Bodard Bistro
9780 Walnut St #340, Dallas, TX 75243 · 75243 · Restaurant
Mostly clean — 13 of 26 passed, one prior failure
2024-02-12 Pass Routine CRITICAL 13
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw meat above cooked/ready-to-eat foods. Chicken on bottom then beef then fish/seafood then cooked/RTE
*10 Clean Sight and Touch
Clean and sanitize inside microwaves
*22 Accredited food handler certificate - 60 days
Provide up-to-date Food Handler Certificates for all employees
*28 Date marking commercially prepared RTE/ TCS food
Iced coffee may only be held for max 7 days
*33 Service sink or one curbed cleaning facility provided
Dust pan may not be washed in dish sink
*39 Air-drying required after cleaning & sanitiziing
After sanitizing in dishwasher, dishes must air dry
*36 Cloths in-use for wiping between uses stored
Wet wiping cloth must be stored in sanitizer
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
All food must be covered in WIC/WIF
*46 Covered waste receptacle for women's restroom
Provide lid for trash cans in women's restroom
*42 Dirty nonfood contact surfaces
Clean under and behind equipment at front
*43 Clean vent syst:Intake/exhaust air ducts
Clean vent hood; check adequacy
*44 Trash can provided for papertowel waste
Provide trash can near every hand sink
*45 Drying Mops-air dry
Hang mop after use to dry
2023-08-07 Pass Routine CRITICAL 12
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Arrange raw and cooked foods properly to avoid contamination
*10 Clean Sight and Touch
Clean and sanitize inside ice machines, large food processor, coffee nozzle, and steaming cloth
*22 Washing hands only at a designated hand sink
Hand sinks are for hand washing only
*34 Controlling pests. Eliminating harborage conditions
Many live bugs
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Store personal food and drink separately
*36 Cloths in-use for wiping between uses stored
Store wiping cloths in sanitizer solution
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food in WIF, cover bulk foods, turn off fan mister over open foods
*39 Cooking equipment free of encrusted grease
Clean grease build up on rice cookers, stir fry equipment, and ovens
*32 Equipment & Utensils smooth easily cleanable
remove wrapping on equipment
*42 Floors/walls/ceiling/nonfood dirty
Clean all floors, walls, fans, lights
*45 Premises shall be maintained in good repair
Repair floor tiles, ceiling tiles, and damaged outlets
*47 Health permit posted
Post Health Permit and Tax permit
2023-07-07 Pass w/ Conditions Routine CRITICAL 16
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Store food properly to avoid cross contamination
*10 Clean Sight and Touch
observed cloth used for cooking with grime build up, clean inside microwaves
*18 Toxic items labeling-non original container
Label and store all chemical bottles properly
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Provide recent pest control service
*28 Date marking > 24 hrs,on site,temp 41F
Label and date all food properly (max 7 days)
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers for all equipment
*32 Equipment & Utensils resistant pit,chip, crazing
Replace damaged utensils
*34 Controlling pests. Eliminating harborage conditions
remove harborage conditions for roaches
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Store personal drinks and food separately
*36 Cloths in-use for wiping between uses stored
Store wiping cloths properly
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cove all food when using chemicals
*39 Store all equipment & utensil covered or inverted
Store all utensils and single service items inverted to prevent contamination
*42 Floors/walls/ceiling/nonfood dirty
Clean all equipment, walls, floors, gaskets, vent hood
*45 Premises shall be maintained in good repair
Repair broken wall and floor tiles, broken equipment
*47 Permit/license posted
Post Health Permit, tax permit, consumer health sign
*31 Handwashing lavatory - used for other purpose
Hand sinks are for hand washing only
2022-11-29 Pass Routine CRITICAL 4
*10 Clean Sight and Touch
dirty food contact surfaces can opener and rice cookers
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
beef and chicken over RTE sauces
*03 Food products not maintained at 135øF or above
Temperatures not maintained at 135 degrees F or above. Violations marked with * eggroll 89* 97*
*39 Store equipment & utensils in a clean, dry place
you can not store utensils in standing water can not store knives in between equipment
2022-06-15 Pass w/ Conditions Routine CRITICAL 15
*36 Cloths in-use for wiping between uses stored
*43 Ventilation hood systems, adequacy
Missing filters
*47 Health permit posted
*44 Trash can provided for papertowel waste
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*29 Cold/hot hold unit thermometer easily viewable
*34 Pest control-routine inspections for
Flies Observed in kitchen
*45 Floor& wall junctures- coved & sealed
Walk in cooler and floor juncture
*10 Clean Sight and Touch
Can opener blade, interior of ice maker,
*03 Food products not maintained at 135øF or above
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw beef over raw fish in walk in cooler
*28 Original cont. of RTE/PHF/Day1= day of opening
*22 Accredited food handler certificate - 60 days
*31 Handwashing lavatory - accessible
*02 Cold Hold (41øF/45øF or below)
2022-06-03 Fail Routine CRITICAL 25
FAILED: *41 Food storage containers, identified with common name of food.
