SEP 22
2020
PASSED
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
BARBEC'S RESTAURANT.
BEAT. 18/100
8949 GARLAND RD · CASA LINDA, DALLAS
Last inspected September 22, 2020 · passed
Failed 2 of 16 inspections. 57 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
16
14 passed · 2 failed
VIOLATIONS
179
includes 57 critical
RECORDS COVER
3 YEARS
since Dec 2016
INSPECTION HISTORY
*45 Cabinet used for the storage of food may not be located in locker rooms etc.
personal items store on saving area.
*47 Other Violations
dirty interior of cold hold
*07 Food safe, good condition, unadulterated, and honestly presented
spoil blue berry in cold hold
*19 One Inch Air Gap
one inch air space from floor drain.
*20 Grease Trap Tickets
no grease ticket
*39 Utensils, single serve items 6 inches off - floor
food on the floor in wic and wif
MAY 62020PASSED1 violationDETAILS
MAY 6
2020
PASSED
1 violationDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
DENTED CANT ON SHELF.
JAN 182020PASSED10 violations1 CRITICALDETAILS
JAN 18
2020
PASSED
10 violations1 CRITICALDETAILS
*47 Other Violations
ice scoop on ice
*19 Plumbing System Construction
leak on faucet at three compartment sink. missing hot water tap opener on hand sink.
*23 No Water
no hot water on handsink
*28 Date marking > 24 hrs,on site,temp 41F
date mark all food in storage
*41 Food storage containers, identified with common name of food.
food not label with common names
*07 Food safe, good condition, unadulterated, and honestly presented
expired and dented can in dry storage
*42 Nonfood-contact surfaces material
rusted shelf and dirty floors
*10 Sanitization after Cleaning
no sanitizer set up for prep surface cleaning towel washing
*29 Food thermometers provided and accessible
no food thermometer
*22 Handlers-Certificate Not On Site
expired handler certificate
JUL 102019PASSED9 violations5 CRITICALDETAILS
JUL 10
2019
PASSED
9 violations5 CRITICALDETAILS
*02 Outfitter-Food Temperatures (Cold).
egg in cool hold 61.8
*10 Sanitization after Cleaning
no sanitizing bucket and none in dish wash machine also.
*22 Handlers-Certificate Not On Site
employee's not having handlers certificate
*23 No Water
no water in handsink at serving area
*27 Cooling, heating, and holding capacities. Equipment
wic and wif doors need repairs/all gasket at door broken
*29 Food thermometers provided and accessible
ric at kitchen with no thermometer
*34 Pest Control
flies notice in serving area and kitchen
*36 Cloths in-use for wiping between uses stored
wiping cloth not store in sanitizing bucket, instead place in bowel having dirty plate
*37 Storing the food where it is not exposed to splash, dust, or other contamination
food store not completely covered in wake in cooler under vent with dust particle on the vent covered.
