AUG 23
2023
PASSED
5 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
H&G SUPPLY.
YOUR CALL. 57/100
2008 GREENVILLE AVE · LOWER GREENVILLE, DALLAS
Last inspected August 23, 2023 · passed
13 of 13 inspections passed. 36 critical violations across the record.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
84
includes 36 critical
RECORDS COVER
6 YEARS
since Nov 2016
INSPECTION HISTORY
*10 Equipment and Utensils Cleaning-contamination
CAN OPENER OBSERVED WITH PRODUCT DEBRIS ACCUMULATION
*30 Does Establishment have a current valid permit posted?
POST CITY FOOD ESTABLISHMENT HEALTH PERMIT IN PUBLIC VIEW
*40 Handle & dispense of cleaned utensils, single-use
MAINTAIN COFFEE FILTERS IN PLASTIC BAG WHEN NOT IN USE
*45 Premises shall be maintained in good repair
REPLACE CRACKED / BROKEN FLOOR TILE WHERE NEEDED
*47 Handwashing signage
PROVIDE DESIGNATED HAND SINK SIGNS
DEC 212022PASSED3 violations2 CRITICALDETAILS
DEC 21
2022
PASSED
3 violations2 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
No bare hand contact with RTE food
*33 Warewashing machines auto. dispense detergents
Replace Cl on dish machine
*31 Handwashing lavatory - accessible
Make hand sink accessible at all times
JUN 212022PASSED3 violations3 CRITICALDETAILS
JUN 21
2022
PASSED
3 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Hummus found at 55'f, Keep at 41'f or lower
*29 Air, water, pressure / temperature devices
Provide thermometer for all coolers
*34 Pest control-routine inspections for
Flies observed
DEC 22021PASSED5 violations3 CRITICALDETAILS
DEC 2
2021
PASSED
5 violations3 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Do not store eggs over RTE food
*31 Handwashing lavatory - used for other purpose
Do not use hand sink for any other purpose
*39 Store all equipment & utensil covered or inverted
Store plates inverted
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Do not store hand tools on dishes
*42 Dirty nonfood contact surfaces
Clean floor of WIC
MAY 262021PASSED10 violations2 CRITICALDETAILS
MAY 26
2021
PASSED
10 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Sliced tomato observed at 56 Degrees F: Maintain less product on line to not exceed 41 Degrees F due to product overload.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food inside WIC: Observed black beans and cauliflower uncovered.
*10 Clean Sight and Touch
Can opener observed with product accumulation.
*39 Cutting surfaces.
Resurface or replace damaged cutting boards.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide the guidance for the clean up of bodily fluids and or biohazard spill kit.
*31 No soap at handsink
Provide handsink sign and soap for handsink at bar.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Open employee beverages observed on back prep table.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Store sanitizer buckets off the floor.
*39 Keep utensils handles upright or protected
Store clean utensils with handles facing the same direction.
*45 Floor& wall junctures- coved & sealed
Seal handsink to wall properly.
