FEB 21
2024
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL PULPO RESTAURANT.
BEAT. 18/100
2829 W NORTHWEST HWY #525 · BACHMAN LAKE, DALLAS
Last inspected February 21, 2024 · passed
Failed 2 of 20 inspections. 58 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
20
18 passed · 2 failed
VIOLATIONS
192
includes 58 critical
RECORDS COVER
7 YEARS
since Dec 2016
INSPECTION HISTORY
*01 Cooling -- within 2 hours, 135-70øF
Observed rice @ 104 F after 2 hours of cooling. From 135 F to 70 F within 2 hours
*10 Clean Sight and Touch
Observed dirty microwaves from inside
*22 Accredited food handler certificate - 60 days
*32 Equipment and Utensils Multiuse Materials durable
Observed rusted shelves inside WIC
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep salsa bucket 6 inches off floor
*42 Dirty nonfood contact surfaces
Clean dirty venthood and exterior of equipment, RIC gaskets
*45 Premises shall be maintained in good repair
Repair WIF floor and ceiling tiles
*31 Handwashing lavatory - used for other purpose
Do not dump food down hand wash sink
AUG 22023PASSED6 violations2 CRITICALDETAILS
AUG 2
2023
PASSED
6 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed pico de gallo @ 52 F, octopus @ 50 F, shrimp @ 50 F in RIC and WIC. Observed RIC was accidentally turned off and employees kept WIC open while cleaning
*03 Food products not maintained at 135øF or above
Observed rice @ 125.3 F
*29 Cold/hot hold unit thermometer easily viewable
in every RIC/WIF
*39 Store all equipment & utensil covered or inverted
provide cover for all utensils (straws @ bar)
*45 Premises shall be maintained in good repair
Repair ceiling tiles in kitchen
*33 Warewashing machines auto. dispense detergents
sanitizing solution
FEB 132023PASSED11 violations2 CRITICALDETAILS
FEB 13
2023
PASSED
11 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
observed salsa with tomato @ 101 F
*10 Clean Sight and Touch
Clean inside dirty microwave (top area)
*19 Water & Plumbing in good repair- per code
Repair leak under hand wash sink @ entrance of kitchen
*27 Cooling method, criteria - placing the food in shallow pans
Use shallow pans to cool container of beans
*28 Date marking > 24 hrs,on site,temp 41F
Date mark cake in RIC if kept longer than 24 hours
*33 Warewashing machines auto. dispense detergents
Observed dish machine not auto. dispense chlorine sanitizer
*36 Cloths in-use for wiping between uses stored
*39 Equipment in good repair and proper adjustment.
Repair RIc door. Observed to no close completely shut letting cool air out
*42 Dirty nonfood contact surfaces
Deep clean kitchen (under/around equipment, venthood)
*43 Clean vent syst:Intake/exhaust air ducts
Provide filters for venthood. Observed some to be missing
*45 Premises shall be maintained in good repair
Repair floor tile of kitchen and WIF
AUG 12022PASSED6 violationsDETAILS
AUG 1
2022
PASSED
6 violationsDETAILS
*10 Clean Sight and Touch
Clean can opener (dirty) in kitchen, soda nozzles at fountain machine, inside microwave (top, in front of kitchen)
*19 Water & Plumbing in good repair- per code
Repair major leak under 3-compartment sink (faucet as well)
*28 Date marking > 24 hrs,on site,temp 41F
date mark flan & cake in RIC if kept longer than 24 hours
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep all food 6 inch off floor (WIF)
*42 Floors/walls/ceiling/nonfood dirty
Clean under soda bag rack in back
*44 Trash cans and designated storage areas
Keep garbage site clean & organized (dirty)
DEC 142021PASSED8 violations2 CRITICALDETAILS
DEC 14
2021
PASSED
8 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed lettuce held at 45 Degrees F in RIC.
*10 Clean Sight and Touch
Observed dirty ice machine and drink dispenser.
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark items held longer than 24 hrs for no more than 7 days.
*34 Outer door: solid,selfclosing,tightfitting
Observed side door and kitchen door not closed tightly.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food not covered in WIF and dry storage.
*39 Utensils, single serve items 6 inches off - floor
Observed equipment stored on the floor in dry storage.
*42 Floors/walls/ceiling/nonfood dirty
Clean the floor in kitchen, throughout.
*45 Premises shall be maintained in good repair
Observed broken floor tiles.
show all 20 inspections →
JUN 42021PASSED9 violations5 CRITICALDETAILS
JUN 4
2021
PASSED
9 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed guacamole 52.4 degrees F, sliced tomato 51 degrees F, cooked fish 48 degrees F, octopus 50 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish and shrimp over RTE
*18 Toxic items labeling-non original container
observed chemical spray bottle not labeled with name of substance.