JUN 262019PASSED15 violations4 CRITICALDETAILS
JUN 26
2019
PASSED
15 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
EGG WASH: 47.6 F
*03 Food products not maintained at 135øF or above
COOKED SAUSAGE HELD AT 107.3 F
*10 Chlorine exposure time table
FRONT SANITIZING BUCKET ( NO CONCENTRATION OF CHLORINE BLEACH)
*19 One Inch Air Gap
NO ONE INCH AIR GAP AT THE FRONT HAND SINK
*21 RFSM - Not On Site
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE / DEVICE
*22 Handlers-Certificate Not On Site
KITCHEN COOKS ( BOTH HAVE EXPIRED FOOD HANDLER CARDS)
*31 No soap at handsink
NO SOAP AT THE FRONT BAR HAND SINK
*46 Physical Facilities Premises
CLEAN THE TOILET BOWL ( MEN'S RESTROOM)
*47 Handwashing signage
HAND WASH SIGNS NEEDED FOR ALL HAND SINKS MISSING THEM
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE THERMOMETERS FOR ALL UNITS MISSING THEM
*32 Damaged Equipment
BROKEN REACH IN COOLER DOOR GASKETS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
UNCOVERED FOOD ITEMS ( WALK IN COOLER)
*43 Clean vent syst:Intake/exhaust air ducts
EXCESSIVE DUST ON THE INTAKE VENTS IN KITCHEN AND DINING ROOM
*44 Maintaining refuse areas and enclosures
REMOVE TRASH FROM THE GROUND AROUND DUMPSTER
*45 Walls and ceilings, studs, joists, and rafters
DAMAGED CEILING TILES DUE TO MOISTURE
show all 16 inspections →
OCT 302018PASSED10 violations2 CRITICALDETAILS
OCT 30
2018
PASSED
10 violations2 CRITICALDETAILS
*28 Do not exceed manuf. use by date
wholesome low fat cottage cheese with a best by date of 10/15/2018-
*45 Premises shall be maintained in good repair
replace broken door seal on on the walk in freezer; door does not shut completely
*02 Cold Hold (41øF/45øF or below)
raw chicken measured at 55 degrees F; sliced ham measured at 55 degrees F
*19 Water & Plumbing in good repair- per code
leaking pipe underneath the three-compartment sink
*45Floor, wall, ceiling - Exposed material
*03 Food products not maintained at 135øF or above
mashed potatoes- 115 degrees F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
cooked bacon stored adjacent to a container filled with raw chicken on the bottom shelf inside the walk in cooler
*35 Hair Restraints effective
*37 Storing the food at least 15 cm (6 inches) above the floor
*29 Sanitizing solutions, testing devices
chlorine test strips needed on site
SEP 182018PASSED12 violations3 CRITICALDETAILS
SEP 18
2018
PASSED
12 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
RIBEYE 48°F, PORK CHOP 49°F
*03 Food products not maintained at 135øF or above
SPINACH 127°F
*10 Clean Sight and Touch
INSIDE ICE MAKER UPPER SURFACE AND RUST
*37 Storing the food at least 15 cm (6 inches) above the floor
BAGS OF SUGAR, DURUM
*07 Food safe, good condition, unadulterated, and honestly presented
LAYER OF UNKNOWN FILM ON PICKLES MOLDY SAUSAGE IN DRAWER ON PREP LINE
*43 Light bulbs, light shields provided
*43 Clean vent syst:Intake/exhaust air ducts
*45 Premises shall be maintained in good repair
RUST FLAKING OFF AIR VENT, EXPOSED ELECTRICAL ON VENT HOOD, BROKEN FLOORS TILES
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF STORED IN PREP COOLER
*42 Dirty nonfood contact surfaces
*29 Cold/hot hold unit thermometer easily viewable
*28 Date marking > 24 hrs,on site,temp 41F
SIDES MADE BY DIFFERENT COOK
AUG 92018PASSED11 violations2 CRITICALDETAILS
AUG 9
2018
PASSED
11 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
HAND SINK, 3-COMPARTMENT SINK, FLOORS
*14 When to wash hands before donning new gloves
EMPLOYEES NOT WASHING HANDS BEFORE DONNING GLOVES
*10 Chlorine sanitizer concentration, minimum temp.
DISHWASHER
*07 Food safe, good condition, unadulterated, and honestly presented
SLICED TOMATOES WITH MOLD
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW GROUND BEEF NEXT TO SHREDDED CHEESE
*45 Premises shall be maintained in good repair
WALLS
*03 Food products not maintained at 135øF or above
MASHED POTATOES 125.2°F, BACON 76°F (LEFT IN DRAWER), WHITE GRAVY 123.3°F (LEFT ABOVE STOVE)
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 73.7°F, RAW GROUND BEEF 53.7°F, SAUSAGE PATTIES 69.9°F, BELL PEPPER 53.4°F, RICE 54.9°F, COLE SLAW 62.5°F, RANCH 48.4°F EGGS 54.2°F - COOLER THERMOMETER 54°F
*28 Date marking > 24 hrs,on site,temp 41F
TUNA salad 7/29/18 ITEMS LACKED DATE MARKING
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ICE SCOOP STORED INSIDE ICE MACHINE
FEB 142018PASSED8 violations3 CRITICALDETAILS
FEB 14
2018
PASSED
8 violations3 CRITICALDETAILS
*32 Maintain in Good Repair
RUST INSIDE ICE MAKER
*14 When to wash hands before donning new gloves
EMPLOYEE DONNED GLOVES WITHOUT WASHING HANDS
*26 Advisory- "consuming raw#." alternate text
PROVIDE CONSUMER ADVISORY VISIBLE TO CUSTOMERS.
