Henrique's
3035 N Buckner Blvd, Dallas, TX 75228 · 75228 · Restaurant
Passed all 9 inspections — critical violations noted
2019-10-09 Pass Routine 3
*30 Food Establishment Permit
PERMIT NOT POSTED
*10 Sanitization after Cleaning
PROVIDE SANITIZING BUCKET
*22 Handlers-Certificate Not On Site
ALL EMPLOYEE'S NEED HANDLER CERTIFICATE.
2019-04-18 Pass Routine 8
*10 Clean Sight and Touch
Interior of equipment observed dirty/product accumulation throughout.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide guidance for cleanup of blood and bodily fluids.
*22 Handlers-Certificate Not On Site
Provide Food Handler Certificates for all employees not Food Manager certified.
*32 Approved Food Contact Equip.
Replace residential equipment with commercial. i.e. 3 RIF and microwave.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee observed eating and drinking on table with clean equipment.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensils observed in stagnant water at 90 degrees F. Maintain water 135 defrees F or greater if not in dipper well.
*41 Food storage containers, identified with common name of food.
Label all containers with common name labels i.e. seasoning shakers and squirt bottles.
*42 Dirty nonfood contact surfaces
Floor under equipment and shelves observed with product debris/accumulation along wall and in corners. RIC gaskets observed with product accumulation. Exterior of equipment observed dirty.
2018-10-31 Pass Routine 5
*40 Reuse of single service articles
refried beans stored in a country rock butter container
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath cutting boards
*37 Storing the food at least 15 cm (6 inches) above the floor
raw meat stored in a jug on the floor inside the walk in cooler; carton of vegetables on the floor inside the wallk in cooler
*28 Do not exceed manuf. use by date
two containers of chicken with a prep date and use by date of 10/19-10/26, respectively.; container of picadillo with a prep date and use by date of 10/19-10/28.; one 6oz yoplait yogurt with a use by
*45Floor, wall, ceiling - Exposed material
openings/holes in the ceiling tiles
2018-09-26 Pass w/ Conditions Follow-up CRITICAL 14
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE IN ALL COOLERS AND FREEZERS
*02 Cold Hold (41øF/45øF or below)
CANTALOUPE MELON 48°F
*36 Cloths in-use for wiping between uses stored
WET WIPING CLOTHS LEFT ON PREP TABLE
*07 Food safe, good condition, unadulterated, and honestly presented
MOLD ON STRAWBERRIES
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW MILANESA STORED OVER COOKED BEEF AND PRODUCE
*22 Handlers-Certificate Not On Site
KEEP FOOD HANDLER CERTIFICATES ON SITE
*28 Date marking > 24 hrs,on site,temp 41F
CABRITO, MENUDO, CARNITAS, SALSA
*47 Health permit posted
*18 Toxic items labeling-non original container
SPRAY BOTTLES LACKED LABELING
*32 Approved Food Contact Equip.
TAKE OUT BAGS USED TO STORE SUGAR
*42 Dirty nonfood contact surfaces
STANDING WATER INSIDE COOLER
*31 Handwashing lavatory - used for other purpose
HAND SINK USED TO FILL PITCHERS TO CLEAN DRINK FOUNTAIN EQUIPMENT
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSILS LEFT IN ROOM TEMPERATURE WATER
*45 Drying Mops-air dry
MOP LEFT ON FLOOR
2018-08-31 Pass w/ Conditions Routine CRITICAL 15
*28 Date marking > 24 hrs,on site,temp 41F
SALSA, PICADILLO, BARBACOA, CHARRO BEANS, CARNE, CARNITAS, CAKES, FRUIT
*32 Approved Food Contact Equip.
THANK YOU BAGS USED FOR FOOD STORAGE
*34 Pest control-routine inspections for
FRUIT FLIES
*42 Dirty nonfood contact surfaces
PREP TABLES, INSIDE FREEZER, CEILING
*46 Enclosed toilet room w/self closing doors
SELF CLOSING MECHANISM BROKEN
*18 Licensed pest control applicator only
RAID IN KITCHEN
*02 Cold Hold (41øF/45øF or below)
PORK 76.8°F LENTILS 52°F EGG 46.7°F, RAW CHICKEN 52.6°F, RICE 47°F FLAN 49.6°F
*22 Handlers-Certificate Not On Site
*03 Food products not maintained at 135øF or above
CHICKEN 129.5°F
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHES ON TABLE, ORDER HOLDER LINE
*38 Thawing. under running water criteria - water velocity
WATER RUNNING NEXT TO SEALED BAG OF MEAT
*45 Drying Mops-air dry
MOP LEFT ON FLOOR
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE FOR HOT HOLD UNIT.
