DEC 27
2023
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
ENO'S PIZZA TAVERN.
YOUR CALL. 58/100
407 N BISHOP AVE STE #101 · BISHOP ARTS, DALLAS
Last inspected December 27, 2023 · passed
11 of 11 inspections passed. 25 critical violations across the record.
THE NUMBERS
INSPECTIONS
11
11 passed
VIOLATIONS
70
includes 25 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*32 Damaged Equipment
spatula damaged and needs to be replaced
JUN 232023PASSED5 violations1 CRITICALDETAILS
JUN 23
2023
PASSED
5 violations1 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*19 Water & Plumbing in good repair- per code
*43 Light - 50 foot : Food and utensils area
*32 Damaged Equipment
*31 Handwashing lavatory - used for other purpose
DEC 232022PASSED4 violationsDETAILS
DEC 23
2022
PASSED
4 violationsDETAILS
*43 Clean vent syst:Intake/exhaust air ducts
clean vent a hood filters to remove dust
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
properly store wet wiping towels when not in use
*39 Cutting surfaces.
replace worn cutting boards when not used
*22 Accredited food handler certificate - 60 days
all food handlers must be trained in food safety
APR 122022PASSED11 violations5 CRITICALDETAILS
APR 12
2022
PASSED
11 violations5 CRITICALDETAILS
*28 Date marking commercially prepared RTE/ TCS food
FAILURE TO DISCARD EXPIRED FOOD ITEMS: OBSERVED DATE OF 4/5/22
*14 When to wash hands before donning new gloves
LACK OF HANDWASHING
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLE AND PLATES
*37 Storing the food where it is not exposed to splash, dust, or other contamination
OBSERVED FOOD PREPARATION, DIRTY DISHES, AND THAWING FOOD ITEMS IN 3 COMP SINK AT THE SAME TIME
*38 Thawing. under running water criteria
OBSERVED FOOD ITEMS STORED IN STANDING WATER
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ABOVE RTE FOODS IN WIC
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE DRINKING IN KITCHEN
*18 Toxic items stored above food/utensils
CHEMICAL STORED ABOVE RTE FOODS ITEMS
*02 Cold Hold (41øF/45øF or below)
SAUSAGE 47*F,HAM 47*F, DRESSING 53*F,
*39 Store all equipment & utensil covered or inverted
INVERT ALL
JUN 42020PASSED9 violations3 CRITICALDETAILS
JUN 4
2020
PASSED
9 violations3 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED IN PREP AREA
*02 Cold Hold (41øF/45øF or below)
CHEESE 46*F, 44*F
*28 Date marking commercially prepared RTE/ TCS food
FAILURE TO REMOVE EXPIRED FOOD ITEMS
*18 Toxic items stored above food/utensils
CHEMICAL STORED ABOVE UTENSILS
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLE, UNDER EQUIPMENT, AND ON PLATES
*31 No soap at handsink
PROVIDE FOR ALL
*14 Wash hands after all other activities
LACK OF HAND WASHING
*42 Floors/walls/ceiling/nonfood dirty
*06 Discard if TCS is in container w/ no date or day
OBSERVED COOKED PASTA WITH NO DATE MARKING
show all 11 inspections →
DEC 192019PASSED9 violations4 CRITICALDETAILS
DEC 19
2019
PASSED
9 violations4 CRITICALDETAILS
*31 Individual, disposable towels
PROVIDE FOR ALL
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED IN PREP AREA
*02 Cold Hold (41øF/45øF or below)
SLICED TOMATOES 45*F, PIZZA SAUCE 54*F ON PREP TABLE
*18 Toxic items storage adjacent to food/utensils
TOXIC ITEM STORED NEXT TO SINGLE SERVICE
*47 Handwashing signage
PROVIDE IN KITCHEN
*10 Clean Sight and Touch
CLEAN ALL
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*39 Store equipment & utensils - avoid contamination
DIRTY GLASSES STORED WITH CLEAN GLASSRS
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS STORED ON PREP TABLE
JUN 122019PASSED7 violations3 CRITICALDETAILS
JUN 12
2019
PASSED
7 violations3 CRITICALDETAILS
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
external WI cooler missing wire mesh panels protection must be have proper protection to avoid pest harboring and cross contamination by non authorized employees
*18 Chemical sanitizer generated onsite, device criteria
10 ppm Chlorine concentration at dish washing machine must be have 50 ppm Chlorine concentration at dish washing machine
*10 Equipment and Utensils Cleaning-contamination
food debris ,soils accumulations and stagnant water inside all cooler units on all areas must be clean inside and outside all cooler units to avoid cross contamination or when contamination is obs
*39 Equipment in good repair and proper adjustment.