*36 Cloths in-use for wiping between uses stored
CLOTHES LEFT UNDER TABLES AND ON EQUIPMENT
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
BOXES OF EGGS STORED ON TOP OF BOXES OF HASH BROWNS RAW CHICKEN STORED NEXT TO RAW BEEF AND POTATOES IN OPEN REACH-IN COOLER REACH-IN COOLER RAW CHORIZO STORED OVER PRE-COOKED FAJITAS
*02 Cold Hold (41øF/45øF or below)
SAUSAGE PATTIES 62.3°F, RANCH DRESSING 57.7°F (COOLER THERMOMETER READING 55°F)
*10 Clean Sight and Touch
INSIDE ICE MAKER
*31 Handwashing lavatory - used for other purpose
EMPLOYEE RINSED POTATOES IN HAND SINK. EMPLOYEE USING HAND SINK TO ADD WATER TO FOOD.
DEC 202017PASSED11 violations3 CRITICALDETAILS
DEC 20
2017
PASSED
11 violations3 CRITICALDETAILS
*45 Lockers to be used to store personal items
jacketed stored on bulk packages of food
*26 Consumer Advisory Disclosure---asterisking
*03 Food products not maintained at 135øF or above
mac and cheese 129°F, sausage patties 109.0°F
*14 When to wash hands before donning new gloves
*32 Maintain in Good Repair
freezer door not sealing properly
*43 Light bulbs, light shields provided
lights in kitchen missing light shields
*19 Water & Plumbing in good repair- per code
leak at 3-compartment sink
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food in walk-in cooler not covered
*10 Clean Sight and Touch
inside ice maker
*29 Cold/hot hold unit thermometer easily viewable
provide in freezer and coolers
*02 Cold Hold (41øF/45øF or below)
raw chicken 52°F, milk 48°F, raw liquid eggs 46.5°F, ham 54.5°F
NOV 142017PASSED12 violations4 CRITICALDETAILS
NOV 14
2017
PASSED
12 violations4 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
leak at dishwasher sink, no hot water at hand sink
*43 Light bulbs, light shields provided
light shield in walk-in freezer
*29 Sanitizing solutions, testing devices
dishwasher test strips
*28 Date marking > 24 hrs,on site,temp 41F
steaks 14-11
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Dirty nonfood contact surfaces
under shelf over steam table, under dishwasher
*03 Food products not maintained at 135øF or above
white gravy 130.6°F, sausage 97.1°F, grits 111.9°F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw steak and raw chicken in grill cooler could contaminate shredded cheese
*18 Toxic items storage adjacent to food/utensils
store cleaning products away from food
*02 Cold Hold (41øF/45øF or below)
ranch dressing 49°F, milk 46.5°F
*45 Lockers to be used to store personal items
purse on prep table
*39 Store equipment & utensils - avoid contamination
knives stored between wall and shelf
SEP 12017FAILED20 violations8 CRITICALDETAILS
SEP 1
2017
FAILED
20 violations8 CRITICALDETAILS
*40 Store single-service item in original package
single- service 6 inches off of floor
*10 Clean Sight and Touch
clean all food contact surfaces & lack of sanitizer
*22 Handlers-Certificate Not On Site
*34 Outer openings:closing holes, gaps
*43 Clean vent syst:Intake/exhaust air ducts
clean vents over prep area
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Rodent Dropping and fruit flies and flies
*21 RFSM - Not On Site
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw meat and RTE food
*20 Conveying Sewage
*02 Cold Hold (41øF/45øF or below)
sausage 75.7, r. fish 71.3, d. tomatoes 47.6, and s. tomatoes 38.2
*15 Bare hands contact with ready-to-eat foods
*31 Handwashing lavatory - accessible
hand sink used for other purposes
*03 Food products not maintained at 135øF or above
mac 126.4 and greens 83
*27 Cooling, heating, and holding capacities. Equipment
lac k of RIC (fish stored in 3 comp sink on ice at 71.3
*42 Floors/walls/ceiling/nonfood dirty
clean floors and drains
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food
*28 Date marking > 24 hrs,on site,temp 41F
improper date marking on prep food (expired date marking)
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
