AUG 1
2023
PASSED
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL CENTRO TAQUERIA.
YOUR CALL. 52/100
8231 PARK LN · LAKE HIGHLANDS, DALLAS
Last inspected August 1, 2023 · passed
14 of 14 inspections passed. 28 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
104
includes 28 critical
RECORDS COVER
6 YEARS
since Dec 2016
INSPECTION HISTORY
*22 Accredited food handler certificate - 60 days
No food handlers provided on site for any employee.
*41 Food storage containers, identified with common name of food.
Label all bulk containers.
*47 Other Violations
Need choking poster @ taqueria dining area.
*18 Toxic items storage adjacent to food/utensils
Cannot store chemicals by food.
FEB 222023PASSED10 violations1 CRITICALDETAILS
FEB 22
2023
PASSED
10 violations1 CRITICALDETAILS
*22 Accredited food handler certificate - 60 days
No food handlers provided for any employee.
*36 Cloths in-use for wiping between uses stored
Cannot leave wet wiping cloths out of sanitizer bucket, must stay inside when not using.
*39 Keep utensils handles upright or protected
Keep all handles up out of food.
*19 Water & Plumbing in good repair- per code
Leaking sink at 3 compartment sink.
*42 Floors/walls/ceiling/nonfood dirty
Clean dusty ceilings above prep table.
*45 First Aid
Provide first aid kit.
*47 Other Violations
Need choking poster.
*41 Food storage containers, identified with common name of food.
Label all bulk containers with common name.
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
No test strips provided.
*18 Use toxic according to manufacturer direction
Chlorine bucket at 150 ppm, too high and toxic for food.
OCT 202021PASSED2 violations1 CRITICALDETAILS
OCT 20
2021
PASSED
2 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 400 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken and raw beef stored on the second to last shelf above ready to eat food items inside the walk in cooler
APR 262021PASSED2 violations2 CRITICALDETAILS
APR 26
2021
PASSED
2 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
milk 50 degrees f; sliced tomatoes-50 degrees F; Raw beef-48 degrees F
*27 Cooling, heating, and holding capacities. Equipment
one ric was set at 50 degrees F- the thermostat was adjusted
OCT 72020PASSED2 violations1 CRITICALDETAILS
OCT 7
2020
PASSED
2 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
chlorine measured at 200 ppm
*19 Water & Plumbing in good repair- per code
leak observed when the hand washing sink is turned on
show all 14 inspections →
APR 292020PASSED3 violations1 CRITICALDETAILS
APR 29
2020
PASSED
3 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
sliced onions and tomatoes- 55 degrees F
*28 Date marking > 24 hrs,on site,temp 41F
*24 Food Labeling- with common name of the food
NOV 52019PASSED5 violations3 CRITICALDETAILS
NOV 5
2019
PASSED
5 violations3 CRITICALDETAILS
*29 Sanitizing solutions, testing devices
quat test strips needed on site
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
heavy dust accumulation on the ceiling tiles in the food prep area
*27 Cooling, heating, and holding capacities. Equipment
cooler set at a higher setting-measured 55 degrees F- immediately adjusted to the coldest setting
*45Floor, wall, ceiling - Exposed material
holes/openings in the ceiling tiles
*02 Cold Hold (41øF/45øF or below)
milk measured at 60 degrees F
APR 292019PASSED13 violations4 CRITICALDETAILS
APR 29
2019
PASSED
13 violations4 CRITICALDETAILS
*18 Toxic items labeling-non original container
Label sanitizer bucket.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark for no more than 7 days with date of prep counted as day 1. Observed shredded chicken marked 4/28 - 5/3.
*43 Light bulbs, light shields provided
Replace light sheild.
*34 Pest control-routine inspections for
Observed both live and dead cockroaches.
*14 When to wash hands before donning new gloves
Wash hands before putting on gloves.
*42 Dirty nonfood contact surfaces
Keep shelves and floor clean.
*35 Jewelry Prohibition
No jewelry allowed while handling food except one simple wedding band.
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Keep trash can near hand sink for disposal of paper towels.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Store sanitizer bucket off floor
*45 Premises shall be maintained in good repair
Replace wall tiles behind RIC. Replace ceiling tile. Repair wall.
*39 Store equipment & utensils - avoid contamination
Store tongs for self-service where they are protected from contamination.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed uncovered peppercorns near hand sink.
*22 Washing hands only at a designated hand sink
Observed employees washing hands in 3-comp. sink.
