MAY 31
2023
PASSED
9 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
FIESTA MART #71 (HOT DELI).
BEAT. 39/100
3434 W ILLINOIS AVE · COCKRELL HILL, DALLAS
Last inspected May 31, 2023 · passed
28 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
9
9 passed
VIOLATIONS
74
includes 28 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*42 Dirty nonfood contact surfaces
OBSERVED: GREASE ON VENT HOOD, DUST BUILD UP ON CEILING TILES, GRIME ON GASKETS OF RICS, DUST ON LIGHT FIXTURES, GRIME ON WINDOWS OF HOT FOOD DISPLAY CASE,
*43 Clean vent syst:Intake/exhaust air ducts
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
STORE SANITIZER CONTAINERS AWAY FROM FOOD AND UTENSILS.
*32 Equipment & Utensils resistant pit,chip, crazing
OBSERVED FOIL USED AS LINER, USE MATERIAL THAT DOES NOT CHIP EASILY.
*02 Cold Hold (41øF/45øF or below)
OBSERVED SAUSAGE, STORED IN PRODUCE COOLER, AT 53.9F, RAW BEEF IN TWO DOOR RIC AT 46.0F. PLACE ALL FOOD IN WORKING COLD HOLD EQUIPMENT.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW CHICKEN STORED ABOVE AND NEXT TO RTE FOOD AND RAW STEAK. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
*10 Clean Sight and Touch
GREEN RESIDUE OBSERVED IN FRUIT MIXER, CLEAN AND SANITIZE.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
PROVIDE COVER FOR ICE BUCKET.
*39 Equipment in good repair and proper adjustment.
REPAIR EQUIPMENT THAT IS NOT MAINTAINING COLD HOLD TEMPERATURES
JUL 122022PASSED10 violations6 CRITICALDETAILS
JUL 12
2022
PASSED
10 violations6 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
OBSERVED GRIME BUILD UP ON ALL GASKETS OF COLD HOLD EQUIPMENT, OBSERVED GRIME BUILD UP ON SURFACE OF KNIFE RACK, GRIME BUILD UP ON WIRE STORAGE SHELVES,
*43 Ventilation hood-prevent grease dripping
OBSERVED GREASE BUILD UP ON VENT HOOD, HAVE SERVICED OR CLEAN.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED FOOD DEBRIS AND POOLING OF WATER, REMOVE HARBORING CONDITION.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
OBSERVED SANITIZER BUCKETS ON FOOD CONTACT SURFACE, PLACE BUCKETS ON BOTTOM SHELVES OF FOOD CONTACT TABLES,
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW FOOD STORED NEXT TO PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
*02 Cold Hold (41øF/45øF or below)
OBSERVED CHOPPED NOPALES AT 49.8F, PLACE FOOD IN WORKING COLD HOLD EQUIPMENT. SALSA GIVEN TO CUSTOMERS OBSERVED OUT AT ROOM TEMPERATURE PLACE IN ICE.
*39 Equipment in good repair and proper adjustment.
OBSERVED COLD HOLD EQUIPMENT BEHIND COFFEE STATION NOT ABLE TO MAINTAIN COLD HOLD TEMPERATURES, REPAIR.
*07 Food safe, good condition, unadulterated, and honestly presented
OBSERVED ICE USED FOR DRINKS STORED IN CONTAINERS THAT ARE STORE INSIDE OF CHEST COOLER WITH NO PROPER PLUMBING, HAVE ICE STORED IN PROPER EQUIPMENT TO LET ICE MELTED WATER DRAIN.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED PERSONAL DRINKS STORED ABOVE FOOD UTENSILS AND SINGLE SERVICE ITEMS. NO DRINKING IN KITCHEN.
*29 Cold/hot hold unit thermometer easily viewable
DISPLAY FRUIT COLD HOLD EQUIPMENT OBSERVED WITH INCORRECT AMBIENT READING THERMOMETER. PROVIDE CORRECT THERMOMETER.
JUL 142021PASSED8 violations1 CRITICALDETAILS
JUL 14
2021
PASSED
8 violations1 CRITICALDETAILS
*43 Clean vent syst:Intake/exhaust air ducts
build up of dust on intake vents. clean
*42 Floors/walls/ceiling/nonfood dirty
grime on floors, dust on ceiling.
*39 Store equipment & utensils in a clean, dry place
observed clean utensils stored on soiled surfaces, clean.
*10 Clean Sight and Touch
observed food grime build up on food contact surface. clean.
*36 Cloths in-use for wiping between uses stored
observed wet cloth stored on food contact surfaces, store in sanitizer bucket.
*38 Thawing. under running water criteria - < 4 hours
observed frozen fish thawing under no running water. PIC corrected.
*15 Bare hands contact with ready-to-eat foods
observed employee grabbing carrots used to juice with their bare hands. employee washed carrot and used gloves to restock.
*47 RFSM Certificate - Not Display
register and post food service manager certificate.