Put common labels identifying names on food containers
FAILED: *43 Light - 50 foot : Food and utensils area
provide light on vent hood
FAILED: *32 Damaged Equipment
RIC had rust and damage
FAILED: *12 Gloves Single Use
Change gloves in between tasks
FAILED: *47 Health permit posted
Health permit not posted
FAILED: *06 Time as PHC: 4 hours provide written procedures methods of compliance
Too many tcs food out of temp out at front counter
FAILED: *10 Clean Sight and Touch
Interior of ice maker, cutting boards, can opener blade, inside steamers, RIC, onion cutter not cleaned after use
FAILED: *02 Cold Hold (41øF/45øF or below)
tomatoes 45.4F, basil 44F, ribs 52F, pork 41F, meatballs 52F, imitation crab 46.5F, sliced pork 46.5F, fresh strawberries 47.6F
FAILED: *18 Toxic items labeling-non original container
Chemical bottle not labeled
FAILED: *44 Trash can provided for papertowel waste
No trashcan receptacles provided at any hand washing sink in the facility
FAILED: *25 Devices used for on-site generation of chemicals used in the washing/peeling of fruits and veget
Chemical Window cleaner stored next to single use utensils, food, and food containers.
FAILED: *29 Cold/hot hold unit thermometer easily viewable
Provide thermometer in each cooler and freezer
FAILED: *24 Food Labeling- with common name of the food
Put labels on all food containers
FAILED: *28 Original cont. of RTE/PHF/Day1= day of opening
FAILED: *26 <<CONSUMER ADVISORY(HEIMLIC/SHELLFISH/BUFFET>>
Provide a choking poster
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food containers did not have lids
FAILED: *27 Cooling, heating, and holding capacities. Equipment
observed cooler temperature at 63, not working properly
FAILED: *14 Wash hands after all other activities
FAILED: *45 Mats / Duckboards nonabsorbent
do not use cardboard or non-absorbent materials as floor cover
FAILED: *39 Cooking equipment free of encrusted grease
Clean grease off of cooking equipment
FAILED: *22 Accredited food handler certificate - 60 days
Food handlers certificates must be provided for all food handling employees
FAILED: *31 Handwashing lavatory - used for other purpose
Do not store items in hand sink, waste lines running through hand sink, washing utensils in hand washing sink
FAILED: *19 Water & Plumbing in good repair- per code
fix handsink in women's bathroom
FAILED: *36 Cloths in-use for wiping between uses stored
Store wet wiping cloth in sanitizer solution
FAILED: *42 Dirty nonfood contact surfaces
Dirty dust on fans and vents above food prep areas and counters. dirty food containers, outside RIC doors, stoves, ovens, walls, vents, vent filters. Ice on freezer floor.
2021-11-22 Pass Routine 18
*38 Thawing. under running water criteria - < 4 hours
*37 Storing the food at least 15 cm (6 inches) above the floor
*10 Clean Sight and Touch
Clean the ice machine for crushed ice
*45 Premises shall be maintained in good repair
Fix tiles to prevent pooled water in the dish washing area
*42 Dirty nonfood contact surfaces
Clean ceilings and surfaces
*32 CIP-Cleanability
Remove linings for cleanability
*07 Food safe, good condition, unadulterated, and honestly presented
Remove dented milk products (boba tea station)
*39 Store equipment & utensils in a clean, dry place
Store utensils in a clean and dry place between use
*21 RFSM - Not On Site
*32 CIP-Cleanability
remove linings in kitchen
*07 Food safe, good condition, unadulterated, and honestly presented
dented containers of milk in cooler
*10 Clean Sight and Touch
clean shaved ice machine
*37 Storing the food at least 15 cm (6 inches) above the floor
Store thawing container off of the floor
*38 Thawing. under running water criteria - < 4 hours
Thaw frozen seafood under running water
*39 Store equipment & utensils in a clean, dry place
place utensils in a clean and dry place
*42 Dirty nonfood contact surfaces
*21 RFSM - Not On Site
*45 Lockers to be used to store personal items
Store personal items in a designated area (phones)
2021-09-02 Pass w/ Conditions Routine CRITICAL 16
*14 When to wash hands as often as necessary during prep
*02 Cold Hold (41øF/45øF or below)
*27 Cool TCS foods using other effective means
Tofu cooling at room temp.
