Oddfellow's
316 W Seventh St, Dallas, TX 75208 · 75208 · Restaurant
Mostly clean — 7 of 15 passed, one prior failure
2023-12-07 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
Ice machine has mold and needs to be sanitized
*34 Outer openings:closing holes, gaps
Ceiling tiles missing, shall be replaced
*32 Equipment has cracks and corners
Damaged utensils ( spatulas) need to be replaced
*36 Cloths in-use for wiping between uses stored
wiping cloths need to be in bucket between use
*42 Ventilation hood systems
vent hood grease needs cleaning
*39 Store equipment & utensils - avoid contamination
utensils between equipment not allowed , shall be properly stored
*19 Water & Plumbing in good repair- per code
Kitchen hand sink #2 leaking from bottom causing wet floor
*18 Toxic items storage adjacent to food/utensils
sanitizer noted at drinking glasses, shall be removed and stored properly
*26 Consumer Advisory Disclosure---asterisking
Allergy notice - needs to be posted
*47 Other Violations
choke poster needs to be displayed
2023-05-24 Pass Follow-up CRITICAL 12
*42 Dirty nonfood contact surfaces
clean shelves in coolers, clean gaskets around cooler doors, clean coolers inside (kitchen and bar area)
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*10 Clean Sight and Touch
clean ice machine, slicer, food storage containers
*29 Mechanical holding unit, thermometer location
provide thermometer in each unit
*47 Health permit posted
health permit not posted
*45 Premises shall be maintained in good repair
premises shall be maintain in good repair: repair broken/damaged floor tiles, repair light bulb on vent
*19 Water & Plumbing in good repair- per code
leaking faucet on mop sink
*32 Damaged Equipment
replace damaged wood
*39 Cutting surfaces.
resurface cutting boards
*34 Pest control-routine inspections for
observed fruit flies
*46 Covered waste receptacle for women's restroom
provide covered receptacle in restroom
*02 Cold Hold (41øF/45øF or below)
cold food on cold holding not reach 41 degrees f or below guacamole 60.3, turkey 50.3 degrees f
2023-04-20 Pass w/ Conditions Follow-up CRITICAL 17
*02 Cold Hold (41øF/45øF or below)
cold food products not at 41 degrees f or below (cantaloupe 56, tomato 54, salmon 47.6, ham 48.1 degrees f)
*35 Jewelry Prohibition
jewelry not allowed while preparing food
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*19 One Inch Air Gap
provide one inch air gap-dish washer
*29 Mechanical holding unit, thermometer location
provide thermometer in each mechanical units
*42 Dirty nonfood contact surfaces
clean shelves, gaskets, grills,
*32 Equipment and Utensils Multiuse Materials durable
wood not allowed-observed mold on wood frame around prep table
*18 Toxic items labeling-non original container
provide label for sanitizer bucket
*31 Individual, disposable towels
provide paper towels at each hand sink
*46 Covered waste receptacle for women's restroom
provide covered receptacle in restrooms
*34 Pest control-routine inspections for
observed fruit flies
*45 Premises shall be maintained in good repair
repair floor tiles
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket-solution
*39 Store equipment & utensils in a clean, dry place
knifes observed store between cooler and prep table-store knife in dry and clean area
*37 Storing the food where it is not exposed to splash, dust, or other contamination
do not store food under hand sink provide physical barrier between hand sink and drinks-bar area
*10 Clean Sight and Touch
clean ice machine, slicer
2023-02-11 Pass w/ Conditions Routine CRITICAL 13
*20 Grease Trap Tickets
Observed old grease trap tickets(Service 90 days).
*24 Food Labeling- with common name of the food
Label all food squeeze bottles.
*34 Outer openings:closing holes, gaps
Seal openings(plumbing) vegetable prep.
*39 Cutting surfaces.
Repair worn cutting boards(kitchen area).
*45 Lockers to be used to store personal items
Properly store personal items(coat/jackets).
*03 Food products not maintained at 135øF or above
Shredded beef observed at 88 Degrees F/hot steam well.
*42 Dirty nonfood contact surfaces
Encrusted grease buildup at side of stove top/fryers. Deep and detail clean throughout. Clean exterior of all RIC's/RIF's/counter tops throughout the kitchen area.
*14 Wash hands after all other activities
No hand washing seen between washing hands. Must wash hand after every contamination.
