El Pollo Fried Chicken
2910 Ruder St #b, Dallas, TX 75212 · 75212 · Restaurant
Passed all 8 inspections — critical violations noted
2020-07-13 Pass Routine CRITICAL 12
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty ceiling and walls dirty with grease soils accumulations and drippings must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*39 Equipment in good repair and proper adjustment.
flour container broken must be replace or repair to proper condition
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks on food containers date marking on all food containers
*47 RFSM Certificate - Not Display
RFSM don't display FSM must be registered with the city
*24 Food Labeling- with common name of the food
missing food labels on food containers must be have labels on all food containers
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic containers dirty must be clean and sanitize to avoid cross contamination
*29 Food thermometers provided and accessible
missing thermometers inside WI cooler units must be have visible and working thermometers
*43 Clean vent syst:Intake/exhaust air ducts
a/c vent dirty must be clean and replace filters
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*32 Hot oil filtering
fryers oil dirty and old - change when tested - missing oil tester- hot oil filter must be change to avoid cross contamination and remove all deposits
*29 Sanitizing solutions, testing devices
missing test strips must be have chemical test strips to verified concentration
2019-10-24 Pass Routine CRITICAL 10
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*43 Ventilation hood-prevent grease dripping
vent hood dirty with encrusted grease and deposits must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing body fluids clean up procedures / spill kit
*42 Floors/walls/ceiling/nonfood dirty
floors behind cooking equipment dirty with grease and soils deposits must be clean to avoid contamination all floors dirty with soils accumulations, food debris and grease residues must be clean
*39 Cooking equipment free of encrusted grease
cooking equipment -fryers- with encrusted grease and soils deposits must be clean to avoid cross contamination
*45 Premises shall be maintained in good repair
missing wall skirts on kitchen area must be repair all areas to proper condition
* 21 RFSM notify 10 days & replacement in 45 days
missing RFSM certification must be have FSM registered with the city
*43 Light bulbs, light shields provided
some lights not working inside kitchen and dining areas must be replace or repair lights in all areas lights shields inside kitchen broken must be replace or repair light shields in all areas
*31 Individual, disposable towels
missing individual towels at hand sink must be have individual towels in all hand sinks
*34 Outer openings:closing holes, gaps
missing skirt on wall prep area must be repair all gaps to avoid pest harboring missing weather strip at back exit door must be have weather strip to avoid pest entry holes on walls in all areas
2019-04-04 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
tomato 52'f, lettuce 52'f
*03 Food products not maintained at 135øF or above
fried chicken 129'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken, fish and onion store together
*10 Q.A. PPM - follow manufacturer's direction
500 ppm quat sanitizer bucket
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
fish, chicken
*29 Sanitizing solutions, testing devices
provide sanitizer test strip
*36 Cloths in-use for wiping between uses stored
2018-10-01 Pass Routine CRITICAL 8
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chickening sauces store together
*31 Individual, disposable towels
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*02 Cold Hold (41øF/45øF or below)
tomato 62° F
*14 Gloves single use
multi tasks with 1 gloves
*21 RFSM - Not On Site
2018-04-25 Pass Routine 5
*41 Food storage containers, identified with common name of food.
Non-original bulk food containers lacking labeling of contenst.
*25 Reduces oxygen package-procedures (2)( E)
Please have written procedures to ensure employees do not keep reduced oxygen packaging longer that 48 hours.
*29 Sanitizing solutions, testing devices
Chlorine test strips lacked comparison chart to verify concentration. Corrected on site.
*47 Conditions of Permit-in use of food equipment
Please post a sign or placard notifying customers most recent health inspection report is available upon request.
*43 Clean vent syst:Intake/exhaust air ducts
Buildup of dust and lint around air conditioning vents.
2017-10-25 Pass Routine CRITICAL 8
*37 Food, utensils & equip under other sources
Light cover over deep fat fryers in production area of kitchen shows significant accumulation of dust.
*29 Sanitizing solutions, testing devices
No test strips available at time of inspection.
*42 Floors/walls/ceiling/nonfood dirty
Food debris on floor by front reach in cooler.
*28 Date marking > 24 hrs,on site,temp 41F
Employee processed onions, tomatoes lacking date marking. Corrected on site.
*45 Unnecessary articles prohibited
Location has non functioning icemaker in back area. Additionally hand tools were observed in kitchen. Please store such items away from where food is handled / processed.
*10 Equipment and Utensils Sanitization
Location had no sanitizer prepared at time of inspection.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw Shell eggs stored over whole onions in walk in cooler.
*18 Toxic items stored above food/utensils
Medications stored above reach in cooler in front service area. Any potentially toxic substances should be stored in a segregated and designated area.
2017-04-06 Pass Routine 4
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS STORED LONGER THAN 24 HRS INCLUDE SAUCES MADE ON SITE MAKE A CHART INDICATING DATE MARKING DISCARD BY USED BY DATE
*44 Trash can provided for papertowel waste
AT ALL TRASH CANS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DUST ACCUMULATION ON CEILING TILES AND LIGHT FIXTURES IN KITCHEN AREA
*10 Q.A. PPM - follow manufacturer's direction
200 + PPM QUAT
2016-10-05 Pass Routine CRITICAL 7
*14 Hands wash procedures-without soap
EMPLOYEE JUST RINSED HANDS IN SINK
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER CELERY IN WIC
*37 Storing the food at least 15 cm (6 inches) above the floor
IN WIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS IN COOLER (LABEL)
*39 Utensils, single serve items 6 inches off - floor
IN BACK STORAGE AREA
*31 Individual, disposable towels
TOWEL MACHINE IS NOT WORKING
*02 Cold Hold (41øF/45øF or below)
FISH RAW 44, SLICED TOMATO 58, COLE SLAW 57 (DEGREE)
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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