EL PAISANO.

City of Dallas

2911 LOMBARDY LN #101 · BACHMAN LAKE, DALLAS

Last inspected 2024.

23 inspections on record since 2017 · Last inspected Jan 2024.

Last inspected Jan 2024. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS
23
VIOLATIONS
250
total on record
LAST INSPECTED
JAN 2024

INSPECTION HISTORY

JAN 25
2024
PASS 9 violations
1 pts Facility Condition
*45 Mats / Duckboards nonabsorbent

cannot have cardboard on the floor

1 pts Sanitation
*36 Cloths in-use for wiping between uses stored

store wet wiping cloths/towels in sanitizer bucket

1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide lids/cover for food in reach in cooler (onions diced)

1 pts Facility Condition
*43 Light bulbs, light shields provided

light out under vent hood

1 pts Sanitation
*39 Store equipment & utensils - avoid contamination

properly store knives (cant be in between walls and equipment)

1 pts Plumbing & Waste
*46 Covered waste receptacle for women's restroom

Provide covered trash can for womens restroom

1 pts Sanitation
*47 Handwashing signage

provide hand washing sign for restroom

2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days

Provide food handlers for employees

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food

label squeeze bottles

JUL 6
2023
PASS 8 violations
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the ground

1 pts Facility Condition
*43 Light bulbs, light shields provided

light out under vent hood

1 pts Facility Condition
*45 Mats / Duckboards nonabsorbent

cannot have/ use cardboard as a floor mat

2 pts Other
*31 No soap at handsink

Provide soap at hand sink

1 pts Pest Activity
*34 Pest control-routine inspections for

observed flies during the inspection

2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days

Provide food handlers for employees

2 pts Other
*29 Sanitizing solutions, testing devices

Provide testing strips for chlorine/bleach

2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

cold holding temperatures should be at 41 degrees or below

JAN 11
2023
PASS 9 violations
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

drink and food store on floor

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

LEAK ON FAUCET AT 3 COMPARTMENT SINK

2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

USE FOR STORAGE

1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty

DIRTY CEILING IN KITCHEN

2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*30 Food Establishment Permit

NO HEALTH PERMITE

2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days

NO HANDLER CERTIFICATE PRESENTED

1 pts Facility Condition
*45Physical Facilities Floors,Walls,Ceilings

BROKEN CEILINGS IN KITCHEN WHERE WATER HEATER IS STORED

2 pts Other
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

NO TEST STRIP

JUN 8
2022
PASS 10 violations
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Other
*36 Cloths in-use for wiping between uses stored
3 pts Other
*03 Food products not maintained at 135øF or above
1 pts Sanitation
*42 Ventilation hood systems

Clean hood filters

2 pts Other
*28 Original cont. of RTE/PHF/Day1= day of opening
1 pts Other
*34 Outer openings:closing holes, gaps
2 pts Food Temperature
*27 Cooling method, criteria - using ice bath
3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

Faucet of hot water sink

3 pts Food Storage & Handling
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw eggs stored over cooked beef

2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days
NOV 22
2021
PASS 12 violations
3 pts Sanitation
*10 Clean Sight and Touch

Interior of freezers

1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*42 Ventilation hood systems

Keep filters clean

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Facility Condition
*34 Outer openings:closing holes, gaps

Close hole in ceiling

1 pts Documentation & Training
*47 Handler-Certificate Not on site
3 pts Other
*03 Food products not maintained at 135øF or above
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

Maintain cooler at 41F or below

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area

Replace dead bulb at vent hood

2 pts Other
*31 Individual, disposable towels
1 pts Sanitation
*39 Equipment in good repair and proper adjustment.

Repair cooler gaskets, Properly attach hand sink to wall

show all 23 inspections →
MAY 14
2021
PASS 9 violations
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

Do not store utensils in hand sink

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

Repair clogged hand sink. Corrected on site

3 pts Other
*03 Food products not maintained at 135øF or above
1 pts Facility Condition
*34 Outer openings:closing holes, gaps

Seal hole in ceiling

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area

Vent hood

2 pts Food Temperature
*29 Food thermometers provided and accessible
1 pts Plumbing & Waste
*44 Trash can provided for papertowel waste
2 pts Documentation & Training
*21 RFSM - Not On Site
NOV 19
2020
PASS 9 violations
1 pts Documentation & Training
*47 Handler-Certificate Not on site
3 pts Other
*03 Food products not maintained at 135øF or above
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Food Temperature
*29 Cold/hot hold unit thermometer easily viewable
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored over salsa in reach in cooler

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

Pipe leak under 3 comp. sink

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
MAY 5
2020
PASS 7 violations
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw eggs stored above veggies

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area

Replace dead bulbs at vent hood

3 pts Sanitation
*10 Clean Sight and Touch

Interior of reach in cooler

2 pts Food Temperature
*29 Food thermometers provided and accessible
NOV 25
2019
PASS 8 violations
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Tomato held at 44F

