OCT 10
2023
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL POLLO REGIO.
BEAT. 48/100
2410 W ILLINOIS AVE · KIESTWOOD, DALLAS
Last inspected October 10, 2023 · passed
43 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
123
includes 43 critical
RECORDS COVER
6 YEARS
since Dec 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
observed sliced tomato at 44.9f, guac at 50.1f. food was placed in working cold hold equipment
*34 Controlling pests. Eliminating harborage conditions
observed flies in kitchen, remove harboring conditions
*38 Thawing. under running water criteria - < 4 hours
thaw food under running water
*39 Equipment in good repair and proper adjustment.
repair prep table RIC
*42 Dirty nonfood contact surfaces
clean walls and ceiling tiles
*43 Clean vent syst:Intake/exhaust air ducts
clean intake vents
*45 Premises shall be maintained in good repair
repair damaged walls and replace ceiling tiles
*47 Health permit posted
post
MAR 302023PASSED7 violations2 CRITICALDETAILS
MAR 30
2023
PASSED
7 violations2 CRITICALDETAILS
*47 RFSM Certificate - Not Display
RENEW EXPIRED RFSM WITH CITY OF DALLAS.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
ONIONS, STORED IN OUTSIDE STORAGE, STORE IN STORAGE ROOM WITH DAMAGED DOOR AND WALLS. STORE IN A PROPERLY CONSTRUCTED ROOM.
*45 Premises shall be maintained in good repair
OUTDOOR STORAGE ROOM IS DAMAGED, REPAIR DOOR AND WALLS.
*39 Store equipment & utensils in a clean, dry place
OBSERVED CLEAN UTENSILS STORED IN SOILED BIN.
*43 Light bulbs, light shields provided
PROVIDE LIGHT SHIELD FOR LIGHT FIXTURE LOCATED BACK AREA.
*42 Dirty nonfood contact surfaces
DUST BUILD UP ON FANS, GRIME ON WALLS AND UNDERNEATH SHELVES, GREASE/FOOD DEBRIS BUILD UP ON GASKETS OF EQUIPMENT. CLEAN.
*34 Controlling pests. Eliminating harborage conditions
EXPOSED EXTERIOR WALL, GRIME/FOOD DEBRIS BUILD UP UNDERNEATH EQUIPMENT. REMOVE HARBORING CONDITIONS.
MAY 92022PASSED9 violations4 CRITICALDETAILS
MAY 9
2022
PASSED
9 violations4 CRITICALDETAILS
*37 Food storage, prohibited areas in mechanical rooms
observed rice and other dry ingredients store in mechanical room(water heater room). removed food from room.
*43 Light bulbs, light shields provided
observed lights with no light shield in kitchen area, provide light shield.
*42 Dirty nonfood contact surfaces
observed grime build up on green storage shelves, grime on fans of walk in cooler, grime build up on equipment, dust observed on signs(salsa)
*45 Premises shall be maintained in good repair
observed damaged base board tiles, damaged floors, outside storage shed has damaged corners, REPAIR.
*34 Controlling pests. Eliminating harborage conditions
observed pooling of water in walk in cooler, food debris on floor,
*02 Cold Hold (41øF/45øF or below)
sliced ham at 43.2F, guac 49.3F, chopped lettuce in water 48.7F. all in food prep reach in cooler. adjust temperature or provide ice to lower temperature of food.
*39 Equipment in good repair and proper adjustment.
prep reach in cooler not maintaining cold hold temperatures. repair or adjust.
*32 Thermometer in good condition or discarded
thermometer of beans and rice hot hold equipment observed not functioning, repair or replace with working thermometer.
*22 Accredited food handler certificate - 60 days
texas food handler cards not available at time of inspection. provide.
OCT 272021PASSED8 violations3 CRITICALDETAILS
OCT 27
2021
PASSED
8 violations3 CRITICALDETAILS
*47 RFSM Certificate - Not Display
register and post CFM, within two weeks
*34 Outer door: solid,selfclosing,tightfitting
sliding door for onion and coil storage not tight fitting, doors loose and gaps around door frame.