covering all food and drink boxes on floor
AUG 22017PASSED13 violations6 CRITICALDETAILS
AUG 2
2017
PASSED
13 violations6 CRITICALDETAILS
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food items in WIC
*02 Cold Hold (41øF/45øF or below)
*03 Food products not maintained at 135øF or above
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*19 Water & Plumbing in good repair- per code
leaking pipe at 3 comp sink
*22 Handlers-Certificate Not On Site
certify all staff
*31 Handwashing lavatory - used for other purpose
soiled wiping clothes in handsink
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
few rodent dropping, flies and fruit flies
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
failure to protect food from flies
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food in RIC and WIC
*42 Floors/walls/ceiling/nonfood dirty
clean floors and drains
*44 Trash can provided for papertowel waste
provide covered trash cans at hand sink
*45 Premises shall be maintained in good repair
replace cold base tiles , repair walls and remove all peeling paint
JUL 192017FAILED15 violations5 CRITICALDETAILS
JUL 19
2017
FAILED
15 violations5 CRITICALDETAILS
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food
*45 Unnecessary articles prohibited
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food in WIC, RIC, and in establishment
*45 Premises shall be maintained in good repair
repair walls
*10 Clean Sight and Touch
clean RIC
*25 Rodent control: using control methods
evidence of rodent dropping throughout establishment
*37 Storing the food at least 15 cm (6 inches) above the floor
food on floor in WIC
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw meat stored with RTE food
*43 Light bulbs, light shields provided
replace lighting in kitchen
*27 Cooling, heating, and holding capacities. Equipment
repair WIF
*19 Water & Plumbing in good repair- per code
leaking pipes at hand sink and leaking pipes in hot water heater closet
*39 Store equipment & utensils - avoid contamination
single service item storage in original packaging
*06 Discard if TCS is in container w/ no date or day
*34 Outer openings:closing holes, gaps
close all outer openings (holes and gaps in ceiling and walls)
*42 Floors/walls/ceiling/nonfood dirty
clean floors, gaskets and all non-food contact surface areas
JAN 202017PASSED11 violations4 CRITICALDETAILS
JAN 20
2017
PASSED
11 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
r. eggs 74.5
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
*10 Clean Sight and Touch
clean microwave
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
*32 Damaged Equipment
replace damage equipment
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*38 Thawing. under running water criteria - water velocity
improperly thawing of meat
*42 Dirty nonfood contact surfaces
clean floors, walls,& gaskets
*45 Premises shall be maintained in good repair
DEC 72016PASSED15 violations5 CRITICALDETAILS
DEC 7
2016
PASSED
15 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
batter 60F s. Cheese 60F S. Tomatoes 60.0F
*03 Food products not maintained at 135øF or above
M. Potatoes 100.F and Mac 102F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*10 Clean Sight and Touch
clean RIC(s)
*14 When to wash hands before donning new gloves
*19 Water System Maintained
leaking hand sink/ dish area
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping food spills used for no other purpose
wiping clothes improperly stored
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
covering
*39 Store equipment & utensils - avoid contamination
utensil improperly stored
*42 Dirty nonfood contact surfaces
clean gaskets and walls
*43 Clean vent syst:Intake/exhaust air ducts
*45 Premises cleaned when minimal food is exposed
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 →