MAY 21
2023
PASSED
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SAINT ANN CAFE.
YOUR CALL. 52/100
2514 HARRY HINES BLVD · DOWNTOWN, DALLAS
Last inspected May 21, 2023 · passed
10 of 10 inspections passed. 24 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
10 passed
VIOLATIONS
83
includes 24 critical
RECORDS COVER
6 YEARS
since Jan 2017
INSPECTION HISTORY
*41 Food storage containers, identified with common name of food.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Provide splashguard to left side of handwash sink next to clean equipment.
*45 Premises shall be maintained in good repair
Patch any holes in wal.l
OCT 62022PASSED7 violations1 CRITICALDETAILS
OCT 6
2022
PASSED
7 violations1 CRITICALDETAILS
*47 OTHER VIOLATIONS
-NO POST FOR CUSTOMERS TO ASK FOR HEALTH INSPECTION -RFSM NOT POSTED -NO SPLASH PROTECTOR AT HAND SINK AND DUMP SINK IN BAR AREA
*10 Sanitization after Cleaning
NO SANITIZER IN BUCKET
*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo
LIMO AND ORANGE STORE IN OPEN AREA
*31 Individual, disposable towels
NO TOWEL AND SOAP AT HAND SINK
*22 Accredited food handler certificate - 60 days
EXPIRED FOOD HANDLER CERT
*43 Light bulbs, light shields provided
LIGHT OUT IN VENTHOOD
*45 Lockers to be used to store personal items
PERSONAL ITEMS AT PREP AREA
NOV 192021PASSED10 violations1 CRITICALDETAILS
NOV 19
2021
PASSED
10 violations1 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
REPAIR LEAK AT 3CS AT THE DRAIN PIPE IN THE DISH AREA
*20 Grease Trap Tickets
NEED CURRENT GREASE TRAP RECORDS
*32 Damaged Equipment
DOOR GASKETS ON MULTIPLE RIC UNITS
*34 Pest Control
GNATS PRESENT
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
ON THE GROUND SHOULD BE 6 INCHES OFF THE GROUND
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
WIF
*40 Reuse of single service articles
USE PROPER SCOOP FOR DISTRIBUTING FOOD
*42 Dirty nonfood contact surfaces
CLEAN FAN COVERS IN WIC AND WIF
*43 Clean vent syst:Intake/exhaust air ducts
*47 Other Violations
HEALTH NOTICE NEEDED
NOV 182019PASSED6 violationsDETAILS
NOV 18
2019
PASSED
6 violationsDETAILS
*21 Outfitter-Certified Food Manager
obtain cert from COD, has learn to serv
*31 Individual, disposable towels
obtain paper towels at back sink
*41 Food Labeling - Bulk Food w/ Card or Sign
label bottle of unidentifiable substances
*43 Light bulbs, light shields provided
burnt out bulbs (2)
*45Physical Facilities Floors,Walls,Ceilings
floors present a fall hazard, need repair and has been noted on prior inspections
*47 Other Violations
current health notice needed
MAY 302019PASSED10 violations3 CRITICALDETAILS
MAY 30
2019
PASSED
10 violations3 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK OVER FOOD PREP WITH NO LID-COS
*29 Food thermometers provided and accessible
IN COOLER BY COFFEE HOLDING MILK
*41 Food storage containers, identified with common name of food.
LABEL SPICES IN NON ORIGINAL CONTAINERS
*02 Cold Hold (41øF/45øF or below)
GROUND BEEF 50 DEGREE F, HEAVY CREAM 47 DEGREE F (AT ICE BATH)
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
CANS IN ICE FOR CONSUMPTION AT BAR
*31 Handwashing lavatory - used for other purpose
HAND SINK BY DISHWASHER HAS SANITIZER BUCKETS IN IT, MUST BE CLEAR AT ALL TIMES
*39 Equipment in good repair and proper adjustment.
COOLER UNDER GRILL AMBIENT TEMP 49 DEGREE F
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FAN BY COOLERS TO BE FREE OF DUST
*34 Outer door: solid,selfclosing,tightfitting
BACK DOOR PROPPED OPEN- COS
*07 Food safe, good condition, unadulterated, and honestly presented
MOLDED RASPBERRIES IN WIC
show all 10 inspections →
NOV 82018PASSED10 violations4 CRITICALDETAILS
NOV 8
2018
PASSED
10 violations4 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
LABEL BULK BINS
*34 Outer door: solid,selfclosing,tightfitting
BACK DOOR PROPPED OPEN
*42 Floors/walls/ceiling/nonfood dirty
CLEAN HANGING FAN TO BE FREE OF DUST
*45 Floor& wall junctures- coved & sealed
BY ENTRANCE TO KITCHEN, NEXT TO HAND SINK
*02 Cold Hold (41øF/45øF or below)
RAW SHRIMP 46 DEGREE F, RAW CHICKEN 45 DEGREE F
*28 Date marking > 24 hrs,on site,temp 41F
SEVERAL ITEMS IN WIC WITH NO DATES
*07 Food safe, good condition, unadulterated, and honestly presented
MOLDED RASPBERRIES IN WIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW MEAT STORED OVER GARNISHES IN COOLER DRAWER, REARRANGE DRAWER COOLER AT COOK LINE
*18 Toxic items labeling-non original container
LABEL TOXIC SPRAY BOTTLE
*29 Food thermometers provided and accessible
IN COOLER BY BAR WITH MILK
MAY 82018PASSED10 violations2 CRITICALDETAILS
MAY 8
2018
PASSED
10 violations2 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE CUTTING GARNISHED CILANTRO WITH BARE HANDS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DRINKING BEHIND LINE
*34 Outer door: solid,selfclosing,tightfitting
*33 Mech. warewash, hot water sanitizing, other machines
DISHWASHER 149 DEGREE F
*37 Storing the food at least 15 cm (6 inches) above the floor
IN WIC/WIF
*21 RFSM - Not On Site
EXPIRED
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*02 Cold Hold (41øF/45øF or below)
CUT EGG 50 DEGREE F
*39 Equipment in good repair and proper adjustment.