*10 Clean Sight and Touch
CONTAINERS IN MOP SINK
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER OR WRAP ALL FOOD IN STORAGE
2018-02-09 Pass Follow-up CRITICAL 9
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE IN FREEZERS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*46 Enclosed toilet room w/self closing doors
REPAIR SELF CLOSING MECHANISM ON RESTROOM DOOR
*10 Clean Sight and Touch
INSIDE ICE MAKER
*45 Unnecessary articles prohibited
MICROWAVE THAT IS TAPED SHUT AND NO LONGER USED IN FACILITY
*18 Toxic items labeling-non original container
SPRAY BOTTLES
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW FISH OVER ENCHILADA SAUCE
*06 Discard if TCS is in container w/ no date or day
22 CONTAINERS OF PREPARED FOOD LACKED DATE MARKING IN REACH IN COOLER. 10 CONTAINERS LACKED DATE MAKING IN THE WALK-IN COOLER. CUT FRUITS AND DESSERTS IN FRONT DISPLAY CASE LACKED DATE MARKING.
2017-10-30 Pass w/ Conditions Follow-up CRITICAL 14
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinks on prep table next to cutting boards with cantaloupe
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored over raw fish, raw chorizo over sour cream and cilantro
*02 Cold Hold (41øF/45øF or below)
frank 50.5°F RIC thermometer reads 50°F
*29 Cold/hot hold unit thermometer easily viewable
provide thermometers in all coolers
*47 Food prep/utensil wash/mop sink not for hand wash
kitchen mop sink with soap and paper towel dispensers
*14 When to wash hands before donning new gloves
employee donned gloves without washing hands before beginning food prep
*32 Nonfood surfaces-design to be cleaned easily
cardboard on shelving
*20 Grease Trap Tickets
*18 Licensed pest control applicator only
Raid for residential use stored under 3-compartment sink
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
spatula, knife in container of room temperature water
*36 Cloths in-use for wiping between uses stored
wiping clothes on prep tables
*42 Dirty nonfood contact surfaces
microwave
*28 Date marking > 24 hrs,on site,temp 41F
date mark all prepared food items in reach-in and walk-in coolers.
*34 Insect control devices-not over food/food prep
fly tape over hot wells
2017-09-13 Pass w/ Conditions Routine CRITICAL 15
*02 Cold Hold (41øF/45øF or below)
Pickles at ambient air
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*10 Clean Sight and Touch
unsanitary conditions
*11 Food not re-served after being served or sold to consumer
no reserving previously served food to another customers
*14 When to wash hands as often as necessary during prep
lack of handwashing
*22 Handlers-Certificate Not On Site
*24 Food packaged in a establishment, shall be labeled as specified in law
*31 Handwashing lavatory - accessible
*34 Outer openings:closing holes, gaps
close all holes and gaps in ceiling, reseal around front door and provide pest control
*35 Eating food, chewing gum, drinking beverages, or using tobacco
eating in kitchen while preparing food in kitchen
*38 Thawing. under running water criteria - water velocity
improperly thawing of meat
*42 Floors/walls/ceiling/nonfood dirty
clean gasket and ceiling
*43 Light bulbs, light shields provided
*45 Premises shall be maintained in good repair
remove all absorbent materials from shelves, replace damage ceiling tiles and provide first aid kit
2017-03-30 Pass Routine CRITICAL 12
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
the cooked food is stacked in correctly in the reach in cooler ( store by cooking temperature)
*40 Reuse of single service articles
the butter tub by crocker had sugar in the tub used as storage.
*45 Floor& wall junctures- coved & sealed
the floor wall junction in the restroom under the hand sink and behind the toilet is missing.
*46 Covered waste receptacle for women's restroom
Provide a covered lid trash can in the restroom .
*22 Handlers-Certificate Not On Site
Missing the food handlers cards for all associates.
*32 Nonfood surfaces-design to be cleaned easily
remove the card board from the storage shelves for pots and pans.
*10 Other sanitizer use - manufacturer label direction
the sanitizer was not at proper strength when tested in the three compartment sink.
*35 Hair Restraints effective
Provide a hair restraint for the city of dallas
*21 RFSM - Not On Site
Provide registered food service manager on site during the operation.
*36 Cloths in-use for wiping between uses stored
the moist wiping clothes sitting on the prep table.
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers for all deep freezer and refrigerator units.
*47 Food prep/utensil wash/mop sink not for hand wash
remove the paper towels and hand washing signs ( used only as a mop sink )
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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