JUN 7
2023
PASSED
9 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
CESAR'S TACOS.
BEAT. 18/100
2019 W NORTHWEST HWY · BACHMAN LAKE, DALLAS
Last inspected June 7, 2023 · passed
Failed 3 of 17 inspections. 54 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
17
14 passed · 3 failed
VIOLATIONS
190
includes 54 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE, FEW ARE NOT DATED.
*21 RFSM - Not On Site
EXPIRED.
*38 Thawing. under running water criteria - water velocity
KEEP ALL FOOD PRODUCTS FULLY SUBMERGED UNDER RUNNING WATER DURING THAWING PROCESS.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*22 Accredited food handler certificate - 60 days
SOME OF THEM EXPIRED.
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS ON TOP OF HAND SINK.
NOV 82022PASSED11 violations3 CRITICALDETAILS
NOV 8
2022
PASSED
11 violations3 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
*31 Handwashing lavatory - used for other purpose
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*06 Discard TCS if date marked exceeds temp & time
*28 Date marking > 24 hrs,on site,temp 41F
*45 Premises shall be maintained in good repair
*42 Floors/walls/ceiling/nonfood dirty
*10 Clean Sight and Touch
*21 RFSM - Not On Site
*47 Other Violations
*36 Cloths in-use for wiping between uses stored
MAR 172022PASSED9 violations2 CRITICALDETAILS
MAR 17
2022
PASSED
9 violations2 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES FROM WALK IN COOLERS. CLEAN RESTROOM OF STANDING WATER.
*29 Thermometer shall be easily readable
PROVIDE THERMOMETER TO WALK IN COOLER.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM, EMPLOYEE STATED NO BLEACH IN THE LAST SINK.
*03 Food products not maintained at 135øF or above
MAINTAIN HOT FOOD AT 135'F OR HIGHER AT ALL TIMES, SCRAMBLE EGG TESTED AT 110'F
*47 Conditions of Permit-in use of food equipment
POST A SIGN" A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
*39 Utensils, single serve items 6 inches off - floor
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN ANY HAND SINKS.
SEP 142021PASSED11 violations3 CRITICALDETAILS
SEP 14
2021
PASSED
11 violations3 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
*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
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request".
*18 Toxic items storage adjacent to food/utensils
STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND EQUIPMENT.
*31 No soap at handsink
DISH WASHING AREA.
*36 Cloths in-use for wiping between uses stored
*34 Pest Control
OBSERVED FRUIT FLIES.
*39 Keep utensils handles upright or protected
KEEP ICE SCOOP UPRIGHT IN ICE MACHINE.
*20 Grease Trap Tickets
CLEAN GREASE TRAP EVERY 90 DAYS, LAST RECORD WAS FROM APRIL.
*43 Light bulbs, light shields provided
VENT HOOD.
*45 Premises shall be maintained in good repair
REPLACE MISSING DRAIN STOPS FROM THREE COMPARTMENT SINK.
AUG 182021PASSED15 violations4 CRITICALDETAILS
AUG 18
2021
PASSED
15 violations4 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DIRTY SHELVES FROM PRODUCE WALK IN COOLER.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*34 Pest Control
OBSERVED FRUIT FLIES .
*46 Covered waste receptacle for women's restroom
*10 Clean Sight and Touch
CLEAN SODA NOZZLES FROM SODA MACHINE
*43 Light bulbs, light shields provided
WALK IN COOLER LIGHT BULB.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED OPENED WATER BOTTLES.
*33 Rinsing procedures - 3 compartment sink
SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZE, RINSE STEP IS MISSING.
*45 Premises shall be maintained in good repair
REPAIR WALK IN COOLER DOOR , THE DOOR MUST BE SEALED AT ALL TIME WHEN IT IS CLOSED. REPLACE ALL DAMAGED FLOOR TILES.
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINKS.
*02 Cold Hold (41øF/45øF or below)
WALK IN COOLER, GROUND PORK 47'F, PULL PORK 44'F, PORK SKIN 46'F
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request."
*36 Cloths in-use for wiping between uses stored
show all 17 inspections →
FEB 22021PASSED13 violations3 CRITICALDETAILS
FEB 2
2021
PASSED
13 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN DUSTY CEILING VENTS AND VENT HOOD.
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE.
*02 Cold Hold (41øF/45øF or below)
WIC - RICE 46'F, BEEF 46'F, PORK SKIN 45'F, CHICKEN 45'F.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED , OBSERVED EMPLOYEES ' BOTTLES ON FOOD PREP. TABLES.
*43 Light bulbs, light shields provided
REPLACE MISSING LIGHT SHIELD FROM VENT HOOD.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*31 No soap at handsink
HAND SINK BY ICE MACHINE.
