JAN 28
2024
PASSED
11 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
PREGO PASTA HOUSE.
BEAT. 18/100
4930 GREENVILLE AVE · LOWER GREENVILLE, DALLAS
Last inspected January 28, 2024 · passed
Failed an inspection 4 years ago. 41 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
13
12 passed · 1 failed
VIOLATIONS
128
includes 41 critical
RECORDS COVER
7 YEARS
since Oct 2016
INSPECTION HISTORY
*39 Store equipment & utensils in a clean, dry place
Store clean utensils with
*10 Clean Sight and Touch
Detail clean for sight + touch all work tables spaces. Clean + sanitize all food contact surfaces
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
Clean walls above/underneath all food prep areas
*21 RFSM - Not On Site
Certified food manager must be on every shift
*35 Hair Restraints effective
Food staff must wear effective hair restraints while handling food (cook/food prep)
*45 Premises shall be maintained in good repair
Repair large hole underneath the dishmachine. Repair single door cooler (spagehtti) running high 61 - plus. Repair leak at 4 compartment sink/washer
*02 Cold Hold (41øF/45øF or below)
cooked veal and chicken observed at 65 F. Cold holding food items must be at least 41 F
*28 Date marking > 24 hrs,on site,temp 41F
All cooked ready to eat foods (lettuce, cooked pasta) must be date marked with used by dates
*32 Equipment & Utensils withstand repeated warewashin
Do not reuse single use containers must be food grade
*22 Accredited food handler certificate - 60 days
MAR 162023PASSED8 violations5 CRITICALDETAILS
MAR 16
2023
PASSED
8 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed diced tomatoes at 48 Degrees F in RIC. COS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw beef and chicken stored over vegetables in WIC.
*29 Cold/hot hold unit thermometer easily viewable
All coolers/freezers must have easily viewable thermometers.
*31 No soap at handsink
Observed no soap at bar handwash sink.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty ceiling in WIC. Observed dirty floor in WIC and dish area.
*43 Light bulbs, light shields provided
Observed missing light shield in dry storage.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*47 Handwashing signage
Need handwash signage at bar handwash sink.
SEP 162022PASSED9 violations3 CRITICALDETAILS
SEP 16
2022
PASSED
9 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Keep all cold hold food at 41F or lower at all times. Observed steak in WIC at 45.7 F
*10 Clean Sight and Touch
Clean mold in ice machine
*28 Date marking > 24 hrs,on site,temp 41F
Date mark food products kept longer than 24 hrs
*31 Handwashing lavatory - used for other purpose
Observed utensils stored in handwash only sink
*34 Pest control-routine inspections for
Observed gnats in kitchen
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed onion bag sitting on floor and food boxes in WIC. Keep 6 inches off floor
*39 Store all equipment & utensil covered or inverted
*42 Dirty nonfood contact surfaces
Clean gaskets in RICs
*47 Other Violations
Post 'choking poster' sign up for public view
JUL 132021PASSED9 violations3 CRITICALDETAILS
JUL 13
2021
PASSED
9 violations3 CRITICALDETAILS
*14 When to wash hands as often as necessary during prep
LACK OF HAND WASHING DURING PREP
*31 Handwashing lavatory - used for other purpose
HAND SINK USED TO PREPARED FOOD ( PASTA)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKING IN PREP AREA
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES STORED ON EQUIPMENT
*02 Cold Hold (41øF/45øF or below)
Pasta 46.5, Artichoke 46.5, s. tomatoes 57.0 S. MUSHROOM 42.3 & SAUCE 43.2
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
REMOVE ABSORBENT MATERIALS
*21 RFSM - Not On Site
NO RFSM ONSITE
*47 Conditions of Permit-in use of food equipment
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
*37 Unpackaged food may not be stored in direct contact with undrained ice
SHRIMP IN UN- DRAINED ICE
JUN 242021FAILED21 violations5 CRITICALDETAILS
JUN 24
2021
FAILED
21 violations5 CRITICALDETAILS
*47 Conditions of Permit-in use of food equipment
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL ALL S. BOTTLES
*21 RFSM - Not On Site
EXPIRED RFSM
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING AT HAND SINK
*45 Premises shall be maintained in good repair
REMOVE ALL PEELING PAINT
*15 Bare hands contact with ready-to-eat foods
NO BARE HAND CONTACT ON RTE FOOD ( BREAD)
*37 Storing the food where it is not exposed to splash, dust, or other contamination
EXPOSE FOOD STORED NEXT TO HAND SINK
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES STORED ON EQUIPMENT
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN KITCHEN
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*34 Outer openings:closing holes, gaps
CLOSE ALL HOLES & GAPS
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOODS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD
*30 Food Establishment Permit
POST HEALTH PERMIT, CO , RFSM & TAX STATEMENT IN FRONT OF ESTABLISHMENT FOR CUSTOMERS' VIEW
*44 Trash can provided for papertowel waste
PROVIDE TRASH CAN AT HAND SINK
*02 Cold Hold (41øF/45øF or below)
S. LETTUCE 66.7, S. TOM 65.2 & ARTICHOKE 61.1
*39 Store all equipment & utensil covered or inverted
INVERT / COVER ALL DISH WARE
*32 Damaged Equipment
REMOVE RUST FROM PREP AREA & REPLACE CUTTING BOARDS
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FRPS, WALLS, FLOORS, FAN VENT COVERS & GASKETS
*31 Handwashing lavatory - used for other purpose
HAND SINK USED TO AS A PREP SINK
show all 13 inspections →
JAN 272020PASSED9 violations3 CRITICALDETAILS
JAN 27
2020
PASSED
9 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
SHRIMP 47.8f , S. TOMATOES 46.7f, S. MUSHROOM 55.0F,
*19 Water & Plumbing in good repair- per code
LEAKING @ HAND SINK
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS, FLOORS, GASKETS
*45 Premises shall be maintained in good repair
REPAIR WALLS & FLOOR
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION BY ARRANGEMENT
*31 Handwashing lavatory - used for other purpose
USED TO STORED FOOD UTENSIL
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENT IN KITCHEN
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOOD ITEMS
