JUN 12
2022
PASSED
11 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MEXICALI RESTAURANT.
BEAT. 37/100
11277 E NORTHWEST HWY #148 · LAKEWOOD HEIGHTS, DALLAS
Last inspected June 12, 2022 · passed
Failed 2 of 15 inspections. 38 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
15
13 passed · 2 failed
VIOLATIONS
135
includes 38 critical
RECORDS COVER
5 YEARS
since Feb 2017
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Cold holding foods must be maintained at 41F or below- guacamole observed at 55F.
*10 Clean Sight and Touch
Black substance observed inside of the ice machine.
*21 RFSM - Not On Site
No RFSM observed on site.
*22 Accredited food handler certificate - 60 days
All food handlers must be trained in food safety.
*28 Date marking > 24 hrs,on site,temp 41F
RTE foods must be date marked.
*34 Outer door: solid,selfclosing,tightfitting
Properly seal around back door- not rodent proof.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store personal drinks- kitchen area
*39 Equipment in good repair and proper adjustment.
Replace worn cutting boards as needed.
*43 Light bulbs, light shields provided
Replace the missing lights underneath the vent a hood filter system.
*45 Premises shall be maintained in good repair
Check all refrigerator units- running high. Repair door on ice machine. Repair leak at mop sink. Seal hole in wall underneath the soup warmers.
*47 Other Violations
Very hot in the kitchen area. Check out vents.
OCT 82021PASSED5 violations1 CRITICALDETAILS
OCT 8
2021
PASSED
5 violations1 CRITICALDETAILS
*37 Storing the food where it is not exposed to splash, dust, or other contamination
bag of onion stored adjacent to a designated hand wash sink in the kitchen
*42 Dirty nonfood contact surfaces
heavy dust accumulation on the fan covers inside the walk in cooler
*34 Outer door: solid,selfclosing,tightfitting
openings observed in the back door, kitchen
*10 Clean Sight and Touch
soda nozzles
*19 One Inch Air Gap
three comp sink at the bar
APR 22021PASSED9 violations2 CRITICALDETAILS
APR 2
2021
PASSED
9 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
dust accumulation on the fan covers inside the walk in cooler
*28 Date marking commercially prepared RTE/ TCS food
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine observed inside the dishwasher-have a technician come out to service the dishwasher
*31 Individual, disposable towels
replenish every paper towel dispenser
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored on the top shelf inside the walk in cooler
*21 RFSM - Not On Site
must be on site at all times
*34 Outer door: solid,selfclosing,tightfitting
seal the gaps at the back door to prevent pest entry
*19 One Inch Air Gap
at the sink in the bar
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath the cutting board
OCT 22020PASSED4 violations1 CRITICALDETAILS
OCT 2
2020
PASSED
4 violations1 CRITICALDETAILS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
dust accumulation on the fan inside the food prep area
*10 Clean Sight and Touch
thoroughly clean the inside of the soda nozzles
*36 Cloths in-use for wiping between uses stored
cloth towels stored underneath the cutting boards
*42 Dirty nonfood contact surfaces
dust accumulation on the fan covers inside the walk in cooler
APR 232020PASSED4 violationsDETAILS
APR 23
2020
PASSED
4 violationsDETAILS
*42 Dirty nonfood contact surfaces
dust accumulation on the fan covers inside the walk in cooler
*31 Individual, disposable towels
replenish every paper towel dispenser-cos
*28 Do not exceed manuf. use by date
expired milk and sour cream
*36 Cloths in-use for wiping between uses stored
cloth towel stored underneath the cutting board
show all 15 inspections →
NOV 182019PASSED10 violations4 CRITICALDETAILS
NOV 18
2019
PASSED
10 violations4 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
heavy dust accumulation on the fan covers inside the walk in cooler
*29 Sanitizing solutions, testing devices
*34 Controlling pests. Eliminating harborage conditions
observed a small cockroach in the food prep area
*12 Gloves Single Use
observed the cook close the back door, while wearing gloves, and go straight to food preparation without disposing the gloves. A new set of gloves must be worn and hands must be washed prior to donnin
*31 Individual, disposable towels
*34 Outer door: solid,selfclosing,tightfitting
seal gap in the back door- allows pest entry
*10 Clean Sight and Touch
thoroughly clean and sanitize the soda nozzles-heavy black slime observed inside the nozzles
*19 Hand sink water temperature below 110'F
hand wash sink measured at 65.1 degrees F
*36 Cloths in-use for wiping between uses stored
cloth towel stored under the cutting board
*47 Handwashing signage
JUN 282019PASSED6 violations2 CRITICALDETAILS
JUN 28
2019
PASSED
6 violations2 CRITICALDETAILS
*18 Toxic items labeling-non original container
label sani bucket
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*45 Drying Mops-air dry
*32 Equipment and Utensils Multiuse Materials durable
no styrofoam cups for multiuse
*41 Food storage containers, identified with common name of food.
