JAN 25
2024
PASSED
9 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL PAISANO.
BEAT. 18/100
2911 LOMBARDY LN #101 · BACHMAN LAKE, DALLAS
Last inspected January 25, 2024 · passed
Failed 3 of 23 inspections. 59 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
23
20 passed · 3 failed
VIOLATIONS
250
includes 59 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*45 Mats / Duckboards nonabsorbent
cannot have cardboard on the floor
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths/towels in sanitizer bucket
*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)
*43 Light bulbs, light shields provided
light out under vent hood
*39 Store equipment & utensils - avoid contamination
properly store knives (cant be in between walls and equipment)
*46 Covered waste receptacle for women's restroom
Provide covered trash can for womens restroom
*47 Handwashing signage
provide hand washing sign for restroom
*22 Accredited food handler certificate - 60 days
Provide food handlers for employees
*24 Food Labeling- with common name of the food
label squeeze bottles
JUL 62023PASSED8 violations2 CRITICALDETAILS
JUL 6
2023
PASSED
8 violations2 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the ground
*43 Light bulbs, light shields provided
light out under vent hood
*45 Mats / Duckboards nonabsorbent
cannot have/ use cardboard as a floor mat
*31 No soap at handsink
Provide soap at hand sink
*34 Pest control-routine inspections for
observed flies during the inspection
*22 Accredited food handler certificate - 60 days
Provide food handlers for employees
*29 Sanitizing solutions, testing devices
Provide testing strips for chlorine/bleach
*27 Cooling, heating, and holding capacities. Equipment
cold holding temperatures should be at 41 degrees or below
JAN 112023PASSED9 violations1 CRITICALDETAILS
JAN 11
2023
PASSED
9 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
drink and food store on floor
*19 Water & Plumbing in good repair- per code
LEAK ON FAUCET AT 3 COMPARTMENT SINK
*31 Handwashing lavatory - used for other purpose
USE FOR STORAGE
*42 Floors/walls/ceiling/nonfood dirty
DIRTY CEILING IN KITCHEN
*21 RFSM - Not On Site
*30 Food Establishment Permit
NO HEALTH PERMITE
*22 Accredited food handler certificate - 60 days
NO HANDLER CERTIFICATE PRESENTED
*45Physical Facilities Floors,Walls,Ceilings
BROKEN CEILINGS IN KITCHEN WHERE WATER HEATER IS STORED
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
NO TEST STRIP
JUN 82022PASSED10 violations2 CRITICALDETAILS
JUN 8
2022
PASSED
10 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
*42 Ventilation hood systems
Clean hood filters
*28 Original cont. of RTE/PHF/Day1= day of opening
*34 Outer openings:closing holes, gaps
*27 Cooling method, criteria - using ice bath
*19 Water & Plumbing in good repair- per code
Faucet of hot water sink
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw eggs stored over cooked beef
*22 Accredited food handler certificate - 60 days
NOV 222021PASSED12 violations1 CRITICALDETAILS
NOV 22
2021
PASSED
12 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Interior of freezers
*36 Cloths in-use for wiping between uses stored
*42 Ventilation hood systems
Keep filters clean
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*34 Outer openings:closing holes, gaps
Close hole in ceiling
*47 Handler-Certificate Not on site
*03 Food products not maintained at 135øF or above
*27 Cooling, heating, and holding capacities. Equipment
Maintain cooler at 41F or below
*43 Light - 50 foot : Food and utensils area
Replace dead bulb at vent hood
*31 Individual, disposable towels
*39 Equipment in good repair and proper adjustment.
