Founders Square Cafeteria
900 Jackson St #b-1, Dallas, TX 75202 · 75202 · Restaurant
Passed all 12 inspections — critical violations noted
2023-04-12 Pass Routine CRITICAL 3
*32 Nonfood surfaces-design to be cleaned easily
Remove foil shelf liner from bottom shelf under flat grill. Replace cardboard holding containers with commercial equipment that can be cleaned and sanitized.
*47 Handwashing signage
Provide proper hand sink sign
*29 Sanitizing solutions, testing devices
Provide chlorine test strips to test sanitizer
2022-10-28 Pass Routine CRITICAL 3
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide the guidance for the cleanup of Bodily Fluid +/or Bloodborne Pathogen Spill Kit
*31 Handwashing lavatory - accessible
Maintain hand sinks accessible> observed sheet of croissants on top + other blocked with equipment in front
*32 Equipment and Utensils Multiuse Materials durable
Remove foil shelf liner from bottom shelf next to grill
2022-02-15 Pass Routine CRITICAL 3
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw bacon over RTE sauces
*40 Reuse of single service articles
reusing single use containers- after the product has been emptied it must be thrown away
*38 Thawing. under running water criteria - water velocity
can not thaw at room temperature- use running water or refrigeration
2021-04-30 Pass Routine CRITICAL 3
*47 Handwashing signage
*32 Nonfood surfaces-design to be cleaned easily
Remove foil shelf liners.
*45 Drying Mops-air dry
2020-06-03 Pass Routine CRITICAL 4
*07 Food safe, good condition, unadulterated, and honestly presented
expired chips
*10 Clean Sight and Touch
clean underneath soda nozzles
*42 Dirty nonfood contact surfaces
clean shelves in RIC and fan in kitchen
*47 Handwashing signage
provide handwash signage for hand sink
2019-11-11 Pass Routine CRITICAL 7
*14 Hands wash procedures-without soap
*40 Single use articel wrapped or dispensed
Plastic utensils dispensed flat
*32 Equipment and Utensils Durability and Strength
Home style refrigerator
*22 Washing hands only at a designated hand sink
*31 Handwashing lavatory - accessible
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over bacon Raw bacon stored over ready to eat foods
*35 Hair Restraints effective
Hair and beard nets missing
2019-07-18 Pass Routine CRITICAL 3
*31 Handwashing lavatory - used for other purpose
*03 Food products not maintained at 135øF or above
*02 Cold Hold (41øF/45øF or below)
2018-12-18 Pass Routine 2
*43 Clean vent syst:Intake/exhaust air ducts
*32 Maintain in Good Repair
2018-06-11 Pass Routine 4
* 21 RFSM notify 10 days & replacement in 45 days
expired rfsm
*43 Clean vent syst:Intake/exhaust air ducts
dusty fan cover in cooler
*10 Clean Sight and Touch
dirty microwave
*32 Maintain in Good Repair
broken gaskets
2017-12-04 Pass Routine 5
*28 Date marking > 24 hrs,on site,temp 41F
un marked beef patties
*42 Nonfood-contact surfaces material
dirty gaskets
*43 Clean vent syst:Intake/exhaust air ducts
dusty fan covers in reach in cooler
*32 Damaged Equipment
broken gaskets
*10 Clean Sight and Touch
dirty microwave
2017-06-27 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
ALL FOOD TOSSED IN RIC OBSERVED SEVERAL PHFS STORED IN REACH IN PREP COOLER TEMPING ABOVE 41 DEGREE F. ALL WAS TOSSED. MANAGER STATED SHE ALREADY CONTACTED SERVICING COMPANY. RESOLVE ISSUE IMMEDIAT
*03 Food products not maintained at 135øF or above
STEAM TABLE WAS TURNED OFF AT TIME OF INSPECTION PASTA 116 DEGREE F- ALL FOOD TOSSED
*10 Sanitization after Cleaning
NOT WASHING DISHES PROPERLY- NO SINK STOPPERS OBTAIN 3 COMP SINK STOPPERS FOR 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE, SANITIZE
*27 Cool TCS foods using proper methods
*29 Sanitizing solutions, testing devices
OBTAIN BLEACH TEST STRIPS OBSERVED BLEACH SANITIZER
*36 Cloths in-use for wiping between uses stored
SET UP WIPING CLOTH BUCKET AT PREP STATION
*38 Thawing. under running water criteria -thawed RTE <41F
2016-11-28 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs above jalapenos in RIC
*14 When to wash hands before donning new gloves
employees not washing hands before donning gloves will site next infraction
*22 Handlers-Certificate Not On Site
employees not following basic food safety habits
*02 Machine vending--Cold Hold (41øF/45øF or below) criteria
raw chicken 55.8F, boiled eggs 82.1F,
*10 Clean Sight and Touch
must clean under soda machine/ heavy soda syrup build up
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
Puff pastry left out in room temp without items being time marked
*15 Bare hands contact with ready-to-eat foods
employee bare hand contacting lettuce for salad will site next infraction
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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