MAY 3
2023
PASSED
11 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
DAVIS FOOD MART VALERO.
BEAT. 25/100
6011 W DAVIS ST · COCKRELL HILL, DALLAS
Last inspected May 3, 2023 · passed
29 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
10
10 passed
VIOLATIONS
92
includes 29 critical
RECORDS COVER
6 YEARS
since Feb 2017
INSPECTION HISTORY
*03 Food products not maintained at 135øF or above
Observed eggs at 90 F>must be at 135 F or above
*19 Water & Plumbing in good repair- per code
Fix major leak at 3-Compartment sink in kitchen
*21 RFSM - Not On Site
No food manager on site
*22 Accredited food handler certificate - 60 days
Renew food handler certificates
*24 Food Labeling- with common name of the food
Label agua fresca dispenser with names/flavors
*28 Date marking combined ingredients for RTE/ TCS food
Inadequate date marking on food
*32 Equipment and Utensils Durability and Strength
Do not line aluminum foil on tables/equipment
*34 Pest control-routine inspections for
Flies observed throughout establishment
*39 Equipment in good repair and proper adjustment.
Fix gaskets for reach-in cooler in kitchen
*42 Dirty nonfood contact surfaces
Clean interiors of reach-in coolers
*45Physical Facilities Floors,Walls,Ceilings
Fix broken floor tiles around floor drain by steam stable
JUL 282022PASSED11 violations5 CRITICALDETAILS
JUL 28
2022
PASSED
11 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Various food found at 52 F or above
*03 Food products not maintained at 135øF or above
Meatballs and eggs found below temperature, observed at 110 F,
*14 Wash hands after all other activities
When changing tasks must change gloves and wash hands
*21 RFSM - Not On Site
Must have RFSM on site when kitchen is in use/food is being prepared
*28 Date marking > 24 hrs,on site,temp 41F
Must properly date mark food kept for more than 24 hrs
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers in freezers and ensure they are easily accessible and readable
*34 Outer door: solid,selfclosing,tightfitting
Ensure to fix emergency door of gaps at the bottom
*39 Store all equipment & utensil covered or inverted
Invert disposable containers and other equipment to avoid contamination
*42 Floors/walls/ceiling/nonfood dirty
Clean floors of spilt grease
*45Physical Facilities
Fix holes/missing tiles in kitchen along wall
*47 OTHER VIOLATIONS
Post hand washing signs in restrooms and inspection report available sign
JUL 132021PASSED12 violations5 CRITICALDETAILS
JUL 13
2021
PASSED
12 violations5 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers in all areas must be have date marks on food containers in all areas
*24 Food Labeling- with common name of the food
missing food labels in food containers in all areas must be have food labels to identify food description
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty outside and inside with grease, spills soils accumulations and food debris must be clean and sanitize to avoid cross contamination
*39 Cooking equipment free of encrusted grease
cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination
*47 Handler-Certificate Not on site
expired food handler cards on site must be have current food handler cards on site
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils, drippings and grease accumulations must be clean to avoid cross contamination
*29 Sanitizing solutions, testing devices
missing set up 3c sink and sanitizer buckets must be at 50 ppm at 3c sink chlorine concentration 100 pp at sanitizer bucket chlorine concentration
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment and vent hood area with grease spills, food debris and soils accumulations must be clean to avoid cross contamination walls dirty with drippings and spills must be clean
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
missing covers or lids for food containers must be have covers or lids to protected food for cross contamination
* 21 RFSM notify 10 days & replacement in 45 days
expired RFSM certificate on site must be have current FSM registered with the city
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers at floor level must be at 6 inches out the floor level
APR 222020PASSED5 violations2 CRITICALDETAILS
APR 22
2020
PASSED
5 violations2 CRITICALDETAILS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw meat and eggs stored above RTE food.
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store all equipment & utensil covered or inverted
tableware
*47 Handwashing signage
FEB 132019PASSED10 violations1 CRITICALDETAILS
FEB 13
2019
PASSED
10 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover/lid for all food containers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store next to the cooked food and above the lettuce
*10 Clean Sight and Touch
provide cleaning for the prep area, coolers, and all food containers
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
*31 Individual, disposable towels
*37 Storing the food at least 15 cm (6 inches) above the floor
all drinks must above floor 6 ins
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
provide cleaning for the floor
*45Floor, wall, ceiling - Exposed material
fix the broken base board
show all 10 inspections →
AUG 162018PASSED9 violations1 CRITICALDETAILS
AUG 16
2018
PASSED
9 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*31 Individual, disposable towels
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken and fish store Together
*37 Storing the food at least 15 cm (6 inches) above the floor
*28 Date marking > 24 hrs,on site,temp 41F
meat
*42 Floors/walls/ceiling/nonfood dirty
WIC
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm
MAR 292018PASSED7 violations4 CRITICALDETAILS
MAR 29
2018
PASSED
7 violations4 CRITICALDETAILS
*18 Toxic items labeling-non original container
Sanitizer bucket under hot hold not properly labeled. Container was a reused sour cream container. Any potentially toxic materials should be clearly labeled.