*35 Hair Restraints effective
*45 Premises shall be maintained in good repair
Repair damaged wall near bulk items. Replace faucet in women's restroom. Caulk holes in wall at dishwash area.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide missing lids to bulk ingredient bins.
*42 Dirty nonfood contact surfaces
Detail clean fans inside prep areas. Clean exterior of ice machine.
*39 Cutting surfaces.
*47 Other Violations
Vent hood filters must be in place when cooking. Do not overstock food under warmers (egg rolls). Remove fly swatter from dishwash area.
*24 Food Label- manufacture/packer/distrubtor name
To-go items that customer self-serve must be properly labeled.
*28 Date marking > 24 hrs,on site,temp 41F
*30 Food Establishment Permit
*41 Food storage containers, identified with common name of food.
Sauces in RIC.
*40 Reuse of single service articles
garlic container
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw eggs above cooked noodles.
*10 Clean Sight and Touch
Heavy build-up on shelves in WIC.
2021-03-09 Pass Routine CRITICAL 12
*10 Sanitization after Cleaning
Dish machine sanitizer tested 0 ppm chlorine. 5th offense. Citation issued. Must use 3-compartment sink to wash, rinse, and sanitize.
*19 Backflow prevention device - installed
Must have a backflow prevention device attached to the hose bib in the dish washing area.
*21 RFSM - Not On Site
RFSM not on site. ***Final Notice***
*27 Cooling method, criteria - smaller portions
Observed chicken stock in the walk-in-cooler being improperly cooled. Must place stocks in shallow pans and/or smaller portions when cooling.
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark items held longer than 24 hrs for no more than 7 days.
*31 Individual, disposable towels
Handsink in dish area must have paper towels available.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food that is not is use must be covered.
*39 Equipment in good repair and proper adjustment.
Repair of replace all broken cooler gaskets.
*40 Store single-service item in original package
Invert to-go-containers to protect against contamination.
*42 Floors/walls/ceiling/nonfood dirty
Clean floors, walls, and ceiling throughout the kitchen.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*47 Health permit posted
Health permit not posted.
2021-02-08 Pass w/ Conditions Routine CRITICAL 17
*10 Sanitization after Cleaning
Observed dishes and utensils not sanitized after washing.
*18 Toxic items labeling-non original container
Must label spray bottles that contain toxic chemicals.
*19 Water & Plumbing in good repair- per code
Repair water leak at the dish machine.
*21 RFSM - Not On Site
RFSM not on site.
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark items held longer than 24 hrs for no more than 7 days.
*29 Cold/hot hold unit thermometer easily viewable
All coolers must have easily viewable/readable thermometers.
*31 No soap at handsink
In the dish washing area.
*33 Warewashing manufacturer's operating instuctions
Dish machine tested at 0ppm Cl and 136 Degrees F, not sanitizing. Must use 3-compartment sink to wash, rinse, and sanitize until dish machine is repaired. Maintain sanitizer at 50 ppm Cl.
*34 Pest control-routine inspections for
Observed two live roaches.
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Observed dirty wiping cloths.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food items not in use must be covered.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Keep scoop and tong handles out of food and ice.
*40 Store single-service item in original package
Invert to-go-boxes.
*41 Food storage containers, identified with common name of food.
Must label bulk food containers: flour, sugar, salt.
*42 Dirty nonfood contact surfaces
Clean cooler doors handles and gaskets.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place: phones, clothing.
*47 Health permit posted
Health Permit must be posted.
2021-01-12 Pass w/ Conditions Routine CRITICAL 16
*02 Cold Hold (41øF/45øF or below)
Observed sliced turkey stored at 48 Degrees F. Corrected On Site(COS).
