JUN 9
2023
PASSED
7 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL PAISA COCINA.
BEAT. 36/100
2574 WALNUT HILL LN · PRESTON HOLLOW, DALLAS
Last inspected June 9, 2023 · passed
29 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
16
16 passed
VIOLATIONS
135
includes 29 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*21 RFSM - Not On Site
EXPIRED
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISH WASHING MACHINE AND SINK SANITIZER AT 50 PPM, TESTED
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.
*43 Light bulbs, light shields provided
DISH WASHING AREA.
*22 Accredited food handler certificate - 60 days
EXPIRED
NOV 32022PASSED8 violationsDETAILS
NOV 3
2022
PASSED
8 violationsDETAILS
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*28 Date marking > 24 hrs,on site,temp 41F
*34 Outer door: solid,selfclosing,tightfitting
*22 Accredited food handler certificate - 60 days
*31 Individual, disposable towels
*47 Conditions of Permit-in use of food equipment
APR 142022PASSED9 violations5 CRITICALDETAILS
APR 14
2022
PASSED
9 violations5 CRITICALDETAILS
*36 Cloths in-use for wiping food spills used for no other purpose
Do not use towels as cutting board resistants.
*29 Cold/hot hold unit thermometer easily viewable
*47 Handwashing signage
*27 Cooling method, criteria - placing the food in shallow pans
Use shorter pan to cool products in WIC. Do not use 6 inch containers
*31 Handwashing lavatory - used for other purpose
Do not store items in sink
*43 Light bulbs, light shields provided
Missing shields in washroom needs to be repaired
*10 Chlorine sanitizer concentration, minimum temp.
Maintain dish washing and sink machine sanitizer at 50 ppm
*05 Rapidly reheat 165øF for hot holding
Do not reheat any items in steam table. Intestines being reheated on steam table at 100 F
*45 Lockers to be used to store personal items
Do not hang jacket or personal items on top of food equipment
OCT 282021PASSED5 violations1 CRITICALDETAILS
OCT 28
2021
PASSED
5 violations1 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
*18 Toxic items storage adjacent to food/utensils
*31 No soap at handsink
*43 Light bulbs, light shields provided
*47 Conditions of Permit-in use of food equipment
APR 162021PASSED7 violations1 CRITICALDETAILS
APR 16
2021
PASSED
7 violations1 CRITICALDETAILS
*18 Use toxic according to manufacturer direction
MAINTAIN SANITIZER BUCKET AT 100 PPM FOR CHLORINE, TESTED AT 200 PLUS PPM.
*31 No soap at handsink
PROVIDE SOAP AND PAPER TOWEL TO ALL HAND SINKS.
*36 Cloths in-use for wiping between uses stored
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP.
*43 Light - 20 foot : Washing, utensil, toilet
DISHWASHING AREA.
*47 Handler-Certificate Not on site
*21 RFSM - Not On Site
show all 16 inspections →
OCT 142020PASSED9 violations1 CRITICALDETAILS
OCT 14
2020
PASSED
9 violations1 CRITICALDETAILS
*31 Individual, disposable towels
HAND SINK BY ICE MACHINE AND DISH WASHING AREA.
*41 Food storage containers, identified with common name of food.
SUGAR ???
*36 Cloths in-use for wiping between uses stored
*34 Outer openings:closed,tight-fitting windows
SEAL GAPS FROM BOTTOM OF BACK DOORS
*47 Permit/license posted
STATE OF TEXAS SALE TAX PERMIT
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 10 PPM.
*18 Use toxics according to additional condition
OBSERVED BUCKET AND SINK SANITIZER ( CHLORINE) AT 200 PLUS PPM.
*03 Food products not maintained at 135øF or above
CHICKEN QUARTERS 122'F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEES' BEVERAGE STORED ABOVE PRODUCTS FROM FREEZER.
APR 302020PASSED7 violations1 CRITICALDETAILS
APR 30
2020
PASSED
7 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM FROM MACHINE AND SINK.
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*22 Handlers-Certificate Not On Site
*31 Handwashing lavatory - accessible
DO NOT PLACE ANY ITEM IN DISH WASHING AREA HAND SINK
*47 Permit/license posted
STATE OF TEXAS SALE TAX PERMIT
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*34 Outer door: solid,selfclosing,tightfitting
SEAL GAPS FROM BOTTOM OF BACK DOORS
DEC 122019PASSED10 violations1 CRITICALDETAILS
DEC 12
2019
PASSED
10 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
ICE MACHINE
*24 Food Label- manufacture/packer/distrubtor name
ALL DESSERT CUPS AND CONTAINERS FROM CUSTOMER SELF SERVE COOLER
*14 When to wash hands
EMPLOYEE MUST WASH HAND AND CHANGE GLOVES BETWEEN TASK. OBSERVED EMPLOYEE PICK UP ITEM FROM THE FLOOR AND CONTINUE TO WORK WITHOUT WASHING HANDS
*22 Handlers-Certificate Not On Site
PERSON IN CHARGE STATED THEIR CERTIFICATES EXPIRED
*34 Outer openings:closed,tight-fitting windows
SEAL GAPS FROM BOTTOM OF BACK DOORS
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
NONE ON SITE
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED AND STORE ALL EMPLOYEES ' DRINKS AWAY FROM FOOD AND EQUIPMENT
MAY 22019PASSED11 violations2 CRITICALDETAILS
MAY 2
2019
PASSED
11 violations2 CRITICALDETAILS
*35 Hair Restraints effective
Beards nets missing
*02 Cold Hold (41øF/45øF or below)
Raw pork - top of point of usage refrigerator held at 49.8 degrees
*31 Hand sinks: number installed for convenient use
The bar/ice room does not have a hand sink
*42 Nonfood-contact surfaces material
Cardboard and foil lined surfaces
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*43 Light - 50 foot : Food and utensils area
*39 Store all equipment & utensil covered or inverted
*34 Outer door: solid,selfclosing,tightfitting
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*18 Toxic items labeling-non original container
