JUN 11
2021
PASSED
11 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
LEGACY FUEL STOP.
BEAT. 18/100
2350 WALNUT HILL LN · PRESTON HOLLOW, DALLAS
Last inspected June 11, 2021 · passed
Failed an inspection 7 years ago. 31 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
12
11 passed · 1 failed
VIOLATIONS
113
includes 31 critical
RECORDS COVER
4 YEARS
since Mar 2017
INSPECTION HISTORY
*18 Toxic items stored above food/utensils
DO NOT STORE CHEMICAL BOTTLES ABOVE FREEZER.
*22 Accredited food handler certificate - 60 days
EXPIRED
*45 Premises shall be maintained in good repair
SEAL ALL GAP AND REPLACE MISSING FRP FROM WALL OF ICE MACHINE ROOM. LEVEL FLOOR OF ICE ROOM.
*47 Handwashing signage
*37 Storing the food where it is not exposed to splash, dust, or other contamination
KEEP SALSA CUP ICE BIN FREE OF MELTED ICE WATER.
*43 Light - 50 foot : Food and utensils area
AREA ABOVE KITCHEN THREE COMPARTMENT SINK,
*27 Cooling method, criteria - rapid cooling equipment
USE RAPID METHOD TO COOL HOT FOOD DOWN, USE SMALL CONTAINERS INSTEAD A LARGE POT .
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR OF STANDING WATER FROM ICE MACHINE ROOM.
*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 ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*10 Clean Sight and Touch
ICE MACHINE
JUN 32020PASSED7 violations1 CRITICALDETAILS
JUN 3
2020
PASSED
7 violations1 CRITICALDETAILS
*47 Other Violations
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to
*03 Food products not maintained at 135øF or above
ONION 106'F, PEPPER 111'F
*45 First Aid
*36 Cloths in-use for wiping between uses stored
ALSO KEEP IT OFF THE FLOOR
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Floors/walls/ceiling/nonfood dirty
ALSO VENT HOOD
*29 Cold/hot hold unit thermometer easily viewable
JUL 32019PASSED5 violations3 CRITICALDETAILS
JUL 3
2019
PASSED
5 violations3 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes and prepraring foods on the same set of sinks
*02 Cold Hold (41øF/45øF or below)
Jalepeno's top of the point of usage refrigerator at 53.0 degrees
*18 Toxic items used according to law
Raid used in the kitchen
*03 Food products not maintained at 135øF or above
Grilled peppers and onions hled at 125.1 degrees
JUN 42019PASSED13 violations4 CRITICALDETAILS
JUN 4
2019
PASSED
13 violations4 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*40 Handle & dispense of cleaned utensils, single-use
Spoon dispensed flat Single service cups missing a dust gaurd
*01 Cooling -- total 6 hours, 135-41øF
Cooked green salsa at 63.4 degrees after spending the night in the walk in refrigerator
*10 Clean Sight and Touch
Pans with gross labels left on after cleaning
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*45 Walls and ceilings, studs, joists, and rafters
*47 RFSM Certificate - Not Display
*07 Food safe, good condition, unadulterated, and honestly presented
Ice manufactured from a non permitted manufacturer
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken prepared on the same table as fried foods Cooked foods stored with dirty dishes Raw shell eggs stored with dirty dishes
*18 Toxic items used according to law
Raid
*14 When to wash hands between raw and RTE foods
Observed employee go from raw chicken to cooked foods without washing her hands
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held at 57.0 degrees Cooked sausage held at 66.0 degrees
MAY 212019FAILED16 violations5 CRITICALDETAILS
MAY 21
2019
FAILED
16 violations5 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing solution
*31 Handwashing lavatory - accessible
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held on the counter at 57.7 degrees Cooked chrizio held on ice not ice ice at 50.5 degrees
*18 Toxic items used according to law
Raid
*37 Unpackaged food may not be stored in direct contact with undrained ice
Salsa
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat prepared in the sanitizing sink while dishes are being washed
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*20 Grease Trap Tickets
LES 04-23-2019
*42 Nonfood-contact surfaces material
Cloth under the cutting board
*21 PIC ensures food properly and rapidly cooled
*07 Food safe, good condition, unadulterated, and honestly presented
ICe manufactured from non approved source Home canned drinks
*47 RFSM Certificate - Not Display
*01 Cooling -- total 6 hours, 135-41øF
Salsa
*21 RFSM - Not On Site
show all 12 inspections →
NOV 72018PASSED6 violations1 CRITICALDETAILS
NOV 7
2018
PASSED
6 violations1 CRITICALDETAILS
*40 Single use articel wrapped or dispensed
Unwrapped tooth picks dispensed flat
*03 Food products not maintained at 135øF or above
