NOV 3
2023
PASSED
9 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MARKET LATINA RESTAURANT.
BEAT. 18/100
9753 WEBB CHAPEL RD STE #950 · BACHMAN LAKE, DALLAS
Last inspected November 3, 2023 · passed
47 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
19
19 passed
VIOLATIONS
176
includes 47 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items in the walk in cooler and use within 7 days
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide lids for containers
*36 Cloths in-use for wiping between uses stored
store wiping cloths (towels) in sanitizer bucket
*40 Reuse of single service articles
cannot use grocery bag as container in hot holding
*45 Premises shall be maintained in good repair
repair/replace celling tiles
*29 Food thermometers provided and accessible
Provide thermometers for RIC (reach in cooler)
*21 RFSM - Not On Site
Provide food service manager
*22 Accredited food handler certificate - 60 days
Provide food handler certificates for employees
*41 Food storage containers, identified with common name of food.
label squeeze bottles
APR 132023PASSED7 violations1 CRITICALDETAILS
APR 13
2023
PASSED
7 violations1 CRITICALDETAILS
*40 Handle & dispense of cleaned utensils, single-use
use scooper for bulk containers
*28 Date marking > 24 hrs,on site,temp 41F
date mark properly label/date mark items if been the cooler for morethan 24 hour; discard after 7 days
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer bucket
*42 Floors/walls/ceiling/nonfood dirty
clean floor
*29 Food thermometers provided and accessible
provide thermometers for RIC
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*20 Grease Trap Tickets
provide grease trap ticket
OCT 182022PASSED7 violations1 CRITICALDETAILS
OCT 18
2022
PASSED
7 violations1 CRITICALDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*10 Clean Sight and Touch
Interior of ice maker
*19 Water & Plumbing in good repair- per code
Repair faucet at 3 comp sink
*02 Cold Hold (41øF/45øF or below)
*28 Original cont. of RTE/PHF/Day1= day of opening
*32 Damaged Equipment
Provide drain stoppers for 3 comp sink
*37 Food, utensils & equip under other sources
Ice scoop handle in ice
MAR 32022PASSED9 violations1 CRITICALDETAILS
MAR 3
2022
PASSED
9 violations1 CRITICALDETAILS
*28 Original cont. of RTE/PHF/Day1= day of opening
*02 Cold Hold (41øF/45øF or below)
*21 RFSM - Not On Site
*39 Equipment in good repair and proper adjustment.
Provide drain stoppers for 3 comp sink
*20 Grease Trap Tickets
*03 Food products not maintained at 135øF or above
*44 Trash can provided for papertowel waste
*45 Premises shall be maintained in good repair
Floor tiles, Coving @base of walk in cooler
*19 Water & Plumbing in good repair- per code
Pipe leak under 3 comp sink
SEP 92021PASSED8 violations1 CRITICALDETAILS
SEP 9
2021
PASSED
8 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*19 Water & Plumbing in good repair- per code
Hand sink and 3 comp sink
*47 Handler-Certificate Not on site
*41 Food storage containers, identified with common name of food.
Food storage containers
*10 Chlorine sanitizer concentration, minimum temp.
*42 Dirty nonfood contact surfaces
Clean freezer floor
*34 Pest control-routine inspections for
Flies observed
show all 19 inspections →
JUL 92021PASSED15 violations3 CRITICALDETAILS
JUL 9
2021
PASSED
15 violations3 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
Washing utensils in a dump sink
*19 Water & Plumbing in good repair- per code
Repair faucet leak at 3 comp sink
*10 Clean Sight and Touch
Interior of microwave, interior of ice machine
*03 Food products not maintained at 135øF or above
*39 Store all equipment & utensil covered or inverted
*45 Floor& wall junctures- coved & sealed
Repair damaged floor and wall junctures
*44 Trash can provided for papertowel waste
*28 Date marking > 24 hrs,on site,temp 41F
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*34 Pest control-routine inspections for
Fruit flies, flies observed
*20 Grease Trap Tickets
*02 Cold Hold (41øF/45øF or below)
*37 Food, utensils & equip under other sources
Food stored in dump sink
*43 Light - 50 foot : Food and utensils area
Replace dead vent hood lights
JAN 82021PASSED11 violations2 CRITICALDETAILS
JAN 8
2021
PASSED
11 violations2 CRITICALDETAILS
*47 Handler-Certificate Not on site
*21 RFSM - Not On Site
After obtaining training, register your food manager certificate with the city of dallas
*37 Storing the food at least 15 cm (6 inches) above the floor
in reach in cooler and freezer
*39 Loosely cover cooling foods
*02 Cold Hold (41øF/45øF or below)
*45 Floor& wall junctures- coved & sealed
*39 Equipment in good repair and proper adjustment.
