MAMA'S DAUGHTER'S DINER.

City of Dallas

2610 ROYAL LN · PRESTON HOLLOW, DALLAS

Last inspected 2022.

23 inspections on record since 2017 · Last inspected Nov 2022.

Last inspected Nov 2022. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS
23
VIOLATIONS
271
total on record
LAST INSPECTED
NOV 2022

INSPECTION HISTORY

NOV 4
2022
PASS 10 violations
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Pest Activity
*34 Pest Control
2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
3 pts Sanitation
*10 Clean Sight and Touch
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
MAR 14
2022
PASS 11 violations
3 pts Sanitation
*10 Clean Sight and Touch

CLEAN CAN OPENER.

1 pts Other
*39 Cloth napkins shall be laundered between each use
1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor

OBSERVED FOOD TRAYS STORED ON THE FLOOR OF DRY STORAGE AREA.

1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code

REPAIR LEAKING SODA MACHINE COMPRESSOR AND DIRTY ANY WATER DIRECTLY TO THE FLOOR DRAIN.

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food

FOOD CONTAINERS .

1 pts Facility Condition
*45 Premises shall be maintained in good repair

REPAINT WALL AND CEILING OF WALK IN COOLER.

1 pts Food Storage & Handling
*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS TO THE LIGHTS ABOVE MIXER, BEVERAGE STATION, AND DRY STORAGE AREAS.

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

i.e. FLOOR OF TRASH. AREA BEHIND COOKING EQUIPMENTS, WALLS OF FOOD DEBRIS AND STAINS, DUSTY VENT HOOD FILTERS AND CEILING/VENTS.

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

DICED HAM 45'F, DICE TURKEY 47'F. MAINTAIN ALL COLD FOOD AT 41 'F OR LOWER AT ALL TIMES. KEEP SANDWICH LID CLOSED WHEN IT IS NOT USE.

1 pts Other
*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

OCT 28
2021
PASS 10 violations
3 pts Sanitation
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Facility Condition
*45Physical Facilities Floors,Walls,Ceilings
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Pest Activity
*34 Pest Control
3 pts Sanitation
*10 A chemical sanitizer used: contact times criteria
1 pts Documentation & Training
*47 Permit/license posted
1 pts Chemical Safety
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
APR 5
2021
PASS 11 violations
2 pts Other
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

EGG 53'F, HAM 47'F

1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

2 pts Other
*31 No soap at handsink

WAIT STATION

1 pts Employee Hygiene
*45 Premises shall be maintained in good repair

1) MOVE OVEN 3 INCHES TO THE RIGHT TO INCREASE FOR EASIER ACCESS OF HAND SINK. CLOSE ALL OPENING FROM CEILING. FILL ALL GAPS BETWEEN FLOOR 2) SEAL ALL OPENING FROM WALLS AND REPLACE ALL MISSING COVE

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN STORAGE SHELVES, FOOD DEBRIS AND TRASH FROM AREA BEHIND/ BELOW EQUIPMENT, i.e STOVE , DEEP FRYERS. LIGHTS

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

SEAL ALL GAPS AND HOLES FROM BACK DOOR AND WALS

1 pts Facility Condition
*43 Light bulbs, light shields provided

REPLACE ALL MISSING LIGHT SHIELD AND END CAPS

3 pts Sanitation
*10 Clean Sight and Touch

CLEAN INTERIOR OF COOLERS

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREAS ALLWOED, OBSERVED EMPLOYEES' DRINK STORED NEAR FOOD / EQUIPEMTN.

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS OF SHELF LIFE

MAR 8
2021
PASS 14 violations
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of most recent establishment inspection report is available upon request."

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food

FLOUR CONTINERS???

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS OF SHELF LIFE

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Facility Condition
*43 Light bulbs, light shields provided

REPLACE ALL MISSING LIGHT SHIELD AND END CAPS

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW CHICKEN ABOVE BEEF.

1 pts Sanitation
*34 Pest Control

OBSERVED RODENT DROPPING FROM DISHWASHING ROOM.