JUN 12020PASSED8 violations3 CRITICALDETAILS
JUN 1
2020
PASSED
8 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
dust on ceiling tile, dust on light shields. clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust accumulation on multiple exhaust vents, clean.
*28 Date marking > 24 hrs,on site,temp 41F
missing date mark for sliced ham located in reach in cooler.
*02 Cold Hold (41øF/45øF or below)
raw bacon at 64.1F, sausage at 54.2F, sliced tomato at 64.2F, All TCS food in two prep coolers where destroyed.
*29 Cold/hot hold unit thermometer easily viewable
missing thermometers in two prep reach in coolers, provide.
*39 Equipment in good repair and proper adjustment.
two prep reach in cooler not able to maintain cold hold temperatures, repair.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets stored on top of food contact surfaces next to utensils. store on bottom shelf.
*31 Individual, disposable towels
missing disposable towels at hand sink station. provide.
OCT 82018PASSED5 violations4 CRITICALDETAILS
OCT 8
2018
PASSED
5 violations4 CRITICALDETAILS
*43 Ventilation systems:no public health hazard
missing vent tubing at dish washing machine must be have proper ventilation to discard hot chemical vapors
*45 Premises:Cleaning, frequency and restrictions
floors under equipment with grease accumulations and food debris must be clean to avoid contamination
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside and outside with water condensation and food debris must be clean inside and outside to avoid food contamination
*29 Food thermometers provided and accessible
missing thermometers inside cooler units must be have working and visible thermometers
*39 Equipment in good repair and proper adjustment.
shelving inside drink cooler unit rust and oxidize must be replace or repair to avoid food contamination
show all 9 inspections →
APR 192018PASSED9 violations5 CRITICALDETAILS
APR 19
2018
PASSED
9 violations5 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking at bakery trays all food containers must be have date marking as health control
*29 Food thermometers provided and accessible
not working thermometers must be have visible and working thermometers inside WI cooler units
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
open bags inside tortilleria
*43 Ventilation hood-prevent grease dripping
vent hood soiled and encrusted with oils deposits must be clean and sanitize to avoid food contamination
*43 Clean vent syst:Intake/exhaust air ducts
tortilla area vent hood and filters dirty and not closed at the pipe exit must be clean vent hood and fix filters
*24 Food Labeling- with common name of the food
missing food labeling on bulk food containers must be label all food containers as public safety
*10 Equipment and Utensils Cleaning-contamination
equipment food surfaces dirty and contaminated must be clean all food surfaces and sanitize for decontamination
*01 Cooling -- total 6 hours, 135-41øF
unproperly cooling bread trays must be cold withing 6 hrs process
*45 Premises:Cleaning, frequency and restrictions
floors behind equipment dirty and contaminated with debris must be clean floors in all areas during operational hours
OCT 192017PASSED8 violations1 CRITICALDETAILS
OCT 19
2017
PASSED
8 violations1 CRITICALDETAILS
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
food equipment not clean or decontaminated clean front coke unit clean coke machine clean blender unit
*03 Food products not maintained at 135øF or above
hot wings 108 F filling peppers 110F tacos 112 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs in top shelf needs storage in bottom shelf
*40 Store single-service item in original package
store single utensils in original bags
*39 Equipment in good repair and proper adjustment.
shelves inside RI cooler unit rust
*32 Approved Food Contact Equip.
not commercial microwave unit
*10 Sanitization after Cleaning
missing sanitizing solutions 200 ppm sanitizer buckets 400 ppm 3 compartment sink
APR 132017PASSED8 violations1 CRITICALDETAILS
APR 13
2017
PASSED
8 violations1 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
0 PPM QUAT
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*03 Food products not maintained at 135øF or above
FRIED FISH 117 DEGREE F
*06 Discard TCS if date marked exceeds temp & time
DISCARD PRODUCT AFTER 7 DAY DATE MARK
*43 Light 20 foot : Reach-in cooler
*29 Food thermometers provided and accessible
IN RIC
*14 Hands wash procedures-without soap
MUST WASH HANDS ARE HAND SINK
OCT 202016PASSED9 violations3 CRITICALDETAILS
OCT 20
2016
PASSED
9 violations3 CRITICALDETAILS
*29 Thermometers to be accurate +/- 3'F
INSIDE RIF
*28 Date marking > 24 hrs,on site,temp 41F
*43 Ventilation hood-prevent grease dripping
AT TORTILLA
*43 Light bulbs, light shields provided
AT VENT HOOD
*07 Food safe, good condition, unadulterated, and honestly presented
MOLDED CAULIFLOWER
*10 Q.A. PPM - follow manufacturer's direction
<50 PPM QUAT MANUAL WAREWASHING
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
RAW EGGS 54 (DEGREE) VOLUNTARILY DESTROYED
*15 Contact RTE Products w/ Bare Hands
BARE HAND CONTACT WITH TORTILLAS
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 →