Restaurante El Viajero
9516 Webb Chapel Rd, Dallas, TX 75220 · 75220 · Restaurant
Passed most recently but 3 prior failures on record
2024-02-08 Pass Routine CRITICAL 8
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw bacon cannot be above ready to eat food (cheese, hot dogs)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide covers/lids and containers for food items in the reach in cooler
*42 Dirty nonfood contact surfaces
clean interior and exterior of equipment
*41 Food storage containers, identified with common name of food.
label squeeze bottles
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all food items in the reach in cooler
*18 Medicines labeled and stored properly
cannot have medicine in the kitchen
*46 Covered waste receptacle for women's restroom
provide a covered trash can for womens restroom
*47 Handwashing signage
Provide an employee hand wash sign for restroom
2023-08-07 Pass Routine CRITICAL 6
*31 Handwashing lavatory - used for other purpose
use hand sink for hand washing only
*42 Dirty nonfood contact surfaces
Clean inside of Reach in cooler, clean vent hood, clean equipment
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items in the reach in cooler and use within 7 days
*41 Food identity and accurate representation
label squeeze bottles
*47 Handwashing signage
Provide employee hand wash sign for restroom
*10 Clean Sight and Touch
clean ice machine
2023-02-06 Pass Routine CRITICAL 10
*47 Other Violations
Drain out the mopping basket and store at design area
*10 Clean Sight and Touch
Provide cleaning for the coolers, all food containers, prep area
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all the food containers in the RIC
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
sanitizer bucket in the hand sink
*07 Food safe, good condition, unadulterated, and honestly presented
No paper towel allow to wrap tortilla and chip
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken store next to cooked and raw meat
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide cover/lid for all food containers in the RIC
*18 Toxic items storage adjacent to food/utensils
Observed bleach bottle store next to cookwares
*42 Nonfood-contact surfaces material
No newspaper allow under the utensils, containers, cookware
2022-06-14 Pass Routine CRITICAL 11
*31 Individual, disposable towels
*28 Original cont. of RTE/PHF/Day1= day of opening
*37 Food, utensils & equip under other sources
*10 Clean Sight and Touch
Clean inside reach in coolers, and other food contact surfaces
*39 Cooking equipment free of encrusted grease
*22 Accredited food handler certificate - 60 days
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
In freezer
*42 Dirty nonfood contact surfaces
*20 Grease Trap Tickets
*36 Cloths in-use for wiping between uses stored
*45 Unnecessary articles prohibited
2021-11-19 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
*45 Unnecessary articles prohibited
Remoove/discard unnecessary items
*32 Equipment has cracks and corners
Freezer glass door
*10 Clean Sight and Touch
Interior of ice maker, interior of freezer
*39 Equipment in good repair and proper adjustment.
Cooler gaskets
*03 Food products not maintained at 135øF or above
*31 Individual, disposable towels
In restroom
*02 Cold Hold (41øF/45øF or below)
*19 Water & Plumbing in good repair- per code
Hand sink faucet
2021-05-19 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
Inside microwave
*45 Unnecessary articles prohibited
Discard or remove unnecessary articles form establishment
*31 Individual, disposable towels
*18 Toxic items used according to law
Bucket sanitizer solution conc. too strong
*28 Date marking > 24 hrs,on site,temp 41F
2020-11-23 Pass Routine 6
*47 Handler-Certificate Not on site
*20 Grease Trap Tickets
*10 Clean Sight and Touch
Interior of ice machine, Interior of coolers
*21 PIC ensures food handlers properly trained
*28 Date marking > 24 hrs,on site,temp 41F
*03 Food products not maintained at 135øF or above
2020-05-12 Pass Routine CRITICAL 7
*28 Date marking > 24 hrs,on site,temp 41F
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*20 Grease Trap Tickets
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
*31 Handwashing lavatory - used for other purpose
*10 Clean Sight and Touch
Interior of microwave
*18 Toxic items labeling-non original container
2019-11-22 Pass Routine CRITICAL 8
*20 Grease Trap Tickets
*29 Cold/hot hold unit thermometer easily viewable
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
utensils in hand sink. waste water drain lines through hand sink
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
Beans not maintained at 135F or above
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw meat over cooked food in cooler
*37 Food, utensils & equip under other sources
cup of coffee on clean cutting board
2019-05-31 Pass Follow-up CRITICAL 8
*42 Dirty nonfood contact surfaces
clean equipment, tables
*46 Covered waste receptacle for women's restroom
provide covered waste receptacle for women's restroom
*10 Clean Sight and Touch
clean ice machine, can opener, cooler (standing water, freezer, cooler)
*22 Handlers-Certificate Not On Site
obtain food handler certificate
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drink bottle stored on top of spices
*47 Handwashing signage
provide hand washing sign
*45 Premises shall be maintained in good repair
floor tiles, ceiling tiles, walls edges, repair handles on hand wash sink
2019-05-23 Fail Follow-up CRITICAL 20
FAILED: *15 Contact RTE Products w/ Bare Hands
waitress touched tortilla with bare hands
FAILED: *41 Food storage containers, identified with common name of food.