*03 Food products not maintained at 135øF or above
Observed Egg Roll held at 124 Degrees F. COS.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw beef stored next to cabbage.
*10 Clean Sight and Touch
Observed dirty ice machine, can openers, microwave, and meat slicer.
*18 Toxic items labeling-non original container
Chemical spray bottles must be labled.
*27 Cool TCS foods using proper methods
Observed large pot of soup at 170 Degrees F in WIC, with cover on.
*28 Date marking > 24 hrs,on site,temp 41F
Must datemark items held longer than 24 hrs for no more than 7 days.
*31 No soap at handsink
Observed no soap at Men's restroom handsinks.
*32 Equipment & Utensils withstand repeated warewashin
Observed grocery bags and trash bags used for food storage.
*34 Insect control devices-not over food/food prep
Do not store insect control devices over food or prep areas.
*36 Cloths in-use maintained dry
Observed wet wiping cloths.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food items not in use must be kept covered.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Keep all scoop and tong handles upright and not touching food[or ice].
*40 Reuse of single service articles
Observed styrofoam cup used as a scoop.
*42 Floors/walls/ceiling/nonfood dirty
Clean throughout kitchen.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
2020-12-14 Pass w/ Conditions Routine CRITICAL 14
*10 Equipment / Utensils (PHF) every 4 hours
Must clean and sanitize all food contact surfaces, equipment, and utensils after every shift.
*14 When to wash hands before donning new gloves
Must wash hands before donning glioves.
*19 One Inch Air Gap
Need at least 1" air gap at ice machine drain pipe.
*28 Date marking > 24 hrs,on site,temp 41F
Must datemark items held longer than 24 hrs for no more than 7 days.
*31 No soap at handsink
Observed no soap at handsink.
*33 Warewashing machine, sink - cleaned every 24 hrs
Clean the dish washing machine.
*34 Pest control-routine inspections for
Observed a roach.
*36 Cloths in-use for wiping between uses stored
Observed wet wiping cloths not stored in sanitizer.
*37 Food storage, prohibited areas under leaking water lines
Observed water leaking from the ceiling.
*39 Keep utensils handles upright or protected
Keep ice scoop handles upright. All scoops must have handles.
*42 Floors/walls/ceiling/nonfood dirty
Clean the floors and walls throughout kitchen.
*45 Mats / Duckboards nonabsorbent
Do not use cardboard as a floor mat.
*46 Plumbing design, construction, and installation
Observed no soap[dispenser] at Men's restroom.
*47 Health permit posted
Health permit not displayed.
2020-11-17 Pass w/ Conditions Routine CRITICAL 14
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw Eggs stored on cooked beef in reach-in-cooler. Corrected on site[COS] Cooked pasta stored next to raw chicken in walk-in-cooler. COS
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Dish machine sanitizer tested at 0 ppm chlorine.
*14 When to wash hands before donning new gloves
Observed employee did not wash hands before donning gloves.
*21 RFSM - Not On Site
RFSM certificates expired.
*28 Date marking > 24 hrs,on site,temp 41F
Must datemark items held longer than 24 hrs for no more than 7 days.
*06 Discard TCS if date marked exceeds temp & time
Observed expired milk(11/13/20). COS
*31 No soap at handsink
Observed handwash sink with no soap. COS
*32 Equipment & Utensils smooth easily cleanable
Observed cardboard used as an absorbent for oil. COS
*34 Insect control devices-not over food/food prep
Do not store food or equipment beneath insect control device. COS
*37 Storing the food at least 15 cm (6 inches) above the floor
Do not store food on the floor. COS
*39 Keep utensils handles upright or protected
Keep ice scoop handle upright or in separate container.
*42 Floors/walls/ceiling/nonfood dirty
Clean all reach-in and walk-in coolers and freezers inside and out. Clean the floors and walls throughout, especially behind equipment.
*45 Premises shall be maintained in good repair
Observed missing floor tile in the dish washing area.
*47 Health permit posted
Permit not displayed.
