Dallas Diner Donuts
10515 E Northwest Hwy, Dallas, TX 75238 · 75238 · Restaurant
Mostly clean — 13 of 16 passed, one prior failure
2023-10-05 Pass Routine
No violations found.
2023-08-31 Pass w/ Conditions Routine CRITICAL 15
*02 Cold Hold (41øF/45øF or below)
Improper cold holding: American cheese 54, pico de gallo 46.6, tomatoes 46.6, hamburger patties 46.5, pork 45.9, and chicken 45.1.
*03 Food products not maintained at 135øF or above
Improper hot holding: sausage 82 and sausage 81.8.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken & raw shelled eggs above beef & pork. Arrange on the bottom.
*21 Outfitter-Certified Food Manager
No food manager certificate for person in charge.
*22 Accredited food handler certificate - 60 days
No food handlers for anyone working.
*28 Date marking > 24 hrs,on site,temp 41F
No date marking for open food.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Label & separate personal food.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food.
*39 Keep utensils handles upright or protected
Keep all handles up out of food.
*41 Food storage containers, identified with common name of food.
Label all bulk containers.
*40 Reuse of single service articles
No single use containers can be reused.
*42 Floors/walls/ceiling/nonfood dirty
Clean walls, under equipment, ice on RIF bottom shelf.
*45 Premises shall be maintained in good repair
Re-grout tile.
*46 Covered waste receptacle for women's restroom
Need trash can lid over women's trash can.
*47 Health permit posted
Need health permit posted.
2023-03-02 Pass Routine CRITICAL 12
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Cannot store raw eggs above cut veggies and cooked sausage, must store on bottom shelf.
*21 RFSM - Not On Site
No RFSM registered with the city of Dallas. Must provide on site, will issue citation next inspection if not obtained.
*22 Accredited food handler certificate - 60 days
No food handlers for any employee working provided.
*36 Cloths in-use for wiping between uses stored
Wet wiping cloths left out, must be stored in sanitizer bucket at all times when not in use.
*41 Food storage containers, identified with common name of food.
Label all bulk containers with the common name.
*46 Covered waste receptacle for women's restroom
Need lid or cover over trash can in women's bathroom.
*47 Other Violations
Need a choking poster (posted in the dining room).
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cannot store food items on the floor.
*39 No equipment & utensil under contamination sources
Cannot store spatulas and to go containers on dirty shelf or counters.
*42 Floors/walls/ceiling/nonfood dirty
Clean counters storing spatulas, to go containers, microwave, and the sides of the stove and fryer (lots of grease encrusted on them).
*10 Clean Sight and Touch
Clean mixer blade, dirty.
*02 Cold Hold (41øF/45øF or below)
Improper cold holding tomatoes 44.2.
2022-05-22 Pass Routine CRITICAL 10
*15 Bare hands contact with ready-to-eat foods
Observed employee use bare hands to hand bread without washing hands
*03 Food products not maintained at 135øF or above
Cooked sausage patties observed t 114.5F under warming light. Hot food must be maintained at 135F
*02 Cold Hold (41øF/45øF or below)
Observed several cartons of raws out at room temperature. Cold holding temperatures must be maintained at 41F
*22 Washing hands only at a designated hand sink
Observed staff washing hands in the wrong sink-3 compartment
*21 RFSM - Not On Site
No RFSM on duty-expired
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employees must store drinks away from food prep area
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Observed dust build-up on air vent over food prep area
*42 Floors/walls/ceiling/nonfood dirty
Detail clean the floors throughout the kitchen area
*46 Covered waste receptacle for women's restroom
Provide covered trash can in the women's restroom
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not store utensils inside of bulk flour
2021-11-08 Pass Routine CRITICAL 4
*42 Dirty nonfood contact surfaces
rusty shelves/racks inside the reach in cooler
*45 Cleaning floors, dustless methods
grease and food debris on the floor underneath the fryers
*02 Cold Hold (41øF/45øF or below)
raw eggs 59 degrees F
* 21 RFSM notify 10 days & replacement in 45 days
expired permit
2021-05-10 Pass Routine CRITICAL 4
*10 Chlorine sanitizer concentration, minimum temp.
dishwasher(front area) 10 ppm; three comp sink-10 ppm
*34 Pest control-routine inspections for
need recent manifests
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
*03 Food products not maintained at 135øF or above
coked bacon-83 degrees F
2020-11-12 Pass Routine CRITICAL 4
*34 Pest control-routine inspections for
needed every 90 days
*18 Toxic items labeling-non original container
label all spray bottles
*10 Chlorine sanitizer concentration, minimum temp.