Repair cooler gaskets, Properly attach hand sink to wall
show all 23 inspections →
MAY 142021PASSED9 violations2 CRITICALDETAILS
MAY 14
2021
PASSED
9 violations2 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
Do not store utensils in hand sink
*19 Water & Plumbing in good repair- per code
Repair clogged hand sink. Corrected on site
*03 Food products not maintained at 135øF or above
*34 Outer openings:closing holes, gaps
Seal hole in ceiling
*28 Date marking > 24 hrs,on site,temp 41F
*43 Light - 50 foot : Food and utensils area
Vent hood
*29 Food thermometers provided and accessible
*44 Trash can provided for papertowel waste
*21 RFSM - Not On Site
NOV 192020PASSED9 violations2 CRITICALDETAILS
NOV 19
2020
PASSED
9 violations2 CRITICALDETAILS
*47 Handler-Certificate Not on site
*03 Food products not maintained at 135øF or above
*21 RFSM - Not On Site
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
*29 Cold/hot hold unit thermometer easily viewable
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over salsa in reach in cooler
*19 Water & Plumbing in good repair- per code
Pipe leak under 3 comp. sink
*28 Date marking > 24 hrs,on site,temp 41F
MAY 52020PASSED7 violations2 CRITICALDETAILS
MAY 5
2020
PASSED
7 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw eggs stored above veggies
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*43 Light - 50 foot : Food and utensils area
Replace dead bulbs at vent hood
*10 Clean Sight and Touch
Interior of reach in cooler
*29 Food thermometers provided and accessible
NOV 252019PASSED8 violations2 CRITICALDETAILS
NOV 25
2019
PASSED
8 violations2 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
Tomato held at 44F
*37 Storing the food at least 15 cm (6 inches) above the floor
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
Utensils stored in hand wash sink
*19 Water & Plumbing in good repair- per code
Repair leak under 3 comp snk
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
MAY 222019PASSED7 violationsDETAILS
MAY 22
2019
PASSED
7 violationsDETAILS
*34 Outer door: solid,selfclosing,tightfitting
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizer
*40 Reuse of single service articles
*42 Nonfood-contact surfaces material
Foil lined surfa ces
*03 Food products not maintained at 135øF or above
Cooked peppers held at 116.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
Produce
MAY 152019PASSED13 violations3 CRITICALDETAILS
MAY 15
2019
PASSED
13 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Raw fish held at 47.8 degrees
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies
*43 Light - 50 foot : Food and utensils area
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Not using the sanitizing water
*33 Manual warewashing equipment, wash solution temp.
*22 Washing hands only at a designated hand sink
*03 Food products not maintained at 135øF or above
BBQ beef held at 125.6 degrees
*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
*14 When to wash hands before donning new gloves
*34 Outer openings:closing holes, gaps
*37 Storing the food at least 15 cm (6 inches) above the floor
*38 Thawing. under running water criteria - water velocity
Thaw without running water
MAY 112019FAILED18 violations4 CRITICALDETAILS
MAY 11
2019
FAILED
18 violations4 CRITICALDETAILS
*40 Reuse of single service articles
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of sanitizing
*20 Grease Trap Tickets
*02 Cold Hold (41øF/45øF or below)
Raw pork held at 73.1 degrees without refrigeration
*31 Handwashing lavatory - accessible
*43 Light - 50 foot : Food and utensils area
*14 When to wash hands before donning new gloves
*38 Thawing. under running water criteria - water velocity
*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
*29 Sanitizing solutions, testing devices
*01 Cooling -- within 2 hours, 135-70øF
Five 6 inch full pans stacked in the corner without refrigeration cooling at 113.5 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*39 Store all equipment & utensil covered or inverted
*03 Food products not maintained at 135øF or above
Cooked chicken held at 114.6 degrees Cooked peppers held at 112.4 degrees
*21 Demonstrateion of knowledge by PIC
*42 Nonfood-contact surfaces material
Foil lined surfaces
*37 Storing the food at least 15 cm (6 inches) above the floor
*33 Warewashing sinks and drain boards, self-draining.
NOV 292018PASSED8 violations1 CRITICALDETAILS
NOV 29
2018
PASSED
8 violations1 CRITICALDETAILS
*42 Nonfood-contact surfaces material
Foil lined surfaces
*10 Chlorine sanitizer concentration, minimum temp.