*42 Dirty nonfood contact surfaces
observed grime build up on wire, on equipment, on wire storage shelves, heavy grime build up on condenser unit of walk in cooler, ceiling of walk in cooler contains grime/mold, ash residue observe beh
*45 Premises shall be maintained in good repair
observed damaged outside corners of walls, missing/loose cove base, loose/damaged light shields
*43 Clean vent syst:Intake/exhaust air ducts
heavy dust build up on intake vents throughout establishment.
*39 Equipment in good repair and proper adjustment.
chefs RIC underneath grills not maintaining cold hold temperatures, Half chicken hot hold not able to maintain hot hold temperatures, REPAIR.
*03 Food products not maintained at 135øF or above
chicken observed at 114.5F, beans at 118.6F; ALL FOOD WAS PLACED IN WORKING HOT HOLD EQUIPMENT.
*02 Cold Hold (41øF/45øF or below)
chicken tender at 44.7F, ground beef 42.4F. repair cold hold equipment. place food in working cold hold equipment.
APR 282021PASSED7 violations2 CRITICALDETAILS
APR 28
2021
PASSED
7 violations2 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
observed shaker with spice, not labeled. label food that has been removed from original package.
*31 No soap at handsink
missing soap at hand sink stored next to ice machine, provide.
*42 Dirty nonfood contact surfaces
grime build up on coke rack, on pipes over grill. CLEAN. storage shelves in walk in cooler were observed soiled, clean.
*39 Equipment in good repair and proper adjustment.
salsa ric and chefs ric underneath grill were not maintaining cold hold temperature, adjust temperature or repair.
*45 Premises shall be maintained in good repair
ceiling next to charcoal grill were observed peeling, replace.
*02 Cold Hold (41øF/45øF or below)
cubbed steak 51.3F, sausage 49.3F, green salsa 44.5F, red salsa 45.1F. place in working cold hold equipment immediately.
*47 RFSM Certificate - Not Display
register food service manager certificates with city of dallas and post.
show all 14 inspections →
OCT 272020PASSED8 violations1 CRITICALDETAILS
OCT 27
2020
PASSED
8 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
dust and grease on walls and ceilings. clean.
*43 Clean vent syst:Intake/exhaust air ducts
heavy dust observed on intake vents, clean.
*45 Premises shall be maintained in good repair
leak coming from ceiling throughout establishment, damaged ceiling in dinning area, damaged ceiling in grill area and throughout kitchen. REPAIR.
*44 Trash can provided for papertowel waste
two hand sink stations missing trash can, provide.
*36 Cloths in-use for wiping between uses stored
wet cloth left on cutting board, place in sanitizer bucket when not in use.
*39 Soda nozzles and ice bin clean to remove soil
white substance observed on ice guard of ice machine, CLEAN OR REPLACE.
*18 Toxic items labeling-non original container
large container with toxic chemical not labeled, LABEL.
*37 Food preparation
raw bacon left out while employees were not in the process of working, only leave food out that is ready to be worked on.
APR 232020PASSED5 violations3 CRITICALDETAILS
APR 23
2020
PASSED
5 violations3 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
two coke cans found in ice being used for consumption. throw ice away.
*02 Cold Hold (41øF/45øF or below)
prep reach in cooler at 50F, sliced tomato at 50.4F, guac at 46.4F. RFSM states employees were cleaning out ric. Place food in working cold hold unit until prep ric is able to maintain cold hold tempe
*42 Dirty nonfood contact surfaces
dust on light shields, dust on walk in cooler fans.
*39 Equipment in good repair and proper adjustment.
prep reach in cooler not at cold hold temperature, adjust or repair.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
raw chicken in walk in cooler left uncovered, cover.
MAR 232020PASSED14 violations5 CRITICALDETAILS
MAR 23
2020
PASSED
14 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw beef at 46.9F, raw chicken 46.8F, raw steak at 45.5F. All food in walk in cooler not in cold hold temperature range. All food will be discarded if temperature is not brought down to 41F or less wi
*03 Food products not maintained at 135øF or above
cooked chicken in 118.4F. REPEAT. Chicken was placed in working hot hold temperature. second offense. Will issue citation to PIC if violation reoccurs again consecutively.