2020-06-24 Pass Routine CRITICAL 7
*39 Keep utensils handles upright or protected
ice scoop
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly observed in the food prep area
*45Physical Facilities Floors,Walls,Ceilings
syrup residue observed on the walls
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored on top of raw chicken and beef inside a reach in cooler
*21 RFSM - Not On Site
expired permit
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
wet cloths stored in reach in coolers with food products
*02 Cold Hold (41øF/45øF or below)
sliced papaya- 51 degrees F; sliced watermelon- 52 degrees F
2019-12-23 Pass Routine CRITICAL 10
*03 Food products not maintained at 135øF or above
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
RAW PORK STORED ABOVE COOKED FISH
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*31 Individual, disposable towels
*32 CIP-Cleanability
*41 Food storage containers, identified with common name of food.
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*44 Trash can provided for papertowel waste
*10 Clean Sight and Touch
2019-06-19 Pass Follow-up 10
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
REMOVE MEAT SLICER ( NO APPROVED LABEL OBSERVED. i.e. NSF LABEL). DO NOT STORE ANY PRODUCTS IN OPENED CAN
*10 Chlorine sanitizer concentration, minimum temp.
MACHINE TESTED AT 0 PPM. SANITIZE ALL ITEM IN DISHWASHING SINK UNTIL YOU MACHINE REPAIR
*26 Non Pasteurized Juice properly labeled
*41 Food storage containers, identified with common name of food.
LABEL ALL POWER TYPE AND LIQUID TYPE OF FOOD PRODUCTS WITH ITS NAME
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR OF TRASH AND GREASE. CLEAN OUTSIDE GREASE STORAGE AREA. CLEAN STOVE AREA
*31 No soap at handsink
TO ALL HAND SINK
*45 Floor& wall junctures- coved & sealed
REPLACE DAMAGED AND MISSING FLOOR TILES FROM DISHWASHING AREA
*21 RFSM - Not On Site
RENEW YOUR EXPIRED CERTIFICATE
*18 Medicines labeled and stored properly
DO NOT STORE MEDICINE ABOVE ICE MACHINE
2019-05-20 Pass w/ Conditions Follow-up CRITICAL 15
*39 Store equipment & utensils in a clean, dry place
CITATION ISSUED. ALL FOOD EQUIPMENT MUST STORED IN ENCLOSED STORAGE AREA. DO NOT STORE ITEM IN UNCLOSED STORAGE AREA.
*06 Time as PHC: 4 hours provide written procedures methods of compliance
LABEL ALL FOOD PRODUCTS WITH USE BY TIME OF 4 HOURS OR LESS. MAJORITY OF ITEMS ARE MARKED
*19 Backflow prevention device - installed
INSTALL HOSE BIB VACUUM BREAKER TO ALL FAUCETS WHICH HOSE IS CONNECTED
*21 RFSM - Not On Site
*47 Handwashing signage
*02 Cold Hold (41øF/45øF or below)
MILK 48'F,
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN IT AT 50 PPM. TESTED AT 0 PPM
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM FREEZERS AND COOLERS
*42 Floors/walls/ceiling/nonfood dirty
CITATION ISSUED. CLEAN OUTSIDE AREA OF GREASE AND STANDING WATER BY DUMPSTER AND GREASE STORAGE CONTAINERS. CLEAN VENTHOOD OF GREASE.
*45 Premises shall be maintained in good repair
REMOVE ALL RUST FROM SHELVES OF COOLERS AND FREEZER. REPLACE ALL WORN GASKETS FROM COOLERS, ENCLOSE ALL OPENED WIRES FROM WALK IN COOLERS AND FREEZERS
*26 Non Pasteurized Juice properly labeled
PROVIDE LABEL AS INSTRUCTED ABOVE
*32 Approved Food Contact Equip.
DO NOT USE SINGLE SERVE FOOD CONTAINER AS FOOD SCOOP. USE SCOOP WITH HANDLE
*44 Covering receptacles after filled
KEEP DUMPSTERS' COVER CLOSED AT ALL TIMES
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*31 No soap at handsink
2019-04-23 Pass w/ Conditions Routine CRITICAL 18
*34 Outer door: solid,selfclosing,tightfitting
KEEP BACK DOOR CLOSED
*41 Food storage containers, identified with common name of food.
FLOUR?? SUGAR???
*22 Handlers-Certificate Not On Site
*10 Clean Sight and Touch
ICE MACHNE
*36 Cloths in-use for wiping between uses stored
*19 Backflow prevention device - installed
MOP SINK
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL ITEMS FROM COUNTER---- MOST ITEMS ARE LABELED .