3 pts Pest Activity
*18 Rodent bait stations
1 pts Employee Hygiene
*45 Premises shall be maintained in good repair

MOVE OVEN 3 INCHES TO THE RIGHT TO INCREASE FOR EASIER ACCESS OF HAND SINK. CLOSE ALL OPENING FROM CEILING. FILL ALL GAPS BETWEEN FLOOR TILES.

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

CLEAN DEEP FRYER, FLOOR AREA BEHIND OVEN AND STOVE, DUSTY AIR VENTS AND CEILING, CLOSE ALL OPENED ELECTRICAL WIRES BOX, CLEAN STORAGE SHELVES, DISHWASHING MACHINE, CLEAN FLOOR OF FOOD DEBRIS ESPECIALL

2 pts Other
*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE TO EMPLOYEES AT ALL TIIMES.

2 pts Other
*31 No soap at handsink

HAND SINK NEXT TO MIXER

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN WIPING CLOTHES SANITIZER BUCKET AT 100 PPM FOR CHLORINE, OR Q.A. AT 200 PPM, TESTED AT 0 PPM.

show all 23 inspections →
AUG 20
2020
PASS 11 violations
1 pts Other
*47 OTHER VIOLATIONS

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 employees and customers. (

1 pts Plumbing & Waste
*46 Covered waste receptacle for women's restroom
3 pts Other
*03 Food products not maintained at 135øF or above

SAUSAGE PATTIES 130'F

1 pts Facility Condition
*45 Premises shall be maintained in good repair

CHECK LWATER EAK FROM CEILING

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

CLEAN DIRTY WALLS, CEILING , FROM WALK IN COOLER / FREEZER

3 pts Sanitation
*10 Clean Sight and Touch

CLEAN REACH IN COOLERS OF FOOD DEBRIS, CAN OPENER

1 pts Facility Condition
*43 Light bulbs, light shields provided

KITCHEN

2 pts Sanitation
*31 Handwashing lavatory - accessible

KEEP MIXER AREA HAND SINK IN WORKING CONDITION WITH SOAP AND PAPER TOWEL.

1 pts Other
*36 Cloths in-use for wiping between uses stored
2 pts Documentation & Training
*21 RFSM - Not On Site

NOT ON SITE

2 pts Documentation & Training
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

KEEP FOOD HANDLER CERTIFICATES ON SITE

FEB 26
2020
PASS 12 violations
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

FEMALE KITCHEN EMPLOYEE

1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty

CLEAN DIRTY WALLS, CEILING , LIGHTS FROM KITCHEN AND WALK IN COOLER / FREEZER. DEICE WALK IN FREEZER FLOOR

3 pts Sanitation
*10 Clean Sight and Touch

CLEAN REACH IN COOLERS OF FOOD DEBRIS

1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Facility Condition
*45 Floor& wall junctures- coved & sealed

CLOSE ANY OPENING FROM WALLS AND CEILING. REPLACE ALL LOOSE TILES FROM FLOOR

1 pts Facility Condition
*43 Light bulbs, light shields provided

ALL LIGHTS FROM KITCHEN

1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER

1 pts Other
*47 OTHER VIOLATIONS

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 employees and customers. (

1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.

LABEL ALL FOOD CONTAINERS

3 pts Other
*03 Food products not maintained at 135øF or above

FRIED CHICKEN 120'F

2 pts Other
*28 Original cont. of RTE/PHF/Day1= day of opening

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

2 pts Other
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
JUL 12
2019
PASS 9 violations
3 pts Sanitation
*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES IN DISH WASHER AREA

3 pts Sanitation
*10 Clean Sight and Touch

EXCESS WATER ON THE BOTTOM OF THE REACH IN COOLER ( GRILL AREA )

2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENT CONTAINERS

2 pts Food Storage & Handling
*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )

