MAY 8
2019
PASSED
9 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MEERUT KABAB HOUSE.
BEAT. 18/100
11276 HARRY HINES BLVD #103 · PRESTON HOLLOW, DALLAS
Last inspected May 8, 2019 · passed
Failed 2 of 10 inspections. 36 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
10
8 passed · 2 failed
VIOLATIONS
118
includes 36 critical
RECORDS COVER
2 YEARS
since Mar 2017
INSPECTION HISTORY
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw beef Raw meat stored over fluid milk
*10 Clean Sight and Touch
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Floors/walls/ceiling/nonfood dirty
*35 Hair Restraints effective
Missing beard nets
*45 Unnecessary articles prohibited
Broken equipement
*34 Outer door: solid,selfclosing,tightfitting
*32 Approved Food Contact Equip.
Open can used for food storage
*01 Cooling -- total 6 hours, 135-41øF
Lentils cooling on the counter at 62.5 degrees
NOV 12018PASSED14 violations5 CRITICALDETAILS
NOV 1
2018
PASSED
14 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Yogurt held at 73.6 degrees -on the counter without a cooling source
*31 Handwashing lavatory - accessible
*33 Manual warewashing equipment, wash solution temp.
Lack of a hot water solution to wash dishes
*29 Food thermometers--small diameter probe
*20 Grease Trap Tickets
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 PIC ensures effective handwashing being done
*28 Date marking > 24 hrs,on site,temp 41F
*47 RFSM Certificate - Not Display
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw milk stored over fluid milk
*32 Approved Food Contact Equip.
Broken cutting board Scoops without handles
OCT 232018FAILED18 violations4 CRITICALDETAILS
OCT 23
2018
FAILED
18 violations4 CRITICALDETAILS
*45 Unnecessary articles prohibited
Storage of unused equipment
*28 Date marking > 24 hrs,on site,temp 41F
*40 Reuse of single service articles
*41 Food storage containers, identified with common name of food.
*47 RFSM Certificate - Not Display
*27 Cooling, heating, and holding capacities. Equipment
Lack of hot holding facilities
*24 Food Labeling- with common name of the food
*02 Cold Hold (41øF/45øF or below)
Raw chicken stored on the hand sink at 64.3 degrees Cooked chicken stored outside of the refrigerator at 64.1 degrees
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*31 Handwashing lavatory - accessible
*22 Handlers-Certificate Not On Site
*33 Manual warewashing equipment, wash solution temp.
*34 Outer door: solid,selfclosing,tightfitting
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of sanitizing clean dishes
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling without a refrigeration method at 109.8 degrees
*21 Demonstrateion of knowledge by PIC
*43 Light - 10 foot : Walk-in, Dry storage
OCT 112018PASSED14 violations5 CRITICALDETAILS
OCT 11
2018
PASSED
14 violations5 CRITICALDETAILS
*47 RFSM Certificate - Not Display
*42 Floors/walls/ceiling/nonfood dirty
*33 Manual warewashing equipment, wash solution temp.
Lack of a wash water solution to immerse the food service articles
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Restroom
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over ready ti eat foods Raw chicken stored over raw beef
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitzer solution
*22 Handlers-Certificate Not On Site
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Open bags of flour used to store food
*29 Cold/hot hold unit thermometer easily viewable
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roach infestation
*21 RFSM - Not On Site
*32 Equipment and Utensils Multiuse Materials durable
Single service scoops used to dip flour with
*27 Cooling, heating, and holding capacities. Equipment
Lack of cooling facilities on the preparation line
*35 Eating food, chewing gum, drinking beverages, or using tobacco
APR 192018PASSED9 violations1 CRITICALDETAILS
APR 19
2018
PASSED
9 violations1 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse
*32 Approved Food Contact Equip.
