CRITICALDETAILS
OCT 16
2018
PASSED
2 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw pork stored adjacent to cooked sliced ham inside the reach in cooler in the front serving area
*10 Clean Sight and Touch
raw pork splatter/grease(red) observed on the shelf adjacent to the prep table.
APR 242018PASSED3 violations1 CRITICALDETAILS
APR 24
2018
PASSED
3 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
Always set wiping cloths in sanitizer bucket between uses
*32 Nonfood surfaces-design to be cleaned easily
ckean gaskets from reach in cooler
*02 Cold Hold (41øF/45øF or below)
red salsa in container reads 50F store in smaller conatiners
OCT 62017PASSED7 violations1 CRITICALDETAILS
OCT 6
2017
PASSED
7 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping food spills used for no other purpose
Always set wiping cloths in sanitizer bucket between uses
*22 Handlers-Certificate Not On Site
All employees handling food need to have food handler cards on site
*42 Dirty nonfood contact surfaces
clean all cooler gaskets
*31 Handwashing lavatory - accessible
salsa cups in sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
coffee cup sitting next to salsa containers being prepared
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer too strong 200ppm
MAY 62017PASSED7 violations1 CRITICALDETAILS
MAY 6
2017
PASSED
7 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
no shopping bags allow to use cover the food as container provide lid for all food containers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat and cooked store together
*10 Clean Sight and Touch
provide cleaning for prep area, food containers
*18 Chemical sanitizer generated onsite, chemical criteria
set up sanitizer bucket
*28 Date marking > 24 hrs,on site,temp 41F
all meat
*42 Nonfood-contact surfaces material
towel in ric
*37 Storing the food at least 15 cm (6 inches) above the floor
observed food containers on the flloor
NOV 72016PASSED5 violations2 CRITICALDETAILS
NOV 7
2016
PASSED
5 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in ric
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover/lid for all food container
*18 Toxic items stored above food/utensils
separate raw meat and sanitizer solu
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat and ham store together
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 →