2 pts Other
*31 No soap at handsink

BACK HAND SINK ( NEAR THE LARGE MIXER ) NOT LOADED WITH SOAP

1 pts Other
*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE

1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENT

1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty

EXCESS WATER ON THE FLOOR OF THE WALK IN COOLER

1 pts Other
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

ICE SCOOP RESTING INSIDE THE ICE BIN

MAR 27
2019
PASS 9 violations
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored cooked salsa

1 pts Other
*40 Reuse of single service articles
3 pts Sanitation
*10 Clean Sight and Touch

Can opener

3 pts Plumbing & Waste
*20 Grease Trap Tickets

03-05-19 LES

2 pts Other
*31 Individual, disposable towels
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Pie case temperature at 44.5 degrees Cole slaw at 54.5 degrees

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
1 pts Sanitation
*45 Attachments to walls and ceilings shall be easily cleanable

Vents stuffed with rags

1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
MAR 3
2019
PASS 12 violations
1 pts Sanitation
*42 Nonfood-contact surfaces material

Rock leg for the stove

1 pts Sanitation
*43 Heating/ventilation: designed and installed

Heating equipment non enclosed with holes in the ceiling

2 pts Sanitation
*32 Equipment and Utensils Multiuse Materials durable

Single service cup used as a food scoop

3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Cooling Time controlled for safety foods with in 6 hours Beef at 43.6 degrees Beef stew at 43.1 degrees

3 pts Sanitation
*18 Toxic items stored above food/utensils

Sterno stored over toothpicks

2 pts Sanitation
*31 Handwashing lavatory - accessible

Hand next to the oven

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw cracked shell eggs stored over ready to eat blue dressing

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented

Tuna held for more than 7 days

1 pts Plumbing & Waste
*46 Water, Plumbing, and Waste Plumbing Systems-good repair

Bakery hand sink missing waste water plumbling

2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed

JAN 24
2019
PASS 14 violations
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
3 pts Food Temperature
*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Jalepeno's held at 73.1 degrees

1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
2 pts Sanitation
*31 Handwashing lavatory - accessible

Hand sink next to the oven

3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil

Cook

1 pts Facility Condition
*45Floor, wall, ceiling - Exposed material

Holes in the ceiling

3 pts Plumbing & Waste
*19 Backflow prevention device - air gap

Ice maker in need of an air gap Attached hose at the three compartment sink

2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Sanitation
*42 Nonfood-contact surfaces material

Rock used for a stove leg Duct tape the handle Wood directly on the floor

1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts

Cooks area vents filled with paper and cloth towels

1 pts Food Temperature
*38 Thawing. under running water criteria - water velocity
1 pts Other
*40 Reuse of single service articles
1 pts Sanitation
*39 Keep utensils handles upright or protected
AUG 30
2018
PASS 10 violations
2 pts Sanitation
*31 Handwashing lavatory - accessible

Dough room and hot food line

2 pts Food Storage & Handling
*28 Date marking combined ingredients for RTE/ TCS food
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces A rock used as a leg tot he stove

2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Missing drain boards at the manual dish washing sink

2 pts Documentation & Training
*21 PIC ensures food properly and rapidly cooled
2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Roaches

1 pts Other
*40 Reuse of single service articles
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Sic inch pan of stew at 54.4 cooling in the refrigerator over night Six inch pan of stew at 46.4 degrees cooling in the refrigerator over night Six inch pan at 46.0 degrees cooling in the refrigera

3 pts Sanitation
*02 Cold Hold (41øF/45øF or below)

Fluid milk held at 48.0 degrees Egg wash at 53.5 degrees Top of the cook's point of usage refrigerator boiled eggs at 58.2 degrees

1 pts Facility Condition
*45Floor, wall, ceiling - Exposed material
JUL 20
2018
PASS 14 violations
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Gravy cooling ont he counter at 109.1 degrees Cooked sweet peas cooling on the counter at 109.1 degrees Roast beef cooling to 47.8 degrees for more than 6 hours Chicken and dumpling cooling in a 4

