FEB 8
2024
PASSED
8 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
RESTAURANTE EL VIAJERO.
BEAT. 18/100
9516 WEBB CHAPEL RD · BACHMAN LAKE, DALLAS
Last inspected February 8, 2024 · passed
Failed 3 of 21 inspections. 69 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
21
18 passed · 3 failed
VIOLATIONS
215
includes 69 critical
RECORDS COVER
7 YEARS
since Oct 2016
INSPECTION HISTORY
*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
AUG 72023PASSED6 violations2 CRITICALDETAILS
AUG 7
2023
PASSED
6 violations2 CRITICALDETAILS
*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
FEB 62023PASSED10 violations4 CRITICALDETAILS
FEB 6
2023
PASSED
10 violations4 CRITICALDETAILS
*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
JUN 142022PASSED11 violations2 CRITICALDETAILS
JUN 14
2022
PASSED
11 violations2 CRITICALDETAILS
*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
NOV 192021PASSED9 violations1 CRITICALDETAILS
NOV 19
2021
PASSED
9 violations1 CRITICALDETAILS
*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
show all 21 inspections →
MAY 192021PASSED5 violations1 CRITICALDETAILS
MAY 19
2021
PASSED
5 violations1 CRITICALDETAILS
*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
NOV 232020PASSED6 violationsDETAILS
NOV 23
2020
PASSED
6 violationsDETAILS
*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
MAY 122020PASSED7 violations2 CRITICALDETAILS
MAY 12
2020
PASSED
7 violations2 CRITICALDETAILS
*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
NOV 222019PASSED8 violations3 CRITICALDETAILS
NOV 22
2019
PASSED
8 violations3 CRITICALDETAILS
*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
MAY 312019PASSED8 violations3 CRITICALDETAILS
MAY 31
2019
PASSED
8 violations3 CRITICALDETAILS
*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
MAY 232019FAILED20 violations8 CRITICALDETAILS
MAY 23
2019
FAILED
20 violations8 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
waitress touched tortilla with bare hands
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*18 Toxic items storage adjacent to food/utensils
*31 No soap at handsink
missing soap
*07 Food safe, good condition, unadulterated, and honestly presented
spoiled blueberries
*47 Handwashing signage
no hand washing sign
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw neef stored above rte food (red sauce)
*29 Mechanical holding unit, thermometer location
missing thermometer in the cooler
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal beverage in ric and personal food, chewing gum
*28 Date marking > 24 hrs,on site,temp 41F
date marking
*45 Premises shall be maintained in good repair
repair missing ceiling tiles, remove equipment from dining room,
*34 Pest control-routine inspections for
observed fruit flies
*42 Dirty nonfood contact surfaces
clean ric
*02 Cold Hold (41øF/45øF or below)
improper cold holding for trapa and fajita
*22 Handlers-Certificate Not On Site
employees need to obtain food handler card within 7 days
*33 Rinsing procedures - 3 compartment sink
set up 3 com sink in this way wash rinse sanitize air dry
*10 Chlorine sanitizer concentration, minimum temp.
no sanitizing solution in 3 com sink
*39 Utensils, single serve items 6 inches off - floor
trays on the ground
*37 Storing the food where it is not exposed to splash, dust, or other contamination
use approved storage bags, no shopping bags
*14 When to wash hands before donning new gloves
gloves on without washing hands
APR 302019PASSED15 violations5 CRITICALDETAILS
APR 30
2019
PASSED
15 violations5 CRITICALDETAILS
*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
OCT 52018PASSED11 violations3 CRITICALDETAILS
OCT 5
2018
PASSED
11 violations3 CRITICALDETAILS
*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
MAR 222018PASSED10 violations3 CRITICALDETAILS
MAR 22
2018
PASSED
10 violations3 CRITICALDETAILS
*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
JUL 252017PASSED7 violations2 CRITICALDETAILS
JUL 25
2017
PASSED
7 violations2 CRITICALDETAILS
*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
MAR 72017PASSED8 violations1 CRITICALDETAILS
MAR 7
2017
PASSED
8 violations1 CRITICALDETAILS
*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?
JAN 122017PASSED11 violations4 CRITICALDETAILS
JAN 12
2017
PASSED
11 violations4 CRITICALDETAILS
*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
DEC 162016PASSED13 violations6 CRITICALDETAILS
DEC 16
2016
PASSED
13 violations6 CRITICALDETAILS
*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
NOV 182016PASSED13 violations4 CRITICALDETAILS
NOV 18
2016
PASSED
13 violations4 CRITICALDETAILS
*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
NOV 82016FAILED14 violations5 CRITICALDETAILS
NOV 8
2016
FAILED
14 violations5 CRITICALDETAILS
*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
*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste
Waste water from the ice bin is drained into a bucket.
*40 Handle & dispense of cleaned utensils, single-use
*45 Lockers to be used to store personal items
Personal items stored on the shelf with food products
*35 Hair Restraints effective
None
*10 Chlorine sanitizer concentration, minimum temp.
Wiping rag water had a zero reading of sanitizer (Chlorine)
*18 Toxic items used according to law
Ortho Flying insect spray on site in the store area (See Photograph)
*28 Date marking > 24 hrs,on site,temp 41F
Flan
*01 Cooling -- within 2 hours, 135-70øF
Cooked salsa at 45.1 degrees at 9:39 AM
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies
*05 Rapidly reheat 165øF for hot holding
Heating Tripias in the warmer at 91.7 degrees
*12 Gloves Single Use
Observed cook wash her gloves instead of washing her hand and donning new gloves
*28 Original cont. of RTE/PHF/Day1= day of opening
*36 Dry wiping cloths shall be laundered........
Cleaning wiping rags in the hand sink
OCT 252016FAILED15 violations7 CRITICALDETAILS
OCT 25
2016
FAILED
15 violations7 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Lack of quick cool on cooked salsa
*10 Chlorine exposure time table
None at the three compartment sink
*34 Outer door: solid,selfclosing,tightfitting
Front was was open
*32 Equipment and Utensils Multiuse Materials durable
Bowl used as a scoop
*02 Cold Hold (41øF/45øF or below)
Green salsa held on the counter at 71.1 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Cook - open cup of coffee
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat defrosting over clean dishes
*18 No reuse of toxics container for food storage
Dish washing soap containing raw peeled onions
*35 Hair Restraints effective
Cook - none
*20 Conveying Sewage
Waste water drips into a bucket under the ice bin
*14 When to wash hands between raw and RTE foods
RFSM not washing hands after handling raw meat
*31 Handwashing lavatory - accessible
Dishes in the hand sink Hand sink blocked with empty boxes
*11 Food not re-served after being served or sold to consumer
Salsa, a TCS food is reserved from customer to customer
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit fly infestation
*36 Cloths in-use for wiping between uses stored
None
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 →