OCT 27
2023
PASSED
10 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
LAS RANITAS LOS SAPITOS.
BEAT. 44/100
325 E JEFFERSON BLVD · BISHOP ARTS, DALLAS
Last inspected October 27, 2023 · passed
36 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
96
includes 36 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*01 Cooling -- within 2 hours, 135-70øF
Food pulled from stove at 2:30 pm & at 4:30 pm read at 144 F (Beans) Pozole (98 F) Carnitas (109 F)
*02 Cold Hold (41øF/45øF or below)
TCS food items (salsa, cheese) not at 41 F or below
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all food kept for more than 24 hrs
*29 Warewashing machines thermometer in F.rinse tank
Provide hot water test strips for hot water dish machine
*32 Equipment and Utensils Multiuse Materials durable
Do not place cloth towel under cutting board
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Do not place food on floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use/store plastic cups in bulk ingredients
*42 Dirty nonfood contact surfaces
Clean wire racks in walk-in cooler
*45 Premises shall be maintained in good repair
Fix broken tiles in walk-in cooler
*47 RFSM Certificate - Not Display
Post food manager certificate
APR 172023PASSED7 violations3 CRITICALDETAILS
APR 17
2023
PASSED
7 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
Clean can opener of excessive build-up
*18 Toxic items used according to law
Chlorine concentration at 200 ppm>must be between 50-100 ppm
*24 Food Labeling- with common name of the food
Label condiment bottles with name
*31 Handwashing lavatory - used for other purpose
Keep hand sinks free of any item(s)>meant only to wash hands
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Keep food cover(ed) in walk-in cooler
*42 Dirty nonfood contact surfaces
Clean racks/shelves in walk-in cooler
*47 Other Violations
Register food manager certificate with City of Dallas
JUN 192022PASSED9 violationsDETAILS
JUN 19
2022
PASSED
9 violationsDETAILS
*21 RFSM - Not On Site
*42 Dirty nonfood contact surfaces
Detail clean vent-a-hood filters
*24 Food Labeling- with common name of the food
Label dispenser/drinking (mango)
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at hand sink (bar)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store employee drinks in a designated area
*46 Covered waste receptacle for women's restroom
Provide a covered trash can in the staff restroom
*41 Food storage containers, identified with common name of food.
Label all bulk ingredient containers-common name (sugar/flour) etc
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not store single use containers inside bulk ingredient bins
*28 Date marking > 24 hrs,on site,temp 41F
All cooked RTE food must be date marked
SEP 32021PASSED4 violations2 CRITICALDETAILS
SEP 3
2021
PASSED
4 violations2 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
shelving in all areas dirty with soils and grease accumulations including WI cooler shelving areas must be clean to avoid cross contamination gaskets in all cooler units dirty with soils and grease
*45 Premises:Cleaning, frequency and restrictions
back expose tubing at kitchen area dirty with soils and grease accumulations must be clean and in good condition
*47 RFSM Certificate - Not Display
missing RFSM certificate must be have FSM registered with the city
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units and WI cooler unit rust and oxidize must be clean to avoid cross contamination
MAR 92021PASSED6 violations3 CRITICALDETAILS
MAR 9
2021
PASSED
6 violations3 CRITICALDETAILS
*39 Cooking equipment free of encrusted grease
fryers dirty with soils and encrusted grease must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
all equipment dirty with soils and grease accumulations clean equipment on kitchen area
*42 Floors/walls/ceiling/nonfood dirty
floors on kitchen area dirty with soils and food debris must be clean to avoid cross contamination
*45 First Aid
missing first aid kit on site must be have first aid kit on site
*39 Equipment in good repair and proper adjustment.
cooler units broken gaskets must be replace or repair to proper condition
*45 Premises shall be maintained in good repair
floors tiles on kitchen area broken or loose must be replace or repair to proper condition
show all 13 inspections →
AUG 42020PASSED7 violations5 CRITICALDETAILS
AUG 4
2020
PASSED
7 violations5 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
ceiling dirty with soils and dust deposits must be clean to avoid cross contamination
*02 Cold Hold (41øF/45øF or below)
shrimp 48F meat cut 47 F pork 48 F , sauce 48 F sauce tray #2 51 F at front cooler unit must be maintain proper food temperature of 40 F or below to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
RIC cooler unit front cooking area 50 F must be replace or repair to maintain food temperature of 40 F or below
*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the
dish washing machine with zero sanitizing solution must be repair or replace to maintain proper sanitizing concentration at 50 ppm chlorine concentration
*10 Equipment and Utensils Sanitization
PIC must be monitoring that after clean utensils employees must be sanitize to eliminate cross contamination
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with spills, drippings and soils debris must be clean to avoid cross contamination cooking equipment dirty with soils accumulations food debris and grease deposits must be cl
*21 PIC ensures employees are properly sanitizing equi
PIC must be ensure employees are sanitize utensils at cleaning area before dry.