*21 RFSM - Not On Site
Observed no RFSM on site
*27 Cooling method, criteria - smaller portions
Observed cooling in large portions with insufficient ice.
*29 Food thermometers provided and accessible
Observed no thermometer in bar RIC with clamato
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knife under drink dispenser at bar.
*42 Dirty nonfood contact surfaces
Observed dirty throughout.
*45 Premises shall be maintained in good repair
Observed broken floor tiles and baseboards
MAY 72021PASSED10 violations4 CRITICALDETAILS
MAY 7
2021
PASSED
10 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed rice 124 degrees F
*02 Cold Hold (41øF/45øF or below)
Observed tomatoes 51 degrees, guacamole 61 degrees (Unit 50 degrees F), horchata 55 degrees F.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed cut onions contaminated w/ dirty knives. Observed severely dented can.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish over rice
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Observed putting knife away after only rinsing, not washing or sanitizing.
*18 Toxic items labeling-non original container
Observed other chemical in Windex bottle, not labeled with other chemical.
*31 Handwashing lavatory - used for other purpose
Observed using hand sink to wash knife. Use hand sink for hand washing only.
*32 Nonfood surfaces-design to be cleaned easily
Observed shoe strings or cloth strips used to tie shelves and dishwasher handle.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knives stored in coolers on top of food. Tongs stored on stove handles.
*42 Dirty nonfood contact surfaces
Observed upstairs bar dirty, floor dirty
APR 292021FAILED16 violations6 CRITICALDETAILS
APR 29
2021
FAILED
16 violations6 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Observed rice 125 degrees F in freezer. Cool to 70 degrees F before placing in
*02 Cold Hold (41øF/45øF or below)
Observed sliced tomato 57.7 degrees F, guacamole 57.5 degrees F, and cheese 60 degrees F.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed severely dented can. Observed rinsing platter over thawing shrimp in 3-comp sink.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw bacon and raw salmon over RTE.
*10 Chlorine sanitizer concentration, minimum temp.
Observed dish machine sanitizer <10 ppm Cl
*18 Toxic items stored above food/utensils
Observed Windex over tortilla chips
*28 Date marking > 24 hrs,on site,temp 41F
Observed no date marking
*32 Nonfood surfaces-design to be cleaned easily
Observed towel under microwave for non-slip
*29 Food thermometers provided and accessible
Provide thermometers in all RIC's that contain TCS food (small cooler in kitchen, coolers w/ opened Clamato and juices)
*34 Pest Control
Observed live cockroach nymph. Provide pest control service report (Not just invoice).
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in WIC and WIF
*38 Thawing. under running water criteria
Observed thawing shrimp not fully submerged, thawing fish submerged in standing water.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed plate used to scoop beans in WIC, bowl in dry rice for scooping, scoop handle in ice at bar.
*41 Food storage containers, identified with common name of food.
Label flour
*42 Dirty nonfood contact surfaces
Observed dirty floors, walls, shelves, outsides of food containers, dry storage door. Requires deep cleaning.
*45 Unnecessary articles prohibited
Observed several unused items (utensils, cutting boards, cookware) stored dirty in dry storage.
MAR 302021PASSED15 violations6 CRITICALDETAILS
MAR 30
2021
PASSED
15 violations6 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in WIC, WIF, dry storage area
*40 Reuse of single service articles
Observed opened can used to store food in WIC
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meats over and next to RTE
*28 Date marking > 24 hrs,on site,temp 41F
Observed no date marking
*18 Single Service-no deleterious substances
Observed shopping bag used to contain cut limes. Observed styrofoam in microwave
*27 Cooling method, criteria - smaller portions
Cool foods in smaller portions
*10 Chlorine sanitizer concentration, minimum temp.
Observed dish machine <10 ppm Cl
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ice scoop handle in ice. Observed bowl used as scoop in rice. Observed plate used as scoop for beans in WIC. All scoops must have handle, and no scoops must be left in TCS foods except short
*45 Premises shall be maintained in good repair
Observed RFP coming detached from wall, damaged ceiling tiles, damaged floor tiles, damaged baseboard tiles. Seal sink to wall.
*42 Dirty nonfood contact surfaces
Observed dirty throughout kitchen, especially in corners and under equipment. Observed standing water on floor.
*34 Pest Control
Observed live and dead cockroaches. Keep current pest control records.
*43 Clean vent syst:Intake/exhaust air ducts
Observed dusty ceiling vent
*15 Bare hands contact with ready-to-eat foods
Observed bare hand contact w/ cut limes
*02 Cold Hold (41øF/45øF or below)
Observed opened bottles of clamato left out unrefrigerated.