*10 A chemical sanitizer used: contact times criteria
Employee was wiping down surfaces with no sanitizer bucket.
*39 Equipment in good repair and proper adjustment.
wic in cooler not cooling. hot hold equipment not maintaining hot hold temperatures and not closing. Replace or fix issue, same equipment is not working.
*45 Premises shall be maintained in good repair
leak coming from ceiling in dinning area. repair. second offense.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
leak coming from 3 comp sink.
*27 Cooling, heating, and holding capacities. Equipment
walk in cooler not able to maintain cold hold temperatures.
*34 Outer door: solid,selfclosing,tightfitting
missing door for outdoor storage.
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks in walk in cooler. food in small ric in not date marked.
*42 Floors/walls/ceiling/nonfood dirty
clean behind equipment, clean pooling of water.
*36 Cloths in-use for wiping between uses stored
cloth on working food contact surface. place cloth in sanitizer bucket when not in use.
*32 Thermometer in good condition or discarded
thermometer in walk in cooler reading 40F, actual temperature at 49.F.
*47 RFSM Certificate - Not Display
Post Registered RFSM.
*44 Soiled receptacles and waste handling units cleaned
soil build up in back area, black substance observed on walls.
SEP 262019PASSED10 violations3 CRITICALDETAILS
SEP 26
2019
PASSED
10 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
chicken thigh 119.2F, chicken drumstick at 118.3F in hot hold device. Food was reheated and placed in working hot hold device.
*45 Premises shall be maintained in good repair
broken floor tile/ wall base in front of charcoal grill and missing tiles underneath charcoal grill. Fill holes found throughout FRP walls.
*42 Floors/walls/ceiling/nonfood dirty
clean underneath shelves, clean dust off walls.
*34 Controlling pests. Eliminating harborage conditions
spilled food underneath shelves. puddle of water underneath grill. repair and clean.
*28 Do not exceed manuf. use by date
container of ground beef date marked for use by date 09-22-2019, still in walk in cooler. Dispose of container of ground beef.
*31 Individual, disposable towels
broken disposable paper towel dispenser with no towels. Have disposable paper towels at all hand sinks.
*39 Equipment in good repair and proper adjustment.
hot hold device in kitchen not able to maintain hot hold temperatures, repair.
*19 Water & Plumbing in good repair- per code
leak coming from water filter hose causing puddle, repair.
*47 RFSM Certificate - Not Display
Expired RFSM, Food Service Manager certificate expires on 2022. Re register with City.
*14 When to wash hands before donning new gloves
observed employee clean hands on apron and then put on new disposable gloves. Must wash hands before donning gloves.
MAR 62019PASSED8 violations3 CRITICALDETAILS
MAR 6
2019
PASSED
8 violations3 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
using cold water in sanitizer compartment sink. sanitizer at 0 PPM. Sanitizer was remade.
*42 Dirty nonfood contact surfaces
heavy dust on fan and ceiling of walk in cooler
*35 Eating food, chewing gum, drinking beverages, or using tobacco
water bottles on food contact surfaces. bottles were removed.
*39 Store equipment & utensils in a clean, dry place
knife with raw food placed back on clean magnetic strip. clean and sanitize before restocking
*47 Handwashing signage
missing hand wash in kitchen hand sinks.
*02 Cold Hold (41øF/45øF or below)
guac at 43.2, sliced tomato at 46.4F, green sauce at 49.4F. Temperature was reduced on reach in coolers.
*42 Floors/walls/ceiling/nonfood dirty
clean underneath shelves of back storage area.
*27 Cooling, heating, and holding capacities. Equipment
salsa bar not keeping sauces at required maximum cold hold temperatures. reading between 47.1F-49.8F. Use a medium to bring temperatures down.
AUG 132018PASSED6 violations5 CRITICALDETAILS
AUG 13
2018
PASSED
6 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
WIC chicken at 43.2F, salsa at 54.2f. In reach in cooler underneath stove chopped meats at 60.0-64.4F. Will use remaining food and will discontinue cooler until able to maintain required cold hold tem
*03 Food products not maintained at 135øF or above
Chicken in hot hold at 115F.