provide label for food storage containers
FAILED: *18 Toxic items storage adjacent to food/utensils
FAILED: *31 No soap at handsink
missing soap
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
spoiled blueberries
FAILED: *47 Handwashing signage
no hand washing sign
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw neef stored above rte food (red sauce)
FAILED: *29 Mechanical holding unit, thermometer location
missing thermometer in the cooler
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
personal beverage in ric and personal food, chewing gum
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
date marking
FAILED: *45 Premises shall be maintained in good repair
repair missing ceiling tiles, remove equipment from dining room,
FAILED: *34 Pest control-routine inspections for
observed fruit flies
FAILED: *42 Dirty nonfood contact surfaces
clean ric
FAILED: *02 Cold Hold (41øF/45øF or below)
improper cold holding for trapa and fajita
FAILED: *22 Handlers-Certificate Not On Site
employees need to obtain food handler card within 7 days
FAILED: *33 Rinsing procedures - 3 compartment sink
set up 3 com sink in this way wash rinse sanitize air dry
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
no sanitizing solution in 3 com sink
FAILED: *39 Utensils, single serve items 6 inches off - floor
trays on the ground
FAILED: *37 Storing the food where it is not exposed to splash, dust, or other contamination
use approved storage bags, no shopping bags
FAILED: *14 When to wash hands before donning new gloves
gloves on without washing hands
2019-04-30 Pass w/ Conditions Routine CRITICAL 15
*03 Food products not maintained at 135øF or above
beef 90F
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
*20 Grease Trap Tickets
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*27 Cooling method, criteria - using ice bath
Food cooling at room temp.
*28 Date marking > 24 hrs,on site,temp 41F
*29 Cold/hot hold unit thermometer easily viewable
*31 Handwashing lavatory - accessible
Equipment stored in sink preventing access.
*32 Equipment and Utensils Durability and Strength
Do not line shelves with cardboard.
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*41 Food storage containers, identified with common name of food.
*42 Floors/walls/ceiling/nonfood dirty
Clean floor under equipment.
*45 Drying Mops-air dry
*22 Handlers-Certificate Not On Site
2018-10-05 Pass Routine CRITICAL 11
*10 Clean Sight and Touch
*20 Conveying Sewage
SEWAGE SYSTEM CLOGGED
*41 Food storage containers, identified with common name of food.
*19 Water & Plumbing in good repair- per code
SLOW DRAIN AT 3 COMP SINK
*37 Storing the food at least 15 cm (6 inches) above the floor
*35 Hair Restraints effective
*34 Pest control-routine inspections for
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
*28 Date marking > 24 hrs,on site,temp 41F
2018-03-22 Pass Routine CRITICAL 10
*25 HACCP-Method for monitoring & controlling
HACCP plan is needed for ceviche
*39 Store equipment & utensils - avoid contamination
do not store utensils in mop sink
*28 Date marking commercially prepared of RTE/PHF
various items are not date marked, all items prepared need dates -cooked food, cut vegetables
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meats stored in wrong order
*29 Sanitizing solutions, testing devices
chlorine test strips
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*07 Food safe, good condition, unadulterated, and honestly presented
clean inside of ice machine
*31 Handwashing lavatory - accessible
*22 Handlers-Certificate Not On Site
2017-07-25 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw eggs store together with veggies
*28 Date marking > 24 hrs,on site,temp 41F
all food in RIC
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*31 Individual, disposable towels
*02 Cold Hold (41øF/45øF or below)
cheese 5 1 ° F
*10 Clean Sight and Touch
provide cleaning for the cooler
2017-03-07 Pass Routine CRITICAL 8
*29 Sanitizing solutions, testing devices
*47 Health permit posted
*41 Food storage containers, identified with common name of food.
*47 Handwashing signage
*47 RFSM Certificate - Not Display
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*30 Does Establishment have a current valid permit posted?