*45 Premises shall be maintained in good repair
REPAIR WALK IN COOLER DOOR , THE DOOR MUST BR SEALED AT ALL TIME WHEN IT IS CLOSED.
*10 Clean Sight and Touch
SODA NOZZLES
*34 Controlling pests. Eliminating harborage conditions
OBSERVED FRUIT FLIES.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent food establishment inspection report is available upon request."
*36 Cloths in-use for wiping between uses stored
*47 Handler-Certificate Not on site
AUG 212020PASSED9 violations2 CRITICALDETAILS
AUG 21
2020
PASSED
9 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING AND EATING IN FOOD PREP. AREA ALLOWED.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BE DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*47 Other Violations
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*34 Controlling pests. Eliminating harborage conditions
OBSERVED FRUIT FLIES IN KITCHEN .
*43 Light bulbs, light shields provided
ABOVE FOOD PREP. TABLE.
*33 Rinsing procedures - 3 compartment sink
ALWAY RINSE BEFORE SANITIZE.
*45 Drying Mops-air dry
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
MAR 32020PASSED12 violations2 CRITICALDETAILS
MAR 3
2020
PASSED
12 violations2 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR OF STANDING WATER
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*35 Jewelry Prohibition
FEMALE EMPLOYEE
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
ICE MACHINE INTERIOR AND SODA NOZZLES
*45 Premises shall be maintained in good repair
REPAIR DOOR OF WALK IN COOLER IN ORDER FOR IT TO CLOSE COMPLETELY. REMOVE RUST FROM SHELVES IN WALKL IN COOLERS
*03 Food products not maintained at 135øF or above
EGG & HAM 98'F, PORK SKIN 122'F, FROM WARMER
*02 Cold Hold (41øF/45øF or below)
CHICKEN WITH VEG SOUP 46'F, GROUND BEEF 47'F, SHREEDED CHICKEN 46.9'F, BEEF W V2G SOUP 47'F FROM WALK IN COOLER.
*46 Covered waste receptacle for women's restroom
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent food establishment inspection report is available upon request"
SEP 282019PASSED10 violations1 CRITICALDETAILS
SEP 28
2019
PASSED
10 violations1 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*47 RFSM Certificate - Not Display
*21 RFSM - Not On Site
*39 Utensils, single serve items 6 inches off - floor
*34 Outer door: solid,selfclosing,tightfitting
*19 One Inch Air Gap
Ice maker drain
*42 Nonfood-contact surfaces material
Foil lined surfaces
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods Raw meat products stored over ready to eat foods
*31 No soap at handsink
SEP 142019FAILED15 violations5 CRITICALDETAILS
SEP 14
2019
FAILED
15 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Fluid milk held at 46.4 degrees in the double door refrigerator Cooked chicken held at 70.2 degrees
*21 Demonstrateion of knowledge by PIC
*39 Utensils, single serve items 6 inches off - floor
*01 Cooling -- total 6 hours, 135-41øF
Cooked meat cooling on the counter at 67.1 degrees Soup at 56.3 degrees Mexican bbq held at 45.4 degrees for more than 24 hours Menudo cooling at 56.3 degrees
*14 When to wash hands after handling soiled equip/utensil
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*22 Handlers-Certificate Not On Site
*34 Outer door: solid,selfclosing,tightfitting
*42 Dirty nonfood contact surfaces
Foil lined surfaces
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*18 Toxic items used according to law
Raid
*03 Food products not maintained at 135øF or above
Cooked peppers and onions held at 95.8 degrees
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*07 Food safe, good condition, unadulterated, and honestly presented
Tamales held in the refrigerator for more tan 7 days
*28 Date marking > 24 hrs,on site,temp 41F
SEP 112019FAILED16 violations5 CRITICALDETAILS
SEP 11
2019
FAILED
16 violations5 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
*42 Nonfood-contact surfaces material
Foil and or contact lined surfaces
*39 Utensils, single serve items 6 inches off - floor
*38 Thawing. under running water criteria - water velocity
*40 Handle & dispense of cleaned utensils, single-use
Single service dispensed non inverted
*33 Sink used to wash cloths/produce or thaw food
*01 Cooling -- total 6 hours, 135-41øF
Cooked pork cooling for five day to 45.6 degrees Green salsa at 47.4 degrees
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies
*21 PIC ensures food properly and rapidly cooled
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over ready to eat vegetables
*31 No soap at handsink
Two hand sink
*37 Storing the food at least 15 cm (6 inches) above the floor
*02 Cold Hold (41øF/45øF or below)
Raw chrizio held at 72.6 degrees Pico de gayo at 44.9 degrees
*03 Food products not maintained at 135øF or above
Refried beans held at 110 degrees in the warmer
*18 Toxic items storage adjacent to food/utensils
Soap water and defrosting fish in the same sink
SEP 92019FAILED17 violations8 CRITICALDETAILS
SEP 9
2019
FAILED
17 violations8 CRITICALDETAILS
*34 Outer openings:closed,tight-fitting windows
