JUN 9
2023
PASSED
7 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
LESLIE'S BAKERY.
BEAT. 18/100
2915 COMMUNITY DR #102 · BACHMAN LAKE, DALLAS
Last inspected June 9, 2023 · passed
Failed an inspection 7 years ago. 25 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
12
11 passed · 1 failed
VIOLATIONS
113
includes 25 critical
RECORDS COVER
6 YEARS
since Jan 2017
INSPECTION HISTORY
*03 Food products not maintained at 135øF or above
Observed tamale @ 98 F and chicken @ 123 F
*10 Clean Sight and Touch
served dirty meat slier (food debris)
*18 Use toxic according to manufacturer direction
Observed sanitizer bucket concentration too high (>200 ppm CL)
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Dirty nonfood contact surfaces
Clean dirty venthood, grease build-up
*02 Cold Hold (41øF/45øF or below)
Observed raw eggs @ 73 F.
JUN 82021PASSED13 violations4 CRITICALDETAILS
JUN 8
2021
PASSED
13 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed tamale 110.2 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken over vegetables
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Observed washing pot without sanitizing after.
*15 Bare hands contact with ready-to-eat foods
Observed touching tortas with bare hands
*14 Gloves single use
Do not wash disposable food prep gloves. Dispose of gloves, wash hands, and put on new gloves.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer in 3-comp sink 200 ppm Cl
*21 RFSM - Not On Site
Observed no RFSM on site
*22 Washing hands only at a designated hand sink
Observed washing hands in 3-comp sink.
*27 Cooling method, criteria - smaller portions
Observed food cooled in large portions on prep table before being put away.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard on floor in WIF
*33 Rinsing procedures - 3 compartment sink
Observed not rinsing dishes between washing and sanitizing.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bucket of meat on floor near prep table and food on floor in WIF.
*39 Keep utensils handles upright or protected
Observed spoons and forks stored with eating end up. Store with handles up to protect the eating end from contamination.
APR 292021PASSED11 violations3 CRITICALDETAILS
APR 29
2021
PASSED
11 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed soup 137 degrees F, flauta 94 degrees F.
*10 Sanitization after Cleaning
Observed not sanitizing after washing
*15 Limit bare hand contact with all other foods
Observed handling foods w/ bare hands (raw meat, banana leaf, and dough)
*22 Washing hands only at a designated hand sink
Observed washing hands in 3-comp sink
*28 Date marking combined ingredients for RTE/ TCS food
Date mark grab and go foods.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as floor mat
*36 Cloths in-use for wiping between uses stored
Observed no sanitizer bucket
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed sugar syrup stored uncovered
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knife stored on shelf under coconut shreds container
*27 Cooling method, criteria - using ice bath
Observed cooling food sitting out on prep table. Cool in ice bath.
*18 Single Service-no deleterious substances
Observed shopping bag used in direct food-contact. Use only food-grade materials.
APR 22020PASSED6 violations2 CRITICALDETAILS
APR 2
2020
PASSED
6 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed flautas 113 degrees F
*18 Chemical sanitizer generated onsite, chemical criteria
Observed bucket >200 ppm Chlorine
*27 Cooling method, criteria - smaller portions
Observed soup cooling in large portion on prep table
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal food being eaten in prep area
*45 Premises shall be maintained in good repair
Seal hand sink to wall
*47 Handwashing signage
Provide hand wash sign in bathroom.
MAR 52020PASSED14 violations4 CRITICALDETAILS
MAR 5
2020
PASSED
14 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed flautas 106 degrees F. Suggest using lid to keep hot.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken over RTE food
*14 When to wash hands before donning new gloves
Observed now washing hands before putting on gloves or changing tasks.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer bucket 200 ppm chlorine
*21 RFSM - Not On Site
No RFSM on site. Register manager cert w/ City of Dallas
*27 Cooling method, criteria - smaller portions
Observed cooling large portion of stewed tomatoes on prep table at ambient temperature.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark food with prep date and disposal date (7 days)
*29 Food thermometers provided and accessible
Provide thermometers for coolers containing eggs and milk.
*31 Individual, disposable towels
Provide paper towels at hand sink.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor (onions, cabbage, and other food in containers)
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed using bowl as scoop for flour.
*42 Dirty nonfood contact surfaces
Observed dirty wall, outsides of containers, and ice on WIF floor.