2017-01-12 Pass w/ Conditions Routine CRITICAL 11
*27 Cooling, heating, and holding capacities. Equipment
Using broken equipment - ie point of usage refrigerator
*10 Clean Sight and Touch
Food and non food contact surfaces
*47 RFSM Certificate - Not Display
*03 Food products not maintained at 135øF or above
Fajita meat at 104.2 degrees
*22 Handlers-Certificate Not On Site
*19 Hand sink water temperature below 110'F
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Water leaks from faucets
*18 Toxic items storage adjacent to food/utensils
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
Raw beef bottom of the POUR at 50.9 degrees Sour cream at 51.1 degrees - top of POUR
*14 When to wash hands before donning new gloves
2016-12-16 Pass w/ Conditions Routine CRITICAL 13
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over raw onions (Photo) In the dish sink - Wash, Rinse, Intestines Raw fish stored over onions Ice bins with undrained iced
*21 PIC ensures food properly and rapidly cooled
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*34 Insect control:prevent dead insects from food
Bug zapper over food storage
*39 Utensils, consumer self-service
Single service dispensed with eating portion pointing towards the consumer
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizing sink used for intrestines
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling on the counter at 74.8 degrees Salsa - dated december 14, 2016 at 9 AM 48.7 on 12-16-2016 at 5:45 PM (Photo) Cole slaw cooling on the counter at 66.1 degrees Three gallon pot o
*18 Toxic items used according to law
Raid
*35 Hair Restraints effective
*40 Reuse of single service articles
*32 Equipment and Utensils Multiuse Materials durable
Single service container used as a scoop - no handle
*03 Food products not maintained at 135øF or above
Tripa's held at 133.2 degrees Fajita meat held at 126.0 degrees (Photograph)
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes held in the sandwich makeup refrigerator at 46.5 degrees Open lemmon juice stored outside of refrigeration
2016-11-18 Pass w/ Conditions Routine CRITICAL 13
*40 Reuse of single service articles
*31 Handwashing lavatory - accessible
See photograph
*01 Cooling -- within 2 hours, 135-70øF
Green sauce cooling without a quick cool mrthod at 47.9 green salsa, 66.8 light green salsa
*14 When to wash hands after handling soiled equip/utensil
Observed the RFSM repeatly bus dishes prepare foods without washing her hands
*35 Hair Restraints effective
*18 Use toxic according to manufacturer direction
Ortho flying insect spary
*37 Unpackaged food may not be stored in direct contact with undrained ice
Ice bin undrained
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4
Green sauce reheated in a home style crock pot at 115.9 degrees
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine in wiping rag bucket # 1 = 0 PPM Chlorine in wiping rag bucket # 2 = 10 PPM Chlorine in manual dish washing = 0 PPM
*36 Cloths in-use for wiping between uses stored
Stored in the mop sink
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored over RTE tortilla's (Photograph)
*32 Equipment and Utensils Multiuse Materials durable
2016-11-08 Fail Routine CRITICAL 14
FAILED: *02 Cold Hold (41øF/45øF or below)
Sour cream held in the top of the POUR at 48.6 degrees at 9:23 AM Raw meat prepared on 11-07-2016 (Photograph) held at 50.5 degrees on 11-08-2016 (Photograph) Raw chicken held outside of refrger
FAILED: *44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste
Waste water from the ice bin is drained into a bucket.
FAILED: *40 Handle & dispense of cleaned utensils, single-use
FAILED: *45 Lockers to be used to store personal items
Personal items stored on the shelf with food products
FAILED: *35 Hair Restraints effective
None
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Wiping rag water had a zero reading of sanitizer (Chlorine)
FAILED: *18 Toxic items used according to law
Ortho Flying insect spray on site in the store area (See Photograph)
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Flan
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooked salsa at 45.1 degrees at 9:39 AM
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies
FAILED: *05 Rapidly reheat 165øF for hot holding
Heating Tripias in the warmer at 91.7 degrees
FAILED: *12 Gloves Single Use
Observed cook wash her gloves instead of washing her hand and donning new gloves
FAILED: *28 Original cont. of RTE/PHF/Day1= day of opening
FAILED: *36 Dry wiping cloths shall be laundered........
Cleaning wiping rags in the hand sink
2016-10-25 Fail Routine CRITICAL 15
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Lack of quick cool on cooked salsa
FAILED: *10 Chlorine exposure time table
None at the three compartment sink
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Front was was open
FAILED: *32 Equipment and Utensils Multiuse Materials durable
Bowl used as a scoop
FAILED: *02 Cold Hold (41øF/45øF or below)
Green salsa held on the counter at 71.1 degrees
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Cook - open cup of coffee
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat defrosting over clean dishes
FAILED: *18 No reuse of toxics container for food storage
Dish washing soap containing raw peeled onions
FAILED: *35 Hair Restraints effective
Cook - none
FAILED: *20 Conveying Sewage
Waste water drips into a bucket under the ice bin
FAILED: *14 When to wash hands between raw and RTE foods
RFSM not washing hands after handling raw meat
FAILED: *31 Handwashing lavatory - accessible
Dishes in the hand sink Hand sink blocked with empty boxes
FAILED: *11 Food not re-served after being served or sold to consumer
Salsa, a TCS food is reserved from customer to customer
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit fly infestation
FAILED: *36 Cloths in-use for wiping between uses stored
None
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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