SEP 5
2023
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL POLLO REGIO.
BEAT. 48/100
2716 W DAVIS ST · COCKRELL HILL, DALLAS
Last inspected September 5, 2023 · passed
45 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
115
includes 45 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
guac observed at 47.9F. pico at 48.1F. place food in working cold hold equipment
*32 Nonfood surfaces-design to be cleaned easily
replace damaged lids of prep RIC table, very damaged.
*34 Controlling pests. Eliminating harborage conditions
flies in kitchen, remove harboring conditions
*38 Thawing. Under refrigeration
thaw food under running water or under refrigeration
*42 Dirty nonfood contact surfaces
clean walls and floors
*43 Clean vent syst:Intake/exhaust air ducts
clean intake vents
*39 Equipment in good repair and proper adjustment.
repair pre ric, observed at 54.3F
*45 Premises shall be maintained in good repair
repair corner beads
MAR 242023PASSED4 violations1 CRITICALDETAILS
MAR 24
2023
PASSED
4 violations1 CRITICALDETAILS
*47 Health permit posted
POST HEALTH PERMIT, RFSM AND CONSUMER HEALTH REPORT.
*34 Controlling pests. Eliminating harborage conditions
GNATS GATHERED AROUND ONIONS. PLACE ONIONS IN CONTAINER TO PREVENT HARBORING CONDITION.
*42 Dirty nonfood contact surfaces
DUST BUILD UP ON WIRES OF MONITORS, DUST ON CEILING OF SALSA PREP ROOM, SMALL AMOUNT OF GRIME ON FLOORS AND CEILING. CLEAN.
*39 Soda nozzles and ice bin clean to remove soil
OBSERVED GRIME BUILD UP ON OUTSIDE NOZZLE OF SELF SERVICE ICE MACHINE, CLEAN.
APR 272022PASSED10 violations6 CRITICALDETAILS
APR 27
2022
PASSED
10 violations6 CRITICALDETAILS
*43 Clean vent syst:Intake/exhaust air ducts
observed dust build up on intake vents, clean.
*42 Dirty nonfood contact surfaces
grime build up on surfaces of equipment, dust/grime observed on condenser unit of walk in cooler, grime build up on wire storage shelves, grime and residue build up on stainless steel shelves. CLEAN.
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in hot hold device located next to grill chicken cutting area.
*39 Equipment in good repair and proper adjustment.
salsa display ric not maintaining cold hold temperature, front hot hold device not maintaining hot hold temperature. REPAIR OR ADJUST EQUIPMENT.
*02 Cold Hold (41øF/45øF or below)
red salsa observed at 46.3F, pico de gallo 48.2F. use ice containers to reduce temperature.
*03 Food products not maintained at 135øF or above
beans observed at 104F. remove from hot hold equipment located next to drink station.
*34 Controlling pests. Eliminating harborage conditions
observed pooling of water, food debris and exposed wall due to construction. remove harboring condition.
*10 Chlorine sanitizer concentration, minimum temp.
observed chlorine sanitizer at 200+ PPM. must be between 50-100PPM.
*45 Premises shall be maintained in good repair
observed exposed wall due to construction. inform construction manager to have exposed areas covered to prevent pest from entering.
*47 Health permit posted
health permit not posted.
NOV 82021PASSED9 violations2 CRITICALDETAILS
NOV 8
2021
PASSED
9 violations2 CRITICALDETAILS
*45 Premises shall be maintained in good repair
observed damaged door to wash room, damaged exterior of storage room, damaged corner molding on inside of exterior.
*42 Dirty nonfood contact surfaces
grime build up on surfaces of equipment, grime build up on all wire storage shelves. clean. dust build up on fans located in dinning area.
*47 RFSM Certificate - Not Display
renew expired RFSM certificate and post.
*34 Outer door: solid,selfclosing,tightfitting
back exterior door has gap on upper right side. door of outside storage room leaves large gap letting light in when closed. repair and seal.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
gap on storage is exposing onions to elements, properly seal.
*32 Thermometer in good condition or discarded
walk in cooler thermometer not functioning and of hot hold equipment in front of grill. repair or replace.
*39 Store equipment & utensils in a clean, dry place
magnetic knife rack has build up of grime and rust, clean and sanitize.
*31 Individual, disposable towels
no paper towels in mens restroom, provide.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents, clean.
APR 282021PASSED10 violations3 CRITICALDETAILS
APR 28
2021
PASSED
10 violations3 CRITICALDETAILS
*45 Premises shall be maintained in good repair
observed missing and falling cove base throughout kitchen, bowing FRP wall behind ice machine, and missing plug outlets. REPAIR.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents and other vents throughout dinning area and kitchen, clean.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
observed in use utensil stored on soiled coke syrup rack.
*34 Outer openings:closing holes, gaps
observed large gap on exterior door of onion/coal room, seal.
*32 Thermometer in good condition or discarded
thermometer of walk in cooler reading 26F actual temperature was observed at 39F, replace with working thermometer.
*39 Equipment in good repair and proper adjustment.
adjust temperature of salsa display ric and of prep ric, observed temperature of food was observed at 45-49F.
