BACHMAN TACOS.

City of Dallas

3311 W NORTHWEST HWY · BACHMAN LAKE, DALLAS

Last inspected 2023.

16 inspections on record since 2016 · Last inspected Dec 2023.

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

THE NUMBERS

INSPECTIONS

VIOLATIONS

134

total on record

LAST INSPECTED

DEC 2023

INSPECTION HISTORY

DEC 4

2023

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed cheese @ 47.4 F and trompo sauce @ 43.2 F

3 pts Sanitation

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

Do not store raw beef over jalapenos

3 pts Sanitation

*10 Clean Sight and Touch

Observed soiled knifes stored on walls

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Repair leak on spray hose/faucet on 3-comp sink

2 pts Sanitation

*22 Washing hands only at a designated hand sink

2 pts Sanitation

*27 Cooling method, criteria - rapid cooling equipment

Observed trompo (raw) in WIC @ 46 F after 6 hrs of cooling

1 pts Sanitation

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Do not store personal food on food prep table or next/above utensils

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean dirty WIC vents and venthood

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair floor tiles & wall by restroom

APR 17

2023

PASS 4 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed cheese @ 55.9 F

3 pts Other

*03 Food products not maintained at 135øF or above

Observed beef @ 100 F

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

Do not store toxic chemicals next to food

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean dirty venthood

AUG 30

2022

PASS 15 violations

3 pts Food Temperature

*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

3 pts Sanitation

*10 Clean Sight and Touch

clean inside microwave (dirty)

3 pts Sanitation

*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

2 pts Food Temperature

*29 Food thermometers provided and accessible

2 pts Other

*31 No soap at handsink

2 pts Sanitation

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not store absorbent material inside RIC. Observed wet kitchen towel inside cooler

1 pts Pest Activity

*34 Pest control-routine inspections for

Observed roach on table in prep area

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Keep all food 6 inch off floor (rice)

1 pts Food Storage & Handling

*41 Food Labeling - Bulk Food w/ Card or Sign

Label bulk ingredients with common name (spices)

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

Clean wall (back), floor

1 pts Facility Condition

*43 Light bulbs, light shields provided

Provide light shield in back area and repair lights in venthood

1 pts Sanitation

*45 Premises shall be maintained in good repair

REpair ceiling tile, baseboards, wall in front of restroom and small leak at handwash sink (faucet)

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

1 pts Sanitation

*47 Other Violations

Post 'employees must wash hands' sign in restroom

2 pts Documentation & Training

*21 RFSM - Not On Site

ConsumerhealthRFSMandTemp.Dallascityhall.com

FEB 1

2022

PASS 9 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed rice stored at 53 Degrees F in WIC.

3 pts Food Storage & Handling

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

Observed raw pork and eggs stored over vegetables in WIC.

3 pts Sanitation

*10 Clean Sight and Touch

Observed dirty can opener.

3 pts Sanitation

*18 Toxic items stored above food/utensils

Observed toxic items stored over seasonings, [rubbing] alcohol.

2 pts Documentation & Training

*21 RFSM - Not On Site

RFSM expired.

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

Food handler certificates expired.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Observed food stored uncovered.

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Observed food stored in a broken conainer.

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor in WIC.

JUL 12

2021

PASS 7 violations

3 pts Food Temperature

*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))

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Observed moldy cheese

3 pts Sanitation

*18 Use toxic according to manufacturer direction

Observed mixing chlorine and Q.A. sanitizers.

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Observed RIC door broken

1 pts Facility Condition

*44 Refuse/recyclables area maintained in good repair

Observed trash bin melted and cracked

2 pts Sanitation

*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

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

Provide covered trash in restroom

show all 16 inspections →

FEB 9

2021

PASS 5 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed cheese 47 degrees F in WIC (48 degrees F)

2 pts Sanitation

*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.

1 pts Other

*40 Reuse of single service articles

Observed reusing single-use containers

3 pts Sanitation

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Observed not washing hands after drinking

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

Provide covered trash in restroom

JUL 28

2020

PASS 9 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed cheese 55 degrees F, sliced tomato 57.5 degrees F. Unit 50 degrees F.

3 pts Sanitation

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Observed not sanitizing after washing

3 pts Pest Activity

*18 Restricted use pesticides

Raid is not an approved pesticide in food service

2 pts Food Temperature

*29 Food thermometers--small diameter probe

Provide probe thermometer

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Repair RIC door

1 pts Other

*40 Reuse of single service articles

Do not re-use foil containers

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

clean walls/floors

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair tiles in front of 3-comp sink

1 pts Sanitation

*47 Handwashing signage

JAN 13

2020

PASS 8 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Observed cut onions 54.7 degrees F.

3 pts Sanitation

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer in 3-comp >500 ppm quat, bucket >200 ppm Chlorine.

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Observed towels in hand sink. Use for hand wash only.

