Beto & Son Real Mexican Food
3011 Gulden Ln #108, Dallas, TX 75212 · 75212 · Restaurant
Passed all 14 inspections — critical violations noted
2024-01-18 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
Can opener blade observed dirty>with food debris
*32 Equipment & Utensils smooth easily cleanable
Replace rusted wire racks in walk-in cooler
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Due to food debris on can opener any other food/can opened w/can opener exposed to contamination
*42 Dirty nonfood contact surfaces
Clean grease/food residue accumulation on wire racks in walk-in cooler
*20 Grease Trap Tickets
No current liquid waste manifest
2023-07-28 Pass Routine 3
*24 Food Labeling- with common name of the food
Label all containers with their contents on bar side
*32 Equipment and Utensils Multiuse Materials durable
Do not use cloth towels to absorb/catch grease
*42 Dirty nonfood contact surfaces
Clean wire racks in both walk-in coolers
2022-10-05 Pass Routine
No violations found.
2022-03-23 Pass Routine CRITICAL 9
*18 Toxic items storage adjacent to food/utensils
Properly store windex. Observed hanging off fruit basket.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed an employee drinking--wait staion.
*36 Cloths in-use for wiping between uses stored
Properly store wet wiping towels.
*28 Original cont. of RTE/PHF/Day1= day of opening
Datemark cooked chips/cooked pasta.
*45 Premises shall be maintained in good repair
Repair leak at 3 compartment sink.common
*41 Food storage containers, identified with common name of food.
Label bulk ingredients bins with common name.
*31 Individual, disposable towels
No paper towels at handsink--tortilla area.
*39 Equipment in good repair and proper adjustment.
Observed cutting boards at cooklin/not in good repair.
*32 Damaged Equipment
Observed worn rubber gaskets/cook line not in good repair.
2021-07-15 Pass Routine CRITICAL 3
*43 Ventilation hood-prevent grease dripping
vent hood dirty at kitchen areas must be clean to avoid cross contamination
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management to eliminate pest
*10 Equipment and Utensils Cleaning-contamination
cooler units and ice machine dirty with mold, stagnant water bar bar shelving area dirty with soils and debris contamination must be clean to avoid cross contamination use as public health cont
2020-12-11 Pass Routine 3
*29 Sanitizing solutions, testing devices
missing test trips on site must be have Quat test strips to verified chemical concentration
*12 Gloves Single Use
employees must use single gloves to prepared food during operational hours
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies signatures
2020-05-12 Pass Routine CRITICAL 5
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets at floor level inside bar area must be 6 inches out the floor level to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment in all areas including kitchen floor area dirty with soils, debris and grease drippings clean to avoid contamination use as public health control must be clean during operat
*39 Cooking equipment free of encrusted grease
cooking equipment dirty with encrusted grease and soils residues must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside and outside with spills, mold, food debris, sugars and grease accumulations must be clean ans sanitize to avoid cross contamination
*29 Food thermometers provided and accessible
must be have visible and working thermometers in all cooler units
2019-11-19 Pass Routine CRITICAL 11
*43 Ventilation hood systems, adequacy
equipment outside vent hood area must be repair or moved equipment inside vent hood area to avoid unlawful smells and grease contamination
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
dump sink at bar area: waste water pipe blocked -stagnant water on sink- waste water must be run properly to avoid contamination must be replace or repair to proper condition
*39 Soiled linens storage
soiled linen must be keep in a container with lids to avoid unlawful smells and pest harboring
*39 Equipment in good repair and proper adjustment.
shelving inside cooler unit rust and oxidize must be replace or repair to proper condition to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
ceiling inside kitchen area with grease and soils accumulations must be clean to avoid cross contamination floors behind equipment dirty with litter and soils accumulations bar and kitchen area mu
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks in food containers inside cooler units must be date mark food containers in all areas to avoid cross contamination
*29 Sanitizing solutions, testing devices
missing Quat sanitizing strips must be have Quat test trips to verified chemical concentration during operational hours
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*02 Outfitter-Food Temperatures (Cold).
WI cooler at 47 F must be replace or repair to maintain proper food temperature of 40 F or below to avoid cross contamination PIC must be ensure proper ice baths on food containers to maintain p
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*24 Food Labeling- with common name of the food
missing labels on food containers in all areas must be label food containers in all areas -bar and kitchen areas-
2019-04-11 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
avocado 54'f
*12 Gloves Single Use
observed employee multi task with 1 gloves (touching towel then fired onion)
*14 When to wash hands before donning new gloves
*18 Toxic items storage adjacent to food/utensils
observed sanitizer bucket next to fried onion
*22 Handlers-Certificate Not On Site
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for avocado containers, provide cover for the ice bucket
*31 Handwashing lavatory - used for other purpose
observed glasses in the hand sink
*36 Cloths in-use for wiping between uses stored
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
no towel allow under the cutting board
2018-10-08 Pass Routine CRITICAL 3
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
2018-04-16 Pass Routine CRITICAL 7
*43 Clean vent syst:Intake/exhaust air ducts
Buildup of dust and lint on return air for air conditioning system above production areas of kitchen.
*42 Nonfood-contact surfaces material
Wooden board affixed to sink near dishwashing machine. Any surfaces should be nonporous and non absorbant.
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer in three compartment sink tested at less than 100ppm. Please follow manufacturer's directions on container of concentrate. Quaternary Ammonium sanitizer should be prepared with water that
*02 Cold Hold (41øF/45øF or below)
Pico de Gallo showed to be 56.2°F (reaching 58°F in bottom of containers. Please when possible start with cold ingredients. Most open top reach in coolers are designed to maintain temperatures.
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies and common house flies observed. Please keep trash and food refuse covered as much as possible.
*47 Health permit posted
Food Products Establishment Permit issued by the City of Dallas should be posted where the public can see it. Currently it is in a folder with other records.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shelll eggs stored over ready to eat cheese in reach in cooler. Please make sure that raw shell eggs and raw poultry are stored below and away from other foods.
2017-09-28 Pass Routine CRITICAL 5
*39 Equipment in good repair and proper adjustment.
RIC AMBIENT TEMP 50 DEGREE F
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*10 Clean Sight and Touch
ENSURE THERE IS NO EXCESSIVE CONDENSATION IN COOLER
*18 Toxic items labeling-non original container
SANITIZER BUCKET
*02 Cold Hold (41øF/45øF or below)
SALMON 45, CEVICHE 61, CHEESE 45 DEGREE F
2017-04-20 Pass Routine CRITICAL 9
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
OBTAIN CITY REGISTRATION
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*31 Individual, disposable towels
*34 Pest control-routine inspections for
FLIES OBSERVED
*29 Cold/hot hold unit thermometer easily viewable
*28 Date marking > 24 hrs,on site,temp 41F
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
2016-10-27 Pass Routine 2
*07 Food safe, good condition, unadulterated, and honestly presented
DISCARD DENTED CANS
*28 Date marking > 24 hrs,on site,temp 41F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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