1 pts Sanitation
*45 Attachments to walls and ceilings shall be easily cleanable

HAVC equipment needs to be enclosed

3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils

Peanut butter and windex stored together

3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods

Bare hand contact on salmon patties

1 pts Sanitation
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Wiping rags not stored in the wiping rack water

2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

Broken refrigerators - Walk n refrigerator and point of usage refrigerator

2 pts Food Storage & Handling
*28 Date marking combined ingredients for RTE/ TCS food
3 pts Other
*19 One Inch Air Gap

Ice machine missing an air gap

2 pts Sanitation
*21 PIC ensures effective handwashing being done
2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
2 pts Other
*31 Hand sinks: number installed for convenient use

Cooks area without a hand sink

3 pts Sanitation
*02 Cold Hold (41øF/45øF or below)

Egg wash at 61.9 degrees

1 pts Sanitation
*42 Nonfood-contact surfaces material

Duct tape Rock used for stove leg

MAR 28
2018
PASS 9 violations
1 pts Sanitation
*42 Nonfood-contact surfaces material

Foil lined surfaces on top of the stove

3 pts Other
*03 Food products not maintained at 135øF or above

Sausage patties held at 127.9 degrees

3 pts Plumbing & Waste
*19 Plumbing System Construction

Water leak on the drain pipe at the front ice maker

2 pts Sanitation
*31 Handwashing lavatory - accessible

Kitchen hand sink inaccessible Bakery mixing hand sink - blocked by the bowls

2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Missing one attached drain board

1 pts Sanitation
*40 Handle & dispense of cleaned utensils, single-use

Single service non inverted

1 pts Other
*36 Cloths in-use for wiping between uses stored

Bakery and prep sink areas

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Air temperature of 45.0 degrees - restaurant theromter Air temperature of 46.8 degrees - Dallas therometer

3 pts Sanitation
*18 Toxic items stored above food/utensils

Sterno over tooth picks

MAR 18
2018
FAIL 18 violations
1 pts Sanitation
*45 Ceiling easily cleanable and light in color

Cleaning vents over the grill stuffed with news paper

1 pts Other
*36 Cloths in-use for wiping between uses stored
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Cooked stew at 48.9 degrees from the night before in a 6 inch full pan filled to the top

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Lack of date marking on cooked foods, specifically: Sliced ham Cooked meat loaf Stew

1 pts Other
*40 Reuse of single service articles

Reusage of pie plates and jugs that were used for orange juice

3 pts Plumbing & Waste
*19 One Inch Air Gap

Front ice maker in need of an air gap Broken backflow device at the attached hose for the mop sink

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked sausage held in the warmer at 94.9 degrees

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw pancake batter containing raw shell egg is sotored over salad dressing

2 pts Sanitation
*33 Manual ware washing, sink compartment requirement

The drill with a mixer blade was used on the mashed potatoes made with milk, then super rinsed without soap or sanitizer and put back in it's storage placed

1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash
3 pts Sanitation
*14 When to wash hands between raw and RTE foods

Observed cook handle raw shell hands without gloves and continue to prepare food without washing his hands

2 pts Sanitation
*21 PIC ensures effective handwashing being done
3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils

Stainless steel cleaner stored next to mustard

1 pts Sanitation
*42 Dirty nonfood contact surfaces

Foil lined surfaces Duct tape on the spray hose at the dishstation A rock is used as the stove leg

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

Whole boiled eggs on the top of the point of usage refrigerator at 46.6 degrees Pickles at 46.8 degress on the top of the point of usage refrigerator

1 pts Employee Hygiene
*35 Hair Restraints effective

Missing beard nets

2 pts Sanitation
*31 Handwashing lavatory - accessible

Two of the four hand sinks were inaccessible

MAR 17
2018
FAIL 21 violations
1 pts Employee Hygiene
*35 Hair Restraints effective

hair and beard nets needed

3 pts Chemical Safety
*18 Toxic items used according to law

raid

3 pts Sanitation
*02 Cold Hold (41øF/45øF or below)

Egg wash for the chicken fried steaks held without a refrigeration source at 58.4 degrees