2 pts Sanitation

*32 Nonfood surfaces-design to be cleaned easily

Observed towels as shelf liner and cardboard as mat.

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed sauce on floor next to trash.

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed knife in WIC.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Observed dirty food containers, walls.

1 pts Plumbing & Waste

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

Repair urinal.

JUN 3

2019

PASS 11 violations

3 pts Sanitation

*10 Clean Sight and Touch

Observed dirty deli slicer

3 pts Sanitation

*14 When to wash hands before donning new gloves

wash hands when switching tasks and changing gloves

3 pts Sanitation

*18 Toxic items stored above food/utensils

Observed cleaners stored over clean dishes.

2 pts Food Storage & Handling

*28 Date marking combined ingredients for RTE/ TCS food

Date mark and discard after 7 days.

1 pts Sanitation

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Observed wiping cloth sanitizer bucket on floor

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Keep food covered (cut onion, dry ingredients.)

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

Label sauce. Label food with common name.

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling around vent, clean shelves.

1 pts Facility Condition

*43 Light bulbs, light shields provided

Replace broken and missing light shields.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair/replace broken/missing tiles in floor.

1 pts Sanitation

*39 Equipment in good repair and proper adjustment.

Observed cracked bowl. Observed broken gaskets on RIC.

MAY 23

2019

FAIL 19 violations

3 pts Other

*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.

3 pts Food Storage & Handling

*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.

3 pts Sanitation

*10 Clean Sight and Touch

Observed dirty meat slicer and food containers.

3 pts Sanitation

*14 When to wash hands before donning new gloves

Observed food handlers switching tasks and changing gloves without washing hands.

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

Observed cleaners next to food and clean dishes.

2 pts Documentation & Training

*21 RFSM - Not On Site

No RFSM on site at time of inspection.

2 pts Food Temperature

*27 Cooling method, criteria - using ice bath

Observe refried beans cooling at ambient temperature.

2 pts Food Storage & Handling

*28 Date marking combined ingredients for RTE/ TCS food

Date mark food for 7 days (sauce, meat, cut vegetables)

2 pts Food Temperature

*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.

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

Hand wash sink for handwashing only. Do not use for rags.

2 pts Sanitation

*32 Nonfood surfaces-design to be cleaned easily

Do not use cardboard as mat. Only use easily cleanable, non-absorbent material.

1 pts Employee Hygiene

*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.

1 pts Sanitation

*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.

1 pts Food Temperature

*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.

1 pts Sanitation

*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.

1 pts Other

*40 Reuse of single service articles

Do not re-use single-use containers (Foil pans and butter container).

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

Label food with common name.

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Deep cleaning needed. Observed dirty fan in WIC, dirty shelves, vent hood.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Repair tiles in floor, repair/replace fan cover in WIC.

APR 21

2019

PASS 13 violations

1 pts Food Temperature

*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.

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed open drinking cups in food prep area.

2 pts Food Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

Provide label to drink containers.

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*14 When to wash hands as often as necessary during prep

1 pts Sanitation

*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.

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not store utensils between equipment.

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

Chemical spray bottle next to clean dishes.

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

1 pts Facility Condition

*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.

2 pts Sanitation

*32 Equipment and Utensils Multiuse Materials durable

Do not store food in to-go bags.

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

TCS foods observed thawing at room temp.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

OCT 16

2018

PASS 2 violations

3 pts Sanitation

*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

3 pts Sanitation

*10 Clean Sight and Touch

raw pork splatter/grease(red) observed on the shelf adjacent to the prep table.

APR 24

2018

PASS 3 violations

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

Always set wiping cloths in sanitizer bucket between uses

2 pts Sanitation

*32 Nonfood surfaces-design to be cleaned easily

ckean gaskets from reach in cooler

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

red salsa in container reads 50F store in smaller conatiners

OCT 6

2017

PASS 7 violations

1 pts Sanitation

*36 Cloths in-use for wiping food spills used for no other purpose

Always set wiping cloths in sanitizer bucket between uses

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean all cooler gaskets

2 pts Sanitation

*31 Handwashing lavatory - accessible

salsa cups in sink

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

coffee cup sitting next to salsa containers being prepared

3 pts Other

*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

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer too strong 200ppm

MAY 6

2017

PASS 7 violations

3 pts Food Storage & Handling

*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

3 pts Sanitation

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

raw meat and cooked store together

3 pts Sanitation

*10 Clean Sight and Touch

provide cleaning for prep area, food containers

3 pts Sanitation

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

all meat

1 pts Sanitation

*42 Nonfood-contact surfaces material

towel in ric

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

observed food containers on the flloor

NOV 7

2016

PASS 5 violations

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for all food in ric

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

provide cover/lid for all food container

3 pts Sanitation

*18 Toxic items stored above food/utensils

separate raw meat and sanitizer solu

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

3 pts Sanitation

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

raw meat and ham store together

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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