El Paisano
305 S Carroll Ave 100, Dallas, TX 75226 · 75226 · Restaurant
Mostly clean — 13 of 16 passed, one prior failure
2023-09-13 Pass Routine CRITICAL 9
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 10PPM
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DO NOT KEEP DRINKS ABOVE FOOD PRODUCTS.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*43 Light - 50 foot : Food and utensils area
REPLACE ALL MISSING AND OUT OF ORDER LIGHT BULBS AND COVERS FROM VENT HOOD
*19 Water & Plumbing in good repair- per code
REPAIR LEAK FROM 3 COMPARTMENT SINK.
*33 Rinsing procedures - 3 compartment sink
SET UP 3 COMPARTMENT SINK IN THE ORDER OF WASH , RINSE AND SANITIZER INSTEAD OF YOUR CURRENT SETTING OF WASH AND SANITIZE.
*45 Premises shall be maintained in good repair
REPLACE RUSTED COVER OF REACH IN FREEZER. REMOVE RUST FROM WALK IN COOLER SHELVES. REPLACE ALL DAMAGED FLOOR TILES FROM KITCHEN.
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP.
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
2023-08-17 Pass Routine CRITICAL 11
*10 Chlorine sanitizer concentration, minimum temp.
BLEACH SANITIZER OBSERVED AT 0PPM> MAINTAIN B/W 50-100PPM
*19 Water & Plumbing in good repair- per code
REPAIR LEAK AT 3 COMP SINK
*21 RFSM - Not On Site
A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION
*22 Accredited food handler certificate - 60 days
ALL EMPLOYEES NOT MANAGER CERTIFIED SHALL OBTAIN A FOOD HANDLER CERTIFICATE WITHIN 30 DAYS OF EMPLOYMENT
*31 Handwashing lavatory - accessible
HAND SINK OBSERVED OBSTRUCTED W/ EQUIPMENT STORED INSIDE
*32 Nonfood surfaces-design to be cleaned easily
REMOVE FOIL SHELF LINERS THROUGHOUT FROM ALL SHELVES IN FRONT OF HOUSE & BACK OF HOUSE -(KITCHEN AREA) REMOVE/ PEEL TAPE FROM NEW EQUIPMENT REMOVE CARD BOARD SHELF/ DRAINAGE RACK LINERS
*33 Rinsing procedures - 3 compartment sink
3 COMP SINK OBSERVED BEING USED IN THE WRONG ORDER. CORRECT TO WASH/RINSE/SANITIZE-ALLOW TO AIR DRY
*34 Outer openings:closing holes, gaps
INSTALL DOOR SWEEP ON BACK DOOR TO SEAL PROPERLY TO ELIMINATE ENTRANCE OF INSECTS & RODENTS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD INSIDE WIC
*43 Light bulbs, light shields provided
REPLACE BROKEN LIGHT UNDER VENT HOOD
*45 Premises shall be maintained in good repair
REPLACE BROKEN & MISSING FLOOR TILE WHERE NEEDED THROUGHOUT
2023-01-25 Pass Routine 4
*21 RFSM - Not On Site
need RFSM
*35 Hair Restraints effective
all employees must wear hair cover
*36 Cloths in-use for wiping between uses stored
wiping cloths must be in sanitizer buckets
*45 Premises shall be maintained in good repair
missing light under vent hood and repair/replace tile in kitchen
2022-07-28 Pass Routine 5
*10 Clean Sight and Touch
Clean inside ice machine
*21 RFSM - Not On Site
Re-new RFSM
*37 Storing the food at least 15 cm (6 inches) above the floor
Store food items 6" off floor
*45 Premises shall be maintained in good repair
Replace floor tiles as needed
*42 Dirty nonfood contact surfaces
Clean bottom of RIC
2022-01-10 Pass Routine CRITICAL 4
*19 Water & Plumbing in good repair- per code
Fix leak at 3CS and prep sink
*29 Food thermometers provided and accessible
Provide thermometers for all coolers
*34 Outer door: solid,selfclosing,tightfitting
Seal back door to where no light is visible when closed
*45 Premises shall be maintained in good repair
Replace light under vent hood and missing tiles in dining room
2021-07-29 Pass Follow-up CRITICAL 11
*32 Equipment and Utensils Multiuse Materials durable
Replace rusty shelves in WIC
*45 Premises shall be maintained in good repair
Replace wet ceiling tiles and broken/missing floor tiles. Clean ceiling tiles.
*03 Food products not maintained at 135øF or above
Rice held at 120'f
*41 Food storage containers, identified with common name of food.
Bean and rice container needs to be labeled
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Use utensils with handle to scoop food.
*20 Grease Trap Tickets
No grease trap record on site
*47 Other Violations
Choking poster, sign about inspection report
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Shell eggs over cooked beans in WIC
*42 Dirty nonfood contact surfaces
Clean gaskets around cooler door and clean inside cooler
*22 Accredited food handler certificate - 60 days
No food handler certificates for employees
*21 RFSM - Not On Site
RFSM not on site
2021-04-11 Pass w/ Conditions Routine CRITICAL 11
*01 Cooling -- within 2 hours, 135-70øF
*10 Clean Sight and Touch
*20 Grease Trap Tickets
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Accredited food handler certificate - 60 days
*30 Food Establishment Permit
*42 Floors/walls/ceiling/nonfood dirty
*33 Rinsing procedures - 3 compartment sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*34 Outer door: solid,selfclosing,tightfitting
*43 Ventilation hood-prevent grease dripping
2020-09-21 Pass Routine 3
*21 RFSM - Not On Site
*42 Floors/walls/ceiling/nonfood dirty
*43 Clean vent syst:Intake/exhaust air ducts
2020-02-05 Pass Routine CRITICAL 8
*39 Keep utensils handles upright or protected
MUST USE UTENSIL WITH HANDLE FOR SCOOP
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER RICE STORED IN WIC
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE IN RIC BY GRILL
*45 Premises shall be maintained in good repair
REPAIR OR REPLACE DAMAGED CEILING TILE IN DRY STORAGE
*18 Licensed pest control applicator only
NO RAID IN KITCHEN- STORED IN DRY STORAGE NEAR EQUIPMENT
*21 RFSM - Not On Site
EXPIRED
*41 Food storage containers, identified with common name of food.