Cooked beans held at 88.3 degrees - on the counter Grilled onions held at 104.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*18 Toxic items used according to law
Raid
*43 Ventilation hood-prevent grease dripping
Fryer not under the vent a hood
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
MAY 292018PASSED9 violations2 CRITICALDETAILS
MAY 29
2018
PASSED
9 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Ice manufacturer
*28 Date marking > 24 hrs,on site,temp 41F
*22 Handlers-Certificate Not On Site
*01 Cooling -- total 6 hours, 135-41øF
Salsas, and beans lack of a quick cooling method
*18 Toxic items labeling for original container
*14 When to wash hands before donning new gloves
*42 Nonfood-contact surfaces material
Foil lined surfaces
*47 RFSM Certificate - Not Display
*21 RFSM - Not On Site
MAY 152018PASSED13 violations4 CRITICALDETAILS
MAY 15
2018
PASSED
13 violations4 CRITICALDETAILS
*47 RFSM Certificate - Not Display
*21 RFSM - Not On Site
*01 Cooling -- within 2 hours, 135-70øF
Cooked beans at 101.8 degrees - cooling on the counter Cooked meat cooling on the counter at 80.5 degrees
*46 A ware washing sink not used for hand washing or dumping mop water
*22 Handlers-Certificate Not On Site
*42 Nonfood-contact surfaces material
Missing door handle
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked food Raw fish prepared on the same table as cooked foods
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
Raw chicken held at 65.5 degrees outside of refrigeration
*39 Utensils, single serve items 6 inches off - floor
*40 Handle & dispense of cleaned utensils, single-use
Single service dispensed falot
*10 Chlorine sanitizer concentration, minimum temp.
None
*07 Food safe, good condition, unadulterated, and honestly presented
Ice made at an unlicensed food manufacturer
NOV 162017PASSED8 violations2 CRITICALDETAILS
NOV 16
2017
PASSED
8 violations2 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Cooked meat in a 10 gallon pot at 61.7 degrees held for more than 4 hours
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cheese and produce Stored food on the drain boards while washing dishes
*03 Food products not maintained at 135øF or above
Cooked sausage held at 86.6 degrees
*47 RFSM Certificate - Not Display
*07 Food safe, good condition, unadulterated, and honestly presented
Ice made from a non-permitted source
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 RFSM - Not On Site
NOV 12017PASSED14 violations4 CRITICALDETAILS
NOV 1
2017
PASSED
14 violations4 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over RTE foods
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes at 58.7 degrees in a non working refrigerator
*03 Food products not maintained at 135øF or above
Spicy cooked pork held on top of the HH at 78.8 degrees
*07 Food safe, good condition, unadulterated, and honestly presented
Bagged ice from a non permitted source
*42 Nonfood-contact surfaces material
Foil lined shelves
*43 Light - 50 foot : Food and utensils area
*36 Wiping cloths air dry requirement
Drying rags stored over food products
*01 Cooling -- total 6 hours, 135-41øF
Cooked beans from the day before at 52.6 degrees
*27 Cooling, heating, and holding capacities. Equipment
Using a broken refrigerator for TCS foods
*47 RFSM Certificate - Not Display
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
SEP 72017PASSED6 violationsDETAILS
SEP 7
2017
PASSED
6 violationsDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
bag of onions stored on the floor inside the walk in cooler
*28 Date marking commercially prepared of RTE/PHF
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open bottle of mineral water observed on the prep table- personal use
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager by next inspection; 7901 Goforth Rd Dallas, TX 75238
*32 Damaged Equipment
replace the air gaskets inside the reach in cooler
*36 Cloths in-use for wiping between uses stored
do not store cloth towels under the cutting board
MAR 72017PASSED5 violations1 CRITICALDETAILS
MAR 7
2017
PASSED
5 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
beef stored on the floor in the walk in cooler
*18 Toxic items storage adjacent to food/utensils
dishwashing detergent stored next to onions and peppers
*45Floor, wall, ceiling - Exposed material
repair holes in ceiling in the food prep area
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager by next inspection(six months)
*36 Cloths in-use for wiping between uses stored
do not store cloth towels(absorbent material) underneath cutting boards.
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 →