*34 Outer door: solid,selfclosing,tightfitting
*33 Manual warewashing equipment, wash solution temp.
*45 Floor& wall junctures- coved & sealed
*43 Light - 50 foot : Food and utensils area
*18 Toxic items used according to law
Raid
*39 Store all equipment & utensil covered or inverted
NOV 142018PASSED13 violations6 CRITICALDETAILS
NOV 14
2018
PASSED
13 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Barbaco held at 52.4 degrees
*21 PIC ensures food properly and rapidly cooled
*43 Light - 50 foot : Food and utensils area
*39 Store all equipment & utensil covered or inverted
*33 Warewashing sinks and drain boards, self-draining.
*18 Toxic items used according to law
Raid
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw foods stored over cooked foods
*31 Handwashing lavatory - accessible
*40 Reuse of single service articles
*14 When to wash hands before donning new gloves
PIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*01 Cooling -- total 6 hours, 135-41øF
Red sauce 60.4 degrees over night without a quick cooling method
JUN 132018PASSED11 violations3 CRITICALDETAILS
JUN 13
2018
PASSED
11 violations3 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
Disharea
*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
*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
*21 PIC ensures received foods meet requirements
*14 When to wash hands before donning new gloves
*40 Reuse of single service articles
*34 Outer door: solid,selfclosing,tightfitting
*42 Nonfood-contact surfaces material
Foil lined surfaces
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies
*45 Floor contruction requirements
Broken tiles Cardboard on the floor
*33 Warewashing sinks and drain boards, self-draining.
MAY 312018FAILED15 violations4 CRITICALDETAILS
MAY 31
2018
FAILED
15 violations4 CRITICALDETAILS
*40 Reuse of single service articles
Repeated
*28 Date marking > 24 hrs,on site,temp 41F
*07 Food safe, good condition, unadulterated, and honestly presented
Rim dented canned goods mixed with safe canned goods
*18 Toxic items used according to law
Raid
*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
*43 Light - 50 foot : Food and utensils area
*21 RFSM - Not On Site
*19 Backflow prevention device - air gap
Ice machine - many times in a row
*31 Handwashing lavatory - accessible
The only hand sink in the kitchen was used for dish storage
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*34 Outer openings:closing holes, gaps
*42 Nonfood-contact surfaces material
Foil lined surfaces
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies in the kitchen from the open door
*45Floors easily cleanable
Crazed floor tile
*14 When to wash hands before donning new gloves
Observed three different kitchen employees donn gloves without washing hands
MAY 162018PASSED13 violations4 CRITICALDETAILS
MAY 16
2018
PASSED
13 violations4 CRITICALDETAILS
*40 Reuse of single service articles
This is an eight time repeat
*01 Cooling -- within 2 hours, 135-70øF
Cooked red salsa cooling outside of refrigeration at 83.9 degrees
*21 PIC ensures received foods meet requirements
Raw beef at 47.6 delivered
*08 Specifications for Receiving temperature at 41øF or less
Raw meat received and accepted above 41 degrees (47.6 degrees)
*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
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed at each three compartment sink
*19 One Inch Air Gap
Ice machine - this is an eight time repeat
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies coming in the open door
*03 Food products not maintained at 135øF or above
Cooked whole peppers at 122.8 degrees
*45 Floor contruction requirements
Crazed tile Cardboard floor covering
*32 Equipment and Utensils Durability and Strength
Plate used for scoops
*34 Outer openings:closing holes, gaps
Repair/replace the screen door
*42 Nonfood-contact surfaces material
Foil lined surfaces
MAY 32018PASSED15 violations2 CRITICALDETAILS
MAY 3
2018
PASSED
15 violations2 CRITICALDETAILS
*33 Warewashing sinks and drain boards, self-draining.