seals gaskets broken at bar area cooler units must be repair to proper condition cooler units at kitchen area racks or shelves rust and oxidize must be replace or repair to proper condition
*45 Premises shall be maintained in good repair
missing external protection at WI cooler unit must be replace or repair wire mesh panels to proper condition ceiling peeling material off at dish washing area inside kitchen must be repair or repl
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer bucket at floor level inside bar area sanitizer buckets must be 6 inches out the floor level on all areas
*10 A chemical sanitizer used: contact times criteria
zero chemical concentration sanitizer bucket must be have proper concentration of sanitizing solution 50 ppm Chlorine concentration to avoid cross contamination
NOV 212018PASSED3 violationsDETAILS
NOV 21
2018
PASSED
3 violationsDETAILS
*12 A food employee shall comply with an exclusion or RESTRICTION
*13 Discharges from the Eyes, Nose, a3nd Mouth
*32 Nonfood surfaces-design to be cleaned easily
MAY 312018PASSED6 violations3 CRITICALDETAILS
MAY 31
2018
PASSED
6 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date marking as public hazard control
*24 Food Labeling- with common name of the food
missing food labeling on food containers must be label all food containers
*32 Equipment and Utensils Multiuse Materials durable
recycling non approved containers use as food containers must be use commercial approved containers to avoid chemical contamination and toxic materials use as public hazard control
*29 Sanitizing solutions, testing devices
Quat and Chlorine test strips missing must be have chemical test strips as public hazard control
*33 Mechanical warewashing equip., wash solution temp.
bar mechanical dishwasher not working with sanitizing solutions must be repair to avoid contamination
*21 PIC ensures employees are properly sanitizing equi
PIC need to ensure all employees use of proper sanitizing solutions to avoid food contamination
OCT 32017PASSED5 violations2 CRITICALDETAILS
OCT 3
2017
PASSED
5 violations2 CRITICALDETAILS
*10 Sanitization after Cleaning
*07 Food safe, good condition, unadulterated, and honestly presented
dented can
*36 Cloths in-use for wiping between uses stored
*18 Toxic items storage adjacent to food/utensils
*31 Handwashing lavatory - accessible
MAR 312017PASSED10 violations4 CRITICALDETAILS
MAR 31
2017
PASSED
10 violations4 CRITICALDETAILS
*14 When to wash hands before donning new gloves
WASH HANDS BEFORE DONNING NEW GLOVES
*29 Sanitizing solutions, testing devices
NO Q.A. TEST STRIPS ON SITE TO TEST SANITIZING BUCKETS
*32 Damaged Equipment
SEVERAL BROKEN REACH IN COOLER GASKETS
*35 Hair Restraints effective
ONE FOOD WORKER WAS NOT WEARING A HAIR RESTRAINT UPON ARRIVAL
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
PERSONAL ENERGY DRINKS STORED IN THE REACH IN COOLERS WHERE FOOD FOR CUSTOMERS IS STORED
*42 Floors/walls/ceiling/nonfood dirty
CLEAN THE DIRTY FLOOR DRAIN UNDER THE HAND WASH SINK IN THE KITCHEN
*43 Light bulbs, light shields provided
REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD
*46 Physical Facilities Premises
CLEAN FECAL REMNANTS FROM THE TOILET SEAT IN THE MEN'S RESTROOM
*47 Handwashing signage
HAND WASH SIGNS NEEDED FOR ALL HAND SINKS IN THE ESTABLISHMENT (INCLUDING RESTROOMS)
*02 Cold Hold (41øF/45øF or below)
MEATBALL TOPPING IN THE REACH IN COOLER: 53.2 F MEATBALL TOPPING IN THE REACH IN COOLER: 50..3 F MUST BE MAINTAINED AT 41.0 F OR LESS AT ALL TIMES
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 →