*42 Floors/walls/ceiling/nonfood dirty
clean dust from ceiling
MAY 292019PASSED14 violations3 CRITICALDETAILS
MAY 29
2019
PASSED
14 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
chili in WIC 48.5 F
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
keep ice scoop handles out of ice
*42 Floors/walls/ceiling/nonfood dirty
incredibly dusty food debris throughout
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
after touching face
*03 Food products not maintained at 135øF or above
knowingly used broken steam table chili 125 F
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
separate whole and ground beef in WIC
*10 Chlorine exposure time table
0 ppm at dish machine must sanitize dishes in the 2 comp sink with 50 ppm bleach
*43 Light - 50 foot : Food and utensils area
replace vent hoodl lghts
*01 Cooling -- within 2 hours, 135-70øF
chicken made at 11:30 am@93 F after 2 hrs discarded
*37 Storing the food at least 15 cm (6 inches) above the floor
*28 Original cont. of RTE/PHF/Day1= day of opening
foods not dated
*45Floors easily cleanable
reseal floors and grade to drains
*35 Eating food, chewing gum, drinking beverages, or using tobacco
keep all personal food
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
bar cutting board very rough stop using serrated knives!
NOV 192018PASSED7 violations2 CRITICALDETAILS
NOV 19
2018
PASSED
7 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
days but no dates
*45Floors easily cleanable
repair floors
*35 Eating food, chewing gum, drinking beverages, or using tobacco
separate employee drinks
*41 Food storage containers, identified with common name of food.
label rice and bar items
*32 Approved Food Contact Equip.
no towels under cutting boards replace green cutting board
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw ground beef adj vegetables
OCT 192018PASSED11 violations6 CRITICALDETAILS
OCT 19
2018
PASSED
11 violations6 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
main cook plated rte cooked chicken with bare hands discarded
*02 Cold Hold (41øF/45øF or below)
cheese left out at room temp 62.4 F, repeat violation
*03 Food products not maintained at 135øF or above
cooked chicken left on flat top 122F in middle, must cover and add moisture to maintain temp cooked onions left out 115.9F, not in hot or cold hold
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shel eggs over ready to eat foods, again repeat violation
*28 Date marking > 24 hrs,on site,temp 41F
need dates, not just the day
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food when not in use
*45 Lockers to be used to store personal items
keep all personal items separated
*14 When to wash hands after handling soiled equip/utensil
servers must wash after handling dirty plates
*18 Toxic items labeling-non original container
same spray bottle unlabeled in server hw area corrected on site
*32 Approved Food Contact Equip.