measured at 200ppm
*20 Grease Trap Tickets
needed every 90 days
2020-06-05 Pass Routine CRITICAL 2
*33 Mechanical warewashing, hot water sanitizing
temperature- 114 degrees F; needs to reach 160 degrees F minimum
*34 Outer door: solid,selfclosing,tightfitting
seal gaps at the back door
2019-11-14 Pass Routine CRITICAL 3
*10 Clean Sight and Touch
thoroughly clean the soda gun nozzles-heavy bacteria accumulation observed
*10 Chlorine exposure time table
no chlorine detected in the dishwasher up front
*18 Toxic items labeling-non original container
label all spray bottles
2019-05-08 Pass Follow-up CRITICAL 2
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
separate raw proteins from potatoes
*18 Toxic items labeling-non original container
2019-04-08 Pass w/ Conditions Routine CRITICAL 9
*15 Contact RTE Products w/ Bare Hands
*18 Toxic items labeling-non original container
label buckets
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw sausage stored over fully cooked turkey
*28 Original cont. of RTE/PHF/Day1= day of opening
need dates
*02 Untreated shell eggs need to be at 45§F or <
raw shell eggs 54.3° F
*10 Chlorine sanitizer concentration, minimum temp.
sani sink @ 200 ppm
*31 Handwashing lavatory - used for other purpose
*40 Reuse of single service articles
*26 Consumer Advisory Disclosure---asterisking
2019-03-29 Fail Routine CRITICAL 13
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw chorizo on top of fried potatoes potatoes discarded raw steak over ham raw meat over /adj potatoes in RIC
FAILED: *32 Equipment & Utensils smooth easily cleanable
mashed potato container held together with duct tape exposed wood shelves replace w/ steel
FAILED: *02 Untreated shell eggs need to be at 45§F or <
raw shell egg 70.0 F may keep out for 4 hrs max if using time as a public health control, mark for 4 hrs and discard
FAILED: *14 When to wash hands as often as necessary during prep
FAILED: *26 Consumer Advisory Disclosure---asterisking
FAILED: *28 Original cont. of RTE/PHF/Day1= day of opening
missing dates
FAILED: *10 Cleaning between Raw & Ready to Eat ( RTE )
cooked wiped cutting board with dry towel between raw chorizo and rte
FAILED: *31 Handwashing lavatory - used for other purpose
@ front
FAILED: *18 Toxic items labeling-non original container
sanitizer not labeled @ front
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
moldy salsa in RIC
FAILED: *21 Demonstrateion of knowledge by PIC
insufficient knowledge retrain all staff
FAILED: *40 Reuse of single service articles
FAILED: *05 Rapidly reheat 165øF for hot holding
beans 125 F in center, 152F outside
2018-08-23 Pass Routine CRITICAL 8
*18 Cover items during pest control application
may not apply while food is out
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*47 Conditions of Permit-in use of food equipment
none posted
*21 RFSM - Not On Site
not registered, but certified
*19 Hand sink water temperature below 110'F
@ front, no hot water
*39 Loosely cover cooling foods
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw egg french toast mix over potatoes raw bacon over potatoes
2018-02-28 Pass Routine CRITICAL 10
*40 Reuse of single service articles
*19 Hand sink water temperature below 110'F
*15 Contact RTE Products w/ Bare Hands
*41 Food storage containers, identified with common name of food.
*45Floors easily cleanable
fix grout
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken over raw pork raw meats over veg
*18 Toxic items labeling-non original container
*32 Approved Food Contact Equip.
*47 Conditions of Permit-in use of food equipment
*21 RFSM - Not On Site
2017-06-29 Pass Routine CRITICAL 10
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*18 Toxic items labeling-non original container
label spray bottles with name
*42 Dirty nonfood contact surfaces
clean in all crevices, gaskets of reach in cooler the whole front counter bottom shelves
*02 Cold Hold (41øF/45øF or below)
shelleggs sitting at ambient temperature see temperatures
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
no date marking on anything that is prepared ahead of time
*36 Cloths in-use for wiping between uses stored
observed various towels sitting in counters need a sanitizer bucket in front coffee station
*32 Damaged Equipment
replace broken gaskets in white reach in freezer
*31 Individual, disposable towels
no paper towels at handsink
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*47 Handwashing signage
Have handwash signs at each handsink area, including restrooms
2017-01-20 Pass Routine CRITICAL 9
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
do not store chorizo in raw for inside potatoes container
*28 Date marking commercially prepared RTE/ TCS food
date mark and label coooked prepared foods
*18 Toxic items labeling-non original container
label chemicals in spray container
*21 RFSM - Not On Site
get rfsm certified person
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer solution
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
replace broken gaskets in reach in coolers
*22 Handlers-Certificate Not On Site
all employees need food handler cards
*47 Conditions of Permit-in use of food equipment
have sign posted or copy of latest inspection report
*24 Food Labeling- with common name of the food
label packaged food
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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