JUL 27
2023
PASSED
9 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
INAGU.
BEAT. 30/100
10788 HARRY HINES BLVD #G-10 · BACHMAN LAKE, DALLAS
Last inspected July 27, 2023 · passed
26 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
112
includes 26 critical
RECORDS COVER
5 YEARS
since May 2018
INSPECTION HISTORY
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINK. REPAIR YOUR SOAP DISPENSER.
*24 Food Label- manufacture/packer/distrubtor name
PREPACKAGED FRUIT CUPS
*32 Approved Food Contact Equip.
DO NOT USE CARDBOARD BOX AS FOOD CONTAINER.
*10 Clean Sight and Touch
ICE MACHINE
*36 Cloths in-use for wiping between uses stored
*19 One Inch Air Gap
BETWEEN SINK OUTLETS AND FLOOR DRAIN..
*47 Conditions of Permit-in use of food equipment
POST A SIGN
*14 When to wash hands
EMPLOYEE MUST WASH HANDS BETWEEN TASK SUCH AS AFTER BREAK
*21 RFSM - Not On Site
EXPIRED.
DEC 162022PASSED7 violations1 CRITICALDETAILS
DEC 16
2022
PASSED
7 violations1 CRITICALDETAILS
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST'.
*01 Cooling -- total 6 hours, 135-41øF
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*33 Rinsing procedures - 3 compartment sink
SET UP SINK IN THE ORDER OF WASH , RINSE AND SANITIZER.
*32 Approved Food Contact Equip.
NO PRODUCTS STORED IN OPENED CAN ALLOWED
*24 Food Label- manufacture/packer/distrubtor name
LABEL ALL FRUIT CUPS
*10 Clean Sight and Touch
CLEAN INTERIOR OF ICE MACHINE
*45 Lockers to be used to store personal items
STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.
JUN 172022PASSED8 violations1 CRITICALDETAILS
JUN 17
2022
PASSED
8 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*39 Keep utensils handles upright or protected
*18 Toxic items storage adjacent to food/utensils
STORE ALL CHEMICAL IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*10 Clean Sight and Touch
ICE MACHINE
*36 Cloths in-use for wiping between uses stored
DEC 162021PASSED7 violations2 CRITICALDETAILS
DEC 16
2021
PASSED
7 violations2 CRITICALDETAILS
*24 Food Label- manufacture/packer/distrubtor name
PROVIDE LABEL TO ALL CUSTOMER SELF SERVE PREPACKAGED FRUIT AND DESSERT CUPS
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
*33 Rinsing procedures - 3 compartment sink
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.
*47 Conditions of Permit-in use of food equipment
POST A SIGN FOR IT.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*15 Bare hands contact with ready-to-eat foods
NO BARE HANDS CONTACT WITH READY TO EAT FOOD ALLOWED, USE TONG OR GLOVES.
*34 Pest Control
OBSERVED ONE ROACH NEAR HAND SINK.
JUN 102021PASSED7 violations1 CRITICALDETAILS
JUN 10
2021
PASSED
7 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK FOOD PRODUCTS CORRECTLY WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*31 Handwashing lavatory - used for other purpose
DO NOT USE HAND SINK FOR ANY OTHER PURPOSE, USE IT FOR HAND WASH ONLY.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.
show all 13 inspections →
DEC 182020PASSED7 violations2 CRITICALDETAILS
DEC 18
2020
PASSED
7 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DO NOT KEEP DRINK ON FOOD PREP. TABLE.
*47 Conditions of Permit-in use of food equipment
POST A SIGN, "A personal copy of the most recent establishment inspection report is available upon request ."
*19 No Hot Water / Water heater 50 gallon min.
*39 Keep utensils handles upright or protected
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER BETWEEN 50-100 PPM, TESTED AT 10 PPM.
*27 Cooling method, criteria - rapid cooling equipment
COOL HOT ITEMS IN ICED WATER INSTEAD IN COOLER.
*02 Cold Hold (41øF/45øF or below)
PORK 50'F, DO NOT STORE HOT ITEMS IN COOLER WHICH WILL CAUSE FOOD TEMPERATURE TO RISE.
JUN 122020PASSED8 violations5 CRITICALDETAILS
JUN 12
2020
PASSED
8 violations5 CRITICALDETAILS
*21 RFSM - Not On Site
NONE ON SITE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*34 Controlling pests. Eliminating harborage conditions
CONTINUE EXTERMINATION AS NEEDED. OBSERVED ROACHES ON WALL
*38 Thawing. under running water criteria - water velocity
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE .
*02 Cold Hold (41øF/45øF or below)
SHRIMP SALAD 47'F, SHRIMP 47'F, CHICKEN NUGGETS 47, BEEF 47'F
*31 Handwashing lavatory - used for other purpose
*45 First Aid
*47 Conditions of Permit-in use of food equipment
POST SIGN "A copy of the most recent establishment inspection report is available upon request".
