JAN 11
2024
PASSED
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
GOLDEN CROWN BBQ - BBQ KITCHEN.
YOUR CALL. 51/100
9780 WALNUT ST #360T · LAKE HIGHLANDS, DALLAS
Last inspected January 11, 2024 · passed
14 of 14 inspections passed. 20 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
102
includes 20 critical
RECORDS COVER
7 YEARS
since Jan 2017
INSPECTION HISTORY
*31 Handwashing lavatory - used for other purpose
Hand sink for hand wash only. Keep sanitizer bucket on shelf.
*32 Equipment & Utensils resistant pit,chip, crazing
Replace rusted shelves above 3-compartment sink and remove wood supports
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Close containers/bags after use
*39 Equipment in good repair and proper adjustment.
Replace damaged cooler gaskets on WIF door
*41 Food storage containers, identified with common name of food.
Label all bulk containers
*42 Dirty nonfood contact surfaces
Clean shelves, meat hooks, cooler gaskets
MAR 282023PASSED2 violationsDETAILS
MAR 28
2023
PASSED
2 violationsDETAILS
*03 Food products not maintained at 135øF or above
*45 Premises shall be maintained in good repair
replace missing tile on side of vent-a-hood
SEP 132022PASSED8 violations1 CRITICALDETAILS
SEP 13
2022
PASSED
8 violations1 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*36 Cloths in-use for wiping food spills used for no other purpose
observed wiping cloths around hot holding table
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
provide written procedures for TCS food
*39 Equipment-doors, seal hinges adjusted/intact
repair gaskets around cooler door
*19 Water & Plumbing in good repair- per code
leaking pipe under sink, repair leaking faucets
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*47 Conditions of Permit-in use of food equipment
provide sign about inspection report
*42 Dirty nonfood contact surfaces
clean gaskets around cooler doors, shelves, tables
NOV 302021PASSED6 violations2 CRITICALDETAILS
NOV 30
2021
PASSED
6 violations2 CRITICALDETAILS
*06 Time as PHC: 4 hours provide written procedures methods of compliance
Provide times for meats displayed without adequate temperature control
*10 Clean Sight and Touch
Walk in freezer in need of cleaning
*34 Controlling pests. Eliminating harborage conditions
Fruit flies
*42 Dirty nonfood contact surfaces
Clean surfaces in prep area
*32 CIP-Cleanability
Remove card board lining on floor
*45 Lockers to be used to store personal items
Store personal items (shoes) in a designated storage area
APR 202021PASSED11 violations3 CRITICALDETAILS
APR 20
2021
PASSED
11 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
Observed dirty prep table. Observed dirty shelves in walk-in-cooler. ***Final Warning***
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark items held longer than 24 hrs for no more than 7 days.
*32 Equipment and Utensils Multiuse Materials durable
Do not use grocery bags for food storage.
*34 Insect control devices-not over food/food prep
Observed insect control device stored over prep table. COS
*36 Cloths in-use for wiping between uses stored
Wet towels must be stored in sanitizer between uses.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food not in use must be covered.
*40 Reuse of single service articles
Do not reuse foil for cooking.
*42 Floors/walls/ceiling/nonfood dirty
Clean floors and walls under and behind equipment.
*45 Mats / Duckboards nonabsorbent
Do not use cardboard as a floor mat.
*46 Physical Facilities Premises
Observed dirty restrooms.
*47 Handwashing signage
Need handwash signage in restrooms.
show all 14 inspections →
DEC 72020PASSED8 violations1 CRITICALDETAILS
DEC 7
2020
PASSED
8 violations1 CRITICALDETAILS
*06 Time as PHC:provide written procedures on site
Procedure for TPHC not on site.
*10 Clean Sight and Touch
Observed dirty prep table.
*18 Toxic items labeling-non original container
Must label toxic chemicals.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use cardboard or foil as a shelf liner.
*36 Cloths in-use for wiping between uses stored
Wet wiping cloths must be stored in sanitizer between uses.
*39 Keep utensils handles upright or protected
Observed a bowl used as a scoop.
*42 Floors/walls/ceiling/nonfood dirty
Clean the floors and walls throughout.
*45 Unnecessary articles prohibited
Remove all unnecessary articles.