JUL 222019PASSED8 violations4 CRITICALDETAILS
JUL 22
2019
PASSED
8 violations4 CRITICALDETAILS
*39 Store equipment & utensils in a clean, dry place
can not store knives in between equipment
*31 Handwashing lavatory - accessible
hand sink blocked-not accessible
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover salad and lettuce in the bottom of the make line
*10 Clean Sight and Touch
dirty can opener blade and grinder
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw chicken over RTE (lettuce)
*40 Reuse of single service articles
reuse of single use sour cream containers
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
can bot have tape on spatula no foil
DEC 112018PASSED8 violations3 CRITICALDETAILS
DEC 11
2018
PASSED
8 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
deep clean meat slicer, slicer, can opener blade
*31 Handwashing lavatory - used for other purpose
hand sink had food and utensils in it- hand washing only
*45 Lockers to be used to store personal items
hat hanging by seasonings coat on napkin box
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
separate veal from chicken
*40 Reuse of single service articles
reuse of sour cream containers
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
batter station above vegetables
*07 Food safe, good condition, unadulterated, and honestly presented
food container bottom sitting directly on ham
*42 Dirty nonfood contact surfaces
clean dust on ceilings and shelves
NOV 212018PASSED14 violations3 CRITICALDETAILS
NOV 21
2018
PASSED
14 violations3 CRITICALDETAILS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
soda gun hose touching ice
*45 Premises shall be maintained in good repair
throw away damaged pots, cracked containers and other damaged equipment resurface or replace gouged cutting boards (stained/gouged)
*43 Light - 20 foot : Washing, utensil, toilet
need more light in the storage area
*31 Handwashing lavatory - used for other purpose
hand sink used for other purposes- thawing/ dirty utensils
*10 Clean Sight and Touch
Clean can opener blade after every use Lean tea dispensor Clean soda gun holder Clean soda gun Clean meat slicer and other slicing equipment
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw chicken on the same shelf as raw fish and raw beef raw ground beef next to crab
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Must be smooth easily cleanable, nonabsorbent, smooth, durable material remove card board from shelves in freezers remove cloth used to catch condensation/ ice bath remove lining under cups rem
*39 Keep utensils handles upright or protected
scoops must have handles that do not touch the food
*40 Reuse of single service articles
reuse of single use items
*28 Date marking > 24 hrs,on site,temp 41F
no date marking
*07 Food safe, good condition, unadulterated, and honestly presented
bottom of food container touching onions and olives bucket of moldy onions in standing water in the walkin
*42 Dirty nonfood contact surfaces
CLEAN: clean splash and buildup on walls, ceilings, equipment and floors dirty bulk goods containers shelves dust om ceiling
*18 Toxic items storage adjacent to food/utensils
chemicals next to food in the back of store
*35 Eating food, chewing gum, drinking beverages, or using tobacco
MAY 112018PASSED11 violations4 CRITICALDETAILS
MAY 11
2018
PASSED
11 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
eggs next to veggies chicken next to pasta sauce
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinks above RTE in WIC, in bottom of make line
*10 Clean Sight and Touch
Clean can opener blade Clean soda nozzles Clean meat slicer
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Can not use cloth under cutting boards. Must be smooth easily cleanable, nonabsorbent, smooth, durable material food containers sitting on cloth
*36 Cloths in-use for wiping between uses stored
Wet sanitation cloths wipes must be solution when not in use
*42 Nonfood-contact surfaces material
clean handles on RIC, RIF, Make lines Clean bottom of coolers, make lines and freezer clean dry goods shelf clean dust through out
*45 Premises shall be maintained in good repair
replace or paint rusty shelves resurface gouged cutting boards
*39 Store equipment & utensils in a clean, dry place
can not store knife between wall and table. there is no way to disinfect between the 2 tables
*18 Toxic items storage adjacent to food/utensils
chemical sanitation bucket next to food
*47 Handwashing signage
Need a “Employees must was hands before returning to work” sign mens restroom Need a “hand washing only “ sign at all hand sinks
NOV 202017PASSED6 violations2 CRITICALDETAILS
NOV 20
2017
PASSED
6 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
SHRIMP 54, SHREDDED CHEESE 54
*24 Food Labeling- with common name of the food
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
*32 Maintain in Good Repair
REPLACE BROKEN GASKETS
*36 Cloths in-use for wiping between uses stored
APR 262017PASSED7 violations1 CRITICALDETAILS
APR 26
2017
PASSED
7 violations1 CRITICALDETAILS
*10 Chlorine exposure time table
over 50 ppm, turn down
*31 No soap at handsink
*39 Store all equipment & utensil covered or inverted
*47 Conditions of Permit-in use of food equipment
post sign, suggested wording "current inspection report available upon request" may post inspection
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw ground best over pre cooked shrimp once chicken thaws, must store below vegetables
*32 Equipment & Utensils smooth easily cleanable
no cardboard or foil on surfaces
OCT 252016PASSED7 violations4 CRITICALDETAILS
OCT 25
2016
PASSED
7 violations4 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
to go containers and coffee filters
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover ice cream
*14 Hands wash procedures-without soap
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw meat over vegetables raw chicken over and adj cheese
*42 Dirty nonfood contact surfaces
clean soda gun drip catch
*02 Cold Hold (41øF/45øF or below)
tomatoes 55 F keep top shut as often as possible
*31 Handwashing lavatory - used for other purpose
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 →