*02 Cold Hold (41øF/45øF or below)
Cold holding temperatures must be maintained at 41 Degrees F.
*29 Sanitizing solutions, testing devices
Provide chemical test strip(Bleach).
*10 Sanitization after Cleaning
Sanitizer at dish machine not dispensing sanitizing. Clean all food contact surfaces.
*21 RFSM - Not On Site
Required
*22 Accredited food handler certificate - 60 days
Required
2022-08-29 Pass Routine CRITICAL 9
*42 Dirty nonfood contact surfaces
OBSERVED DUST BUILD UP ON SURFACE OF ICE MACHINE, OBSERVED GRIME BUILD UP ON WIRE STORAGE SHELVES, OBSERVED DUST/GRIME BUILD UP ON WIRES INSIDE OF WALK IN COOLER, GRIME BUILD ON FLOOR AND WALLS, SLIGH
*45 Premises shall be maintained in good repair
OBSERVED EXPOSED WALLS AND DAMAGED FLOOR TILES, ESTABLISHMENT IS IN PROCESS OF DOING REPAIRS.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
OBSERVED LEAK COMING FROM FAUCET LOCATED NEXT TO DISHWASHER, REPAIR.
*43 Clean vent syst:Intake/exhaust air ducts
OBSERVED DUST BUILD UP ON INTAKE VENTS LOCATED IN DINNING AREA. CLEAN.
*02 Cold Hold (41øF/45øF or below)
SLICED TOMATO AT 49.9F, CHORIZO 50.3F. EQUIPMENT READING 43F. PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.
*31 Handwashing lavatory - used for other purpose
OBSERVED UTENSIL AND ICE INSIDE OF HAND SINK, HAND SINK IS FOR WASHING HANDS ONLY.
*39 Cooking equipment free of encrusted grease
OBSERVED GREASE BUILD UP ON BREAD WARMER DRAWER, CLEAN.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED SMALL FOOD DEBRIS BUILD UP ON FLOORS BUT DID OBSERVED POOLING OF WATER AT DISHWASHER AREA, REMOVE HARBORING CONDITIONS.
*20 Grease Trap Tickets
MISSING JULY GREASE TRAP TICKET. GREASE TRAP IS TO BE CLEANED EVERY 90 DAYS WITH TICKETS BEING KEPT ONSITE.
2021-10-28 Fail Follow-up CRITICAL 21
FAILED: *28 Date marking commercially prepared RTE/ TCS food
LACK OF DATEMARKING
FAILED: *34 Outer openings:closing holes, gaps
SEAL ALL HOLES AND GAPS
FAILED: *31 Handwashing lavatory - used for other purpose
OBSERVED DUMPING IN HANDSINK IN KITCHEN
FAILED: *03 Food products not maintained at 135øF or above
PARTIALLY COOKED POTATOES 69.1*F STORED AT ROOM TEMPERATURES , COOKED CHICKEN 101.*F
FAILED: *02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 53*F, SLICED STRAWBERRIES 59.8*F, SLICED TOMATOES 48.5*F, RAW EGGS 56.4*F,
FAILED: *36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLES, COUNTERS, AND HANGING FROM EMPLOYEES
FAILED: *45 Floor contruction requirements
REPAIR IN KITCHEN
FAILED: *32 Approved Food Contact Equip.