3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil

Dishwasher

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked sausage held at 107.3 degrees

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw fish stored over ready to eat vegetables(carrots) Raw breaded chicken fried steaks stored over cooked beef Raw cracked eggs stored over salad dressing

3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented

Easy eggs in a quart container dated 12-07-2017

3 pts Plumbing & Waste
*19 One Inch Air Gap

Front air maker drain Backflow device at the utility sink with the attached hose is broken

1 pts Other
*36 Cloths in-use for wiping between uses stored
3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF

Stew from yesterday cooled to 47.2 degrees after speeding the night in the walk in refrigerator

2 pts Sanitation
*33 Manual ware washing, sink compartment requirement

Observed employee washing a pan lid with a super rinse without soap and lack of a sanitizing solution

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Sanitation
*21 PIC ensures effective handwashing being done
1 pts Facility Condition
*45 Walls and ceilings, studs, joists, and rafters
2 pts Sanitation
*31 Handwashing lavatory - accessible

Cooks hand sink in the next room and blocked by equipment Mixing room hand sink blocked by the mixing bowls

1 pts Other
*40 Reuse of single service articles

Disposal pie plates reused

2 pts Sanitation
*32 Equipment & Utensils resistant pit,chip, crazing

Crazed lexan

1 pts Facility Condition
*34 Outer openings:closing holes, gaps

Rag in the door way

1 pts Sanitation
*42 Nonfood-contact surfaces material

Rock used for a table leg

1 pts Food Temperature
*39 Loosely cover cooling foods

Lack of covers on prepared foods

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Total lack of date marking

MAR 7
2018
FAIL 16 violations
3 pts Other
*19 One Inch Air Gap

Front ice maker

3 pts Plumbing & Waste
*19 Plumbing System Construction

Water leak at the front ice maker Kitchen water leak from the ceiling

1 pts Other
*40 Reuse of single service articles
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Missing both drain boards from the three compartment sink

3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
1 pts Sanitation
*47 Food prep/utensil wash/mop sink not for hand wash

Observed employee's rinse their hands in the three compartment sink instead of washing their hands in the sink two feet away

3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Cooling cooked onions under the prepration counter at 85.8 degrees - repeat Cooling tomato sauce for meat loaf under the prepration counter at 85.9 degrees

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat cooked chicken

3 pts Sanitation
*10 Clean Sight and Touch

Dishes from the dishwasher were contaminated by the employee's Burnt on grease on pans Food contact work surfaces were in need of visible soil removal

2 pts Sanitation
*31 Handwashing lavatory - accessible

Two hand sinks were blocked including but not limited to the dish washing hand sink

2 pts Sanitation
*21 PIC ensures effective handwashing being done
3 pts Other
*03 Food products not maintained at 135øF or above

Cooked chicken fired steaks held at 112.4 degrees under the glow ray Cooked mashed potatoes held on the unlit stove at 108.6 degrees Cooked meat loaf held at 102.7 on a shelf above the stove

3 pts Sanitation
*02 Cold Hold (41øF/45øF or below)

Cole slaw held at 52.6 degrees Chicken wash held 51.8 degrees

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
1 pts Other
*36 Cloths in-use for wiping between uses stored
FEB 7
2018
PASS 12 violations
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken stored over raw meat Raw shell eggs stored over raw meat

2 pts Other
*31 Hand sinks: number installed for convenient use

Cooks line

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

4th time in a row

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

More than one flat of egg -held at 60.9 degrees Cream pies held at 45.2 degrees

3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented

Liquid easy eggs expired 12-17-2017

3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.