*42 Dirty nonfood contact surfaces
dust build up on wire and walls of dinning area, clean. dust build up observed on fan of walk in cooler.
*41 Food storage containers, identified with common name of food.
observed shakers with unknown spice not labeled, label.
*02 Cold Hold (41øF/45øF or below)
green salsa 48.3F, red salsa 49.2F, guac 45.3F, sour cream 45.1F, sliced ham 48.7F. food was placed over more ice.
*47 Conditions of Permit-in use of food equipment
missing consumer health sign; MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
show all 15 inspections →
OCT 122020PASSED6 violations1 CRITICALDETAILS
OCT 12
2020
PASSED
6 violations1 CRITICALDETAILS
*39 Equipment & utensils cleaned before restocking
employee placing in-use utensils on clean restock magnetic surface. only place clean and sanitize utensils on restock surface.
*34 Outer door: solid,selfclosing,tightfitting
doors to back storage rooms not selfclosing and were left open.
*45 Premises shall be maintained in good repair
FRP walls of kitchen are coming off drywall, ceiling tile is heavily peeling. REPAIR BUT SUGGEST TO REPLACE FRP WALLS AND CEILING TILE THAT IN KITCHEN.
*42 Floors/walls/ceiling/nonfood dirty
heavy grime on frp walls, dust on electrical conduct line, CLEAN. grime observed underneath equipment, CLEAN.
*02 Cold Hold (41øF/45øF or below)
sliced tomato at 45.3F in prep reach in cooler.
*47 Conditions of Permit-in use of food equipment
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
APR 142020PASSED5 violations2 CRITICALDETAILS
APR 14
2020
PASSED
5 violations2 CRITICALDETAILS
*31 Individual, disposable towels
no paper towels at hand sink, provide.
*32 Thermometer in good condition or discarded
hot hold equipment locate in front on grill has non functioning thermometer, repair or add one inside of equipment.
*10 Quaternary ammonium temperature requirement
quat sanitizer was at 67.4F in 3 comp sink. quat tablets state to use warm water. use water that at least 75F or above.
*42 Floors/walls/ceiling/nonfood dirty
clean behind equipment. heavy grime build up.
*47 Conditions of Permit-in use of food equipment
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
OCT 312019PASSED7 violations4 CRITICALDETAILS
OCT 31
2019
PASSED
7 violations4 CRITICALDETAILS
*37 Storing the food where it is not exposed to splash, dust, or other contamination
cooked chicken that is being cut is positioned in front of hand sink, chicken is exposed to splash back. move chicken. COS
*14 When to wash hands before donning new gloves
employee not washing hand before donning gloves.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored above cheese and RTE food, raw chorizo stored above RTE food, arrange food properly to avoid contamination.
*32 Thermometer in good condition or discarded
thermometer in walk in cooler reading 10F, actual temperature is 38.4F replace thermometer with working device.
*45 Premises shall be maintained in good repair
gaps on lower wall of FRP located next to 3 comp sink. open corners. large gaps in outside storage. Repair.
*34 Controlling pests. Eliminating harborage conditions
grime on floor, syrup on walls, opened gap on FRP walls. outside storage has large gaps. clean and repair.
*42 Floors/walls/ceiling/nonfood dirty
clean frp walls. clean corner area next to three comp. sink.
APR 222019PASSED4 violations2 CRITICALDETAILS
APR 22
2019
PASSED
4 violations2 CRITICALDETAILS
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
chemical concentration at 3c sink 50 ppm Quat and 100 ppm Quat at sanitizer bucket must be have proper concentration of 200 ppm Quat at 3c sinlk must be have 400 ppm Quat of sanitizing solution at s
*28 Date marking > 24 hrs,on site,temp 41F
*45 Premises shall be maintained in good repair
ceiling tiles peeling out cover material must be replace or repair to proper condition missing heat dissipating cooling plates at grill wall area must be repair to avoid extreme heat conditions u
*02 Cold Hold (41øF/45øF or below)
cream 56 F butter 47 F sauce 47 F must be maintain proper temperature
OCT 22018PASSED7 violations6 CRITICALDETAILS
OCT 2
2018
PASSED
7 violations6 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
tortilla 110 F rice 108 F
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
heavy fly activity observed must be contact pest management to eliminate pest
*10 Equipment and Utensils Cleaning-contamination
RI cooler unit kitchen area with stagnant water and food contamination must be clean to avoid food contamination use as public health control
*39 Equipment in good repair and proper adjustment.