WIPING CLOTH STORED UNDER FOOD EQUIPMENT
FAILED: *14 Wash hands after all other activities
LACK OF HANDWASHING FOR BAR AND KITCHEN STAFF
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED SEVERAL FLIES LANDING ON UTENSIL AND EQUIPMENT
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS YOLKS STORED ABOVE RTE FOODS
FAILED: *47 Food prep/utensil wash/mop sink not for hand wash
OBSERVED SKILLETS STORED IN MOP SINK
FAILED: *35 Jewelry Prohibition
EMPLOYEES WEARING BRACELETS AND WATCHES
FAILED: *12 Gloves Single Use
IMPROPER GLOVE USE: FAILURE TO CHANGE GLOVES AND PROVIDE FOR EACH HAND
FAILED: *42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
FAILED: *40 Store single-service item in original package
KEEP PROTECTED
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD ITEMS
FAILED: *39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
HANDLES STORED ON TOP OF FOOD ITEMS
FAILED: *10 Clean Sight and Touch
CLEAN ALL THOROUGHLY
FAILED: *34 Outer openings:closed,tight-fitting windows
SEAL ALL HOLES AND GAPS
FAILED: *04 Fruits, vegetables or other plant based foods cooked to a minimum of 135øF for hot holding
DISCONTINUE PARTIALLY COOKING FOOD ITEMS POTATOES 69.1,69.5*F
2021-06-14 Pass w/ Conditions Routine CRITICAL 16
*31 Handwashing lavatory - used for other purpose
DUMPING IN HANDSINK AT BAR
*34 Outer openings:closing holes, gaps
REPLACE MISSING CEILING TILE
*21 RFSM - Not On Site
*04 Fruits, vegetables or other plant based foods cooked to a minimum of 135øF for hot holding
PAR COOKED POTATOES STORED AT ROOM TEMPERATURE 62.9*F
*47 Handwashing signage
PROVIDE IN RESTROOM
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED ON PREP TABLE AND WITH FOOD ITEMS FOR CUSTOMERS
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED SEVERAL FRUIT FLIES IN ESTABLISHMENT
*24 Food Labeling- with common name of the food
PROVIDE FOR ALL
*45 Floor contruction requirements
REPAIR ALL
*09 Food protected cross contamination by preparing each type of food at different times or in separ
EMPLOYEE PREPARING RAW BACON AT SALAD STATION
*37 Food storage, prohibited areas under leaking water lines
UNCOVERED FOOD ITEMS STORED UNDER LEAKING CONDENSATION IN WIC
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLE AND FLOOR
*39 Loosely cover cooling foods
COVER FOOD ITEMS IN COOLER
*10 Clean Sight and Touch
CLEAN ALL
*18 Toxic items storage adjacent to food/utensils
BUTANE STORED WITH FOOD ITEMS
*14 Wash hands after all other activities
LACK OF HAND WASHING
2021-03-04 Pass w/ Conditions Routine CRITICAL 16
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS HANGING FROM EMPLOYEES AND STORED ON PREP TABLE THROUGHOUT ESTABLISHMENT
*43 Clean vent syst:Intake/exhaust air ducts
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
BOWL USED FOR SCOOPING POTATOES
*10 Clean Sight and Touch
CLEAN ALL THOROUGHLY
*47 Handler-Certificate Not on site
PROVIDE FOR ALL
*24 Food Labeling- with common name of the food
LABEL ALL FOOD ITEMS
*34 Outer openings:closing holes, gaps
REPLACE MISSING CEILING TILE ; SEAL ALL HOLES AND GAPS
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
PROVIDE EMPLOYEE HEALTH POLICY
*31 Handwashing lavatory - used for other purpose
OBSERVED DUMPING IN HAND SINK
*02 Cold Hold (41øF/45øF or below)
SLICED TOMATOES 49*F, SLICED TOMATOES 45*F , SALMON 46*F, RAW CHICKEN 45*F IN CHU, COOKED POTATOES 47*F STORED ON PREP TABLE
*28 Date marking commercially prepared RTE/ TCS food
OBSERVED FOOD ITEMS WITH EXPIRED DATEMARKING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SALMON STORED BEHIND RTE FOODS; RAW MEAT STORED ABOVE RTE FOODS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED IN PREP AREA AND ON CUTTING BOARD
*14 When to wash hands before donning new gloves
LACK OF HAND WASHING
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*18 Toxic items storage adjacent to food/utensils
CHEMICAL STORED WITH FOOD ITEMS
2020-01-13 Pass Routine CRITICAL 10
*14 When to wash hands before donning new gloves
LACK OF HAND WASHING
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK STORED IN PREP AREA AND WITH CUSTOMER UTENSIL
*34 Outer openings:closing holes, gaps
REPLACE MISSING CEILING TILE; SEAL ALL HOLES AND GAPS
*02 Cold Hold (41øF/45øF or below)
RAW EGGS 58*F STORED ON PREP TABLE, CHEESE 57*F, RIC 50*F,
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
OBSERVED RTE FOODS STORED WITH RAW MEATS
*21 RFSM - Not On Site
REGISTER CFM WITHIN 48HRS
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS STORED ON PREP TABLE, UNDER AND ON CUTTING BOARDS
*47 Handwashing signage
PROVIDE FOR ALL
*31 Handwashing lavatory - used for other purpose
OBSERVED DUMPING IN HAND SINK
*18 Toxic items storage adjacent to food/utensils
CHEMICAL STORED NEXT WITH EQUIPMENT
2019-05-23 Pass Routine CRITICAL 12
*39 Equipment in good repair and proper adjustment.