APR 22019PASSED16 violations5 CRITICALDETAILS
APR 2
2019
PASSED
16 violations5 CRITICALDETAILS
*45 Premises shall be maintained in good repair
repair ceiling tiles, cover ceiling, repair broken floor tiles, base boars around 3 com sink
*34 Pest control-routine inspections for
observed roaches
*32 Damaged Equipment
repair gaskets around cooler doors
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
ground beef stored above onion, cilantro, raw shelled eggs stored above produce in reach in cooler RTE - raw seafood products - raw beef/pork -ground meat- raw poultry (chicken, turkey) and eggs
*19 Hand sink water temperature below 110'F
check hot water on kitchen hand sink
*10 Clean Sight and Touch
clean tongs
*47 Handwashing signage
provide hand washing sign
*37 Storing the food at least 15 cm (6 inches) above the floor
observed salt on floor/keep food 6 inches off the floor
*22 Handlers-Certificate Not On Site
food employees need to obtain food handler certification
*29 Sanitizing solutions, testing devices
provide sanitizer test strips for chlorine/bleach
*41 Food storage containers, identified with common name of food.
provide label for food products
*21 RFSM - Not On Site
manager not on site
*43 Light bulbs, light shields provided
provide light shields
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*18 Toxic items storage adjacent to food/utensils
raid bottle in clean food container
OCT 162018PASSED12 violations3 CRITICALDETAILS
OCT 16
2018
PASSED
12 violations3 CRITICALDETAILS
*31 Individual, disposable towels
provide paper towels
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off floor
*43 Light bulbs, light shields provided
provide light shields
*18 Toxic items labeling-non original container
provide label for sanitizer bucket
*34 Pest Control
observed roaches in the kitchen
*33 Rinsing procedures - 3 compartment sink
use three compartment sink in this way wash-rinse-sanitize-air dry
*40 Reuse of single service articles
do not use single use artilcles
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
keep sanitizer buckets off floor
*19 Water & Plumbing in good repair- per code
repair faucet on hand sink (bakery area)
*29 Sanitizing solutions, testing devices
provide sanitizer test strips
*32 Approved Food Contact Equip.
provide original drain stopper for 3 com sink
*47 Handwashing signage
provide hand washing sign
APR 262018PASSED11 violations1 CRITICALDETAILS
APR 26
2018
PASSED
11 violations1 CRITICALDETAILS
*32 Approved Food Contact Equip.
provide original food graded bags do not use shopping bags
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
*10 Sanitization after Cleaning
sanitize utensils after cleaning
*45 Premises shall be maintained in good repair
repair floor tiles, cove base, provide ceiling tiles
*33 Rinsing procedures - 3 compartment sink
set up 3 com sink in this way wash-rinse-sanitize observed employee did not rinse utensils after washing
*18 Toxic items labeling-non original container
provide label for sanitizer bucket
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS food for 7 days only
*24 Food Labeling- with common name of the food
provide label for food storage containers (prepackaged food)
*29 Sanitizing solutions, testing devices
provide sanitizer test strips within 24 hours
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*36 Cloths in-use for wiping between uses stored
wet cloths shall be store in sanitizer solution
NOV 62017PASSED11 violations3 CRITICALDETAILS
NOV 6
2017
PASSED
11 violations3 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
employees need provide food handler cards
*31 Individual, disposable towels
provide paper towels
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle to scoop food
*18 Toxic items labeling-non original container
provide label for sanitizer bucket
*29 Sanitizing solutions, testing devices
provide sanitizer test strips
*45 Premises shall be maintained in good repair
repair floor, walls, ceiling, seal sink to the wall
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide written procedures for vomiting/diarrhea events
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs above rte food in cooler
*47 Handwashing signage
provide hand washing sign
*32 Approved Food Contact Equip.
provide original drain stopper use approved food bags for tortillas not shipping bags
MAY 192017PASSED8 violations1 CRITICALDETAILS
MAY 19
2017
PASSED
8 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
do not chips in cardboard boxes
*03 Food products not maintained at 135øF or above
pork skin in salsa at 73F
*22 Handlers-Certificate Not On Site
handler cards are not on site, no employee had taken course this if the first notice please get all employees handling food certified
*36 Cloths in-use for wiping between uses stored
Always set wiping cloths in sanitizer bucket between uses
*39 Store equipment & utensils - avoid contamination
store bread tongs in an appropriate container do not hang from handles of display case
*29 Sanitizing solutions, testing devices
second time inspecting and there is no test strips for chlroine, sanitizer buckets were not set up either
*47 Conditions of Permit-in use of food equipment
*39 Equipment in good repair and proper adjustment.
repair reach in cooler in kitchen or get rid of it
DEC 122016PASSED5 violations1 CRITICALDETAILS
DEC 12
2016
PASSED
5 violations1 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
have food handlers on site
*18 Toxic items storage adjacent to food/utensils
store chemicals away from food
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
provide test strips
*32 Nonfood surfaces-design to be cleaned easily
clean/repair broken gaskets
*47 Other Violations
have v/diarrhea clean up procedures
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 →