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw foods stored over ready to eat foods (Beef over tomatoes)
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies
*33 Sink used to wash cloths/produce or thaw food
Raw meat and raw vegetables in the same set of sinks
*22 Handlers-Certificate Not On Site
*18 Toxic items stored above food/utensils
WD 40 and Raid stored over food
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
Raw meat held on the counter at 77.5 degrees
*01 Cooling -- within 2 hours, 135-70øF
Enchaldias cooling on the counter at 91.0
*03 Food products not maintained at 135øF or above
Tounge held at 110.8 degrees
*20 Grease Trap Tickets
*39 Utensils, single serve items 6 inches off - floor
*21 PIC ensures effective handwashing being done
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*42 Floors/walls/ceiling/nonfood dirty
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
Dish sink
FEB 92019PASSED8 violations2 CRITICALDETAILS
FEB 9
2019
PASSED
8 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over cooked beans
*02 Cold Hold (41øF/45øF or below)
Raw chicken held at 74.9 degrees
*42 Nonfood-contact surfaces material
Foil and or contact paper used for non food contact surfaces
*31 No soap at handsink
No soap at the bar hand sink
*38 Thawing. under running water criteria - water velocity
*21 RFSM - Not On Site
*32 Equipment and Utensils Multiuse Materials durable
Bowl and or plate used as a scoop
*37 Unpackaged food may not be stored in direct contact with undrained ice
Ice bin non self draining
AUG 52018PASSED9 violations3 CRITICALDETAILS
AUG 5
2018
PASSED
9 violations3 CRITICALDETAILS
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Disposable paper tpwels are needed in the bar
*42 Nonfood-contact surfaces material
Foil lined surfaces Contact paper on the stainless steel shlves
*01 Cooling -- total 6 hours, 135-41øF
Cooked ground beef in a full bus tub at 50.9 degrees Cooked beef in a full bus tub at 51.5 degrees
*02 Cold Hold (41øF/45øF or below)
Pico de Gallo hled on the top of the Point of Usage Refrigerator at 45.0 degrees
*43 Light - 50 foot : Food and utensils area
*09 Food on display shall be protected from contamination
Salsa bar is missing a sneeze gaurd
*28 Date marking > 24 hrs,on site,temp 41F
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
FEB 72018PASSED10 violations3 CRITICALDETAILS
FEB 7
2018
PASSED
10 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
Foods in the walk in refrigerator
*02 Cold Hold (41øF/45øF or below)
Salsa -customer display at 50.5 degrees Pico de gallo in the top of the point of usage refrigerator at 50.5 degrees
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*42 Nonfood-contact surfaces material
Foil lined surfaces and contact paper lined surfaces
*34 Outer door: solid,selfclosing,tightfitting
Self closing device is missing
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods Raw beef stored over ready to eat pico de gallo
*31 Handwashing lavatory - accessible
Ice machine hand sink
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
Refried beans held at 122.2 degrees Vookrf pork held at 127.4 degrees
AUG 142017PASSED7 violations2 CRITICALDETAILS
AUG 14
2017
PASSED
7 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
dusty fan covers inside the walk in cooler
*45Physical Facilities Floors,Walls,Ceilings
repair openings in the ceiling tiles
*37 Storing the food at least 15 cm (6 inches) above the floor
box of cilantro and melons stored on the floor inside the walk in cooler
*29 Food thermometers provided and accessible
thermometer needed in all reach in coolers
*10 Clean Sight and Touch
clean the inside of the ice machine thoroughly
*27 Cooling, heating, and holding capacities. Equipment
reach in cooler adjacent to the cash register was not set at the required temperature setting
*19 One Inch Air Gap
needed at the 3-compartment sink in the back of the food prep area
MAR 22017PASSED9 violations4 CRITICALDETAILS
MAR 2
2017
PASSED
9 violations4 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
do not store cloth towels(absorbent material) underneath the cutting boards.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored on the same bottom shelf with raw chicken and sausages.
*42 Dirty nonfood contact surfaces
clean dusty fan covers in the walk in cooler.
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
cover all salsa containers in the walk in cooler; open containers under the dusty fan covers in the walk in cooler
*34 Pest Control
flies observed in the food prep area
*18 Toxic items storage adjacent to food/utensils
food stored above cleaning products in the food prep area;
*31 No soap at handsink
make sure all soap dispensers are filled with soap
*28 Do not exceed manuf. use by date
gallon of milk with a date of 2/21/17 stored in the reach in cooler.
*45Floor, wall, ceiling - Exposed material
repair ceiling tiles/openings/ in the food prep area.
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 →