shelving and racks oxidized and rust must be replace or repair to avoid cross contamination PIC must be ensure RI cooler unit at kitchen area have proper cold food temperature of 40 F or below
*43 Light bulbs, light shields provided
lights not working inside kitchen area must be replace or repair to proper condition
* 21 RFSM notify 10 days & replacement in 45 days
missing RFSM certification must be have FSM registered with the city
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer buckets on all areas at floor level must be 6 inches out the floor level
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing body fluids clean up procedures / spill kit
*10 Equipment and Utensils Cleaning-contamination
all cooler units on all areas inside and outside dirty with food debris, grease accumulations and stagnant water must be clean and sanitize all cooler units to avoid cross contamination
*34 Outer openings:closing holes, gaps
missing tiles inside kitchen area must be closed all gaps on all areas to avoid pest harboring
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside RI cooler unit front kitchen area must be have proper food date marking on all food containers
*24 Food Labeling- with common name of the food
missing food labeling on all food containers must be have proper food labeling on all food containers
*29 Food thermometers provided and accessible
missing thermometers inside cooler units must be have visible and working thermometers
*37 Storing the food where it is not exposed to splash, dust, or other contamination
missing splash at hand sink prep area must be have a splasher to avoid food contamination when preparing food
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management to eliminate pest
2018-06-05 Pass Follow-up CRITICAL 10
*41 Food storage containers, identified with common name of food.
LABEL BULK BINS
*02 Cold Hold (41øF/45øF or below)
GUAC 46, SLICED TOMATO 48, CHICKEN SALAD 48 DEGREE F
*39 Equipment in good repair and proper adjustment.
SERVICE SALAD COOLER EXCESS CONDENSATION, REMOVE TOWELS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN OVER FRUIT
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
GNATS AT BAR AROUND HAND SINK AND TRASH
*45 Premises shall be maintained in good repair
FIX HANG ELECTRICAL LIGHTS, CLEAN CEILINGS
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS PAST DATE GARLIC OIL 5/3, ITEMS WITH NO DATE
*31 Handwashing lavatory - used for other purpose
EVIDENCE OF DUMPING IN HAND SINK AT BAR
*21 RFSM - Not On Site
REGISTER WITH THE CITY OF DALLAS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
2018-02-23 Pass w/ Conditions Follow-up CRITICAL 12
*31 Individual, disposable towels
AT ALL HAND SINKS IN KITCHEN AND IN BAR AREA
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN STORED ABOVE RAW SALMON IN WIC
*10 Sanitization after Cleaning
0 PPM SANITIZER AT DISHWASHER AT BAR
*14 When to wash hands before donning new gloves
OBSERVED EMPLOYEES PUT N GLOVES WITHOUT WASHING HANDS
*02 Cold Hold (41øF/45øF or below)
RAW SALMON 50 DEGREE F, RAW SHELLED EGG 52 DEGREE F AT COOK LINE
*37 Storing the food at least 15 cm (6 inches) above the floor
OBSERVED POTATOES IN WATER ON GROUND
*28 Date marking > 24 hrs,on site,temp 41F
CUT FRUIT AND VEGETABLE IN RIC LACKING DATE
*36 Cloths in-use for wiping between uses stored
AT BAR AREA
*45 Eating and tobacco areas.
DESIGNATE AREA FOR EMPLOYEE ITEMS, OBSERVED PERSONAL DRINK BY DISHWASHER AREA, OBSERVED PERSONAL WATER BOTTLES THROUGH OUT KITCHEN
*18 Toxic items labeling-non original container
LABEL SPRAY BOTTLE, OBSERVED UNLABELED SPRAY BOTTLE BY DISHWASHER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALL TO BE FREE OF FOOD DEBRIS BY DELI SLICER AND POTATO CUTTER
*39 Air-drying required after cleaning & sanitiziing
OBSERVED EMPLOYEE TOWEL DRYING CUPS AT BAR
2018-01-26 Pass w/ Conditions Routine CRITICAL 16
*45 Clean facilities as often as necessary.
