SEP 17
2019
PASSED
16 violations5 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
BRYAN STREET'S TAVERN.
BEAT. 18/100
4315 BRYAN ST · UPTOWN, DALLAS
Last inspected September 17, 2019 · passed
Failed 2 of 9 inspections. 45 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
9
7 passed · 2 failed
VIOLATIONS
132
includes 45 critical
RECORDS COVER
2 YEARS
since Dec 2016
INSPECTION HISTORY
*34 Outer openings:closing holes, gaps
close all outers openings ( doors, holes & gaps)
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment and observed employee wearing wiping clothes
*02 Cold Hold (41øF/45øF or below)
s. cucumber 52.6F, s. tomatoes 48.3F, s .mushroom 43.6 & pepperoni 44.2
*24 Food packaged in a establishment, shall be labeled as specified in law
*06 Discard if TCS is in container w/ no date or day
No date marking on prepared foods
*31 Handwashing lavatory - used for other purpose
hand sink used for other purposes
*21 RFSM - Not On Site
no RFSM on duty during inspection
*45 Premises shall be maintained in good repair
repair/ resurface floors & walls
*10 Clean Sight and Touch
Clean all food surfaces
*42 Floors/walls/ceiling/nonfood dirty
clean floors
*30 Does Establishment have a current valid permit posted?
provide valid health permit
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement raw bacon over tater tots
*35 Jewelry Prohibition
no jewelry allowed ( ring etc)
*37 Storing the food at least 15 cm (6 inches) above the floor
Cover all food to prevent cross contamination
*19 Hand sink water temperature below 110'F
hot < 110F within 20 sec (warning)
*44 Trash can provided for papertowel waste
provide
DEC 62018FAILED16 violations6 CRITICALDETAILS
DEC 6
2018
FAILED
16 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
pepperoni 50.7, 7 mushroom 53.6
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement r. eggs stored with RTE
*10 Clean Sight and Touch
all
*14 When to wash hands before donning new gloves
improper glove usage
*15 Contact RTE Products w/ Bare Hands
bare hand contact on RTE food
*18 Toxic items stored above food/utensils
toxics stored with food
*19 One Inch Air Gap
provide one inch air gap
*20 Conveying Sewage
sewage- back-up in kitchen at hand sink
*21 RFSM - Not On Site
no RFSM on duty at beginning of inspection (waited over 30 minutes for Manager)
*28 Date marking > 24 hrs,on site,temp 41F
improper/ expired date marking on prepared food
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*32 Package integrity
remove all dented cans
*42 Dirty nonfood contact surfaces
clean drains & gaskets
SEP 242018PASSED15 violations6 CRITICALDETAILS
SEP 24
2018
PASSED
15 violations6 CRITICALDETAILS
*45 Premises shall be maintained in good repair
*32 Approved Food Contact Equip.
discontinue using grocery bags for storage
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
S. bucket improperly stored on floor
*24 Food packaged in a establishment, shall be labeled as specified in law
label squeeze bottles
*02 Cold Hold (41øF/45øF or below)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*35 Jewelry Prohibition
no jewelry allowed (no ring)
*47 Conditions of Permit-in use of food equipment
Post signage “Current health inspection report is available upon request"
*10 Clean Sight and Touch
clean RIC(s) and RIF(s)
*19 Hand sink water temperature below 110'F
hand sink hot water 110F within 20 seconds
*39 Store equipment & utensils - avoid contamination
equipment improperly stored in open cans
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*21 RFSM - Not On Site
no RFSM on duty during inspection
AUG 222018PASSED15 violations5 CRITICALDETAILS
AUG 22
2018
PASSED
15 violations5 CRITICALDETAILS
*35 Hair Restraints effective
properly restraint hair
*31 Individual, disposable towels
no paper towels at hand sinks
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement, storage,& preparation
*10 Clean Sight and Touch
clean food contact surfaces
*32 Damaged Equipment
replace gaskets
*34 Outer openings:closing holes, gaps
close gap in ceiling
*06 Discard if TCS is in container w/ no date or day
date mark all prepared food items
*30 Does Establishment have a current valid permit posted?
display valid health permit
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly infestation in kitchen (flies landing on food items)
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination (flies landing on food items)
*22 Handlers-Certificate Not On Site
certify all staff
*21 RFSM - Not On Site
no RFSM on duty during inspection
*27 Cooling, heating, and holding capacities. Equipment
lack of refrigeration- discontinue using ice beds as cold hold
*02 Cold Hold (41øF/45øF or below)
c. tomatoes 67.9, s. cucumber 60.2, and ground beef 53.3F
MAR 202018PASSED11 violations4 CRITICALDETAILS
MAR 20
2018
PASSED
11 violations4 CRITICALDETAILS
*21 RFSM - Not On Site
NO RFSM on duty
*43 Light bulbs, light shields provided
provide more lighting
*34 Outer openings:closing holes, gaps
close gaps in ceiling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement and preparation
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*27 Cooling, heating, and holding capacities. Equipment
Lack of refrigeration- Discontinue using ice beds for cooling methods
*35 Hair Restraints effective
provide Hair restraints all employees
*31 Individual, disposable towels
no paper towels
*02 Cold Hold (41øF/45øF or below)
c. onions 70.3, c. tomatoes 61.4, cucumbers 52.8F, g. beef 48.2 , c. mushroom 48.4& pepperoni 49.2F
show all 9 inspections →
AUG 172017PASSED12 violations5 CRITICALDETAILS
AUG 17
2017
PASSED
12 violations5 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken over pepperoni, raw bacon over ham
*10 Chlorine sanitizer concentration, minimum temp.