new cutting board is already very rough, should not use a serrated steak knife to cut the limes
*47 Conditions of Permit-in use of food equipment
not posted
AUG 232018FAILED20 violations6 CRITICALDETAILS
AUG 23
2018
FAILED
20 violations6 CRITICALDETAILS
*32 Equipment & Utensils smooth easily cleanable
incredibly rough cutting board@ bar
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*18 Toxic items labeling-non original container
unlabeled spray bottle
*44 Trash can provided for papertowel waste
at each hw
*28 Date marking > 24 hrs,on site,temp 41F
no dates on stickers
*02 Cold Hold (41øF/45øF or below)
cheese in lowboy 62 F cheese Left out on prep 80° F
*31 Handwashing lavatory - used for other purpose
to wet a rag dumping ice dishes in sink dumping at bar
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
handle in ice @ soda machine 2@ bar
*10 Clean Sight and Touch
clean everything maintain clean kitchen once deep cleaned
*40 Reuse of single service articles
reusing old containers for food
*41 Food storage containers, identified with common name of food.
label all
*42 Floors/walls/ceiling/nonfood dirty
clean dust from ceilings
*35 Eating food, chewing gum, drinking beverages, or using tobacco
drinks
*40 Store single-service item in original package
protect food side of aluminum pans, coffee filters, to go containers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shell eggs over vegetables
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
especially w/ flies in kitchen
*45Floors easily cleanable
rough floors should not hold or absorb water
*27 Cooling method, criteria - placing the food in shallow pans
*34 Outer door: solid,selfclosing,tightfitting
not tight flies all over kitchen
*47 Conditions of Permit-in use of food equipment
none posted
MAY 312018FAILED21 violations7 CRITICALDETAILS
MAY 31
2018
FAILED
21 violations7 CRITICALDETAILS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
keep propped up
*03 Food products not maintained at 135øF or above
cooked peppers and onions 98.0 F left out tamales 117 F in box w/o heating
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Floors/walls/ceiling/nonfood dirty
clean everything
*29 Food thermometers provided and accessible
in every cooler
*45 Walls easily cleanable and light in color
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 Loosely cover cooling foods
fajita beef w/ tight cover
*43 Light - 10 foot : Walk-in, Dry storage
too dark
*28 Date marking > 24 hrs,on site,temp 41F
date all
*47 Conditions of Permit-in use of food equipment
*41 Food storage containers, identified with common name of food.
*38 Thawing. under running water criteria
in bucket of water on floor
*32 Nonfood surfaces-design to be cleaned easily
beer cooler rusty
*32 Approved Food Contact Equip.
take out bags on food
*40 Reuse of single service articles
of old food containers do not use as scoops in dry food bins
*27 Cooling method, criteria - using ice bath
99. F in cold hold wasn't cooled
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*02 Cold Hold (41øF/45øF or below)
tomatoes diced 56 F cheese 52 F chicken 60 F salsa 64 F
*31 Handwashing lavatory - used for other purpose
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shell eggs over guac
AUG 242017PASSED6 violations2 CRITICALDETAILS
AUG 24
2017
PASSED
6 violations2 CRITICALDETAILS
*32 Approved Food Contact Equip.
yellow salsa tubs are not food approved/ salsa needs to be stored in small shallow pans with ice sitting underneath it
*02 Cold Hold (41øF/45øF or below)
66 salsa in prep station outside kitchen
*47 Handwashing signage
need handwash signs at all handisnks
*28 Date marking commercially prepared RTE/ TCS food
date marking not observed this is the 3 time seeing this, all PHF food needs to date markings
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer container reads 0 PPM chlorine
*14 Gloves single use
observed soiled gloved
FEB 162017PASSED7 violationsDETAILS
FEB 16
2017
PASSED
7 violationsDETAILS
*47 Conditions of Permit-in use of food equipment
have sign posted or latest inspection report posted
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk rice bin
*22 Handlers-Certificate Not On Site
have handlers certificate on site
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
date mark prepared foods
*36 Cloths in-use for wiping between uses stored
store in sanitizer bucket between use
*45 Floor& wall junctures- coved & sealed
replace lose caulking
*07 Food safe, good condition, unadulterated, and honestly presented
clean inside of ice machine
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 →