LABEL SPICES IN DRY STORAGE
*40 Store single-service item in original package
COFFEE FILTERS AND TO GO CONTAINERS AT BAR BY DOOR MUST BE INVERTED OR COVERED
2019-08-07 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
s. cucumbers 61.4 & s. tomatoes 59.4
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination and prevent all forms of cross contamination
*19 One Inch Air Gap
provide one inch air gap
*35 Jewelry Prohibition
no jewelry allowed ( observed employee wearing a watch)
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*11 Food not re-served after being served or sold to consumer
reserving of TCS Foods (salsa)
*21 RFSM - Not On Site
no RFSM on duty during inspection
*39 Cutting surfaces.
resurface cutting boards
*22 Washing hands only at a designated hand sink
observed employees washing hands at 3 comp sink
2019-02-26 Pass Routine CRITICAL 6
*01 Cooling -- within 2 hours, 135-70øF
*28 Date marking commercially prepared of RTE/PHF
*32 Approved Food Contact Equip.
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
*45 Premises shall be maintained in good repair
2018-08-06 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
s. tomatoes 53.0F, s. cucumber 59.4
*45 Premises shall be maintained in good repair
repair floors
*06 Discard if TCS is in container w/ no date or day
no date marking
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by storage (towels in food)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drink on prep table with customer's food
*21 RFSM - Not On Site
no RFSM on duty during inspection
*03 Food products not maintained at 135øF or above
chicken 121.3F
*39 Air-drying required after cleaning & sanitiziing
drying dishes with wiping clothes
2018-01-19 Pass Routine CRITICAL 12
*42 Floors/walls/ceiling/nonfood dirty
clean drains
*18 Toxic items storage adjacent to food/utensils
Toxics stored with food
*34 Outer openings:closing holes, gaps
close all gaps in ceiling
*14 When to wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
s. bucket stored with food
*47 Other Violations
label 3 comp sink
*10 Clean Sight and Touch
*37 Storing the food at least 15 cm (6 inches) above the floor
food stored on floors
*39 Keep utensils handles upright or protected
handle stored food
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*38 Thawing. under running water criteria
improper thawing of food
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
remove all box lines
2017-12-28 Fail Routine CRITICAL 21
FAILED: *38 Thawing. under running water criteria
Improper thawing of food
FAILED: *34 Outer openings:closing holes, gaps
close all holes sand gaps in ceilings
FAILED: *15 Contact RTE Products w/ Bare Hands
Tacos
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Employees eating in kitchen, prep area and WIC
FAILED: *21 RFSM - Not On Site
FAILED: *14 When to wash hands before donning new gloves
FAILED: *45 Premises shall be maintained in good repair
repair ceiling and floors
FAILED: *06 Discard if TCS is in container w/ no date or day
FAILED: *32 Damaged Equipment
repair/ remove all non-working equipment
FAILED: *02 Cold Hold (41øF/45øF or below)
c. onions and veggies at ambient air
FAILED: *39 Keep utensils handles upright or protected
FAILED: *19 One Inch Air Gap
provide one inch air gap at sinks
FAILED: *36 Cloths in-use for wiping between uses stored
FAILED: *18 Toxic items stored above food/utensils
Toxics device stored over equipment
FAILED: *47 Operate with a lapsed permit
Operating without a valid health permit
FAILED: *44 Trash can provided for papertowel waste
provide trash can at hand sink
FAILED: *22 Handlers-Certificate Not On Site
certify all staff
FAILED: *03 Food products not maintained at 135øF or above
c rice 120.5, chicken 106.6
FAILED: *42 Floors/walls/ceiling/nonfood dirty
clean floors and clean walls by 3 comp sink (remove black substance)
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
FAILED: *11 Food not re-served after being served or sold to consumer
salsa
2017-04-27 Pass Routine CRITICAL 8
*33 Rinsing procedures - 3 compartment sink
Employee was washing, sanitizing, and then rinsing. COS
*47 Conditions of Permit-in use of food equipment
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken and beef stored in same container COS
*02 Cold Hold (41øF/45øF or below)
Beef 50°F Beef 53.7 °F Beef 54° F
*03 Food products not maintained at 135øF or above
Pork 111.7°F
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop handle
*32 Nonfood surfaces-design to be cleaned easily
Cardboard under microware
*36 Cloths in-use for wiping between uses stored
2017-03-27 Pass w/ Conditions Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
raw beef 49.3 degrees Fahrenheit
*03 Food products not maintained at 135øF or above
pork 115.4 degrees Fahrenheit
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken over onions, raw chicken and raw beef in the same bin in ziplocs
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer buckets 10ppm - should be 100ppm for buckets; 50ppm for 3 comp sink
*14 Wash hands after all other activities
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking. onions 3/9/17, broth 1/19/17 - discard after 7 days.
*33 Rinsing procedures - 3 compartment sink
*36 Cloths in-use for wiping between uses stored
*19 Hand sink water temperature below 110'F
Kitchen hand sink lacked hot water
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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