warmer door front area not closing properly have a gap at seal gasket must be replace or repair to maintain proper food temperatures
*34 Windows or doors protected against the entry criteria - air curtain
service window and entry doors missing air curtains must be have air curtains to prevent pest harboring use as public hazard control
*45 Premises:Cleaning, frequency and restrictions
floors dirty with food debris and grease accumulations must be clean to avoid pest harboring
*44 Receptacles prevent debris, insect, rodents, allow for cleaning
water darin receptacles dirty with food debris must be clean to avoid pest harboring
MAY 72018PASSED6 violations3 CRITICALDETAILS
MAY 7
2018
PASSED
6 violations3 CRITICALDETAILS
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
after all utensils have been clean, utensils must be de-contaminated during operational hours the PIC ensure all employees must be use sanitizing solutions sanitize solutions at 3 c sink at 50 pp
*24 Food Labeling- with common name of the food
missing food labels with common names must be identify food to avoid cross contamination as public health control
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside WI cooler and RI cooler units must be date marking on all food containers as public hazard control
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management to exterminate pest
*34 Outer openings:closing holes, gaps
exit door back kitchen missing weather strip at bottom door frame to avoid pest harboring must be closed any gaps open under frame door with weather strips
OCT 272017PASSED10 violations2 CRITICALDETAILS
OCT 27
2017
PASSED
10 violations2 CRITICALDETAILS
*45Floors easily cleanable
floors inside WI cooler need smooth surface
*29 Food thermometers provided and accessible
thermometers not working properly or missing
*45Physical Facilities Floors,Walls,Ceilings
walls in kitchen area need clear smooth color and easy to clean
*03 Food products not maintained at 135øF or above
chicken inside warmer 128 F tray chicken 98 F
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing writing procedures for body fluids / spill kit
*03 Vending Machine. Hot Hold (135øF or higher)
chicken 128 F
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*33 Remove soils from equipment & utensils
clean all equipment during operational hours
*39 Equipment in good repair and proper adjustment.
WI cooler inside door handle missing warmers not working properly need adjustment or repair
*43 Light bulbs, light shields provided
light shields missing or broken
JUN 292017PASSED17 violations5 CRITICALDETAILS
JUN 29
2017
PASSED
17 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
GREEN SAUCE: 54.1 F SALSA: 54.1 F COLESLAW: 60.9 F CITATION ISSUED ALL WELL ABOVE 41.0 F
*18 Toxic items labeling-non original container
UNLABELED CHEMICAL SPRAY BOTTLE
*19 Water & Plumbing in good repair- per code
BACK HAND SINK IN THE KITCHEN NOT OPERABLE
*21 RFSM - Not On Site
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION (CITATION ISSUED)
*22 Handlers-Certificate Not On Site
NO FOOD HANDLER'S CARDS PROVIDED FOR ALL THE FOOD PREPARATION STAFF
*29 Sanitizing solutions, testing devices
NO SANITIZING TEST STRIPS FOR SANITIZING BUCKETS
*31 Individual, disposable towels
NO PAPER TOWELS IN THE MEN'S RESTROOM
*32 Damaged Equipment
BROKEN REACH IN COOLER GASKETS
*34 Insect control:prevent dead insects from food
FLIES OBSERVED IN THE FOOD PREPARATION AREA (KITCHEN)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED DRINKING FROM OPEN DRINKS BY THE EMPLOYEES IN THE KITCHEN AND BEHIND THE FRONT COUNTER
*43 Light bulbs, light shields provided
NO LIGHT SHIELD PROVIDED FOR WALK IN COOLER LIGHT
*36 Cloths in-use for wiping between uses stored
OBSERVED SANITIZING TOWELS LAYING ON FOOD CONTACT SURFACES AND NOT IN THE SANITIZING BUCKETS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
OBSERVED A KITCHEN WORKER WIPING HIS CUTTING KNIFE WITH HIS APRON
*42 Dirty nonfood contact surfaces
CLEAN THE DIRTY FAN COVERS IN THE BACK REACH IN COOLER (HEAVY BUILD UP)
*45 Premises shall be maintained in good repair
REPAIR THE LARGE GAP IN THE WALL UNDERNEATH THE HAND SINK
*46 Physical Facilities Premises
CLEAN THE TOILETS IN THE MEN'S AND WOMEN'S RESTROOMS (UNDERNEATH THE TOILET SEAT) REPAIR THE BROKEN TOILET SEAT IN THE MEN'S RESTROOM
*47 Handwashing signage
PROVIDE HAND WASH SIGNS FOR ALL OF THE RESTROOM HAND SINKS
DEC 22016PASSED3 violations1 CRITICALDETAILS
DEC 2
2016
PASSED
3 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD IN POTS
*19 Water & Plumbing in good repair- per code
FIX LEAK AT FRONT HAND SINK
*02 Cold Hold (41øF/45øF or below)
SALSA 45 (DEGREE F)
OCT 42016PASSED9 violations5 CRITICALDETAILS
OCT 4
2016
PASSED
9 violations5 CRITICALDETAILS
*47 Handwashing signage
AT FRONT HAND SINK
*02 Cold Hold (41øF/45øF or below)
SALSA 52 (DEGREE F)
*29 Food thermometers provided and accessible
*03 Food products not maintained at 135øF or above
CHICKEN IN RED HOT BOX 108 (DEGREE F)
*14 When to wash hands before donning new gloves
*31 Handwashing lavatory - used for other purpose
SANITIZING BUCKET INSIDE HAND SINK
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
NO TOWELS UNDER CUTTING BOARD
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER SALSA IN RIC
*19 Water & Plumbing in good repair- per code
FIX LEAK AT BACK HAND SINK
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 →