dishwasher not dispensing sanitizer
*45Floor, wall, ceiling - Exposed material
wiring over stand mixer
*27 Cooling method, criteria - using ice bath
cooling beans at room temperature
*42 Dirty nonfood contact surfaces
ceilings
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*02 Cold Hold (41øF/45øF or below)
sausage 46.8°F, chicken breast 60.5°F, tomatoes 68.2°F
*43 Light bulbs, light shields provided
*32 Damaged Equipment
reach-in cooler with broken glass door
*34 Pest control-routine inspections for
fruit flies
*47 Conditions of Permit-in use of food equipment
*37 Beverage tubing and cold-plate beverage cooling
JUN 232017PASSED17 violations6 CRITICALDETAILS
JUN 23
2017
PASSED
17 violations6 CRITICALDETAILS
*37 Beverage tubing and cold-plate beverage cooling
at bar ice bins
*29 Cold/hot hold unit thermometer easily viewable
cooler in kitchen, cooler in bar with half & half
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*45 Ceiling easily cleanable and light in color
ceiling in room with ice bin and coolers
*18 Toxic items labeling-non original container
spray bottles at bar
*44 Trash can provided for papertowel waste
*31 No soap at handsink
bar hand sink
*32 Damaged Equipment
torn gaskets on reach-in coolers, broken glass door on reach in cooler
*34 Pest control-routine inspections for
rodent droppings in closet next to beer cooler
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ice scoop handle in ice
*43 Light bulbs, light shields provided
over prep table, in beer cooler
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee coffee on table with roller, employee food and drink on shelf with dry goods
*47 Conditions of Permit-in use of food equipment
*39 Store equipment & utensils - avoid contamination
spatulas stored between wall and pipes
*02 Cold Hold (41øF/45øF or below)
pepperoni 53.2°F, Canadian bacon 46.5°F
*42 Dirty nonfood contact surfaces
vent hood filters
*10 Chlorine sanitizer concentration, minimum temp.
bar 3-compartment sink - 10ppm
DEC 292016PASSED10 violations3 CRITICALDETAILS
DEC 29
2016
PASSED
10 violations3 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Food cooling at room temperature - prepared in the morning
*02 Cold Hold (41øF/45øF or below)
Ham 48.1 degrees Fahrenheit, Sausage 49.9 degrees Fahrenheit, Ham 48.0 degrees Fahrenheit
*18 Toxic items labeling-non original container
*20 Grease Trap Tickets
*32 Damaged Equipment
RIC glass door broken, repair torn gaskets.
*34 Outer door: solid,selfclosing,tightfitting
Front door propped open.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee eating behind bar
*41 Food storage containers, identified with common name of food.
*44 Covering receptacles if not in continuous use
box of pepperoni sticks left on uncovered trash can during food prep.
*47 Permit/license posted
DEC 62016FAILED20 violations5 CRITICALDETAILS
DEC 6
2016
FAILED
20 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Sausage 50.9 degrees Fahrenheit (cooler reading 46 degrees Fahrenheit)
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
Buttermilk Manufacturer dated for 11/28/16; Heavy creams manufacturer dated for 12/5/16 - Discard per manufacturer dates.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef patty and fish stored over cooked beef and chicken.
*18 Toxic items labeling-non original container
Label sanitizer spray bottles.
*19 Water & Plumbing in good repair- per code
Dish washer pipe leaking - foil used to send leaking water into floor drain. No hot water at bar hand sink.
*21 RFSM - Not On Site
*26 Food Consumer Advisory-raw food
Provide consumer advisory to menu for burgers. Menu states cooked to order.
*29 Sanitizing solutions, testing devices
Provide test strips.
*30 Food Establishment Permit
Owner on sales tax does not match owner on food permit.
*31 Individual, disposable towels
Provide paper towels/ hand drying device at all hand sinks (by soda fountain dispenser & ice machine).
*32 Approved Food Contact Equip.
Wet cloth used to cover cut vegetables - use nonabsorbent, approved food contact surface for cover. Cloth under cutting boards - use nonabsorbent, easily cleanable item for under cutting boards.
*42 Dirty nonfood contact surfaces
Clean reach in freezer. Clean walls & ceilings in beer keg cooler - mold spots building up. Clean ceiling lighting shields in kitchen. Clean inside microwave. Clean bar floor drains. Clean hand sink b
*34 Pest control-routine inspections for
Flies in kitchen and bar
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee eating over cheese in steam table unit.
*39 Store equipment & utensils in a clean, dry place
Tongs stored on trash bin rim. Utensils stored between wall and pipe.
*41 Food storage containers, identified with common name of food.
Label food storage containers.
*43 Light bulbs, light shields provided
Missing light shield in kitchen.
*43 Ventilation hood-prevent grease dripping
Clean vent hood grease buildup.
*45 Premises shall be maintained in good repair
Paint peeling next to commercial stand mixer. Leak at bar 3-compartment sink.
*47 Handwashing signage
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 →