Repair damaged metal panel of base of walk in cooler
*34 Outer openings:closing holes, gaps
Rear exit door
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
Interior of ice maker
*44 Trash can provided for papertowel waste
JUL 202020PASSED11 violations4 CRITICALDETAILS
JUL 20
2020
PASSED
11 violations4 CRITICALDETAILS
*39 Loosely cover cooling foods
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
Inside walk in freezer
*43 Light bulbs, light shields provided
*02 Cold Hold (41øF/45øF or below)
*22 PIC to ensure no unapproved indiv in food prep are
Food handlers must provide training certificates
*34 Pest control-routine inspections for
Flies observed
*10 Clean Sight and Touch
Clean interior of ie machine
*28 Date marking > 24 hrs,on site,temp 41F
*27 Cooling method, criteria - using ice bath
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JAN 92020PASSED10 violations3 CRITICALDETAILS
JAN 9
2020
PASSED
10 violations3 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
Food stored on the floor of walk in cooler and walk in feezer
*31 Handwashing lavatory - used for other purpose
Utensils stored on hand wash sink
*36 Cloths in-use for wiping between uses stored
*15 Bare hands contact with ready-to-eat foods
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*41 Food storage containers, identified with common name of food.
*28 Date marking > 24 hrs,on site,temp 41F
*42 Dirty nonfood contact surfaces
*02 Cold Hold (41øF/45øF or below)
coleslaw held at 56F
JUL 32019PASSED6 violations2 CRITICALDETAILS
JUL 3
2019
PASSED
6 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes and defrosting in the same set of sinks at the same time
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse due to using that sink for illegal defrosting
*28 Date marking > 24 hrs,on site,temp 41F
Flan and cheese cake
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Rolled up bag for corn floir
*38 Thawing. under running water criteria - water velocity
*21 RFSM - Not On Site
JAN 22019PASSED9 violations3 CRITICALDETAILS
JAN 2
2019
PASSED
9 violations3 CRITICALDETAILS
*34 Outer door: solid,selfclosing,tightfitting
*42 Nonfood-contact surfaces material
foil lined surfaces
*19 Plumbing design, construction, and install.
Ice bin drain line missing Ice bath tank missing a drain line
*10 Clean Sight and Touch
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
In the Walk in Refrigerator raw shrimp stored over ready toeat foods
*40 Reuse of single service articles
*18 Toxic items storage adjacent to food/utensils
Grill cleaner stored on the grill cooking area
JUL 172018PASSED8 violations2 CRITICALDETAILS
JUL 17
2018
PASSED
8 violations2 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
*10 Clean Sight and Touch
Gross food particles left on clean dishes
*39 Store all equipment & utensil covered or inverted
*02 Cold Hold (41øF/45øF or below)
Walk in refrigerator at 43.3 degrees Meat and cheese filling at 49.5 degrees Cole slaw at 47.4 degrees
*18 Toxic items storage adjacent to food/utensils
*42 Nonfood-contact surfaces material
Rusted shelf
*43 Light bulbs, light shields provided
*40 Reuse of single service articles
MAR 282018PASSED5 violations2 CRITICALDETAILS
MAR 28
2018
PASSED
5 violations2 CRITICALDETAILS
*19 Plumbing design, construction, and install.
