JAN 22
2024
PASSED
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
GORDITAS AHUALULCO SLP.
YOUR CALL. 57/100
1209 FORT WORTH AVE #102 · BISHOP ARTS, DALLAS
Last inspected January 22, 2024 · passed
14 of 14 inspections passed. 22 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
71
includes 22 critical
RECORDS COVER
7 YEARS
since Jan 2017
INSPECTION HISTORY
*10 Clean Sight and Touch
Can opener blade observed w/ heavy rust/food build-up
*18 Toxic items labeling-non original container
Label all non-original chemical spray bottles with contents
*32 Equipment and Utensils Multiuse Materials durable
Replace oxidized can opener blade
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Due to build-up present on blade of can opener any food/can opened with can opener exposed to cross contamination
*42 Dirty nonfood contact surfaces
Clean gaskets of all food waste
*20 Grease Trap Tickets
No current liquid waste manifest
JUL 272023PASSED1 violationDETAILS
JUL 27
2023
PASSED
1 violationDETAILS
*28 Date marking commercially prepared RTE/ TCS food
Date mark commercially made products with when they were open
FEB 222023PASSED3 violationsDETAILS
FEB 22
2023
PASSED
3 violationsDETAILS
*24 Food Labeling- with common name of the food
Label all containers with their contents
*32 Approved Food Contact Equip.
Do not store food/condiments in cans they came in>put them in another container
*45 Premises shall be maintained in good repair
Readjust hand sink on wall
JUN 182022PASSED9 violations2 CRITICALDETAILS
JUN 18
2022
PASSED
9 violations2 CRITICALDETAILS
*07 Packaged food shall be labeled as specified in law
All prepackaged foods must be properly labeled
*33 Manual ware washing, sink compartment requirement
3-compartment sink must be set-up correctly [(1) Soapy Water (2) Rinse Water (3) Sanitizer]- Observed sinks set-up [(1) Soapy Water (2) Rinse Water]
*38 Thawing. under running water criteria - < 4 hours
Observed packaged taco thawing at room temperature
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Observed food off the floor-drink/etc
*42 Floors/walls/ceiling/nonfood dirty
Clean the floors throughout the kitchen area
*39 Store all equipment & utensil covered or inverted
Store clean dishes with the handle faced up
*45 Premises shall be maintained in good repair
Check freon on Everest RIC-temperature running high
*47 OTHER VIOLATIONS
Very hot in kitchen/check vent-a-hood system.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Store employee drinks away from food prep tables
OCT 152021PASSED8 violations3 CRITICALDETAILS
OCT 15
2021
PASSED
8 violations3 CRITICALDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*29 Sanitizing solutions, testing devices
missing setup 3c sink sanitizing solution must be setup sanitizing solution at 3c sink at 50 ppm chlorine concentration
*10 Equipment and Utensils Cleaning-contamination
equipment dirty inside cooler units with stagnant water, debris and grease accumulations must be clean and sanitize to avoid cross contamination shelving dirty with soils, debris, rust and oxidiz
*24 Food Labeling- with common name of the food
missing labels on food containers and packages in all areas must be label food containers and packages in all areas
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*10 Chlorine sanitizer concentration, minimum temp.
