OCT 23
2021
PASSED
6 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
POLLO CAMPERO -COCKRELL HILL.
YOUR CALL. 59/100
1703 N COCKRELL HILL RD · COCKRELL HILL, DALLAS
Last inspected October 23, 2021 · passed
12 of 12 inspections passed. 16 critical violations across the record.
THE NUMBERS
INSPECTIONS
12
12 passed
VIOLATIONS
70
includes 16 critical
RECORDS COVER
4 YEARS
since Mar 2017
INSPECTION HISTORY
*31 No soap at handsink
No soap at back hand sink
*22 Accredited food handler certificate - 60 days
All food staff must be trained in food safety
*42 Floors/walls/ceiling/nonfood dirty
Clean the exterior of reach in coolers ( chicken )
*39 No towel dried after cleaning & sanitiziing
Observed staff storing wet dishes- allow time to dry
*32 Damaged Equipment
Cabinet doors at front cash register
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Provide hot water at front hand sink, including the womens rest room
APR 272021PASSED5 violations3 CRITICALDETAILS
APR 27
2021
PASSED
5 violations3 CRITICALDETAILS
*19 Hand sink water temperature below 110'F
hand sinks hot water fluctuating between 98 F and 106.5 F must be maintain at 110 f to avoid employee contamination
*43 Ventilation hood-prevent grease dripping
vent hood dirty must be clean to avoid contamination
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
PIC must be ensure hot water are available on hand sinks in all areas at 110 F minimum
*42 Floors/walls/ceiling/nonfood dirty
floors inside the cooler units dirty with soils, litter and stagnant water with grease must be clean to avoid cross contamination walls and ceiling dirty in different areas must be clean to avoid
*10 Chlorine sanitizer concentration, minimum temp.
concentration at dish washing machine at 25 ppm chlorine concentration must be maintain at 50 ppm chlorine concentration
OCT 162020PASSED3 violations1 CRITICALDETAILS
OCT 16
2020
PASSED
3 violations1 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
floors behind cooking equipment dirty with grease spills and food debris must be clean to avoid contamination ceiling in different areas dirty with soils, dust and grease accumulations must be cl
*45 Premises shall be maintained in good repair
ceiling tiles inside store area moved or have gaps between ribs must be replace or repair to proper condition
*45 First Aid
missing first aid kit on site must be have first aid kit on site
APR 302020PASSED3 violations3 CRITICALDETAILS
APR 30
2020
PASSED
3 violations3 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
knifes wall holders dirty with grease and soils accumulations must be clean to avoid cross contamination cooler units dirty outside and inside with grease, soils accumulations and debris must be
*45 Premises shall be maintained in good repair
shield light broken on prep area must be replace or repair to avoid chemical contamination
*42 Floors/walls/ceiling/nonfood dirty
floors inside WI cooler units dirty with food debris, spills and drippings must be clean to avoid cross contamination
APR 92020PASSED4 violationsDETAILS
APR 9
2020
PASSED
4 violationsDETAILS
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
*39 Soda nozzles and ice bin clean to remove soil
show all 12 inspections →
OCT 42019PASSED11 violations4 CRITICALDETAILS
OCT 4
2019
PASSED
11 violations4 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
wall with holes in all areas must be closed all holes in all areas including walls and ceilings
*12 A food employee shall comply with an exclusion or RESTRICTION
*22 Handlers-Certificate Not On Site
missing current food handler cards on site must be have current food handler cards on site
*45 Premises:Cleaning, frequency and restrictions
external premises dirty must be clean to avoid contamination
*43 Clean vent syst:Intake/exhaust air ducts
fan vents at WI cooler units dirty with soils debris and grease accumulations must be clean to avoid contamination regular a/c vents dirty with soils and grease accumulations must be clean to avoid
*19 No Hot Water / Water heater 50 gallon min.
