DEC 4
2023
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
BIRRIERIA AGUINAGA.
BEAT. 18/100
2829 W NORTHWEST HWY #520 · BACHMAN LAKE, DALLAS
Last inspected December 4, 2023 · passed
Failed 3 of 18 inspections. 53 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
18
15 passed · 3 failed
VIOLATIONS
198
includes 53 critical
RECORDS COVER
7 YEARS
since Dec 2016
INSPECTION HISTORY
*10 Clean Sight and Touch
Clean inside dirty microwave (to-go)
*19 Water & Plumbing in good repair- per code
Repair leak under one 3-comp sink next to back door, other 3-comp sink with leaking faucet; Repair plumbing @ ice cream area. Observed utility sink and hand sink draining into dump tank and not a floo
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in WIC and test strips for sanitizer (CL)
*31 Handwashing lavatory - used for other purpose
Observed wetting cloth in hand sink
*32 Damaged Equipment
Repair torn RIC gaskets and peeling can opener blade
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
in WIC/WIF
*42 Dirty nonfood contact surfaces
clean dirty can opener
APR 172023PASSED10 violations3 CRITICALDETAILS
APR 17
2023
PASSED
10 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw fish over RTE veggies
*10 Clean Sight and Touch
Clean inside dirty microwaves and dirty can opener
*19 Water & Plumbing in good repair- per code
Observed leak under 3-comp sink and spray hose @ other 3-comp sink next to ice machine
*21 RFSM - Not On Site
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in every RIC
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
For food cart, salt & chamoy, hot hold unit, and RIC food
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Provide scoops with handles for containers of food
*42 Dirty nonfood contact surfaces
Clean dirty WIC/RIC shelves and moldy WIC gaskets
*28 Date marking > 24 hrs,on site,temp 41F
*32 Damaged Equipment
MAR 312022PASSED5 violations1 CRITICALDETAILS
MAR 31
2022
PASSED
5 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed rice stored at 46 Degrees F in WIC.
*21 RFSM - Not On Site
RFSM not expired with City of Dallas. Call 214-670-8083 for info.
*34 Outer door: solid,selfclosing,tightfitting
Observed gaps at back doors and outside WIC.
*39 Utensils, single serve items 6 inches off - floor
Observed equipment stored on the floor in outside storage area.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor in outside WIC.
NOV 32021PASSED7 violations1 CRITICALDETAILS
NOV 3
2021
PASSED
7 violations1 CRITICALDETAILS
*19 One Inch Air Gap
Drain pipes must end at least 1" above floor drains.
*21 RFSM - Not On Site
RFSM not on site. Call 214-670-8030 for information.
*28 Original cont. of RTE/PHF/Day1= day of opening
Datemark foods held longer than 24 hrs for no more than 7 days.
*29 Sanitizing solutions, testing devices
Sanitizer test strips not on site.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food not in use must be covered--walk in cooler.
*42 Dirty nonfood contact surfaces
Clean reach-in-cooler gaskets.
*47 Conditions of Permit-in use of food equipment
Need a sign about the inspection report.
APR 282021FAILED20 violations6 CRITICALDETAILS
APR 28
2021
FAILED
20 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed rice 50.5 degrees F, tomatoes 45 degrees F, beef 52 degrees F. Unit reads 55 degrees F.
*03 Food products not maintained at 135øF or above
Observed barbacoa 121 degrees F and 127 degrees F, chicken 130 degrees F
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
Observed washing dishes without sanitizing
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw bacon over RTE
*15 Bare hands contact with ready-to-eat foods
Observed bare hand contact w/ ready-to-eat foods
*14 Wash hands after all other activities
Observed no hand washing
*28 Date marking > 24 hrs,on site,temp 41F
Observed inconsistent date marking
*31 No soap at handsink
No soap in womens restroom
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as mat, exposed insulation material
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in storage
*27 Cooling method, criteria - smaller portions
Cool foods in smaller portions on ice
*39 Equipment in good repair and proper adjustment.
Observed torn RIC gaskets, broken RIC handle
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal drinks in food prep area and on clean dish rack
*40 Reuse of single service articles
Observed re-using single-use containers (sour cream container, etc)
*41 Food storage containers, identified with common name of food.
Label dry powder ingredients
*42 Dirty nonfood contact surfaces
Observed dirty throughout. Walls, dry storage floor, bottom of RIF's in dry storage shed.