*47 Handwashing signage
Provide hand wash sign at hand sink
*41 Food storage containers, identified with common name of food.
Label dry ingredients
show all 12 inspections →
NOV 272018PASSED12 violations1 CRITICALDETAILS
NOV 27
2018
PASSED
12 violations1 CRITICALDETAILS
*32 Approved Food Contact Equip.
use food grade bags not shopping bags
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off floor
*47 Handwashing signage
provide hand washing sign
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark tcs food for 7 days only
*10 Clean Sight and Touch
clean mixers
*22 Handlers-Certificate Not On Site
provide food handler certificates/cards
* 21 RFSM notify 10 days & replacement in 45 days
provide rfsm certificate
*42 Dirty nonfood contact surfaces
clean shelves in coolers
*46 Covered waste receptacle for women's restroom
provide covered receptacle
*40 Reuse of single service articles
do not reuse single use articles
NOV 172018FAILED18 violations5 CRITICALDETAILS
NOV 17
2018
FAILED
18 violations5 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
food staff observed handling rte food without gloves
*10 Sanitization after Cleaning
clean and sanitize food contact surfaces as often
*35 Eating food, chewing gum, drinking beverages, or using tobacco
coffee and pastry observed on prep table
*02 Cold Hold (41øF/45øF or below)
rice 70 degrees f
*47 Other Violations
provide additional containers provide additional sink stopper to wash dishes correctly
*45 Premises shall be maintained in good repair
install hook dispenser to store paper towels at back hand sink seal gap behind wall and hand sink replace damaged ceiling tiles
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
must not store containers inside of bulk ingredients bins
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
no hot water at hand sink restroom
*22 Handlers-Certificate Not On Site
all food employees must be trained correctly in food safety
*42 Ventilation hood systems
clean and sanitize vent a hood filters as often as needed
*18 Unnecessary chemicals not allowed
raid is not for commercial use
*21 RFSM - Not On Site
must provide a current RFSM
*27 Cooling method, criteria - placing the food in shallow pans
*33 Rinsing procedures - 3 compartment sink
3 com sink must be set up correctly
*41 Food storage containers, identified with common name of food.
label bulk ingredient containers label squeeze bottles
*28 Date marking > 24 hrs,on site,temp 41F
must date cooked/rte foods stored inside of ric
*14 Wash hands after all other activities
food staff must wash hands after every contamination
*01 Cooling -- total 6 hours, 135-41øF
MAY 212018PASSED5 violations1 CRITICALDETAILS
MAY 21
2018
PASSED
5 violations1 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Raw beef above fries.
*28 Date marking > 24 hrs,on site,temp 41F
*42 Floors/walls/ceiling/nonfood dirty
Clean wall by 3 comp sink.
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
NOV 142017PASSED8 violations2 CRITICALDETAILS
NOV 14
2017
PASSED
8 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
see measurements
*03 Food products not maintained at 135øF or above
see measurements
*24 Food packaged in a establishment, shall be labeled as specified in law
label items packaged to go
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*43 Clean vent syst:Intake/exhaust air ducts
vent hood needs cleaning
*18 Toxic items storage adjacent to food/utensils
spray cleaner sitting next to utensils
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*19 Water & Plumbing in good repair- per code
repair leak under three compartment sinks
JUN 142017PASSED6 violationsDETAILS
JUN 14
2017
PASSED
6 violationsDETAILS
*24 Food Label - Nutrition Labeling
for the candy
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all fruits and foods in ric
*29 Sanitizing solutions, testing devices
provide sanitizer test strip
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no eating allow in prep area
JUN 142017PASSED8 violations1 CRITICALDETAILS
JUN 14
2017
PASSED
8 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
fried banana: 83'f
*07 Food safe, good condition, unadulterated, and honestly presented
observed food bowl put directly on food
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef, chicken store together
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all food in ric
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
flour storage must above floor 6 ins
JAN 32017PASSED5 violationsDETAILS
JAN 3
2017
PASSED
5 violationsDETAILS
*31 Individual, disposable towels
*14 When to wash hands before donning new gloves
all employees must wash hands before donning a new pair of gloves
*31 No soap at handsink
*37 Storing the food at least 15 cm (6 inches) above the floor
plantains stored on the floor
*28 Do not exceed manuf. use by date
smithfield premium ham with a use by date of nov 15, 2016
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 →