Dish area
*31 Individual, disposable towels
Dish area
OCT 312018PASSED6 violations3 CRITICALDETAILS
OCT 31
2018
PASSED
6 violations3 CRITICALDETAILS
*05 Rapidly reheat 165øF for hot holding
Reheating beef on a shelf above the stove at 100.7 degrees
*34 Outer door: solid,selfclosing,tightfitting
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling outside of refrigeration at 74.1 degrees
*31 Hand sinks: number installed for convenient use
Bar is missing a hand sink
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over cooked foods in the walk in refrigerator
MAY 292018PASSED8 violations2 CRITICALDETAILS
MAY 29
2018
PASSED
8 violations2 CRITICALDETAILS
*03 Vending Machine. Hot Hold (135øF or higher)
Chile Rayanno held at 127.2 degrees
*31 Hand sinks: number installed for convenient use
Bar/ice machine area the hand sink has been removed
*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste
Mop water thrown out the back door
*02 Cold Hold (41øF/45øF or below)
Double door refrigerator air temperature at 57.3 degrees Kitchen make up refrigerator at 58.3 degrees - Chrizio
*14 When to wash hands before donning new gloves
*19 One Inch Air Gap
Ice maker
*42 Nonfood-contact surfaces material
Foil lined surfaces
*34 Outer door: solid,selfclosing,tightfitting
MAY 142018PASSED14 violations4 CRITICALDETAILS
MAY 14
2018
PASSED
14 violations4 CRITICALDETAILS
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
Peg board attached to the wall, unable to clean behind
*19 One Inch Air Gap
*14 When to wash hands between raw and RTE foods
Not washing hands after handling raw shell eggs
*40 Reuse of single service articles
*44 Water, Plumbing, and Waste Sewage
Sewage water dripping into a buccket
*39 Store all equipment & utensil covered or inverted
*35 Hair Restraints effective
*03 Food products not maintained at 135øF or above
Taquuitos at 124.3 degrees Grilled onions held at 124.3 degrees
*31 Individual, disposable towels
Dish washing hand sink
*42 Nonfood-contact surfaces material
Cardboard
*02 Cold Hold (41øF/45øF or below)
Avacado sauce for customers at 56.1 degrees Ham at 74.5 degrees
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cooling method for cooked foods
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ham
*22 Handlers-Certificate Not On Site
NOV 162017PASSED9 violations2 CRITICALDETAILS
NOV 16
2017
PASSED
9 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
Pico de gallo at 47.4 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon stored over cooked tamales Raw oysters stored over produce
*42 Nonfood-contact surfaces material
Empty food cans used as table legs
*31 Hand sinks: number installed for convenient use
Hand sink needed in the bar area
*31 Individual, disposable towels
Dish station
*34 Outer openings:closed,tight-fitting windows
*14 When to wash hands between raw and RTE foods
Cracking raw shell eggs and not washing hands afterwards
*19 Plumbing System Construction
Waste water from the ice bin dripping into a bucket
NOV 22017PASSED13 violations3 CRITICALDETAILS
NOV 2
2017
PASSED
13 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Chrizio top of the POUR at 62.6 degrees Hot sauce refrigerator - orange hot sauce at 55.1 degrees
*29 Temperature Measuring- accurate +/- 2'F
*45Floor, wall, ceiling - Exposed material
*19 One Inch Air Gap
Ice maker
*35 Hair Restraints effective
Hair and beard nets needed
*10 Clean Sight and Touch
Pans with labels Inside of the dishwasher
*31 Hand sinks: number installed for convenient use
Hand sink needed in the bar
*34 Outer door: solid,selfclosing,tightfitting
*03 Food products not maintained at 135øF or above
Cooked pork at 106.7 degrees with a heat source Cooked chicken on the steam table at 125.8 degrees Cooked onions at 111.7 degrees without a heat source Cooked enchiladas at 125.8 degrees on the ste
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cooling method Barbacco from the day before in the WIR at 52.2 degrees Beans "cooling" on the wire shelves
*28 Date marking > 24 hrs,on site,temp 41F
*42 Nonfood-contact surfaces material
Foil lined surfaces
*40 Reuse of single service articles
APR 172017PASSED3 violations1 CRITICALDETAILS
APR 17
2017
PASSED
3 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
beef measured at 128 degrees F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored above ready to eat food items in the walk in cooler; raw chrizo stored adjacent to ready to eat items in the walk in cooler
*45Floor, wall, ceiling - Exposed material
repair holes in ceiling tiles in the food prep area
OCT 172016PASSED9 violations2 CRITICALDETAILS
OCT 17
2016
PASSED
9 violations2 CRITICALDETAILS
*43 Light bulbs, light shields provided
have all lights shielded in the food prep area.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks stored in the reach in cooler with food intended for customers.
*34 Pest Control
flies observed in the food prep area.
*14 When to wash hands before donning new gloves
wash hands before donning a new pair of gloves.
*42 Dirty nonfood contact surfaces
clean dusty fan covers inside wic
*07 Food safe, good condition, unadulterated, and honestly presented
ice inside the ice machine in contact with bacteria/slime.
*37 Storing the food at least 15 cm (6 inches) above the floor
all food items must be six inches above the floor.
*19 Water, Plumbing, and Waste Plumbing Systems
leak inside the wic from the ceiling.
*10 Equipment and Utensils Cleaning-contamination
clean ice machine;heavy bacteria buildup inside the ice machine.
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 →