Observed employee super rinsing sheet pans - lack of soapy water and sanitizer water

3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil

Mechanical dishwasher station

2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment

Using broken refrigerators

1 pts Sanitation
*43 Light - 50 foot : Food and utensils area
1 pts Sanitation
*42 Dirty nonfood contact surfaces

A rock is used as a stove leg

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Repeated

3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code
JAN 24
2018
FAIL 16 violations
2 pts Documentation & Training
*21 PIC ensures food properly and rapidly cooled
1 pts Other
*40 Reuse of single service articles
1 pts Sanitation
*43 Light - 50 foot : Food and utensils area

Repeat

1 pts Facility Condition
*45 Floor& wall junctures- coved & sealed
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

The back door was blocked open (Double repeat)

3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented

Rim dented canned foods mixed with non dented cans of food

1 pts Other
*36 Cloths in-use for wiping between uses stored
3 pts Other
*03 Food products not maintained at 135øF or above

Cooked bacon and onions held under the counter at 110.8 degrees

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw bacon stored over chopped lettuce (Triple Repeat)

3 pts Sanitation
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Repeat

1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

Triple repeat

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

Total lack of date marking- (Triple repeat)

3 pts Sanitation
*18 Toxic items stored above food/utensils

Rubbing alcohol and hydrogen peroxide stored above food (Repeat)

1 pts Sanitation
*42 Nonfood-contact surfaces material

Over leg is a rock with a 2x4 on top

3 pts Sanitation
*02 Cold Hold (41øF/45øF or below)

Cottage cheese and pineapple held at 55.8 degrees, with ice on the bottom only Egg wash for chicken fried product held at 51.4 degrees without a source of refrigeration Cream pies held at 52 degrees

2 pts Sanitation
*31 Handwashing lavatory - accessible

Three hand sinks in the kitchen were blocked -( Triple repeat)

JAN 16
2018
PASS 10 violations
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Two drain boards are needed

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
3 pts Other
*03 Food products not maintained at 135øF or above

Chicken fried steak at 125.2 degrees

3 pts Plumbing & Waste
*19 Plumbing System Construction

Plumbing leak at the three compartment sink, repaired with plastic wrap

2 pts Sanitation
*31 Handwashing lavatory - accessible
3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Sanitation
*02 Cold Hold (41øF/45øF or below)

Chicken wash at 52.0 degrees French dressing at 52.2 degrees Potato salad at 61.3 degrees

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over cooked eggs - refrigerator in the side beverage area

3 pts Chemical Safety
*18 Toxic items used according to law

Raid

DEC 22
2017
FAIL 15 violations
1 pts Employee Hygiene
*35 Hair Restraints effective

Beard nets missing

3 pts Sanitation
*14 When to wash hands between raw and RTE foods

Observed cook crack raw shell eggs and then to ready to eat foods without washing his hands

2 pts Sanitation
*31 Handwashing lavatory - accessible

Bread mixing area and rear preparation hand sink

3 pts Food Temperature
*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cool method on the five gallon of liquefied dressing

3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw bacon stored with cooked ham

2 pts Sanitation
*32 Nonfood surfaces-design to be cleaned easily

Electrical juction boxes with exposed electrical wire are in need of covers

3 pts Other
*03 Food products not maintained at 135øF or above

Cooked sausage held at 116.3 degrees

1 pts Facility Condition
*43 Light bulbs, light shields provided
3 pts Sanitation
*10 Clean Sight and Touch

"Clean" pans with old labels, and food particles

1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting

Delivery - doors held open

1 pts Other
*40 Reuse of single service articles
3 pts Chemical Safety
*18 Toxic items used according to law

Raid and hot shot in the kitchen

2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*33 Warewashing sinks and drain boards, self-draining.

Pot and pan sink needs two drain boards

3 pts Other
*19 One Inch Air Gap

Ice machines

JUN 30
2017
PASS 5 violations
3 pts Sanitation
*10 Equipment and Utensils Cleaning-contamination

clean the ice machine

2 pts Documentation & Training
*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card

2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

utensils stored inside the handwash sink

3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)

sliced ham measured at 67 degrees F;raw meat measured at 45.7 degrees F

1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

onions stored on the floor inside the storage area

JAN 10
2017
PASS 2 violations
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw steak stored next to ready to eat ham in the ric.

2 pts Sanitation
*31 Handwashing lavatory - used for other purpose

utensils inside the handwashing sink

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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