Kist Heart Kitchen
1700 Pacific Ave #112, Dallas, TX 75201 · 75201 · Restaurant
Passed all 8 inspections — critical violations noted
2019-10-25 Pass Routine CRITICAL 11
*32 Approved Food Contact Equip.
Broken wooden utensils
*43 Light bulbs, light shields provided
*31 Handwashing lavatory - accessible
*03 Food products not maintained at 135øF or above
Cooked pork held in a not working hot hold unit at 87.6 degrees
*10 Clean Sight and Touch
Protein stains on stainless steel preparation tables
*45 Unnecessary articles prohibited
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Employee food and beverages stored over open containers of rice
*42 Floors/walls/ceiling/nonfood dirty
Floors and walls in need of removing the grease under all equipment
*37 Storing the food at least 15 cm (6 inches) above the floor
*35 Hair Restraints effective
Hair and beard nets missing
2019-10-11 Pass w/ Conditions Routine CRITICAL 15
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 PIC ensures food handlers properly trained
*19 One Inch Air Gap
Ice maker
*14 When to wash hands before donning new gloves
*35 Jewelry Prohibition
More than one ring on employee hands
*29 Cold/hot hold unit thermometer easily viewable
*39 Utensils, single serve items 6 inches off - floor
*45 Walls and ceilings, studs, joists, and rafters
Exposed studs
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored over ready to eat Pico de Gallo
*18 Toxic items used according to law
Raid
*42 Dirty nonfood contact surfaces
Grease coating
*05 Rapidly reheat 165øF for hot holding
Reheating beans to 108.3 degrees for hot holding
*27 Cooling, heating, and holding capacities. Equipment
Using broken equipment to hold cold foods
*42 Nonfood-contact surfaces material
Foiled lined surfaces
*02 Cold Hold (41øF/45øF or below)
Liquid egg whites held at 51.8 degrees held in a non working refrigerator- lower refrigerator Upper point of usage refrigerator at 65.3 degrees Cut tomatoes at 48.5 degrees
2019-08-30 Pass w/ Conditions Routine CRITICAL 14
*34 Controlling pests. Eliminating harborage conditions
german roaches in unused cooler
*02 Cold Hold (41øF/45øF or below)
cut tomatoes 75 F Caesar dressing 58F pork 46.5 F on bottom burger station cut tomato 60.6 F, not enough ice tomatoes and shredded cheese on wrap line 51 F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
on prep table
*45 Unnecessary articles prohibited
remove broken equipment or anything unnecessary
*21 RFSM - Not On Site
not registered
*42 Floors/walls/ceiling/nonfood dirty
exterior of ice machine w/ black mildew clean everything
*18 Toxic items labeling-non original container
label all properly
*06 Discard if TCS is in container w/ no date or day
date TCS foods
*03 Food products not maintained at 135øF or above
cooked chicken 120 Fin hot hold unit
*47 Conditions of Permit-in use of food equipment
*22 Handlers-Certificate Not On Site
*32 Equipment and Utensils Multiuse Materials durable
styrofoam in ice machine remove immediately
*31 Handwashing lavatory - accessible
blocked by sandwich press
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw eggs stored on top shelf over soda, vegetables raw chicken over sauces, salad toppings
2019-02-19 Pass Routine CRITICAL 8
*37 Storing the food at least 15 cm (6 inches) above the floor
* 21 RFSM notify 10 days & replacement in 45 days
*20 Grease Trap Tickets
*34 Controlling pests. Eliminating harborage conditions
*14 When to wash hands before donning new gloves
*43 Clean vent syst:Intake/exhaust air ducts
dusty fan covers
*40 Reuse of single service articles
disposable cup used as dispenser
*42 Dirty nonfood contact surfaces
2018-08-30 Pass Routine CRITICAL 8
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 RFSM - Not On Site
*31 Handwashing lavatory - used for other purpose
storing kitchen items (knife and wash rags)
*14 When to wash hands before donning new gloves
*10 Clean Sight and Touch
mold/rist in ice machine
*42 Dirty nonfood contact surfaces
dirty gaskets
*37 Storing the food at least 15 cm (6 inches) above the floor
food on ground in walk in freezer
*07 Food safe, good condition, unadulterated, and honestly presented
expired milk
2018-02-23 Pass Routine CRITICAL 5
*39 Equipment and Utensils Storage
ice scoop
*14 When to wash hands before donning new gloves
*10 Clean Sight and Touch
dirty microwave
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*31 Handwashing lavatory - used for other purpose
2017-09-05 Pass Routine 5
*32 Damaged Equipment
broken gaskets
*43 Light bulbs, light shields provided
missing light shield in WIF
*10 Clean Sight and Touch
dirty microwave
*43 Clean vent syst:Intake/exhaust air ducts
dusty air vents in WIF
*42 Dirty nonfood contact surfaces
dirty gaskets
2017-02-24 Pass Routine CRITICAL 1
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
beef chorizo on top of cooked chicken wings
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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