RIC WITH CONDIMENTS READING AMBIENT TEMP OF 47 DEGREE F
*28 Date marking > 24 hrs,on site,temp 41F
IN WIC
JAN 262018PASSED12 violations4 CRITICALDETAILS
JAN 26
2018
PASSED
12 violations4 CRITICALDETAILS
*29 Food thermometers provided and accessible
IN COOLER WITH MILK AT THE BAR
*34 Outer door: solid,selfclosing,tightfitting
BACK DOOR PROPPED OPEN
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER CONTAINERS IN WIC ( BULK CONTAINER) AND IN RIC AT PIZZA STATION RIC
*21 RFSM - Not On Site
REGISTER ADDITIONAL CERTIFICATES
*02 Cold Hold (41øF/45øF or below)
CUT TOMATO 46 DEGREE F, 51 DEGREE F, BEEF 45 DEGREE F, IF USING ICE BATH ENSURE THAT CONTAINER IS COMPLETELY SURROUNDED BY ICE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
SEVERAL HAND SINKS IN BACK KITCHEN AREA WITH NO HOT WATER, DISHWASHER HAS INSUFFICIENT HOT WATER TO PROPERLY SANITIZE DISHES
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF OVER UNCOVERED POTATOES IN WIC COS
*32 Package integrity
2 DENTED CANS ON SHELF IN DRY STORAGE
*39 Soda nozzles and ice bin clean to remove soil
UNCLOG SODA NOZZLE HOLDER AT BAR
*14 When to wash hands before donning new gloves
OBSERVED EMPLOYEES PUT ON NEW GLOVES AND DID NOT WASH HANDS
*33 Mechanical warewashing, hot water sanitizing
DISHWASHER RINSE TEMP 144 DEGREE F
AUG 72017PASSED9 violations5 CRITICALDETAILS
AUG 7
2017
PASSED
9 violations5 CRITICALDETAILS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Soda gun resting directly on food ice. Additionally drain line for soda gun holster disconnected.
*43 Ventilation,mechanical
Kitchen very hot during production times. Particularly around walk in cooler and dishwashing areas high temperatures observed. Employees may be at risk of heat stress.
*42 Dirty nonfood contact surfaces
Rusty ceiling in dishwashing area. Shelving in reach in coolers of main production area of kitchen rusty. Seals to reach in coolers soiled.
*34 Outer door: solid,selfclosing,tightfitting
Door to back kitchen does not self close. Main entrance door does not close all the way. Please make repairs to doors such that to exclude pests.
*45 Floor& wall junctures- coved & sealed
Flooring around back entrance missing tiles.
*31 Individual, disposable towels
No individual disposable towels at bar hand wash sink. Corrected on site.
*10 Hot water sanitizer surface temp. < 160'F
Warewashing machine booster not functioning at time of inspection. Final rinse only reaching 122.4°F. Corrected on site, warewashing machine reaching 172.8°F
*29 Cold/hot hold unit thermometer easily viewable
Reach in coolers missing thermometers. Employees should be able to accurately audit internal temperatures of mechanical cold hold. Advise acquiring redundant thermometers and mount in a central ar
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
JAN 262017PASSED6 violations3 CRITICALDETAILS
JAN 26
2017
PASSED
6 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw scallops in reach in coolers on main production area of kitechen Raw beef stored over ready to eat asparagus.
*28 Date marking > 24 hrs,on site,temp 41F
Ingredients for salads and other foods should be date marked.
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Bottom of plastic container directly resting on ready to eat lettuce. Another plastic container was directly resting on raw jalapenos.
*29 Warewashing machines thermometer in F.rinse tank
Warewashing machine booster heater not functioning consistently. Machine showed warning of rinse cycle only reaching 114.6°F. After reset button pressed, equipment reached proper temperature. Howev
*34 Outer door: solid,selfclosing,tightfitting
Exterior door to kitchen not closing properly. It must be tight fitting and self closing.
*32 Equipment & Utensils smooth easily cleanable
Rusty shelving in dish wash area.
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 →