Open can used for food storage
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw beef
*03 Food products not maintained at 135øF or above
Cooked chicken held at 100.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*40 Reuse of single service articles
*35 Hair Restraints effective
*34 Outer openings:closed,tight-fitting windows
show all 10 inspections →
APR 112018PASSED14 violations3 CRITICALDETAILS
APR 11
2018
PASSED
14 violations3 CRITICALDETAILS
*39 Keep utensils handles upright or protected
Bowl used as a flour scoop
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of sanitation of clean dishes
*01 Cooling -- total 6 hours, 135-41øF
Cooked chicken cooling on the counter at 52.5 degrees
*31 Individual, disposable towels
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies
*32 Equipment and Utensils Multiuse Materials durable
Using a broken cutting board
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
Cheese at 49.2 degrees Raw chicken held at 73.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 PIC ensures employees are properly sanitizing equi
*40 Reuse of single service articles
*14 Hands wash procedures-without soap
*45 Unnecessary articles prohibited
Storage of unused items
*43 Light - 10 foot : Walk-in, Dry storage
OCT 302017PASSED9 violations2 CRITICALDETAILS
OCT 30
2017
PASSED
9 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Cooked chicken held at 127.1 degrees
*19 Backflow prevention device - air gap
Spray hose
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chciken stored over cooked cooked foods and or ready to eat foods
*35 Hair Restraints effective
*43 Light bulbs, light shields provided
*14 When to wash hands after handling soiled equip/utensil
Need to wash hands after licking fingers
*02 Cold Hold (41øF/45øF or below)
Yogurt sauce at 55.8 degrees Cooked rice at 55.7 degrees
*34 Outer door: solid,selfclosing,tightfitting
*42 Floors/walls/ceiling/nonfood dirty
OCT 202017FAILED15 violations7 CRITICALDETAILS
OCT 20
2017
FAILED
15 violations7 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Cooling containers of cooked rice and meat products on the counter
*32 Approved Food Contact Equip.
Open can of tomato sauce used for food storage
*22 Washing hands only at a designated hand sink
*02 Cold Hold (41øF/45øF or below)
Raw meat held held at 56.4 degrees - heat without a refrigeration source
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Raw meat stored over cheese
*21 PIC ensures effective handwashing being done
*34 Outer door: solid,selfclosing,tightfitting
Back door was open, missing a self closing door
*14 Hands wash procedures-without soap
*10 Clean Sight and Touch
*03 Food products not maintained at 135øF or above
Cooked chicken at 114.0 degrees
*35 Hair Restraints effective
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bilk foods
*19 Backflow prevention device - air gap
Spray hose hanging below the flood level rim of sink
*44 Water, Plumbing, and Waste Sewage
Waste water leaking on the floor
*46 A ware washing sink not used for hand washing or dumping mop water
AUG 152017PASSED11 violations6 CRITICALDETAILS
AUG 15
2017
PASSED
11 violations6 CRITICALDETAILS
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
test strips needed to test the strength of the sanitizer soln
*45 Walls easily cleanable and light in color
food debris observed on the walls in the back kitchen area
*34 Controlling pests. Eliminating harborage conditions
baby roach observed inside the kitchen area
*29 Food thermometers provided and accessible
thermometers needed inside every reach in cooler
*34 Outer door: solid,selfclosing,tightfitting
close the back door to prevent entry of insects into the establishment
*27 Cooling, heating, and holding capacities. Equipment
the reach in cooler was not set at the required temperature setting
*19 Water & Plumbing in good repair- per code
leaking pipe under the hand wash sink
*37 Storing the food at least 15 cm (6 inches) above the floor
bag of rice stored on the floor of the storage area
*21 RFSM - Not On Site
expired registered food service manager certificate;
*02 Cold Hold (41øF/45øF or below)
beef measured at 44.5 degrees F and beef kabob measured at 49 degrees F; potatoes measured at 52 degrees F
*31 Individual, disposable towels
no paper towels inside the employee restroom
MAR 62017PASSED5 violations1 CRITICALDETAILS
MAR 6
2017
PASSED
5 violations1 CRITICALDETAILS
*45 Cleaning floors, dustless methods
*31 Individual, disposable towels
*35 Eating food, chewing gum, drinking beverages, or using tobacco
eating and drinking on the food prep table
*42 Ventilation hood systems
clean the vents
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
employees eating food on the food prep table
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 →