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

Utensils stored in hand wash sink

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

Repair leak under 3 comp snk

2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
MAY 22
2019
PASS 7 violations
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizer

1 pts Other
*40 Reuse of single service articles
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfa ces

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked peppers held at 116.3 degrees

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

Produce

MAY 15
2019
PASS 13 violations
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Raw fish held at 47.8 degrees

2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Flies

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Not using the sanitizing water

2 pts Sanitation
*33 Manual warewashing equipment, wash solution temp.
2 pts Sanitation
*22 Washing hands only at a designated hand sink
3 pts Other
*03 Food products not maintained at 135øF or above

BBQ beef held at 125.6 degrees

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw food stored over cooked foods Raw fish preprepared on the same table as ready to eat foods

3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Food Temperature
*38 Thawing. under running water criteria - water velocity

Thaw without running water

MAY 11
2019
FAIL 18 violations
1 pts Other
*40 Reuse of single service articles
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Total lack of sanitizing

3 pts Plumbing & Waste
*20 Grease Trap Tickets
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Raw pork held at 73.1 degrees without refrigeration

2 pts Sanitation
*31 Handwashing lavatory - accessible
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Food Temperature
*38 Thawing. under running water criteria - water velocity
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored in the same container as lettuce Raw shell eggs stored over tortilla's

2 pts Other
*29 Sanitizing solutions, testing devices
3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Five 6 inch full pans stacked in the corner without refrigeration cooling at 113.5 degrees

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
3 pts Other
*03 Food products not maintained at 135øF or above

Cooked chicken held at 114.6 degrees Cooked peppers held at 112.4 degrees

2 pts Other
*21 Demonstrateion of knowledge by PIC
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.
NOV 29
2018
PASS 8 violations
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
2 pts Sanitation
*33 Manual warewashing equipment, wash solution temp.
1 pts Facility Condition
*45 Floor& wall junctures- coved & sealed
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
3 pts Chemical Safety
*18 Toxic items used according to law

Raid

1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
NOV 14
2018
PASS 13 violations
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Barbaco held at 52.4 degrees

2 pts Documentation & Training
*21 PIC ensures food properly and rapidly cooled
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.
3 pts Chemical Safety
*18 Toxic items used according to law

Raid

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw foods stored over cooked foods

2 pts Sanitation
*31 Handwashing lavatory - accessible
1 pts Other
*40 Reuse of single service articles
3 pts Sanitation
*14 When to wash hands before donning new gloves

PIC

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Red sauce 60.4 degrees over night without a quick cooling method

JUN 13
2018
PASS 11 violations
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area

Disharea

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Raw chicken marinating in lemmon juice at 76.4 degrees on the counter without a source of refrigeration

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Preparing raw chicken an rwa beef on the same counter at the same time Raw chicken stored above raw fish - triple door refrigerator

2 pts Documentation & Training
*21 PIC ensures received foods meet requirements
3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Other
*40 Reuse of single service articles
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Flies

1 pts Facility Condition
*45 Floor contruction requirements

Broken tiles Cardboard on the floor

2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.
MAY 31
2018
FAIL 15 violations
1 pts Other
*40 Reuse of single service articles

Repeated

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented

Rim dented canned goods mixed with safe canned goods

3 pts Chemical Safety
*18 Toxic items used according to law

Raid

3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Cooked red sauce in the reach in refrigerator at46.6 degrees in a five gallon cantainer for more than 6 hours

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Plumbing & Waste
*19 Backflow prevention device - air gap

Ice machine - many times in a row

2 pts Sanitation
*31 Handwashing lavatory - accessible

The only hand sink in the kitchen was used for dish storage

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Flies in the kitchen from the open door

1 pts Sanitation
*45Floors easily cleanable

Crazed floor tile

3 pts Sanitation
*14 When to wash hands before donning new gloves

Observed three different kitchen employees donn gloves without washing hands

MAY 16
2018
PASS 13 violations
1 pts Other
*40 Reuse of single service articles

This is an eight time repeat

3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Cooked red salsa cooling outside of refrigeration at 83.9 degrees

2 pts Documentation & Training
*21 PIC ensures received foods meet requirements

Raw beef at 47.6 delivered

3 pts Food Temperature
*08 Specifications for Receiving temperature at 41øF or less

Raw meat received and accepted above 41 degrees (47.6 degrees)

3 pts Food Temperature
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Reheating in the warmer - cooked chicken at 104.6 degrees

2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed at each three compartment sink

3 pts Other
*19 One Inch Air Gap

Ice machine - this is an eight time repeat

2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Flies coming in the open door

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked whole peppers at 122.8 degrees

1 pts Facility Condition
*45 Floor contruction requirements

Crazed tile Cardboard floor covering

2 pts Sanitation
*32 Equipment and Utensils Durability and Strength

Plate used for scoops

1 pts Facility Condition
*34 Outer openings:closing holes, gaps

Repair/replace the screen door

1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

MAY 3
2018
PASS 15 violations
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.
1 pts Food Temperature
*38 Thawing. under running water criteria - water velocity

Raw chicken in a stock pot defrosting without ruining water or refrigeration.