*45 Premises shall be maintained in good repair
Observed missing baseboards, damaged ceiling tile near vent, leaking condensation from AC
*45 Unnecessary articles prohibited
unused equipment stored outside
*20 Grease Trap Tickets
Provide grease trap tickets. Service grease trap every 90 days
*21 RFSM - Not On Site
Observed no RFSM on site
show all 18 inspections →
OCT 292020PASSED8 violations1 CRITICALDETAILS
OCT 29
2020
PASSED
8 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket <10 ppm Cl
*14 When to wash hands
Observed not washing hands after cutting raw meat before touching door handles to retrieve more meat.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed using towel as non-slip mat
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food in WIC not covered.
*39 Utensils, single serve items 6 inches off - floor
Observed cookware on floor
*40 Reuse of single service articles
Observed re-using single-use containers
*42 Dirty nonfood contact surfaces
Observed dirty WIC shelves
*43 Clean vent syst:Intake/exhaust air ducts
Observed dusty vents
OCT 222020FAILED21 violations6 CRITICALDETAILS
OCT 22
2020
FAILED
21 violations6 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw beef over RTE foods
*10 Clean Sight and Touch
Observed dirty inside microwave
*14 When to wash hands as often as necessary during prep
Observed not washing hands between going outside and handling food, not washing hands between handling soiled dishes and handling food.
*18 Toxic items labeling-non original container
Observed spray bottle and towel bucket not labeled.
*21 RFSM - Not On Site
No manager on site at time of inspection
*27 Cooling method, criteria - smaller portions
cool food in smaller portions on ice
*28 Date marking combined ingredients for RTE/ TCS food
Date mark for 7 days. Observed inconsistent date marking
*29 Food thermometers provided and accessible
Provide thermometer in RIC from across hot table.
*31 Handwashing lavatory - used for other purpose
Observed whisk in hand sink. Use for hand wash only.
*33 Warewashing machine, sink - cleaned before use
Observed dirty dishes adjacent to prep sink while both sinks in use.
*34 Pest Control
Observed excessive flies.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed drinking in kitchen/food prep area.
*36 Cloths in-use for wiping between uses stored
keep wiping cloth in sanitizer bucket.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in kitchen, both RIC's, and dry storage
*39 Equipment in good repair and proper adjustment.
Observed RIC w/ broken handle, broken gasket, leaking condensation.
*40 Reuse of single service articles
Observed re-using single-use containers.
*41 Food storage containers, identified with common name of food.
Label bulk dry ingredients.
*42 Dirty nonfood contact surfaces
Observed dirty floors and walls, dirty shelves in WIC. Standing water in hallway to restrooms.
*43 Light - 50 foot : Food and utensils area
Privide light in back dry storage area under loft.
*45 Premises shall be maintained in good repair
Repair hot water in mens restroom.
*46 Enclosed toilet room w/self closing doors
Observed womens' restroom door not self-closing.
MAR 312020PASSED5 violations3 CRITICALDETAILS
MAR 31
2020
PASSED
5 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed chickpeas 53 degrees F, cheese 50 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw lamb over cooked chicken
*18 Toxic items labeling-non original container
Observed spray bottle w/ no label
*39 Equipment in good repair and proper adjustment.
Observed damaged RIC gasket and handle
*40 Reuse of Mollusk & crustacea shells
Observed using can to store food
MAR 12020PASSED13 violations4 CRITICALDETAILS
MAR 1
2020
PASSED
13 violations4 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over RTE
*10 Clean Sight and Touch
Clean inside of RIC
*18 Toxic items labeling-non original container
Observed spray bottle with no label
*20 Grease Trap Tickets
Provide grease trap records
*21 RFSM - Not On Site
Obtain RFSM
*31 Handwashing lavatory - accessible
Do not block hand sink
*34 Outer door: solid,selfclosing,tightfitting
Dry storage shed is not insect and rodent-proof. FINAL WARNING
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor
*39 Utensils, single serve items 6 inches off - floor
Observed to-go containers on floor
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor in dry storage shed
*43 Light bulbs, light shields provided
Observed missing light bulbs/sheilds in dry storage shed
*44 Maintaining refuse areas and enclosures
Observed excess garbage and debris in fenced back area.