floors, walls and ceiling dirty inside kitchen area must be clean to sight and touch premises dirty must be clean during operational hours if contamination occurs
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*32 Smooth Contact Surfaces
cutting boards lost smoothness inside kitchen area must be smooth and easy to clean
*43 Clean vent syst:Intake/exhaust air ducts
vent hood dirty must be clean to avoid soiled and debris contamination
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
missing sanitizing solutions inside kitchen area and bar section must had sanitizing solutions available at all times to decontaminated surfaces areas sanitizer buckets 100 ppm Chlorine 3 c sin
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
hand sink without hot water must be had hot water at all times
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw food mixed with CTS food inside WI cooler must be separate food properly
*29 Food thermometers provided and accessible
missing food thermometer inside cooler units must be had working thermometers visible and properly adjusted
*39 Equipment in good repair and proper adjustment.
cooler unit 50 F bar section area must be check all cooler units to be adjusted and repair properly
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking in all food containers inside cooler units must had date marking
*02 Cold Hold (41øF/45øF or below)
lettuce 58 F mixed drinks 50 F tomato 65 F meat 65 F
*45 Premises shall be maintained in good repair
gaps in ceiling were lights are located must be repair all gaps holes in walls must be closed all holes and repair properly broken lights lights must be working properly floors tiles broken i
*24 Food Labeling- with common name of the food
missing food labeling in all food containers stock room and cooler units must be label all food containers in all areas
*21 PIC ensures employees are properly sanitizing equi
PIC need to ensure the use of sanitizing solutions
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
ice box on bar missing ice cover must be had a lid or cover to avoid contamination kitchen sandwich lids or cover cooler units bents cooler units lids should be close properly to avoid contamin
*32 Nonfood surfaces-design to be cleaned easily
cement floors inside bar area with cracks and rough surfaces must be smooth and easy to clean
2017-05-25 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN: 48.2 F
*14 When to wash hands before donning new gloves
WASH HANDS BEFORE DONNING NEW GLOVES
*21 RFSM - Not On Site
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
*22 Handlers-Certificate Not On Site
ONE FOOD PREPARATION WORKER LACKING A FOOD HANDLER'S CERTIFICATE
*31 Handwashing lavatory - used for other purpose
BAR HAND SINK (DISHES STORED INSIDE)
*32 Damaged Equipment
BROKEN REACH IN COOLER GASKETS BROKEN KNOBS ON STOVE (STAFF USING PLIERS TO ADJUST SETTINGS)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED FOOD PREPARATION WORKERS EATING IN THE KITCHEN
*36 Cloths in-use for wiping between uses stored
STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
GLASSES STORED ON TOP OF CLOTH IN THE BAR COOLER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN THE FLOOR DRAIN IN THE BAR AREA
*34 Insect control:prevent dead insects from food
FLIES PRESENT
2017-03-30 Pass w/ Conditions Routine CRITICAL 14
*34 Insect control:prevent dead insects from food
OBSERVED FLIES AND FRUIT FLIES FLYING AROUND THE RESTAURANT
*02 Cold Hold (41øF/45øF or below)
CHICKEN SALAD: 50.3 F
*15 Contact RTE Products w/ Bare Hands
OBSERVED BARE HAND CONTACT WITH READY TO EAT CHORIZO
*10 Clean Sight and Touch
CLEAN THE BOTTOM OF THE REACH IN COOLER UNITS
*22 Handlers-Certificate Not On Site
ENSURE ALL FOOD PREPARATION WORKERS HAVE FOOD HANDLER'S CARDS
*32 Damaged Equipment
BROKEN REACH IN COOLER GASKETS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED FOOD PREPARATION WORKERS EATING AND DRINKING IN THE KITCHEN
*37 Storing the food at least 15 cm (6 inches) above the floor
STORE ALL FOODS SIX INCHES OFF THE FLOOR
*42 Floors/walls/ceiling/nonfood dirty
CLEAN VERY SOILED FLOOR DRAINS IN THE BAR
*43 Clean vent syst:Intake/exhaust air ducts
REMOVE DUST FROM THE INTAKE VENTS
*45 Premises shall be maintained in good repair
REPAIR HOLES IN THE CEILING IN THE KITCHEN
*46 Physical Facilities Premises
CLEAN THE TOILET SEATS IN THE RESTROOMS (FECAL REMNANTS)
*47 Handwashing signage
PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS IN THE ESTABLISHMENT
*41 Food storage containers, identified with common name of food.
LABEL ALL FOOD STORAGE CONTAINERS
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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