JAN 13
2021
PASSED
6 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
LAKEWOOD SMOKEHOUSE.
BEAT. 40/100
1901 ABRAMS RD · LAKEWOOD, DALLAS
Last inspected January 13, 2021 · passed
16 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
8
8 passed
VIOLATIONS
72
includes 16 critical
RECORDS COVER
4 YEARS
since Jan 2017
INSPECTION HISTORY
*03 Food products not maintained at 135øF or above
sausage-126 degrees F; brisket-116 degrees F
*31 No soap at handsink
replenish every soap dispenser
*10 Clean Sight and Touch
clean the inside of the ice machine thoroughly
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*36 Cloths in-use for wiping between uses stored
cloth towel stored underneath cutting board
*10 Chlorine sanitizer concentration, minimum temp.
chlorine-dishwasher <50 ppm
APR 102020PASSED5 violations1 CRITICALDETAILS
APR 10
2020
PASSED
5 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Clean inside ice machine.
*34 Controlling pests. Eliminating harborage conditions
fruit flies
*37 Storing the food at least 15 cm (6 inches) above the floor
onions
*42 Dirty nonfood contact surfaces
*32 Equipment and Utensils Durability and Strength
Do not line shelves with foil.
OCT 42019PASSED10 violations2 CRITICALDETAILS
OCT 4
2019
PASSED
10 violations2 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
0 PPM CHLORINE AT BAR
*42 Nonfood-contact surfaces material
NO TOWELS AS LINER , NO TOWELS UNDER CUTTING BOARD
*31 Handwashing lavatory - used for other purpose
DUMPING IN HAND SINK
*37 Storing the food at least 15 cm (6 inches) above the floor
ONIONS ON FLOOR, IN COOLER ENSURE ITEMS ARE MORE THAN 6 IN
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL BULK BINS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE ARE FOR PERSONAL ITEMS
*29 Cold/hot hold unit thermometer easily viewable
IN ALL RICS
*39 Keep utensils handles upright or protected
HANDLE IN ICE AT BAR
*28 Date marking > 24 hrs,on site,temp 41F
DISCARD ITEMS PAST 7 DAYS IN COOLER FIRECRACKER MIX,
*45 Premises shall be maintained in good repair
CEILING TILE IN HALLWAY
APR 42019PASSED7 violations1 CRITICALDETAILS
APR 4
2019
PASSED
7 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
c. cucumbers 48.2F
*31 Individual, disposable towels
paper towels/ used
*35 Jewelry Prohibition
no jewelery allowed
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*21 RFSM - Not On Site
No RFSM onsite
*03 Food products not maintained at 135øF or above
mac 118.8, ribs 129.1
MAR 62019PASSED12 violations2 CRITICALDETAILS
MAR 6
2019
PASSED
12 violations2 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
close all outer opening (warning)
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food item in WIC
*39 Cutting surfaces.
resurface cutting boards (warning)
*20 Conveying Sewage
observed all hand sinks, prep sinks and 3 comp sink backing-up into kitchen
*03 Food products not maintained at 135øF or above
mac 105.2F
*10 Clean Sight and Touch
clean all food contact surfaces
*19 Water & Plumbing in good repair- per code
leaking at 3 comp sink
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment (warning)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks stored improperly in prep area
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cross contamination by covering - cover all food items
*21 RFSM - Not On Site
expired RFSM 12/4/2018
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
show all 8 inspections →
JUN 72018PASSED10 violations4 CRITICALDETAILS
JUN 7
2018
PASSED
10 violations4 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
invert dishes
*03 Food products not maintained at 135øF or above
turkey 128.4 and ribs 133.8F
*27 Cooling, heating, and holding capacities. Equipment
Lack of adequate refrigeration-Discontinue using ice beds as a cold hold
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*34 Outer openings:closing holes, gaps
close all gaps in ceiling
*43 Light bulbs, light shields provided
clean lights
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*02 Cold Hold (41øF/45øF or below)
p. pork 55.4, S. tomatoes 50.5
*22 Handlers-Certificate Not On Site
certify all staff
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
JUL 52017PASSED10 violations2 CRITICALDETAILS
JUL 5
2017
PASSED
10 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
beans 47.2°F, cooked ribs 45.7°F, raw chicken 46.0°F, onion ring wash in ice bin 44.8°F, brisket 47.4°F
*26 Consumer Advisory Disclosure---asterisking
undercooked menu items lacked asterisk to indicate they contain or may contain undercooked ingredients.
*41 Food storage containers, identified with common name of food.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drink left on reach-in cooler in prep area
*32 Nonfood surfaces-design to be cleaned easily
gloves wrapped around plastic hose in dish wash room
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
*47 Conditions of Permit-in use of food equipment
*10 Chlorine sanitizer concentration, minimum temp.
bar dishwasher
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw bacon over cooked brisket
JAN 132017PASSED12 violations4 CRITICALDETAILS
JAN 13
2017
PASSED
12 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
c. Onions 64.5, C. Ribs 119.5 Brisket 126.1F & 47.8 and ribs 109.6
*10 Clean Sight and Touch
clean RIC(s)
*18 Toxic items stored above food/utensils
toxics stored on equipment
*21 RFSM - Not On Site
no RFSM on duty on during inspection
*28 Date marking > 24 hrs,on site,temp 41F
no date marking prepared food items
*31 Handwashing lavatory - accessible
*32 Maintain in Good Repair
remove duck-tape from RIC(s)
*34 Pest control-routine inspections for
fruit flies in kitchen
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*41 Food identity and accurate representation
relabel squeeze bottles
*45 Clean facilities as often as necessary.
*47 Handwashing signage
provide hand washing sign
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 →