*29 Food thermometers provided and accessible
Provide thermometer in RIC with opened clamato and cut fruits
JAN 52021FAILED16 violations5 CRITICALDETAILS
JAN 5
2021
FAILED
16 violations5 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Observed beef 91 degrees F in RIC. Cool to 70 degrees F before placing in RIC.
*02 Cold Hold (41øF/45øF or below)
Observed sliced cucumbers 51 degrees F. Unit temp 54 degrees F. Guacamole 49.8 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over RTE.
*10 Chlorine sanitizer concentration, minimum temp.
Observed 3-comp at bar 100 ppm QA
*18 Medicines labeled and stored properly
Observed first aid spray on shelf with serving containers.
*03 Food products not maintained at 135øF or above
Observed rice 127 degrees F.
*28 Date marking combined ingredients for RTE/ TCS food
Observed no date marking
*29 Food thermometers provided and accessible
Provide thermometers in all RICs containing TCS foods.
*31 Handwashing lavatory - used for other purpose
Hand wash sink for hand wash only. Observed used as dump sink.
*34 Outer door: solid,selfclosing,tightfitting
Observed back door kept open. Observed flies in kitchen.
*36 Cloths in-use for wiping between uses stored
Observed wiping cloths on prep tables. Keep in sanitizer solution.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in WIC and WIF.
*39 Utensils, single serve items 6 inches off - floor
Observed cutting boards on floor.
*42 Dirty nonfood contact surfaces
Deep cleaning needed throughout. (floor, shelves, walls, under/behind equipment)
*43 Clean vent syst:Intake/exhaust air ducts
Observed dusty vents
*45 Premises shall be maintained in good repair
Seal sinks to walls, repair floor in several places, repair baseboard tiles
JUN 182020PASSED7 violations5 CRITICALDETAILS
JUN 18
2020
PASSED
7 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cut watermelon 53.9 degrees F
*03 Food products not maintained at 135øF or above
Observed rice 125 degrees F
*18 Toxic items labeling-non original container
Label all chemical spray bottles
*27 Cooling method, criteria - smaller portions
Cool in smaller portions to allow fast, even cooling
*29 Food thermometers provided and accessible
Provide thermometers in RIC's
*36 Cloths in-use for wiping food spills used for no other purpose
Observed items in hand sink. Use for hand washing only.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in WIF
MAY 202020PASSED10 violations4 CRITICALDETAILS
MAY 20
2020
PASSED
10 violations4 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy clamato
*02 Cold Hold (41øF/45øF or below)
Observed Clamato left opened at room temperature
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket at 10 ppm Cl. machine <10 ppm Cl.
*18 Toxic items labeling-non original container
Observed chemical spray bottle w/ no label
*19 Water & Plumbing in good repair- per code
Observed clogged drain. Repair 3-comp faucet.
*27 Cooling method, criteria - smaller portions
Cool food in smaller portions over ice
*34 Pest Control
Observed cockroach droppings and cockroach nymph by dish machine.
*38 Thawing. under running water criteria
Thaw food fully submerged in cool running water.
*42 Dirty nonfood contact surfaces
Observed standing water on floor, dirty walls
*45 Premises shall be maintained in good repair
Observed several damaged/missing floor tiles. Seal 3-comp sink to wall. Repair wall in upstairs mens restroom.
OCT 172019PASSED11 violations4 CRITICALDETAILS
OCT 17
2019
PASSED
11 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed sliced tomato 60 degrees F, guacamole 61 degrees F, RIC 50 degrees F, and ranch 50 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish over cooked beef.
*27 Cooling method, criteria - smaller portions
Observed large quantity of rice cooling uncovered with no ice.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark prepared food for 7 days or less
*29 Food thermometers provided and accessible
Provide thermometer in RIC upstairs containing TCS food.
*32 Nonfood surfaces-design to be cleaned easily
Observed foil being used as shelf liner. Must be durable, easily cleanable, and non-porous.
*34 Outer door: solid,selfclosing,tightfitting
Observed gaps around back exterior door.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bucket of lettuce on floor.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed pitcher handles in sauce in WIC
*45 Premises shall be maintained in good repair
Observed several damaged and missing tiles in floor, some damaged ceiling tiles
*42 Dirty nonfood contact surfaces
Observed dust around ceiling vent, standing water on floor.
SEP 182019PASSED13 violations3 CRITICALDETAILS
SEP 18
2019
PASSED
13 violations3 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish over cooked shrimp. Observed raw meat over fresh jalapenos.
