JUN 22
2018
PASSED
7 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
CRISP SALAD COMPANY.
YOUR CALL. 65/100
2018 GREENVILLE AVE · LOWER GREENVILLE, DALLAS
Last inspected June 22, 2018 · passed
4 of 4 inspections passed. 11 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
4 passed
VIOLATIONS
24
includes 11 critical
RECORDS COVER
1 YEAR
since Nov 2016
INSPECTION HISTORY
*31 Handwashing lavatory - accessible
Hand sink not accessible blocked by broom and dust pan
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Sanitation buckets must be off floor
*45 Lockers to be used to store personal items
personal items (phone) on prep table
*18 Toxic items labeling-non original container
Must label all spray bottles with the chemicals common name
*34 Controlling pests. Eliminating harborage conditions
lots of fruit flies
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*21 RFSM - Not On Site
***NO RFSM ON SITE***
NOV 82017PASSED5 violations1 CRITICALDETAILS
NOV 8
2017
PASSED
5 violations1 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
400 ppm
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
Spray bottles stored in sink.
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
MAY 302017PASSED5 violations3 CRITICALDETAILS
MAY 30
2017
PASSED
5 violations3 CRITICALDETAILS
*21 RFSM - Not On Site
none on site citation issued
*28 Date marking > 24 hrs,on site,temp 41F
date mark all food in wic properly
*18 Toxic items labeling-non original container
label
*27 Cooling method, criteria - rapid cooling equipment
*02 Cold Hold (41øF/45øF or below)
cooked chicken 53 F boiled eggs49 F chicken WIC 46 F bleu cheese WIC 45 F citation at next
NOV 102016PASSED7 violations3 CRITICALDETAILS
NOV 10
2016
PASSED
7 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
cilantro lime dressing 50.1 F- find a better way to keep cold shrimp 56 F too high above fill line boiled eggs 51 F cubed steak 44 F WIC
*21 RFSM - Not On Site
*27 Cooling method, criteria - using ice bath
need to cool meets before placing in cold hold
*41 Food storage containers, identified with common name of food.
label dry foods
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
in WIC
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover when not in use
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 →