2 pts Sanitation
*31 Handwashing lavatory - accessible

Wait hand sink

1 pts Other
*40 Reuse of single service articles

Mayo containers

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Preparing raw meat and ready to each vegetables on the same work surface Defrosting quial in one sink of the three compartment sink while washing dishes

1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
1 pts Food Storage & Handling
*43 Light - 10 foot : Walk-in, Dry storage
2 pts Sanitation
*33 Manual warewashing equipment, wash solution temp.

Washing single service in the hand sink

3 pts Other
*19 One Inch Air Gap

Triple repeat

1 pts Facility Condition
*45 Floor covering, mats and duckboards

Cardboard lined floors

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Readings - no color change

3 pts Other
*11 Food not re-served after being served or sold to consumer

Reserving hot suace

3 pts Sanitation
*14 When to wash hands before donning new gloves

Cook

DEC 6
2017
PASS 7 violations
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw foods stored over cooked and ready to eat foods

3 pts Other
*19 One Inch Air Gap
2 pts Other
*31 Individual, disposable towels
1 pts Other
*40 Reuse of single service articles
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Re salsa at 58.6 degrees in the reach in refrigerator without a quick cool method Beef caldo at 47.0 degrees in rhe reach in refrigerator

1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces

NOV 27
2017
PASS 15 violations
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Green sauce at 50.5 degrees - on ice at 50.5 degrees Red sauce t 55.2 degrees on ice

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meats stored over ready to eat foods

2 pts Sanitation
*31 Handwashing lavatory - accessible

Wait hand sink used as a dump sink

1 pts Other
*40 Reuse of single service articles
3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Green salsa at 74.9 degrees in the refrigerator Cooked meat cooling on the counter at 108.6 degrees

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Coffee without a straw

3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil

Observed wait staff bus dirty dishes and engage in food service operations without washing their hands.

1 pts Documentation & Training
*47 RFSM Certificate - Not Display
1 pts Facility Condition
*45 Floor covering, mats and duckboards

Cardboard on the floor

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil

2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Total lack of date marking

3 pts Plumbing & Waste
*19 Backflow prevention device - air gap

Ice maker

2 pts Documentation & Training
*21 RFSM - Not On Site
NOV 15
2017
FAIL 17 violations
1 pts Employee Hygiene
*35 Hair Restraints effective
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*31 Handwashing lavatory - accessible
3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cool method

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Raw quail held at 55.6 degrees on the counter- no refrigeration Raw fish held at 58.3 degrees on the counter- no refrigeration Raw shell eggs held at 66.1 degrees on the counter- no refrigeration C

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
3 pts Other
*09 Food protected cross contamination by preparing each type of food at different times or in separ

Raw fish and cilantro preprepared at the same work station

3 pts Sanitation
*14 When to wash hands between raw and RTE foods

Spices for quail - dipping hands in the spice that was covered in quail moisture

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked jalepeno's held as 120.7 degrees

2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed

1 pts Other
*40 Reuse of single service articles
1 pts Sanitation
*45 Clean facilities as often as necessary.

Grease build up on the floors that allow skating in the kitchen

1 pts Sanitation
*42 Nonfood-contact surfaces material

Shelves in need of refinsihing

3 pts Other
*11 Food not re-served after being served or sold to consumer
2 pts Documentation & Training
*21 PIC ensures food handlers properly trained
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
APR 25
2017
PASS 8 violations
1 pts Facility Condition
*45 Walls and ceilings, studs, joists, and rafters
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

Remove or pelace broken refrigeration equipment

3 pts Food Temperature
*19 Hand sink water temperature below 110'F
3 pts Plumbing & Waste
*20 Grease Trap Tickets
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Facility Condition
*34 Exterior walls:protection
2 pts Other
*31 Individual, disposable towels
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
MAR 14
2017
PASS 9 violations
3 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

In the east reach in refrigerator

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Line make up refrigerator - shrimp cocktail at 51.7

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Other
*03 Food products not maintained at 135øF or above

Cooked rice held at 128.5 degrees

1 pts Other
*40 Reuse of single service articles

Mayonnaise type containers - 1 gallon

2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Bar

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef stored over ready to eat foods

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

Report an error on this page →

NEARBY IN BACHMAN LAKE

EL PAISANO
Pass Jan 2024
EL PAISANO
Pass Feb 2023
TGS MINI MART & CAR WASH
Pass Feb 2023
SONIC DRIVE IN
Pass May 2020
7-ELEVEN
Pass Jan 2023
ICE CREAM SHOP & JUICE
Pass May 2023
ORACLE FOOD MART
Pass Aug 2019
ORALE FOOD MART
Pass Feb 2024
CHOI'S DONUTS 2
Pass May 2023
SEVEN-ABC BEER TO GO
Pass Sep 2022
SUNSHINE DONUTS
Pass Dec 2018
LOPEZ TORTILLAS FACTORY
Pass Oct 2016