*10 Clean Sight and Touch
Observed dirty microwaves, dirty cooler shelves.
*19 Backflow prevention device - air gap
Provide air gap under 3-comp sink
*28 Date marking combined ingredients for RTE/ TCS food
Date mark prepared food for 7 days.
*31 Handwashing lavatory - allow convenient
Observed no designated hand sink at upstairs bar.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed using plastic shopping bag as food-contact surface.
*34 Outer door: solid,selfclosing,tightfitting
Observed gap at bottom and top of back door.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed Jalapenos on floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
keep ice scoop upright out of ice.
*42 Dirty nonfood contact surfaces
Observed standing water in WIC floor, kitchen floor, and on shelf under prep table. Observed dust buildup around ceiling vent. Observed walls dirty throughout kitchen.
*45 Premises shall be maintained in good repair
Observed several damaged and missing floor tiles throughout kitchen. Observed damaged and missing ceiling tiles.
*46 Covered waste receptacle for women's restroom
Provide covered trash in womens' restroom.
*47 Handwashing signage
Provide hand wash sinks at all hand sinks, including all bathrooms.
MAR 272019PASSED5 violationsDETAILS
MAR 27
2019
PASSED
5 violationsDETAILS
*24 Shellfish tags kept for 90 days: preserve source ID info
Ensure tags for oysters are kept for 90 days.
*32 Nonfood surfaces-design to be cleaned easily
deep gaps in tile grout, have them filled in.
*36 Cloths in-use for wiping between uses stored
Ensure wiping clothes are stored in bucket.
*38 Thawing. under running water criteria
when thawing meats, ensure water is running.
*42 Floors/walls/ceiling/nonfood dirty
General cleaning, dust and grease.
SEP 272018PASSED11 violations3 CRITICALDETAILS
SEP 27
2018
PASSED
11 violations3 CRITICALDETAILS
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under cutting boards
*29 Sanitizing solutions, testing devices
qua test strips
*47 Handwashing signage
provide hand washing sign
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw fish above pre cooked food in wic
*14 Gloves single use
change gloves when you changed a task
*39 Cutting surfaces.
*03 Food products not maintained at 135øF or above
beans 80 degrees f
*45 Floor& wall junctures- coved & sealed
repair floor in kitchen
*42 Dirty nonfood contact surfaces
clean coolers, freezer, tables
*34 Pest control-routine inspections for
observed flies
*10 Chlorine exposure time table
dish washer 0 ppm
JUL 292018PASSED8 violationsDETAILS
JUL 29
2018
PASSED
8 violationsDETAILS
*10 Q.A. PPM - follow manufacturer's direction
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*29 Sanitizing solutions, testing devices
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Dirty nonfood contact surfaces
*47 Other Violations
*41 Food storage containers, identified with common name of food.
MAR 62018PASSED9 violations1 CRITICALDETAILS
MAR 6
2018
PASSED
9 violations1 CRITICALDETAILS
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
nothing is date marked in walk in cooler
*09 Shellfish tag - consumer information statment
store shelltags for at least 90 days
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*31 Handwashing lavatory - accessible
bottles in handsink at bar
*07 Food safe, good condition, unadulterated, and honestly presented
cover food stored above walk in cooler fan
*26 Consumer Advisory Disclosure---asterisking
needs consumer advisory on menu for consuming raw fish and a asterisk by each menu item
*32 Damaged Equipment
replace broken gaskets
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
JUN 132017PASSED6 violations1 CRITICALDETAILS
JUN 13
2017
PASSED
6 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
no shopping bags allow to wrap the food provide container for the cheese in ric observed dark dirty particle on cheese
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bukcet
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat, cheese,sauce store together
*10 Clean Sight and Touch
provide cleaning for the food containers, prep area
*28 Date marking > 24 hrs,on site,temp 41F
cheese, meat, all food in wic
*45 Cleaning floors, dustless methods
DEC 212016PASSED7 violations3 CRITICALDETAILS
DEC 21
2016
PASSED
7 violations3 CRITICALDETAILS
*40 Reuse of single service articles
foam cups being used as serving utensil for salsas and queso in the walk in cooler; cos-corrected on site
*37 Storing the food at least 15 cm (6 inches) above the floor
shrimp stored on the floor of the walk in cooler
*19 One Inch Air Gap
needed at the 3 compartment sink in the bar area
*31 Handwashing lavatory - used for other purpose
food residue in the hand wash sink
*28 Date marking commercially prepared of RTE/PHF
date mark all PHF with a date of preparation and a use by date- 7 days
*47 Handwashing signage
handwashing signage needed in the food prep area
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored next to ready to eat bread and cooked sausages
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