DEC 13
2023
PASSED
7 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MI SAZON MEXICAN RESTAURANT.
BEAT. 42/100
3505 S POLK ST · OAK CLIFF, DALLAS
Last inspected December 13, 2023 · passed
25 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
9
9 passed
VIOLATIONS
79
includes 25 critical
RECORDS COVER
6 YEARS
since Jul 2017
INSPECTION HISTORY
*19 Water & Plumbing in good repair- per code
Hand sink leaking from bottom , needs to be repaired
*10 Other sanitizer use - manufacturer label direction
shall maintain at 50-100ppm Cl at bucket sanitizing
*09 Food protected cross contamination by preparing each type of food at different times or in separ
Food bowl on top of fresh cut vegetables in cold hold
*28 Original cont. of RTE/PHF/Day1= day of opening
Date mark items in cooler at 7 days (opened)
*34 Outer openings:closed,tight-fitting windows
Back door has a gap and needs to be sealed
*47 Other Violations
provide a choke poster on display
*32 Damaged Equipment
replace damaged utensils (spatula)
JUN 172023PASSED2 violationsDETAILS
JUN 17
2023
PASSED
2 violationsDETAILS
*34 Outer door: solid,selfclosing,tightfitting
*32 Nonfood surfaces-design to be cleaned easily
DEC 232022PASSED12 violations4 CRITICALDETAILS
DEC 23
2022
PASSED
12 violations4 CRITICALDETAILS
*21 RFSM - Not On Site
*41 Food storage containers, identified with common name of food.
squeeze bottlers, drink dispensers
*31 Handwashing lavatory - accessible
Front sink full of water bottles.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Personal drinks stored improperly.
*33 Rinsing procedures - 3 compartment sink
Sink not set-up properly.
*18 Toxic items labeling-non original container
spray bottles
*45 Lockers to be used to store personal items
Purse stored on dry storage shelf.
*38 Thawing. under running water criteria - < 4 hours
Food thawing at room temp.
*02 Cold Hold (41øF/45øF or below)
cooked beef 64.5 F
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*22 Accredited food handler certificate - 60 days
*47 Other Violations
Provide pest control records.
APR 72022PASSED11 violations4 CRITICALDETAILS
APR 7
2022
PASSED
11 violations4 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED ON PREP TABLE
*28 Date marking commercially prepared RTE/ TCS food
LACK OF DATEMARKING
*27 Cooling method, criteria - smaller portions
OBSERVED IMPROPER COOLING
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD ITEMS STORED ON FLOOR
*40 Store single-service item in original package
KEEP PROTECTED
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
PROVIDE UTENSIL WITH HANDLES FOR SCOOPING
*31 Handwashing lavatory - used for other purpose
ITEMS STORED IN HANDSINK : OBSERVED DUMPING IN HANDSINK
*24 Food Labeling- with common name of the food
PROVIDE FOR ALL NON ORIGINAL CONTAINERS
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
PROVIDE EMPLOYEE HEALTH POLICY
*02 Cold Hold (41øF/45øF or below)
CHICKEN 65*F, TRIPE 57*F
*14 When to wash hands before donning new gloves
LACK OF HANDWASHING
MAR 62020PASSED10 violations3 CRITICALDETAILS
MAR 6
2020
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
ck 44.3, shrimp 44, fish 43.6 (date 3-5), guac. 43.5 (date 3-2), veg 45
*28 Date marking > 24 hrs,on site,temp 41F
shrimp no date out 2 days.
*31 Handwashing lavatory - used for other purpose
HW ONLY; OBSERVED DISHES
*35 Eating food, chewing gum, drinking beverages, or using tobacco
YOGURT ABOVE/NEXT CUSTOMER FOOD
*36 Cloths in-use for wiping between uses stored
STORE RAGS IN SAN. BK. BETWEEN USE.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER RICE COOLING ON PREP TABLE.
*40 Store single-service item in original package
DON'T REUSE SINGLE USE CONTAINER.
*41 Food storage containers, identified with common name of food.
