JUN 15
2023
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
RUSTY TACO.
BEAT. 38/100
4802 GREENVILLE AVE · LOWER GREENVILLE, DALLAS
Last inspected June 15, 2023 · passed
30 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
110
includes 30 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*10 Q.A. PPM - follow manufacturer's direction
Less than 200 ppm observed at 3 comp. sink
*28 Original cont. of RTE/PHF/Day1= day of opening
Brisket container date marked 6/18 (prep), 6/17(out) Provide accurate date marking. Do not date ahead of day of prep
*35 Hair Restraints effective
Two employees w/ long curly hair not restrained
*47 Conditions of Permit-in use of food equipment
Provide most recent copy of Health Insp. Posted or sign inspect available on request
DEC 222022PASSED7 violations2 CRITICALDETAILS
DEC 22
2022
PASSED
7 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
Observed dirty can opener blade.
*29 Cold/hot hold unit thermometer easily viewable
All cooler/freezers need easily viewable thermometers.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Observed sanitizer stored on the floor.
*41 Food storage containers, identified with common name of food.
Bulk containers and squeeze bottles must be labeled.
*42 Dirty nonfood contact surfaces
Observed dirty bulk containers and RIC bottom shelves, and soda machine.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*47 Handwashing signage
No handwash signage at Men's restroom.
APR 72022PASSED10 violations2 CRITICALDETAILS
APR 7
2022
PASSED
10 violations2 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER AT 110F
*03 Food products not maintained at 135øF or above
C. TENDERS 121.3 ,F. SHRIMP 130.0
*22 Accredited food handler certificate - 60 days
CERTIFY ALL STAFF
*10 Clean Sight and Touch
CLEAN RIC(S)
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENTS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORE ON EQUIPMENT
*02 Cold Hold (41øF/45øF or below)
R. CHICKEN 45.5F
*35 Jewelry Prohibition
NO JEWELRY ALLOWED
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL ALL S . BOTTLES
OCT 282021PASSED11 violations3 CRITICALDETAILS
OCT 28
2021
PASSED
11 violations3 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
CLOSE ALL HOLES & GAPS
*35 Jewelry Prohibition
NO JEWELRY ( WATCHES & RINGS)
*47 Conditions of Permit-in use of food equipment
POST SIGN" CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST"
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
PERSONAL WATER BOTTLE STORED IN ICE
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - used for other purpose
STORAGE OF FOOD EQUIPMENT
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER@ 110F
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENTS
*21 RFSM - Not On Site
NO RFSM ONSITE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS & GASKETS
MAR 242021PASSED11 violations2 CRITICALDETAILS
MAR 24
2021
PASSED
11 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED WITH FOOD ON PREP TABLE
*10 Clean Sight and Touch
CLEAN RIW (S)
*43 Light bulbs, light shields provided
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*34 Outer openings:closing holes, gaps
CLOSE ALL HOLES & GAPS
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER AT 110F
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*31 Handwashing lavatory - used for other purpose
HAND SINK USED TO STORE CLEANING CHEMICALS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS, WALLS, GASKETS & FAN VENT COVERS
*45 Premises shall be maintained in good repair
*06 Discard if TCS is in container w/ no date or day
NO DATE MAKING ON PREPARED FOOD
show all 13 inspections →
MAY 282020PASSED9 violations3 CRITICALDETAILS
MAY 28
2020
PASSED
9 violations3 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*43 Light bulbs, light shields provided
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*34 Outer openings:closed,tight-fitting windows
*35 Jewelry Prohibition
*45 Premises shall be maintained in good repair
*19 Hand sink water temperature below 110'F
*36 Cloths in-use for wiping between uses stored
DEC 192019PASSED6 violations3 CRITICALDETAILS
DEC 19
2019
PASSED
6 violations3 CRITICALDETAILS
*32 Can openers-cleanability
REMOVE BUILD UP FOR CAN
*20 Conveying Sewage
SEWAGE BACK-UP IN KITCHEN
*02 Cold Hold (41øF/45øF or below)
r. chicken 46.6
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*03 Food products not maintained at 135øF or above
G. chicken 123.6 & C. Tender 131.5F
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER AT 110f WITHIN 20 SECONDS
