OCT 6
2023
PASSED
6 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
CINDI'S DELI & BAKERY.
BEAT. 43/100
3565 FOREST LN · FARMERS BRANCH, DALLAS
Last inspected October 6, 2023 · passed
34 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
95
includes 34 critical
RECORDS COVER
6 YEARS
since Jan 2017
INSPECTION HISTORY
*43 Light bulbs, light shields provided
replace light bulbs under vent hood
*39 Utensils, single serve items 6 inches off - floor
store utensils 6 inches off the floor ( to go containers)
*10 Chlorine sanitizer concentration, minimum temp.
Dishwasher temp is at 160 degrees F, and no sanitizer. Hand wash only in 3 compartment sink
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*42 Floors/walls/ceiling/nonfood dirty
clean floor throughout kitchen
*20 Grease Trap Tickets
Provide updated grease trap record (they should come every 90 days)
APR 182023PASSED8 violations2 CRITICALDETAILS
APR 18
2023
PASSED
8 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer bucket
*42 Floors/walls/ceiling/nonfood dirty
clean floor
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*37 Storing the food at least 15 cm (6 inches) above the floor
food has to be 6 inches off the ground
*14 Gloves single use
gloves has to be used properly and hand washing procedures needed for employees (picking up waffles and not changes gloves)
*39 Utensils, single serve items 6 inches off - floor
cups cant be on the floor (and trays)
*10 Chlorine sanitizer concentration, minimum temp.
Dishwasher needs to be at 180 or higher for rinse ( reading 160)
*47 Handwashing signage
provide hand washing sign in restroom
JUL 192022PASSED6 violations2 CRITICALDETAILS
JUL 19
2022
PASSED
6 violations2 CRITICALDETAILS
*28 Original cont. of RTE/PHF/Day1= day of opening
*32 Damaged Equipment
Damaged panel inside reach in cooler
*07 Food safe, good condition, unadulterated, and honestly presented
Dented can observed
*18 Toxic items labeling-non original container
*31 Handwashing lavatory - accessible
*36 Cloths in-use for wiping between uses stored
DEC 172021PASSED8 violations4 CRITICALDETAILS
DEC 17
2021
PASSED
8 violations4 CRITICALDETAILS
*37 Food, utensils & equip under other sources
Ice scoop handle in ice
*33 Mechanical warewashing, hot water sanitizing
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
*29 Cold/hot hold unit thermometer easily viewable
*28 Date marking > 24 hrs,on site,temp 41F
*18 Toxic items labeling-non original container
*31 Handwashing lavatory - used for other purpose
Food containers in hand sink
JUN 142021PASSED7 violations2 CRITICALDETAILS
JUN 14
2021
PASSED
7 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*47 Handwashing signage
At bar sink
*33 Mech. warewash, hot water sanitizing, other machines
*36 Cloths in-use for wiping between uses stored
*22 Washing hands only at a designated hand sink
*31 No soap at handsink
*02 Cold Hold (41øF/45øF or below)
show all 14 inspections →
DEC 32020PASSED5 violations1 CRITICALDETAILS
DEC 3
2020
PASSED
5 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*33 Mechanical warewashing, hot water sanitizing
Maintain rinse temp at 180'F
*02 Cold Hold (41øF/45øF or below)
*20 Grease Trap Tickets
*03 Food products not maintained at 135øF or above
MAY 282020PASSED5 violations2 CRITICALDETAILS
MAY 28
2020
PASSED
5 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*18 Toxic items labeling-non original container
Provide common name of chemical
*31 No soap at handsink
*28 Date marking > 24 hrs,on site,temp 41F
*02 Cold Hold (41øF/45øF or below)
Maintain coleslaw at 41F or below
DEC 172019PASSED5 violations2 CRITICALDETAILS
DEC 17
2019
PASSED
5 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination by preparing each type of food at different times or in separ
Observed employee cracking raw eggs and handling bread at the same time.
*33 Mechanical warewashing, hot water sanitizing
Not reaching 180F when sanitizing
*15 Contact RTE Products w/ Bare Hands
*36 Cloths in-use for wiping between uses stored
JUN 132019PASSED8 violations5 CRITICALDETAILS
JUN 13
2019
PASSED
8 violations5 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
because one of the doors is not securely attached, the fridge will not cool effectively...Measured at 48 degrees F; the phf was transferred immediately to a functioning cooler.