JUN 262020PASSED6 violationsDETAILS
JUN 26
2020
PASSED
6 violationsDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*37 Storing the food at least 15 cm (6 inches) above the floor
*12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn
*45Physical Facilities Floors,Walls,Ceilings
food residue on the walls in the premises
*03 Food products not maintained at 135øF or above
bbq pork-111 degrees F; pig intestines-111 degrees F
JAN 62020PASSED6 violationsDETAILS
JAN 6
2020
PASSED
6 violationsDETAILS
*03 Food products not maintained at 135øF or above
PORK 103
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*45Floors easily cleanable
REMOVE CARDBOARD ON FLOOR
JUL 292019PASSED10 violations2 CRITICALDETAILS
JUL 29
2019
PASSED
10 violations2 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES ABOVE 2 COMPARTMENT SINK, SHELVES
*21 RFSM - Not On Site
*06 Time as PHC: 4 hours provide written procedures methods of compliance
WARNING! PROVIDE TIME LABEL TO FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL
*43 Light bulbs, light shields provided
BBQ MEAT DISPLAY CASE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*05 Rapidly reheat 165øF for hot holding
DO NOT USE STEAM TABLE TO REHEAT
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL PREPACKAGED FOOD PRODUCTS WITH NAME OF BUSINESS
*45 Premises shall be maintained in good repair
REPAIR WORN GASKET FROM WALK IN FREEZER
*03 Food products not maintained at 135øF or above
GUT 97'F
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH SHELF LIFE OF 7 DAYS OR LESS
JAN 152019PASSED8 violations2 CRITICALDETAILS
JAN 15
2019
PASSED
8 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
NOT ON SITE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLERS
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR
*24 Food Labeling- with common name of the food
RICE NOODLES
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS FROM WALK IN COOLER
*43 Light - 50 foot : Food and utensils area
REPLACE OUT OF ORDER LIGHT BULBS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES, WALLS AND CEILING
*06 Time as PHC: 4 hours provide written procedures methods of compliance
FINAL NOTICE! MARK ALL FOOD PRODUCTS WITH TIME OF EXPIRATION ( 4 HRS OR LESS) FROM THE TIME WHEN PRODUCTS ARE REMOVE FROM TEMPERATURE CONTROL .
JUL 312018PASSED6 violations2 CRITICALDETAILS
JUL 31
2018
PASSED
6 violations2 CRITICALDETAILS
*19 Backflow prevention device - installed
PROVIDE BACK FLOW PREVENTION DEVICE TO FAUCET WHICH HOSE IS CONNECTED
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
MARK ALL FOOD PRODUCTS WITH TIME OF EXPIRATION ( 4 HRS OR LESS) FROM THE TIME WHEN PRODUCTS ARE REMOVE FROM TEMPERATURE CONTROL .
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALL AND SHELVES FROM WALK IN COOLER
*22 Handlers-Certificate Not On Site
JAN 162018PASSED9 violations2 CRITICALDETAILS
JAN 16
2018
PASSED
9 violations2 CRITICALDETAILS
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
MEAT PRODUCTS
*35 Hair Restraints effective
*47 Handwashing signage
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES AND WALLS FROM WALK IN COOLER
*36 Cloths in-use for wiping between uses stored
*43 Light - 50 foot : Food and utensils area
REPLACE LIGHT BULBS ABOVE OVENS
*45 Premises shall be maintained in good repair
REMOVE RUST FROM SHELVES
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*03 Food products not maintained at 135øF or above
PORK 128'F
JUL 102017PASSED8 violations1 CRITICALDETAILS
JUL 10
2017
PASSED
8 violations1 CRITICALDETAILS
*35 Hair Restraints effective
*47 Handwashing signage
*22 Fingernail maintenance
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded
*32 Approved Food Contact Equip.
wood in the pork
*24 Food Label- manufacture/packer/distrubtor name
*37 Storing the food at least 15 cm (6 inches) above the floor
*03 Food products not maintained at 135øF or above
JAN 142017PASSED8 violations2 CRITICALDETAILS
JAN 14
2017
PASSED
8 violations2 CRITICALDETAILS
*19 Backflow prevention device - installed
house bi vac breaker
*45 Floor& wall junctures- coved & sealed
repair base boards. clean floor
*47 Handwashing signage
*37 Storing the food at least 15 cm (6 inches) above the floor
*02 Cold Hold (41øF/45øF or below)
56 degrees f
*32 Approved Food Contact Equip.
wood
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*42 Dirty nonfood contact surfaces
clean shelves, fans
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 →