JUN 212019PASSED5 violations2 CRITICALDETAILS
JUN 21
2019
PASSED
5 violations2 CRITICALDETAILS
*45 Premises shall be maintained in good repair
you can not have any exposed ceiling- replace ciling tiles
*02 Cold Hold (41øF/45øF or below)
temperatures are not maintained at 41 degrees f or below
*10 Clean Sight and Touch
clean can opener after every use
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
to much standing water in the store- source of contamination
*42 Floors/walls/ceiling/nonfood dirty
clean dust in wic, walls, vents or ceilings
NOV 162018PASSED9 violations3 CRITICALDETAILS
NOV 16
2018
PASSED
9 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitation buckets can not go on the floor
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
need weather stripping at the back door
*19 Water & Plumbing in good repair- per code
no hot water at the front hand sink fix the leak at the back hand sink
*10 Clean Sight and Touch
clean can opener blade after each use
*39 Keep utensils handles upright or protected
utensil handle touching avocado
*42 Nonfood-contact surfaces material
CLEAN: bottoms of the coolers splash and build up on all equiptment and walls
*18 Toxic items storage adjacent to food/utensils
sanitation bucket
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
standing water in the bottom of the make line standing water in production area
MAY 192018PASSED12 violations2 CRITICALDETAILS
MAY 19
2018
PASSED
12 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
Wet sanitation cloths wipes must be solution when not in use
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
replace the weather sealon back door.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw fish above sausage
*46 Physical Facilities Premises
replace melted chip containers
*39 Keep utensils handles upright or protected
Ice scoop handle cannot touch ice
*47 Conditions of Permit-in use of food equipment
Need a sign in customer view saying “A copy of our last health inspection is available upon request”.
*46 Covered waste receptacle for women's restroom
Need a second covered trash can receptacle in the women’s restroom for woman waste
*21 RFSM - Not On Site
***NO RFSM ON SITE***
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
*10 Clean Sight and Touch
Clean can opener blade
*42 Nonfood-contact surfaces material
clean grease on floor behind grill
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
no hot water to hand sink with in 20 seconds
NOV 282017PASSED10 violations2 CRITICALDETAILS
NOV 28
2017
PASSED
10 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 50
*03 Food products not maintained at 135øF or above
PULLED PORK 122
*07 Food safe, good condition, unadulterated, and honestly presented
3 DENTED CANS
*14 When to wash hands before donning new gloves
*34 Controlling pests. Eliminating harborage conditions
FRUIT FLIES
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*39 Keep utensils handles upright or protected
STORE STIRRERS SIDEWAYS IN CONTAINER
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
*45Floor, wall, ceiling - Exposed material
SEAL OPENINGS IN CEILING
APR 282017PASSED9 violations3 CRITICALDETAILS
APR 28
2017
PASSED
9 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
fried fish 125F keep lid on top
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken and shrimp stored above cooked chorizo, vegetables raw chicken should be stored so it does not drip on raw shrimp when handled citation issued
*43 Light bulbs, light shields provided
*02 Cold Hold (41øF/45øF or below)
chicken 43.3 F possibly too close to grill
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*35 Eating food, chewing gum, drinking beverages, or using tobacco
spillable personal drink containers stored over food
*19 Hand sink water temperature below 110'F
hot knob not turning @ front
*45Floors easily cleanable
water pooling, floors absorbing water
OCT 212016PASSED7 violations3 CRITICALDETAILS
OCT 21
2016
PASSED
7 violations3 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
use a clean utensil when putting new food out
*18 Toxic items labeling-non original container
*14 When to wash hands before donning new gloves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
keep ice scoop handles out of ice
*32 Approved Food Contact Equip.
remove all absorbent cloth
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Move raw chicken in front of raw shrimp to prevent cross contamination
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 →