*02 Cold Hold (41øF/45øF or below)
chicken breast measured at 58 degrees F
*27 Cooling method, criteria - using ice bath
large container of spaghetti sauce(beef) sitting out on the table to cool.
*36 Cloths in-use for wiping between uses stored
cloth towel(absorbent material) stored underneath the cutting board.
*39 Keep utensils handles upright or protected
ice scoop stored inside the ice bin with the handle embedded in the ice
*03 Food products not maintained at 135øF or above
chicken sitting out at 95 degrees F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
cooked beef tip soup stored adjacent to raw eggs on the bottom shelf inside the walk in cooler
*10 Hot water sanitizer surface temp. < 160'F
the hot water sanitizing machine is not reaching the required temperature of 160 degrees ; it cuts off at 156 degrees F.
DEC 132018PASSED6 violations4 CRITICALDETAILS
DEC 13
2018
PASSED
6 violations4 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
reach in cooler not cooling at the required setting of 41 degrees and below. Measured internal temperature is at 54 degrees F. The three milk containers were immediately discarded by the head chef.
*42 Dirty nonfood contact surfaces
dusty fan covers inside the walk in cooler
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
dust accumulation on the ceiling tiles in the food prep area
*39 Keep utensils handles upright or protected
ice scoop was laying flat on top of the ice. needs to be in an upright position with the handle upright to avoid contamination.
*18 Toxic items labeling-non original container
*10 Clean Sight and Touch
clean the inside of the microwave thoroughly
JUN 202018PASSED9 violations2 CRITICALDETAILS
JUN 20
2018
PASSED
9 violations2 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
raw beef and ham stored on the floor inside the walk in cooler
*19 Hand sink water temperature below 110'F
hot water turned off at one of the hand washing sinks adjacent to the food prep area
*07 Food safe, good condition, unadulterated, and honestly presented
two heavily dented cans of applesauce and one dented can of Chicken of the Sea Salmon tuna fish
*43 Clean vent syst:Intake/exhaust air ducts
*35 Hair Restraints effective
beard guards needed
*03 Food products not maintained at 135øF or above
refried beans(out at room temperature) measured at 110 degrees F and spanish rice measured at 94 degrees F.
*14 When to wash hands as often as necessary during prep
*42 Floors/walls/ceiling/nonfood dirty
dust observed on the ceiling directly above the food prep area
*39 Keep utensils handles upright or protected
ice scoop in the ice machine
DEC 262017PASSED7 violations4 CRITICALDETAILS
DEC 26
2017
PASSED
7 violations4 CRITICALDETAILS
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
raw eggs measured at 58 degrees F
*42 Dirty nonfood contact surfaces
syrup residue observed on the cabinets and on the soda gun nozzles
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
aluminum foil stored adjacent to the hand wash sink-in direct exposure to water
*37 Storing the food at least 15 cm (6 inches) above the floor
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine thoroughly-mold observed
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored adjacent to ready to eat food items in the walk in cooler; raw salmon stored adjacent to watermelon inside the reach in cooler in the bakery area
JUL 112017PASSED8 violations3 CRITICALDETAILS
JUL 11
2017
PASSED
8 violations3 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
Handling lettuce bare handed
*02 Cold Hold (41øF/45øF or below)
Picante sauce open and held without refrigeration on the bottom shelf below the steam table Cole slaw at 48.8 degrees - top of the sandwich make up refrigerator
*03 Food products not maintained at 135øF or above
Grilled onions held on the counter at 109.8 degrees without a heat source Cream gravy held on the counter at 109.2 degrees without a heat source
*14 When to wash hands after handling soiled equip/utensil
*32 Equipment and Utensils Multiuse Materials durable
Paper bag used for storage of flour based items
*40 Reuse of single service articles
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
On the top of the point of usage refrigerator = raw shell eggs were stacked above the refrigeration line and into RTE pickle container rim
JAN 102017PASSED7 violationsDETAILS
JAN 10
2017
PASSED
7 violationsDETAILS
*40 Reuse of single service articles
*21 RFSM - Not On Site
*31 No soap at handsink
Move the soap dispenser to the hand sink that is next to the ice maker
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee consuming coffee from an open cup
*19 One Inch Air Gap
Wait station (West Side)
*14 When to wash hands after handling soiled equip/utensil
*35 Hair Restraints effective
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 →