*46 Covered waste receptacle for women's restroom
Waste containers for women's restroom should be covered when not in use.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over bag of onions and open box of chilis. Raw shell eggs should always be stored over other foods.
*47 RFSM Certificate - Not Display
Certificate of Registered Food Service Manager that was present at time of inspection not issued by the City of Dallas. Registered Food Service Manager certified through the City of Dallas must be
*03 Food products not maintained at 135øF or above
Cooked shrimp in hot hold was at a temperature of 101.4°F
*31 Individual, disposable towels
No paper towels at back kitchen hand wash sink.
*14 Gloves single use
Employee observed handling raw partially frozen pork and then starting on another task (operating a food processor).
MAR 62018PASSED13 violations5 CRITICALDETAILS
MAR 6
2018
PASSED
13 violations5 CRITICALDETAILS
*30 Does Establishment have a current valid permit posted?
Food Products Establishment Permit issued by the City of Dallas does not reflect current signage and/or the current name on the Tax ID Certificate. Please contact our office to resolve this issue.
*47 RFSM Certificate - Not Display
Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co
*02 Cold Hold (41øF/45øF or below)
Raw hamburger meat stored out on counter. Showed to be 55.6°F.
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer in three compartment sink tested at less than 10ppm Chlorine.
*31 Handwashing lavatory - used for other purpose
Employees observed rinsing off mop cloths in hand wash sink. Designated hand wash sink should be for hand washing only.
*28 Date marking > 24 hrs,on site,temp 41F
Cut watermelon in walk in cooler.
*24 Food Labeling- with common name of the food
Container of salsa stored in reach in cooler retained labeling for shredded parmesian cheese.
*03 Food products not maintained at 135øF or above
Grilled onions were at 120.7°F Green Chili Chicken was at 107.2°F (please note reheated foods should be brought at least 165°F before being placed into hot hold)
*42 Floors/walls/ceiling/nonfood dirty
Ceilings in walk in cooler show buildup of lint and possible mold on ceilings and light fixtures.
*40 Handle & dispense of cleaned utensils, single-use
Plastic ware stored with tines and bowls of spoons upright and only portion exposed.
*37 Food, utensils & equip under other sources
Back storage area has mixture of articles. Toxic cleaner stored over disposable cups. Gas can stored on non utilized equipment.
*29 Sanitizing solutions, testing devices
No test strips available at time of inspection.
*18 Toxic items labeling-non original container
Sanitizer bucket under service counter lacks clear label.
AUG 32017PASSED7 violations3 CRITICALDETAILS
AUG 3
2017
PASSED
7 violations3 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
FOR EMPLOYEES HANDLING FOOD
*45 Premises shall be maintained in good repair
REPAIR CEILING TILES (UNDER CONSTRUCTION)
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF OVER TORTILLAS AND RAW GROUND BEEF OVER VEGETABLES
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER DRINKS IN KITCHEN AREA
*24 Food Labeling- with common name of the food
FOOD IN NON ORIGINAL CONTAINER
*47 Handwashing signage
AT HAND SINK
*39 Equipment in good repair and proper adjustment.
COOLER AMBIENT TEMPERATURE AT >50 DEGREE F
FEB 172017PASSED7 violations2 CRITICALDETAILS
FEB 17
2017
PASSED
7 violations2 CRITICALDETAILS
*47 Handwashing signage
AT BACK HAND SINK
*03 Food products not maintained at 135øF or above
CHICKEN 67 (DEGREE F) MUST REHEAT AND THEN PUT ON STEAM TABLE
*43 Clean vent syst:Intake/exhaust air ducts
*28 Date marking > 24 hrs,on site,temp 41F
MUST DISCARD AFTER 7 DAYS, ITEMS IN COOLER DATED 1/2/17
*29 Food thermometers provided and accessible
*31 Individual, disposable towels
AT BACK HAND SINK
*44 Trash can provided for papertowel waste
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 →