Ice bin drains to the floor
*01 Cooling -- within 2 hours, 135-70øF
Cooling a 10 gallon stock pot on the kitchen floor without a quick cool method
*02 Cold Hold (41øF/45øF or below)
Pico de gallo at 48.0 degrees top of the point of usage refrigerator
*39 Store all equipment & utensil covered or inverted
Stock pots
*28 Date marking > 24 hrs,on site,temp 41F
MAR 122018PASSED15 violations4 CRITICALDETAILS
MAR 12
2018
PASSED
15 violations4 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Repeat
*42 Nonfood-contact surfaces material
Refrigerator gaskets in need or repair or replacement
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
Five gallons of beans thawing on the shelf under the cart
*39 Store all equipment & utensil covered or inverted
*14 When to wash hands between raw and RTE foods
Observed the cook handle raw chicken then proceeded to handle cooked ready to eat foods with the dirty gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizizo stored on cooked tamales Raw chicken prepared within 3 inches of cooked chicken
*21 PIC ensures effective handwashing being done
*40 Single use articel wrapped or dispensed
Dispensed non inverted
*02 Cold Hold (41øF/45øF or below)
Make up refrigerator at 56.4 degrees Double door stand up refrigerator at 52.4 degrees
*21 No unnecessary personnel allowed in food prep area
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
Lack of sanitizing
*21 PIC ensures food handlers properly trained
*22 Handlers-Certificate Not On Site
*01 Cooling -- within 2 hours, 135-70øF
Total lack of a quick cooling method
FEB 222018PASSED13 violations4 CRITICALDETAILS
FEB 22
2018
PASSED
13 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Meat and cheese mixture held at 44.5 degrees on the ice bin next to the grill Salsa held on top of the ice at the wait station at 48.3 degrees Sour cream held at 43.6 degrees in the top portion of t
*29 Thermometer calibrated to ensure accuracy
*42 Nonfood-contact surfaces material
Foil lined surfaces
*01 Cooling -- total 6 hours, 135-41øF
Refried beans held at 43.9 degrees in a five gallon bucket
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Half eaten pizza stored on the work table
*45 Lockers to be used to store personal items
Sweater stored on a open bag of flour
*14 When to wash hands after handling soiled equip/utensil
Wait staff busing tables them handling clean dishes without washing their hands
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bulk flour based foods stored in a rolled up bag
*39 Store all equipment & utensil covered or inverted
Clean pots
*21 PIC ensures food handlers properly trained
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of a sanitizing solution
*19 Plumbing System Construction
Waste water from the ice dripping into a bucket Waste watter from the iced meat and cheese station dripping into a bucket
FEB 92018PASSED11 violations3 CRITICALDETAILS
FEB 9
2018
PASSED
11 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
Foods held for more than 24 hours are required to have a date mark
*03 Food products not maintained at 135øF or above
Cooked rice held on the grill in a plastic bag at 125.3 degrees
*43 Light - 20 foot : Washing, utensil, toilet
*01 Cooling -- total 6 hours, 135-41øF
Cooked chicken in the refrigerator at 48.2 degrees
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*14 When to wash hands before donning new gloves
*31 Individual, disposable towels
*21 RFSM - Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
Cheese and pork held at 61.9 degrees on top of the ice, not in the ice
*10 Chlorine sanitizer concentration, minimum temp.
Zero
JUN 12017PASSED5 violations3 CRITICALDETAILS
JUN 1
2017
PASSED
5 violations3 CRITICALDETAILS
*21 RFSM - Not On Site
*39 Utensils, single serve items 6 inches off - floor
*01 Cooling -- total 6 hours, 135-41øF
Cooling beans on the counter
*02 Cold Hold (41øF/45øF or below)
Pico de gallo at 47.4 degrees
*44 Water, Plumbing, and Waste Sewage
Waste Water dripping into a bucket
MAY 252017PASSED11 violations3 CRITICALDETAILS
MAY 25
2017
PASSED
11 violations3 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*02 Cold Hold (41øF/45øF or below)
Raw shrimp at 52.6 degrees
*28 Date marking > 24 hrs,on site,temp 41F
*11 Food not re-served after being served or sold to consumer
Tomato bases hot sauce reserved in squirt bottles
*22 Handlers-Certificate Not On Site
*20 Grease Trap Tickets
*40 Reuse of single service articles
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
zero
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored over RTE vegetables
NOV 152016PASSED6 violations2 CRITICALDETAILS
NOV 15
2016
PASSED
6 violations2 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
*28 Date marking > 24 hrs,on site,temp 41F
*10 Chlorine sanitizer concentration, minimum temp.
Wiping rags need to be stored in sanitizer water Manual dishwashing - sanitizer solution is needed
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Lids needed in the WIR
*21 RFSM - Not On Site
*01 Cooling -- within 2 hours, 135-70øF
Chicken cooling from last evening at 54.1 degrees this morning
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 →