not hot water at premises 109 F max must be maintain hot water demands during operational hours of 110 F and above to avoid cross contamination by employees
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition
*21 RFSM - Not On Site
RFSM not on site must be have FSM registered with the city
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
establishment not having sufficient hot water on demand must be at 110 F or above temperatures during operational hours
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
low sanitizing concentration at sanitizer buckets sanitizer buckets in all areas at 100 ppm Quat concentration sanitizing solutions must be at 200- 400 Quat concentration at sanitizer buckets in al
*42 Floors/walls/ceiling/nonfood dirty
floors walls and ceiling dirty with food debris soils accumulations and grease accumulations
AUG 292019PASSED15 violations3 CRITICALDETAILS
AUG 29
2019
PASSED
15 violations3 CRITICALDETAILS
*32 Damaged Equipment
repair / remove all non-working equipment
*34 Outer openings:closing holes, gaps
close all holes and gaps
*38 Thawing. under running water criteria
improper thawing of frozen foods
*43 Light bulbs, light shields provided
repair lights and shields in kitchen shield lights inside RIC(s)
*14 When to wash hands before donning new gloves
donning gloves without washing hands
*19 Hand sink water temperature below 110'F
hot < 110F within 20 sec (warning)
*35 Jewelry Prohibition
no jewelry allowed ( bracelets & watches etc)
*47 Conditions of Permit-in use of food equipment
Post sign “ Current Health inspection is available upon request”
*02 Cold Hold (41øF/45øF or below)
cold slaw 48.0F
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fruit flies
*21 RFSM - Not On Site
no RFSM on duty during inspection
*22 Handlers-Certificate Not On Site
Certify all staff (warning)
*42 Floors/walls/ceiling/nonfood dirty
clean gaskets walls & Fan vent covers
*28 Date marking > 24 hrs,on site,temp 41F
improper date marking on prepared foods
FEB 82019PASSED2 violationsDETAILS
FEB 8
2019
PASSED
2 violationsDETAILS
*10 Clean Sight and Touch
provide cleaning for the freezer
*31 Individual, disposable towels
AUG 282018PASSED3 violations1 CRITICALDETAILS
AUG 28
2018
PASSED
3 violations1 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
sanitizer bucket next to bread
*45Floor, wall, ceiling - Exposed material
Fis the broken tiles on.floor
*42 Floors/walls/ceiling/nonfood dirty
keep the floor dry
MAR 112018PASSED2 violationsDETAILS
MAR 11
2018
PASSED
2 violationsDETAILS
*35 Hair Restraints effective
Employees must wear hair restraint (beard net).
*45Floor, wall, ceiling - Exposed material
Holes on wall, ceiling tiles missing on serving area. Ceiling tiles must be placed back and holes must be sealed.
SEP 192017PASSED8 violationsDETAILS
SEP 19
2017
PASSED
8 violationsDETAILS
*24 Food Labeling- with common name of the food
FOOD IN NON ORIGINAL CONTAINER
*36 Cloths in-use for wiping between uses stored
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
HANDLE IN COLESLAW
*45 Premises shall be maintained in good repair
FIX BROKEN FLOOR TILE
*42 Dirty nonfood contact surfaces
CLEAN HANDLES TO COOLER CLEAN INSIDE WARMER CLEAN TOP OF CHICKEN WARMER
*22 Washing hands only at a designated hand sink
NOT AT PREP SIN
*14 When to wash hands before donning new gloves
CASHIERS
*10 Clean Sight and Touch
CLEAN SHELVES WHERE CLEAN RACKS ARE STORED TO BE FREE OF GRIME
MAR 302017PASSED8 violations1 CRITICALDETAILS
MAR 30
2017
PASSED
8 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
DICED TOMATO 50 DEGREE F CHICKEN 58 DEGREE F (VOLUNTARY DESTRUCTION) SALSA 49 DEGREE
*24 Food Labeling- with common name of the food
PRODUCT IN NON ORIGINAL CONTAINER
*39 Keep utensils handles upright or protected
MUST FACE THE SAME WAY TO NOT CONTAMINATE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS
*14 When to wash hands before donning new gloves
*06 Discard TCS if date marked exceeds temp & time
MUST DISCARD BY USE BY DATE
*32 Maintain in Good Repair
RIC IN FRONT NOT MAINTAINING TEMP SERVICE REQUESTED
*43 Light 20 foot : Reach-in cooler
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 →