*42 Floors/walls/ceiling/nonfood dirty
CLEAN EQUIPMENT STORAGE DRAWERS. CLEAN OUTSIDE AREA OF TRASH AND STANDING WATER BY BACK DOOR
*38 Thawing. under running water criteria - water velocity
*39 Store equipment & utensils in a clean, dry place
1) DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TO COOLER 2) ALL FOOD EQUIPMENT MUST STORED IN ENCLOSED STORAGE AREA. DO NOT STORE ITEM IN UNCLOSED STORAGE AREA.
*44 Covering receptacles after filled
KEEP DUMPSTER COVERS AND DOORS CLOSED AT ALL TIMES
*31 No soap at handsink
*45 Premises shall be maintained in good repair
GASKET, COLD WATER FAUCET OF HAND SINK, R
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
EGG 79'F
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2018-10-17 Pass Follow-up CRITICAL 11
*21 RFSM - Not On Site
RENEW EXPIRED CERTIFICATES
*25 Have HACCP plan: reduced oxygen packaging
FINAL NOTICE! PROVIDE HACCP PLAN OR REMOVE REDUCE OXYGEN PACKAGING MACHINE
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
CITATION ISSUED! RICE CAKE---LABEL ALL FOOD PRODUCTS AT FRONT COUNTER THAT USE TIME AS PUBLIC HEALTH CONTROL WITH TIME LABEL. THE LIMIT IS 4 HOURS AFTER PRODUCTS REMOVE FROM TEMPERATURE CONTROL OF
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - accessible
REPAIR DISHWASHING AREA HAND SINK AND KEEP IT ACCESSIBLE AT ALL TIMES
*32 Approved Food Contact Equip.
1)ALL MEAT SLICER USE ON SITE MUST HAS NSF OR UL LABEL OTHERWISE PLEASE REMOVE IT . 2) DO NOT STORE ANY FOOD PRODUCTS IN OPENED CAN. STORE ALL FOOD PRODUCTS IN STAINLESS STEEL OR PLASTIC CONTAINER
*47 Conditions of Permit-in use of food equipment
*28 Date marking > 24 hrs,on site,temp 41F
*45 Floor& wall junctures- coved & sealed
REPLACE ALL MISSING FLOOR TILES FROM DISHWASHING AREA
*39 Store equipment & utensils - avoid contamination
1) DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TO COOLER 2) ALL FOOD EQUIPMENT MUST STORED IN ENCLOSED STORAGE AREA. DO NOT STORE ITEM IN UNCLOSED STORAGE AREA.
*10 Clean Sight and Touch
CUTTING BOARDS,
2018-09-18 Pass w/ Conditions Routine CRITICAL 15
*39 Store equipment & utensils - avoid contamination
1) DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TO COOLER 2) ALL FOOD EQUIPMENT MUST STORED IN ENCLOSED STORAGE AREA. DO NOT STORE ITEM IN UNCLOSED STORAGE AREA.
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
SHRIMP 50'F, STEAMED PORK 50'F
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES FROM WALK IN COOLER AND FREEZER. CLEAN FLOOR OF STANDING WATER
*25 Have HACCP plan: reduced oxygen packaging
PROVIDE HACCP PLAN OR REMOVE REDUCED OXYGEN PACKAGING MACHINE
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL PREPACKAGED FOOD PRODUCTS FROM CUSTOMER SELF SERVED AREA
*45 Premises shall be maintained in good repair
1) REPAIR OUT OF ORDER FAUCET FROM HAND SINK 2) REPLACE LOSS GASKET FROM COOLERS / FREEZERS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
LABEL ALL FOOD PRODUCTS AT FRONT COUNTER THAT USE TIME AS PUBLIC HEALTH CONTROL WITH TIME LABEL. THE LIMIT IS 4 HOURS AFTER PRODUCTS REMOVE FROM TEMPERATURE CONTROL OF 135'F
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS
*32 Approved Food Contact Equip.