NOV 232019PASSED10 violations1 CRITICALDETAILS
NOV 23
2019
PASSED
10 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored above rte food
*47 Conditions of Permit-in use of food equipment
provide sign about inspection report
*35 Hair Restraints effective
hair must be covered
*40 Reuse of single service articles
do not reuse single use articles
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide written procedure for vomiting/diarrhea event
*22 Handlers-Certificate Not On Site
food handler certificate missing
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*10 Clean Sight and Touch
clean ice machine
*14 Gloves single use
change gloves when you change a task
*36 Cloths in-use for wiping between uses stored
store wet cloth in sanitizer bucket
APR 132019PASSED8 violations2 CRITICALDETAILS
APR 13
2019
PASSED
8 violations2 CRITICALDETAILS
*31 Hand sinks: number installed for convenient use
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
Marinating pork skin held at 79.5 degrees with a refrigeration source Cut fruit held on ice not in ice at 64.5 degrees Pico de gallo held at 52.9 degrees - top of the point of usage refeigerator
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing slution
*01 Cooling -- within 2 hours, 135-70øF
Cooked peppers cooled on the counter at 117.1 degrees without a refrigeration source Cooked pork skin cooling at 110.3 degrees cooling on the counter without a refrigeration source Cooked soup cooke
*39 Store all equipment & utensil covered or inverted
*40 Reuse of single service articles
*33 Warewashing sinks and drain boards, self-draining.
OCT 192018PASSED8 violations3 CRITICALDETAILS
OCT 19
2018
PASSED
8 violations3 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish and chicken stored over the same table with ready to eat vegetables Raw meats stored over pre cooked ready to eat foods
*39 Utensils, single serve items 6 inches off - floor
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed
*08 Specifications for Receiving temperature at 41øF or less
Raw pork at 59.1 degreesn while receiving and acceptance
*18 Toxic items used according to law
Raid
*39 Store all equipment & utensil covered or inverted
OCT 62018PASSED12 violations3 CRITICALDETAILS
OCT 6
2018
PASSED
12 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Cooked corn held in an ice chest at 105.7 degrees
*38 Thawing. under running water criteria - water velocity
*31 No soap at handsink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw oysters held over ready to eat salsa Raw fish held over caldo
*01 Cooling -- within 2 hours, 135-70øF
Cooling 5 gallons of food in a pot on the counter without refrigeration Caldo mixture cooling on the counter at 84.6 degrees
*32 Equipment and Utensils Durability and Strength
Ice scoop without a handle
*21 PIC ensures food properly and rapidly cooled
*14 When to wash hands before donning new gloves
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
Cooked hand held at 58.2 degrees in the top of the point of usage refrigerator Yogurt and fruit mixture held at 61.0 degrees - held without adequate ice Chopped lettuce held at 53.0 degrees - top of
*33 Warewashing sinks and drain boards, self-draining.
*24 Shellfish tags kept for 90 days: record keeping
MAY 192018PASSED9 violations1 CRITICALDETAILS
MAY 19
2018
PASSED
9 violations1 CRITICALDETAILS
*33 Warewashing sinks and drain boards, self-draining.
*02 Cold Hold (41øF/45øF or below)
Cut watermelon on display at 64.0 degrees on ice not in ice Double door refrigerator caldo at 47.6 degrees Cooks Point of usage refrigerator at 48.0 - lettuce
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
*40 Single use articel wrapped or dispensed
Dispensed non inverted
*42 Nonfood-contact surfaces material
Gaskets in he double door refrigerator in need of repair/replacement
*10 Chlorine sanitizer concentration, minimum temp.
Zero
*36 Cloths in-use for wiping between uses stored
*21 PIC ensures employees are properly sanitizing equi
MAY 62018PASSED12 violations3 CRITICALDETAILS
MAY 6
2018
PASSED
12 violations3 CRITICALDETAILS
*32 Equipment and Utensils Durability and Strength
Bowl used for a scoop
*32 Equipment and Utensils Multiuse Materials durable
Open can used for storage
*42 Nonfood-contact surfaces material
Boxes used as a table
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of a sanitizing solution
*40 Reuse of single service articles
*33 Warewashing sinks and drain boards, self-draining.
Need two drain boards
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Cooling cut watermelon on the counter at 57.6 degrees
*14 When to wash hands before donning new gloves
*22 Handlers-Certificate Not On Site
*21 PIC ensures effective handwashing being done
*15 Bare hands contact with ready-to-eat foods
*31 Hand sinks: number installed for convenient use
Nacho cheese area without a hand sink
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 →