*45 Drying Mops-air dry
Store mop indoors inverted or hanging to air dry
SEP 32019PASSED10 violations1 CRITICALDETAILS
SEP 3
2019
PASSED
10 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer in 3-comp sink <10 ppm chlorine
*18 Single Service-no deleterious substances
Do not microwave containers that are not microwave-safe.
*22 Handlers-Certificate Not On Site
Obtain food handler cards for all food handlers.
*21 RFSM - Not On Site
RFSM -- expired copy on premises, renewed RFSM certificate not available.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use plastic shopping bag as food-contact surface.
*34 Outer door: solid,selfclosing,tightfitting
Food stores in shed with doors open. Doors are not self-closing.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in kitchen and RIC.
*39 Equipment in good repair and proper adjustment.
Repair gaskets on 2 RIC's.
*40 Reuse of single service articles
Do not re-use single-use containers.
*45Physical Facilities Floors,Walls,Ceilings
Floor, walls, and ceiling of shed not approved for food storage.
AUG 222019FAILED19 violations5 CRITICALDETAILS
AUG 22
2019
FAILED
19 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed WIC (50 degrees F) containing sliced tomato 48 degrees F, tripa 51.7 degrees F. RIC containing sliced tomato 48.2 degrees F, cheese 49.4 degrees F. RIC containing carrot/onion mix 51.9 degree
*07 Food safe, good condition, unadulterated, and honestly presented
Observed debris in salt.
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer in bucket >10 ppm chlorine.
*21 RFSM - Not On Site
No RFSM on site during inspection
*22 Handlers-Certificate Not On Site
Missing some food handler cards.
*29 Food thermometers provided and accessible
Provide working thermometer in all coolers.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use trash bag as food-contact surface.
*34 Outer door: solid,selfclosing,tightfitting
Dry storage shed door does not self-close. Observed left open.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover foods
*38 Thawing. under running water criteria
Thaw in running water (cold), in microwave, or in refrigeration.
*39 Equipment in good repair and proper adjustment.
Repair RIC gaskets
*40 Reuse of single service articles
Do not re-use single-use plastic containers.
*41 Food storage containers, identified with common name of food.
Label bulk food containers.
*42 Dirty nonfood contact surfaces
Observed dirty WIC walls and shelves, dirty outside of dry ingredient containers.
*43 Light bulbs, light shields provided
Provide light shield for light in dry storage shed.
*44 Frequency. Refuse, recyclables/returnables removed
Observed excess debris outside near back door.
*46 Covered waste receptacle for women's restroom
Provide cover for women's trash in bathroom.
*47 Handwashing signage
Provide hand wash sign in men's restroom.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed eggs over RTE foods, Raw beef over RTE foods.
JUL 242019PASSED14 violations6 CRITICALDETAILS
JUL 24
2019
PASSED
14 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed sliced tomato 43.7 degrees F, chickpeas 47.3 degrees F, carrot/peppers 47degrees F, carrot/onion 53.3 degrees F, other carrot/onion 48 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over RTE foods.
*10 Clean Sight and Touch
Observed dirty inside microwave, walls of RIC, shelves of WIC.
*21 RFSM - Not On Site
No RFSM on site at time of inspection
*28 Date marking combined ingredients for RTE/ TCS food
Date mark for no more than 7 days.
*29 Food thermometers provided and accessible
Provide thermometers for RIC's and WIC.
*31 Handwashing lavatory - used for other purpose
Use hand sink for hand washing only - Observed sponge in hand sink.
*36 Cloths in-use for wiping between uses stored
Observed several wiping cloths out of place throughout kitchen. Keep in sanitizer bucket between uses.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in coolers and in front area.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use bowls as scoops. Use scoop with handle, keep handle out of product.
*42 Dirty nonfood contact surfaces
Clean cooler gaskets. Periodically clean floor
*45 Premises shall be maintained in good repair
Repair leaking AC vent, damaged ceiling tiles.
*46 Covered waste receptacle for women's restroom
Provide trash with cover in womens restroom.
*47 Handwashing signage
Provide hand wash sign in mens restroom.
JUN 262019PASSED16 violations6 CRITICALDETAILS
JUN 26
2019
PASSED
16 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed sliced tomato at 54 degrees F, cheese 56.6 degrees F, diced onion 49.4 degrees F, chickpeas 50.4 degrees F, onion/carrot blend 53.1 degrees F. Cold hold should be <41 degrees F, or up to 45 d
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over vegetables and RTE foods.