1)ALL MEAT SLICER USE ON SITE MUST HAS NSF OR UL LABEL OTHERWISE PLEASE REMOVE IT . 2) DO NOT STORE ANY FOOD PRODUCTS IN OPENED CAN. STORE ALL FOOD PRODUCTS IN STAINLESS STEEL OR PLASTIC CONTAINER
*22 Handlers-Certificate Not On Site
*47 Conditions of Permit-in use of food equipment
POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST " UP
*35 Hair Restraints effective
2018-01-17 Pass Follow-up CRITICAL 11
*45 Floor& wall junctures- coved & sealed
REPLACE ALL MISSING WALL AND FLOOR TILES FROM DISHWASHING AREA. PLACE ANY DAMAGED FLOOR TILES FROM KITCHEN
*10 Clean Sight and Touch
CLEAN CAN OPENERS AND CUTTING BOARDS
*25 Obtain Variance: reduce oxygen packaging
FOR YOUR REDUCE OXYGEN PACKAGING MACHINE
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINK
*42 Floors/walls/ceiling/nonfood dirty
FLOOR, HANDLE OF FREEZER AND COOLER, FANS, TOP OF DISHWAHING MACHINE. CLEAN OUTSIDE AREA
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM FREEZER AND WALK IN COOLER
*35 Hair Restraints effective
*19 Water & Plumbing in good repair- per code
REPAIR CLOGGED MOP SINK AND LEAKS FROM MOP SINK FAUCET
*39 Store equipment & utensils in a clean, dry place
NO FOOD EQUIPMENT STORE OUTSIDDE AREA ALLOWED
*24 Food Labeling- with common name of the food
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE FOR 7 DAYS OR LESS
2017-07-27 Pass Routine CRITICAL 10
*45 Floor contruction requirements
*42 Ventilation hood systems
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
*38 Thawing. under running water criteria - water velocity
*24 Food Label- manufacture/packer/distrubtor name
*31 Individual, disposable towels
*19 Water & Plumbing in good repair- per code
*39 Store equipment & utensils - avoid contamination
equipment outside
2017-06-27 Pass w/ Conditions Routine CRITICAL 13
*45 Floor contruction requirements
*35 Hair Restraints effective
*42 Ventilation hood systems
*39 Equipment in good repair and proper adjustment.
reach in cooler
*39 Store all equipment & utensil covered or inverted
*02 Cold Hold (41øF/45øF or below)
shrimp discarded
*24 Food Label- manufacture/packer/distrubtor name
*10 Clean Sight and Touch
*03 Food products not maintained at 135øF or above
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
*37 Storing the food at least 15 cm (6 inches) above the floor
*29 Thermometers to be accurate +/- 3'F
*47 Handwashing signage
2017-05-29 Pass w/ Conditions Routine CRITICAL 13
*43 Ventilation hood-prevent grease dripping
clean vent a hood filters
*37 Storing the food at least 15 cm (6 inches) above the floor
*28 Date marking > 24 hrs,on site,temp 41F
date all cooked and prepared food
*32 Damaged Equipment
do not store food in broken coolers, provide adequate equipment to keep all food cold and organized
*10 Clean Sight and Touch
clean all food equipment, coolers, dough mixers, slicer, utensils, blenders, can openers, cutting boards, food prep tables
*36 Cloths in-use for wiping between uses stored
wiping cloth shall be stored in sanitizer solution
*45 Premises shall be maintained in good repair
clean behind equipment, replace all broken and missing floor tiles
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
frozen pork shall nt be thawed in open aIR. THAW IN THE COOLER, MICROWAVE OR COOK DIRECTLY
*20 Sewage disposal thru public sewage plant
mop sink was not draining properly. the floor drain was over flowing
*40 Store single-service item in original package
*22 Handlers-Certificate Not On Site
provide food handler certificates for each employees
*14 When to wash hands before donning new gloves
employees shall wash hands regularly
*41 Food storage containers, identified with common name of food.
bulk container shall be cleaned and labeled
2016-11-08 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NO STACK BOWLS ON FOOD, PHONE STORED ON CUTTING BOARD
*10 Clean Sight and Touch
CLEAN INSIDE OF FOOD COOLER
*14 When to wash hands before donning new gloves
WASH HANDS BEFORE DONNING GLOVES
*24 Food Labeling- with common name of the food
LABEL FOODS
*28 Date marking > 24 hrs,on site,temp 41F
*37 Beverage tubing and cold-plate beverage cooling
*38 Thawing. under running water criteria
*42 Floors/walls/ceiling/nonfood dirty
*45Floor, wall, ceiling - Exposed material
SEAL OPENINGS IN CEILING
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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