JAN 152020PASSED4 violations3 CRITICALDETAILS
JAN 15
2020
PASSED
4 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
floors, walls and ceiling dirty with soils, grease and soils accumulations in all areas must be clean all areas when contamination is observed during operational hours to avoid cross contamination
*29 Food thermometers provided and accessible
missing thermometers inside RI cooler units must be have visible and working thermometers
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers and packages inside WI freezer unit
*02 Outfitter-Food Temperatures (Cold).
front RI cooler at 45 F must be replace or readjusted to maintain proper food temperature at 40 F or below and avoid cross contamination salad prep area 45 F PIC must be sure proper ice baths on
JUL 222019PASSED6 violations4 CRITICALDETAILS
JUL 22
2019
PASSED
6 violations4 CRITICALDETAILS
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration of sanitizer bucket at kitchen area must be have proper concentration 100 ppm Chlorine solution
*28 Date marking > 24 hrs,on site,temp 41F
date marking missing on food containers inside WIC cooler unit must be date mark all food containers on all areas to avoid cross contamination
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers inside cooler units at floor level food containers must be 6 inches out the floor level to avoid cross contamination
*44 Receptacles tight fitting lids, doors, or covers
drain cover receptacle broken on kitchen entry area must be replace or repair to proper condition
*43 Ventilation hood-prevent grease dripping
vent hood dirty with grease accumulations must be clean to avoid cross contamination
*39 Cooking equipment free of encrusted grease
cooking equipment with encrusted grease accumulations must be clean all cooking equipment to avoid cross contamination
JAN 202019PASSED10 violations2 CRITICALDETAILS
JAN 20
2019
PASSED
10 violations2 CRITICALDETAILS
*45Floor, wall, ceiling - Exposed material
patch holes in wall throughout where needed
*36 Cloths in-use for wiping between uses stored
moist common cloths observed stored on top of prep table next to cutting board
*32 Damaged Equipment
replace chipped rubber gaskets
*39 Store equipment & utensils - avoid contamination
store clean utensils in caddies at waiter station with handles facing the same direction
*45 Lockers to be used to store personal items
employee hoodies and jackets observed stored on top of clean equipment in a food prep area
*41 Food storage containers, identified with common name of food.
*46 Covered waste receptacle for women's restroom
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored above produce inside WIC
*40 Store single-service item in original package
*45 Drying Mops-air dry
JUL 92018PASSED9 violations5 CRITICALDETAILS
JUL 9
2018
PASSED
9 violations5 CRITICALDETAILS
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
sanitizer buckets zero concentration of chemical must be have 100 ppm of Chlorine on sanitizer bucket in all areas
*37 Food shall be protected from cross contamination by protecting food containers that are received
contamination of ice for customers by leave a bottle inside ice machine must not leave any food containers inside ice machine use for public consumption
*45 Clean facilities as often as necessary.
floors behind equipment dirty must be clean behind floors equipment to avoid contamination
*33 Sanitizing solution intergrated in dish. machine
missing sanitizer solution on dish washing machine dishwasher machine must be work properly to clean and sanitize use as health control
*28 Date marking > 24 hrs,on site,temp 41F
date marking missing inside wi cooler unit food containers must be have date marking in all food containers in all areas
*24 Food Labeling- with common name of the food
missing food labels in some food containers must be have label all food containers as hazard public control
*45 Clean facilities as often as necessary.
ceiling with dust and oiled accumulation must be clean to avoid food contamination floors must be clean during operational hours
*34 Outer openings:closing holes, gaps
gaps and holes in ceiling must be repair all holes to avoid pest harboring
*43 Clean vent syst:Intake/exhaust air ducts
vent hood dirty must be clean vent hood to avoid food contamination with accumulation of oils in all areas
JAN 82018PASSED7 violationsDETAILS
JAN 8
2018
PASSED
7 violationsDETAILS
*24 Food Labeling- with common name of the food
missing some food label must label all food containers
*28 Date marking > 24 hrs,on site,temp 41F
missing some date marking food containers, cans, spices inside cooler units and prepared drinks front area must had date marking at all times
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
must be use sanitizer solutions after clean equipment
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*21 PIC ensures employees are properly sanitizing equi
PIC ensure the use of sanitizing solutions during operational hours
*45 Premises:Cleaning, frequency and restrictions
walls, floors and ceiling dirty must be clean floors behind equipment racks in all areas during operational hours
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluid clean up procedure /spill kit
JUL 192017PASSED8 violations4 CRITICALDETAILS
JUL 19
2017
PASSED
8 violations4 CRITICALDETAILS
*10 Clean Sight and Touch
CLEAN THE INTERIOR OF THE BAR ICE MACHINE
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE A THERMOMETER FOR THE REACH IN COOLER MISSING ONE ALSO PROVIDE AN ADDITIONAL PROBE THERMOMETER
*34 Insect control:prevent dead insects from food
FRUIT FLIES OBSERVED IN THE KITCHEN
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED ON FOOD PREPARATION SURFACES
*36 Cloths in-use for wiping between uses stored
STORE WIPING CLOTHS IN THE SANITIZING BUCKETS AFTER USE
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
SEVERAL FOOD ITEMS NOT COVERED IN THE WALK IN COOLER
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN DUSTY INTAKE VENTS IN THE PUBLIC RESTROOMS
*47 Handwashing signage
PROVIDE HAND WASH SIGNS FOR THE HAND SINKS IN THE RESTROOMS
MAR 232017PASSED9 violations2 CRITICALDETAILS
MAR 23
2017
PASSED
9 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
TWO DENTED PINEAPPLE JUICE CANS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
RAW CHICKEN AND RAW BEEF NOT SEPARATED BY SPACE IN THE WALK IN COOLER
*14 Hands wash procedures-without soap
EMPLOYEES NOT USING SOAP TO WASH HANDS
*28 Date marking commercially prepared RTE/ TCS food
COOKED FOOD NOT DATE MARKED (WALK IN COOLER)
*36 Cloths in-use for wiping between uses stored
STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
UNCOVERED FOOD ITEMS IN THE WALK IN COOLER
*42 Dirty nonfood contact surfaces
CLEAN THE DOOR GASKET OF THE WALK IN COOLER.
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN THE DUSTY INTAKE VENT IN THE KITCHEN
*45 Premises shall be maintained in good repair
PROVIDE A VENT COVER FOR THE VENT OPENING IN THE WALL NEAR THE HOT WATER HEATER
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 →