zero concentration of sanitizing solutions at: sanitizer buckets, must be at: 100 ppm chlorine concentration at sanitizer buckets
*01 Cooling -- within 2 hours, 135-70øF
*27 Cooling method, criteria - using ice bath
cooling meat containers temperature at138 F must be use ice baths to proper cool meat containers to lower temperature and avoid cross contamination -must be follow time line criteria-
show all 14 inspections →
MAR 42021PASSED1 violation1 CRITICALDETAILS
MAR 4
2021
PASSED
1 violation1 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
cooler units outside dirty with grease and food debris must be clean to avoid cross contamination
SEP 242020PASSED4 violations2 CRITICALDETAILS
SEP 24
2020
PASSED
4 violations2 CRITICALDETAILS
*12 A food employee shall comply with an exclusion or RESTRICTION
missing bodily fluids writing procedures /spill kit
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with spills and stagnant water must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing employee health policies and procedures
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers in all areas must be date marking all food containers to avoid cross contamination
FEB 102020PASSED3 violations2 CRITICALDETAILS
FEB 10
2020
PASSED
3 violations2 CRITICALDETAILS
*43 Light bulbs, light shields provided
some lights not working properly inside kitchen area must be replace or repair to proper condition
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic food containers dirty with soils and grease accumulations must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
utensils shelving dirty with grease and soils deposits must be clean to avoid cross contamination
AUG 292019PASSED10 violations1 CRITICALDETAILS
AUG 29
2019
PASSED
10 violations1 CRITICALDETAILS
*45 Drying Mops-air dry
air dry mops
*42 Floors/walls/ceiling/nonfood dirty
clean gaskets
*19 Water & Plumbing in good repair- per code
leaking at prep sink
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal food and drinks in prep area
*47 Conditions of Permit-in use of food equipment
Post sign “ Current Health inspection is available upon request”
*43 Light bulbs, light shields provided
repair lights under vent hood systems
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Guidance on bodily fluids (diarrhea and vomiting clean-up) policy
*24 Food Label- manufacture/packer/distrubtor name
properly label all food product for sale
JAN 142019PASSED3 violations1 CRITICALDETAILS
JAN 14
2019
PASSED
3 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
provide container for the bread
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs store together with cooked meat
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food containers
JUL 32018PASSED5 violations2 CRITICALDETAILS
JUL 3
2018
PASSED
5 violations2 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
tomato
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat and bean store together Raw eggs and ranch Street together
*10 Clean Sight and Touch
all coolers
*28 Date marking > 24 hrs,on site,temp 41F
all food in coolers
*10 Chlorine sanitizer concentration, minimum temp.
oppm
JAN 232018PASSED4 violations1 CRITICALDETAILS
JAN 23
2018
PASSED
4 violations1 CRITICALDETAILS
*29 Sanitizing solutions, testing devices
Establishment had test strips for pH. Please provide Chlorine test strips so that employees can ensure proper concentration of Chlorine is maintained (50ppm to 100ppm). Corrected on site.
*02 Cold Hold (41øF/45øF or below)
Onions 50.2°F Cheese 56.4°F If ice is used to maintain temperature please make sure ice completely surrounds containers. Please audit temperatures to ensue product is at proper temperature. Us
*10 Equipment and Utensils Sanitization
Sanitizing solution tested at 10ppm Chlorine. Please make sure Chlorine sanitizer is between 50 and 100ppm Chlorine. Please review manufacturer's directions on Bleach bottle.
*36 Cloths in-use for wiping between uses stored
In use cloths should be in sanitizing solution when not in employee's hands.
JUL 62017PASSED9 violations4 CRITICALDETAILS
JUL 6
2017
PASSED
9 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
SALSA 55 DEGREE F
*18 Toxic items labeling-non original container
COS
*43 Light 20 foot : Reach-in cooler
*42 Dirty nonfood contact surfaces
CLEAN LIGHT SHIELDS IN KITCHEN
*39 Store all equipment & utensil covered or inverted
SINGLE SERVICE CONTAINERS COS
*22 Handlers-Certificate Not On Site
NEED FOOD HANDLER FOR ALL EMPLOYEES
*29 Food thermometers provided and accessible
INSIDE COOLER
*24 Food Label- manufacture/packer/distrubtor name
PUT ON ITEM PRIOR TO SALE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
ITEMS IN COOLER MUST BE PROTECTED LETTUCE UNCOVERED ON FLOOR OF COOLER
JAN 232017PASSED5 violations1 CRITICALDETAILS
JAN 23
2017
PASSED
5 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
INTERIOR OF MICROWAVE
*02 Cold Hold (41øF/45øF or below)
*28 Date marking > 24 hrs,on site,temp 41F
*44 Trash can provided for papertowel waste
*22 Handlers-Certificate Not On Site
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 →