*38 Thawing. under running water criteria - water velocity
Raw chicken in a stock pot defrosting without ruining water or refrigeration.
*31 Handwashing lavatory - accessible
Wait hand sink
*40 Reuse of single service articles
Mayo containers
*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
*34 Outer openings:closing holes, gaps
*42 Nonfood-contact surfaces material
Foil lined surfaces
*39 Store all equipment & utensil covered or inverted
*43 Light - 10 foot : Walk-in, Dry storage
*33 Manual warewashing equipment, wash solution temp.
Washing single service in the hand sink
*19 One Inch Air Gap
Triple repeat
*45 Floor covering, mats and duckboards
Cardboard lined floors
*10 Chlorine sanitizer concentration, minimum temp.
Readings - no color change
*11 Food not re-served after being served or sold to consumer
Reserving hot suace
*14 When to wash hands before donning new gloves
Cook
DEC 62017PASSED7 violations2 CRITICALDETAILS
DEC 6
2017
PASSED
7 violations2 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
*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
*19 One Inch Air Gap
*31 Individual, disposable towels
*40 Reuse of single service articles
*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
*42 Nonfood-contact surfaces material
Foil lined surfaces
NOV 272017PASSED15 violations5 CRITICALDETAILS
NOV 27
2017
PASSED
15 violations5 CRITICALDETAILS
*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
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over ready to eat foods
*31 Handwashing lavatory - accessible
Wait hand sink used as a dump sink
*40 Reuse of single service articles
*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
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Coffee without a straw
*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.
*47 RFSM Certificate - Not Display
*45 Floor covering, mats and duckboards
Cardboard on the floor
*22 Handlers-Certificate Not On Site
*42 Nonfood-contact surfaces material
Foil
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*28 Date marking > 24 hrs,on site,temp 41F
Total lack of date marking
*19 Backflow prevention device - air gap
Ice maker
*21 RFSM - Not On Site
NOV 152017FAILED17 violations4 CRITICALDETAILS
NOV 15
2017
FAILED
17 violations4 CRITICALDETAILS
*35 Hair Restraints effective
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cool method
*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
*43 Light - 50 foot : Food and utensils area
*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
*14 When to wash hands between raw and RTE foods
Spices for quail - dipping hands in the spice that was covered in quail moisture
*03 Food products not maintained at 135øF or above
Cooked jalepeno's held as 120.7 degrees
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
*40 Reuse of single service articles
*45 Clean facilities as often as necessary.
Grease build up on the floors that allow skating in the kitchen
*42 Nonfood-contact surfaces material
Shelves in need of refinsihing
*11 Food not re-served after being served or sold to consumer
*21 PIC ensures food handlers properly trained
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
APR 252017PASSED8 violations2 CRITICALDETAILS
APR 25
2017
PASSED
8 violations2 CRITICALDETAILS
*45 Walls and ceilings, studs, joists, and rafters
*27 Cooling, heating, and holding capacities. Equipment
Remove or pelace broken refrigeration equipment
*19 Hand sink water temperature below 110'F
*20 Grease Trap Tickets
*34 Outer door: solid,selfclosing,tightfitting
*34 Exterior walls:protection
*31 Individual, disposable towels
*42 Floors/walls/ceiling/nonfood dirty
MAR 142017PASSED9 violations2 CRITICALDETAILS
MAR 14
2017
PASSED
9 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
In the east reach in refrigerator
*02 Cold Hold (41øF/45øF or below)
Line make up refrigerator - shrimp cocktail at 51.7
*22 Handlers-Certificate Not On Site
*43 Light - 50 foot : Food and utensils area
*21 RFSM - Not On Site
*03 Food products not maintained at 135øF or above
Cooked rice held at 128.5 degrees
*40 Reuse of single service articles
Mayonnaise type containers - 1 gallon
*33 Warewashing sinks and drain boards, self-draining.
Bar
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over ready to eat foods
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