*14 When to wash hands before donning new gloves
Wash hands before donning gloves.
*18 Toxic items storage adjacent to food/utensils
Observed cleaner next to food.
*21 RFSM - Not On Site
RFSM certificate expired and no RFSM on site at time of inspection.
*29 Food thermometers provided and accessible
Provide thermometers for all coolers.
*32 Nonfood surfaces-design to be cleaned easily
Do not use cardboard as non-slip surface under microwave. Do not use newspaper as a liner. Must be easily cleanable, non-absorbent material.
*36 Cloths in-use for wiping between uses stored
Keep wiping cloths in sanitizer bucket and store bucket off floor.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food in coolers
*38 Thawing. under running water criteria
Observed meat thawing in standing water in sink. Thaw in refrigeration or under cool, running water.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Store ice scoop with handle sticking up out of ice. Do not use bowl to scoop food. Provide scoop with handle and store with handle up out of food.
*42 Dirty nonfood contact surfaces
Clean shelves throughout kitchen, clean dust off vents, fan cover in WIC, floor in WIC, wall near hand sink.
*45 Premises shall be maintained in good repair
Repair baseboard tile near 3-comp sink, replace damaged ceiling tiles. Observed rusted AC vent, dripping condensation.
*46 Covered waste receptacle for women's restroom
Provide cover for trash in womens restroom.
*47 Handwashing signage
Provide hand wash sign in mens' restroom
*10 Clean Sight and Touch
Clean/sanitize inside microwave. Clean shelves in all coolers.
JAN 132019PASSED8 violations2 CRITICALDETAILS
JAN 13
2019
PASSED
8 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*10 Clean Sight and Touch
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*35 Hair Restraints effective
*39 No equipment & utensil under contamination sources
*41 Food identity and accurate representation
*21 RFSM - Not On Site
JUL 52018PASSED10 violations1 CRITICALDETAILS
JUL 5
2018
PASSED
10 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
towels stored on prep tables
*42 Dirty nonfood contact surfaces
bottom shelf with food accunulation and build up
*35 Hair Restraints effective
employees of cook line without hair net
*10 Clean Sight and Touch
can opener blade with food particles
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
must provide sop for bodily spill clean up
*37 Storing the food where it is not exposed to splash, dust, or other contamination
food items in ric not covered
*41 Food storage containers, identified with common name of food.
squeeze bottle
*29 Sanitizing solutions, testing devices
no chemical test strips
*28 Date marking > 24 hrs,on site,temp 41F
food items not date marked
*47 RFSM Certificate - Not Display
rfsm certificate expired 4/11/2015
DEC 62017PASSED8 violations2 CRITICALDETAILS
DEC 6
2017
PASSED
8 violations2 CRITICALDETAILS
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
*29 Food thermometers provided and accessible
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*21 RFSM - Not On Site
not on site
*12 A food employee or conditional employee shall report to PIC the information as specified under (
need employee illness policy
*37 Storing the food at least 15 cm (6 inches) above the floor
keep food off floor in walk in
*02 Cold Hold (41øF/45øF or below)
beans are under required temp
*45 Attachments to walls and ceilings shall be easily cleanable
replace chipped shelf above hot food
JUN 132017PASSED8 violations1 CRITICALDETAILS
JUN 13
2017
PASSED
8 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover for all food container provide container for the cheese
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat above garlic, sauce
*10 Clean Sight and Touch
provide cleaning for ric
*20 Grease Trap Tickets
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all food in ric
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no gum in prep area
DEC 212016PASSED8 violations2 CRITICALDETAILS
DEC 21
2016
PASSED
8 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
store wiping cloths in a sanitizer bucket when not in use.
*02 Cold Hold (41øF/45øF or below)
raw eggs in the reach in cooler measured at 46.2 degrees F.
*31 No soap at handsink
soap needed at hand sink in the food prep area closest to the walk in cooler.
*42 Dirty nonfood contact surfaces
clean dusty fan covers in the walk in cooler
*10 Clean Sight and Touch
clean sides of fryer/equipment.
*15 Bare hands contact with ready-to-eat foods
observed employee prepare tacos with his bare hands.
*37 Storing the food at least 15 cm (6 inches) above the floor
food items stored on the floor of the walk in cooler
*45 Cleaning floors, dustless methods
sauce/salsa spill on the floor behind food equipment.
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 →