LABEL SPICES.
*07 Food safe, good condition, unadulterated, and honestly presented
PUCHO 2-22-20
*39 Keep utensils handles upright or protected
USE HANDLE TO SCOOP BEANS AND STORE UPRIGHT.
show all 9 inspections →
MAR 42019PASSED6 violations2 CRITICALDETAILS
MAR 4
2019
PASSED
6 violations2 CRITICALDETAILS
*39 Keep utensils handles upright or protected
using bowl with no handle in cut produce container.
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
back door has gap on lower right hand corner. seal properly.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
opened drink above working food contact area.
*27 Cooling, heating, and holding capacities. Equipment
using ice to keep soups cold, must use some form of mechanical refrigeration to maintain cold hold temperatures. Ice can only be used when COOLING food down not to MAINTAIN food at cold hold temperatu
*32 Thermometer in good condition or discarded
thermometer in reach in cooler reading 100F. replace.
*47 Conditions of Permit-in use of food equipment
Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
AUG 232018PASSED7 violations4 CRITICALDETAILS
AUG 23
2018
PASSED
7 violations4 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
Walk in cooler and right reach in cooler not cooling to capacity.
*02 Cold Hold (41øF/45øF or below)
Rice in walk in cooler @ 45.6F Sausage in reach in cooler @ 42.3F
*39 Store all equipment & utensil covered or inverted
Pots and bowls should be inverted, in order to drain properly.
*28 Date marking > 24 hrs,on site,temp 41F
Food containers in walk in cooler are missing date mark. If being used same day, designate one shelf for same day use items.
*29 Cold/hot hold unit thermometer easily viewable
Need thermometer in right reach in cooler and new thermometer in coke cooler.
*47 Conditions of Permit-in use of food equipment
Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*03 Food products not maintained at 135øF or above
Fajita meat in hot hold at 113.4F.
MAR 12018PASSED10 violations4 CRITICALDETAILS
MAR 1
2018
PASSED
10 violations4 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish next to RTE food in WIC.
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer at 200 PPM should be between 50-150 PPM.
*18 Toxic items labeling-non original container
Label spray bottles
*27 Cooling method, criteria - using ice bath
Use proper cooling method on all RTE food, check WIC temperature.
*28 Date marking commercially prepared RTE/ TCS food
Dispose of food past 7 days in WIC.
*29 Food thermometers provided and accessible
Need thermometers in RICs near grill
*32 CIP-Cleanability
Clean tortilla machine, grime build up.
*39 Keep utensils handles upright or protected
*40 Reuse of single service articles
Can not reuse other food containers.
*41 Food storage containers, identified with common name of food.
Label spices and flour.
JUL 122017PASSED14 violations3 CRITICALDETAILS
JUL 12
2017
PASSED
14 violations3 CRITICALDETAILS
*20 Grease Trap Tickets
NO CURRENT RECORDS
*34 Outer door: solid,selfclosing,tightfitting
OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*32 Approved Food Contact Equip.
REMOVE FOIL LINING FROM SHELVES ;OBSERVED OPEN FOODS STORED IN CARDBOARD BOX
*10 Clean Sight and Touch
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED ON CUTTING BOARD, BOTTOM OF RIC,AND IN PREP AREA
*18 Toxic items labeling-non original container
LABEL ALL
*12 Gloves Single Use
EMPLOYEES
*02 Cold Hold (41øF/45øF or below)
COOKED TOMATOES 60*, CHICKEN 72*F CHARRO 80.4*F, BEEF 70*F STORED ON SHELVES
*36 Cloths in-use for wiping between uses stored
STORED IN PREP AREA ON CUTTING BOARD
*37 Storing the food at least 15 cm (6 inches) above the floor
OBSERVED FOOD AND EQUIPMENT STORED ON FLOOR
*31 Handwashing lavatory - allow convenient
REPLACE MISSING HANDSINKS
*14 When to wash
EMPLOYEES
*03 Food products not maintained at 135øF or above
BEEF 125*F, 129*F IN HHU,
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 →