show all 13 inspections →
DEC 282020PASSED5 violationsDETAILS
DEC 28
2020
PASSED
5 violationsDETAILS
*36 Cloths in-use for wiping between uses stored
TOWELS STORE ON PREP SURFACES
*29 Sanitizing solutions, testing devices
NO TEST STRIP
*32 Maintain in Good Repair
COOLER NOT IN GOOD REPAIR
*42 Nonfood-contact surfaces material
RUSTED SHELF IN WIC
*10 Clean Sight and Touch
DIRTY INTERIOR OF ICE MACHINE
JAN 272020PASSED9 violations4 CRITICALDETAILS
JAN 27
2020
PASSED
9 violations4 CRITICALDETAILS
*42 Nonfood-contact surfaces material
NON ABSORB MATERIAL AS LINER AT SERVER AREA
*15 Contact RTE Products w/ Bare Hands
NO BARE HAND CONTACT
*31 Individual, disposable towels
AT ALL HAND SINKS
*47 Handwashing signage
AT BAR
*39 Store all equipment & utensil covered or inverted
BOWLS SINGLE SERVICE ITEM, COFFEE FILTERS IN BAR AREA
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE AT SAUTE FRIDGE
*02 Cold Hold (41øF/45øF or below)
CONDIMENTS BY HAND SINK 52 DEGREE F, IF USING ICE FILL TO TOP
*03 Food products not maintained at 135øF or above
SWEET POTATO HASH 106 DEGREE RECOMMEND TIME HEALTH CONTROL
*28 Original cont. of RTE/PHF/Day1= day of opening
DISCARD ITEMS PAST 7 DAYS IN COOLER EGGPLANT 1/17
MAY 222019PASSED4 violations2 CRITICALDETAILS
MAY 22
2019
PASSED
4 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Raw eggs and raw chicken next to broccoli
*39 Store equipment & utensils in a clean, dry place
Knife stored between equipment
*07 Food safe, good condition, unadulterated, and honestly presented
Employee drink buried in ice (straw, lid, cab) at bar ice used for customers
OCT 292018PASSED9 violations3 CRITICALDETAILS
OCT 29
2018
PASSED
9 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*07 Food safe, good condition, unadulterated, and honestly presented
do noot have broken eggs in the egg carton. move undamaged eggs into clean container
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
move beef in front of salmon move chicken closest to grill to prevent chipping
*10 Clean Sight and Touch
clean around the opening of ice machine clean can opener blade after each use clean mold/mildew in ice machine
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
can not use cloth under cutting board. can not use cloth to catch condensation or grease (lemon ice container)
*45 Lockers to be used to store personal items
can not have personal items on prep surfaces or next to above or above food or utensils
*18 Toxic items labeling-non original container
unlabeled spray bottles- all chemicals in their non original container must be labeled with the common name (even water)
*37 Storing the food at least 15 cm (6 inches) above the floor
food must be stored 6" off the floor
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitation bucket can not sit directly on the ground
APR 122018PASSED8 violations3 CRITICALDETAILS
APR 12
2018
PASSED
8 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained below 41 degrees F
*31 Handwashing lavatory - used for other purpose
hand sink used as a dump sink
*39 Keep utensils handles upright or protected
ice scoop handle touching ice
*47 Handwashing signage
Need a “hand washing only “ sign at all hand sinks
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Cloth can not be used under cutting boar- items for food must be smooth easily cleanable, nonabsorbent, smooth, durable material
*36 Cloths in-use for wiping between uses stored
Sanitation wipes must be in solution when not in use
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
replace weather stripping @ back door
*45 Lockers to be used to store personal items
personnel items by utensils
NOV 72017PASSED6 violations2 CRITICALDETAILS
NOV 7
2017
PASSED
6 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*19 Water & Plumbing in good repair- per code
*41 Food storage containers, identified with common name of food.
*15 Bare hands contact with ready-to-eat foods
*39 Keep utensils handles upright or protected
*31 Handwashing lavatory - used for other purpose
MAY 302017PASSED7 violations6 CRITICALDETAILS
MAY 30
2017
PASSED
7 violations6 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shell eggs stored over vegetables raw beef over raw seafood raw tuna on same level and rte food raw duck adj raw bacon raw ground lamb over whole raw beef@ WIC
*02 Cold Hold (41øF/45øF or below)
low boy 52 on top and bottom, damaged seal
*31 Handwashing lavatory - used for other purpose
no dumping or washing utensils in hand sink
*27 Cooling method, criteria - smaller portions
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee eating employee drink in cooler
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food when not in use
*39 Loosely cover cooling foods
NOV 222016PASSED10 violations4 CRITICALDETAILS
NOV 22
2016
PASSED
10 violations4 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*38 Thawing. under running water criteria - water velocity
water must be running
*32 Approved Food Contact Equip.
no towels@ server station
*02 Cold Hold (41øF/45øF or below)
Shell eggs 63 F Brussel sprouts 53F WIC 41-45 F watch for proper cooling methods Chichen 46 F need ice bags
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*34 Devices to stun/electrocute flying insects
no insect lights over food prep or clean utensils
*21 RFSM - Not On Site
no certificates on site need to keep originals on hand
*29 Sanitizing solutions, testing devices
need Cl test strips
*19 Hand sink water temperature below 110'F
at bar should be item #31
*14 When to wash hands before donning new gloves
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 →