OCT 5
2018
PASSED
7 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
GUTY'S CAFE.
YOUR CALL. 62/100
735 N WESTMORELAND RD #A103 · COCKRELL HILL, DALLAS
Last inspected October 5, 2018 · passed
5 of 5 inspections passed. 17 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
5 passed
VIOLATIONS
27
includes 17 critical
RECORDS COVER
2 YEARS
since Oct 2016
INSPECTION HISTORY
*15 Bare hands contact with ready-to-eat foods
tomato
*31 Handwashing lavatory - used for other purpose
washing tomato in hand sink
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Run meat, eggs, vegetable store together
*28 Date marking > 24 hrs,on site,temp 41F
All food in cooler
*34 Pest Control
observed flies in prep area
APR 202018PASSED5 violations2 CRITICALDETAILS
APR 20
2018
PASSED
5 violations2 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer in sanitizer bucket tested at less than 100ppm Quaternary Ammonium. Q.A. Sanitizer will interact with the atmosphere and 'go flat' over time using its effectiveness. Q.A. Sanitizer shoul
*31 No soap at handsink
No soap available at hand wash sink at entrance to kitchen. Corrected on site.
*02 Cold Hold (41øF/45øF or below)
Open top reach in cooler holding tomatoes at 51.4°F and diced onions at 55.6°F Please service reach in cooler that it maintains upper areas at 45°F or below.
*21 No unnecessary personnel allowed in food prep area
Child was present in kitchen at initial portion of inspection. Corrected on site.
*43 Light bulbs, light shields provided
Light shields missing in back three compartment sink area. Light shields missing in dry storage room.
NOV 192017PASSED4 violations3 CRITICALDETAILS
NOV 19
2017
PASSED
4 violations3 CRITICALDETAILS
*19 Hand sink water temperature below 110'F
No hot water provided to main service line hand wash sink/.
*02 Cold Hold (41øF/45øF or below)
Salsa stored on ice (was not completely surrounded) at 53.8°F Sliced tomatoes at 55.4°F in main service line open top reach in cooler.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chorizo and raw bacon stored over ready to eat cilantro in reach in cooler.
*45Floor, wall, ceiling - Exposed material
MIssing ceiling tile above back food prep table.
APR 212017PASSED6 violations4 CRITICALDETAILS
APR 21
2017
PASSED
6 violations4 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
FOR SALSAS
*39 Keep utensils handles upright or protected
for utensils
*47 Handwashing signage
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
DO NOT PLACE EQUIPMENT DIRECTLY ON FOOD PODUCT
*27 Cooling method, criteria - using ice bath
*02 Cold Hold (41øF/45øF or below)
SALSA 52 DEGREE F
OCT 212016PASSED5 violations4 CRITICALDETAILS
OCT 21
2016
PASSED
5 violations4 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
POTS IN HAND SINK
*02 Cold Hold (41øF/45øF or below)
SALSA 60, SAUSAGE 47 (DEGREE F)
*47 Handwashing signage
*22 No unnecessary personnel allowed in food prep area
DO NOT ALLOW CUSTOMERS BEHIND SERVICE AREA
*18 Toxic items labeling-non original container
DEGREASER
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 →