Greenz
11300 N Central Expw #104, Dallas, TX 75243 · 75243 · Restaurant
Passed all 11 inspections — critical violations noted
2023-04-04 Pass Routine 2
*21 RFSM - Not On Site
*20 Grease Trap Tickets
2021-08-17 Pass Routine CRITICAL 3
*31 No soap at handsink
NO SOAP AT HANDSINK
*14 Maintain hands, arms clean
NO SOAP PROVIDED FOR HANDWASHING
*21 RFSM - Not On Site
MUST HAVE REGISTERED FOOD MANAGER ONSITE
2020-08-20 Pass Routine 1
*21 RFSM - Not On Site
MANAGER NOT ONSITE
2020-02-13 Pass Routine CRITICAL 6
*07 Packaged food shall be labeled as specified in law
label lemon bars, brownies, cookies
*32 Maintain in Good Repair
repair temporary boarded up windows
*31 Handwashing lavatory - accessible
blocked handsink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish and chicken and eggs same shelf
*28 Date marking > 24 hrs,on site,temp 41F
date mark opened deli meats
*10 Clean Sight and Touch
clean cutting boards
2019-09-19 Pass Routine CRITICAL 11
*42 Floors/walls/ceiling/nonfood dirty
clean floors, ceilings
*02 Cold Hold (41øF/45øF or below)
turkey breast was 65 degrees and sliced tomatoes was 66 degrees
*03 Food products not maintained at 135øF or above
chili was 116.4
*39 Utensils, single serve items 6 inches off - floor
utensils need to be 6 inches off the floor
*32 Maintain in Good Repair
fix the cooler door
*18 Use toxics according to additional condition
bleach more than 200 ppm
*22 Handlers-Certificate Not On Site
Food handler certificate not on site
*36 Cloths in-use for wiping between uses stored
wet cloths on prep tables
*47 RFSM Certificate - Not Display
RFSM certificate not on display
*43 Light bulbs, light shields provided
broken light shield
*21 RFSM - Not On Site
RFSM not on site
2019-03-25 Pass Follow-up CRITICAL 5
*31 No soap at handsink
*32 Damaged Equipment
cooler broken door, temperature 70 degrees f cutting boards
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
check water
*22 Washing hands only at a designated hand sink
wash hands at hand sink not 3 com sink
* 21 RFSM notify 10 days & replacement in 45 days
obtain rfsm certificate within 45 days
2019-02-26 Pass w/ Conditions Routine CRITICAL 15
*40 Reuse of single service articles
do not reuse single use articles
*39 Store equipment & utensils - avoid contamination
knifes stored between 3 com sink and wall
*42 Dirty nonfood contact surfaces
clean coolers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw beef stored above rte food in ric
*32 Approved Food Contact Equip.
home style oven/stove
* 21 RFSM notify 10 days & replacement in 45 days
obtain rfsm certificate from the City of Dallas
*47 Other Violations
mops
*43 Ventilation systems:no public health hazard
*14 When to wash hands as often as necessary during prep
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*36 Cloths in-use for wiping between uses stored
wet cloths
*18 Toxic items labeling-non original container
provide label for chemical spray bottle also provide label for sanitizer bucket
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
no standing water
*29 Mechanical holding unit, thermometer location
provide thermometer in small cooler
*22 Handlers-Certificate Not On Site
2018-08-07 Pass Routine CRITICAL 10
*22 Handlers-Certificate Not On Site
food handler certificate
*39 Utensils, single serve items 6 inches off - floor
cups
*31 Handwashing lavatory - accessible
hand sink must be accessible
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
*15 Contact RTE Products w/ Bare Hands
do not touch rte food with bare hands
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
* 21 RFSM notify 10 days & replacement in 45 days
provide rfsm certificate
*29 Sanitizing solutions, testing devices
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*35 Jewelry Prohibition
2018-02-23 Pass Routine CRITICAL 10
*35 Hair Restraints effective
cover hair
*02 Cold Hold (41øF/45øF or below)
cut strawberries 60, cut cantaloupe 63 degrees f
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
*39 Utensils, single serve items 6 inches off - floor
store utensils 6 inches off the floor
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*31 Handwashing lavatory - accessible
hand sink not accessible to wash hands
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw shrimp store above mushroom
*22 Handlers-Certificate Not On Site
obtain food handler certificate
*29 Sanitizing solutions, testing devices
provide sanitizer test strips
* 21 RFSM notify 10 days & replacement in 45 days
provide rfsm certificate within 45 days.
2017-10-05 Pass Routine CRITICAL 7
* 21 RFSM notify 10 days & replacement in 45 days
*31 Handwashing lavatory - accessible
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
*27 Cooling, heating, and holding capacities. Equipment
*20 Grease Trap Tickets
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2017-03-29 Pass Routine CRITICAL 4
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
PREVENT CONTAMINATION BY STORAGE (FOOD CONTAINER PLACED DIRECTLY ON TOP OF ANOTHER FOOD CONTAINER W/O BARRIER)
*21 RFSM - Not On Site
APPLY FOR RFSM WITH CITY OF DALLAS
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK FOOD
*35 Hair Restraints effective
HAIR NET
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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