*27 Cooling, heating, and holding capacities. Equipment
WIC, hot hold behind grill and cold hold under stove are not maintaining temperatures. Cold hold understove is not to be used until fixed.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Lids next to hand wash station.
*39 Equip sealed if it is exposed to spillage
WIC needs proper sealing to maintain cold hold temperatures, as well as hot hold equipment.
*47 Conditions of Permit-in use of food equipment
Need a sign stating: Most recent health report is available upon request. El informe de salud más reciente está disponible a pedido.
FEB 122018PASSED11 violations3 CRITICALDETAILS
FEB 12
2018
PASSED
11 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Egg above RTE food in WIC.
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
No sanitizing surfaces or equipment after washing.
*31 Handwashing lavatory - used for other purpose
Lettuce found in HW station.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
No opened water bottles in kitchen next to food and clean equipment.
*36 Cloths in-use for wiping between uses stored
Cannot use wiping cloth underneath cutting board.
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions on floors.
*39 Keep utensils handles upright or protected
*40 Reuse of single service articles
Can reuse salsa cup as scoop.
*42 Floors/walls/ceiling/nonfood dirty
Clean surfaces and dust on fan in WIC.
*45Floor, wall, ceiling - Exposed material
FIx broken floor tile in front of WIC
*47 Handwashing signage
JUL 132017PASSED16 violations6 CRITICALDETAILS
JUL 13
2017
PASSED
16 violations6 CRITICALDETAILS
*32 Approved Food Contact Equip.
REMOVE EXPOSED WOODS FROM UNDER SINGLE SERVICE ARTICLES IN DRY STORAGE; REMOVE TOWELS FROM UNDER CUTTING BOARD
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
SALSA 55*F IN CHU IN DINING AREA, SALSA 56*F IN WIC, SOUR CREAM 49.6*F SLICED TOMATOES 56.3*F; KEEP TCS FOOD ITEMS REFRIGERATED: OBSERVED SALSA AND LIMES IN DRIVE THRU STORED AT ROOM TEMP
*47 Handwashing signage
*10 Clean Sight and Touch
CLEAN ALL
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*27 Cooling, heating, and holding capacities. Equipment
REPAIR NON WORKING WIC :TEMPERATURE AT 55*F
*31 No soap at handsink
PROVIDE FOR ALL
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKING IN KITCHEN: PERSONAL DRINKS STORED ON PREP TABLE THROUGHOUT KITCHEN
*14 When to wash hands as often as necessary during prep
EMPLOYEES
*45 Floor& wall junctures- coved & sealed
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED SEVERAL FLIES IN ESTABLISHMENT
*28 Date marking > 24 hrs,on site,temp 41F
IMPROPER AND LACK OF DATE MARKING
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
OBSERVED CONTAINERS/ POT OF FOOD STORED ON TRASH CAN, THEN PLACED ON PREP TABLE
*18 Toxic items stored above food/utensils
TOXIC ITEM STORED ON TOP OF DRINK BOXES
DEC 22016PASSED6 violations1 CRITICALDETAILS
DEC 2
2016
PASSED
6 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
REMOVE THE DUST BUILD UP FROM THE FAN COVERS OF THE WALK IN COOLER
*24 Food Labeling- with common name of the food
PROVIDE A LABEL FOR THE BULK CONTAINERS OF RICE AND BEANS
*34 Insect control:prevent dead insects from food
FLIES OBSERVED FLYING AROUND IN THE FOOD PREPARATION AREA
*43 Light bulbs, light shields provided
PROVIDE LIGHT SHIELDS FOR THE UNITS THAT ARE MISSING THEM IN THE FOOD PREPARATION AREA
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED AN OPEN DRINK CUP IN THE FOOD PREPARATION AREA (FINAL WARNING) A REPEAT VIOLATION OF THIS NATURE COULD RESULT IN A CITATION BEING ISSUED
*36 Cloths in-use for wiping between uses stored
STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE
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