JAN 4
2023
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SALATA.
YOUR CALL. 72/100
3000 BLACKBURN ST E-150 · UPTOWN, DALLAS
Last inspected January 4, 2023 · passed
8 of 8 inspections passed. 9 critical violations across the record.
THE NUMBERS
INSPECTIONS
8
8 passed
VIOLATIONS
33
includes 9 critical
RECORDS COVER
5 YEARS
since Mar 2017
INSPECTION HISTORY
*20 Grease Trap Tickets
*45 Lockers to be used to store personal items
*36 Cloths in-use for wiping between uses stored
JAN 102022PASSED3 violationsDETAILS
JAN 10
2022
PASSED
3 violationsDETAILS
*21 RFSM - Not On Site
Must have RFSM holder on site during serving hours
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee personal items and drinks stored next to restaurant utensils /food
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Observed hot water at 94 degrees after several minutes
JAN 82021PASSED2 violations2 CRITICALDETAILS
JAN 8
2021
PASSED
2 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Temperatures not maintained at 135 degrees F or above. Violations marked with * mandarin 50* banana pepper 50*
*18 Toxic items storage adjacent to food/utensils
chemicals can not go above or net to food/utensils- sanitation buckets included
JAN 222020PASSED4 violations1 CRITICALDETAILS
JAN 22
2020
PASSED
4 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
HARD BOILED DICED EGG, 46, BLEU CHEESE 47, CRAB MIXTURE 50, DICED CHICKEN 50
*14 Hands wash procedures-without soap
*39 Soda nozzles and ice bin clean to remove soil
ICE DISPENSER
*41 Food storage containers, identified with common name of food.
NOV 252018PASSED7 violations2 CRITICALDETAILS
NOV 25
2018
PASSED
7 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
shrimp 55, diced grilled chicken 59
*14 When to wash hands before donning new gloves
*27 Cooling, heating, and holding capacities. Equipment
RIC 60
*37 Food storage, prohibited areas under other sources
STORE EMPLOYEE FOOOD AWAY FROM ESTABLISHMENT FOOD IN WIC
*39 Soda nozzles and ice bin clean to remove soil
*40 Reuse of single service articles
*41 Food storage containers, identified with common name of food.
show all 8 inspections →
APR 122018PASSED7 violations1 CRITICALDETAILS
APR 12
2018
PASSED
7 violations1 CRITICALDETAILS
*46 Covered waste receptacle for women's restroom
provide a covered lid trash can in the ladies restroom
*39 Utensils, single serve items 6 inches off - floor
Single use items must be off the floor six inches at all times.
*03 Food products not maintained at 135øF or above
soups not maintained at 135 degrees and above (white beans and tomato basil and broccoli soup at 119 degrees) all reheated foods must be heated to a boil then placed on the line hot water baths a
*42 Nonfood-contact surfaces material
Remove the foil from the stove / grill area
*19 No Hot Water / Water heater 50 gallon min.
Adequate hot water required to operate the business. (NONE in all hand sinks and three compartment sink
*41 Food storage containers, identified with common name of food.
provide common name on the chop chicken and cubed ham in the walk in cooler.
*02 Cold Hold (41øF/45øF or below)
salmon and chicken is at cold hold salmon at 44 degrees and chicken at 51 degrees in the cold holding units ( provide see through lids for units or turn up the units thermostat down to be extra cold
OCT 252017PASSED3 violations1 CRITICALDETAILS
OCT 25
2017
PASSED
3 violations1 CRITICALDETAILS
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
test papers were wet ( provide new test papers )
*24 Food Labeling- with common name of the food
Provide common name of the foods on the containers.
*18 Toxic items labeling-non original container
label the chemical bottles whats on the inside . ( legible on one bottle and one had a little chemical with no name on the outs ide.
MAR 212017PASSED4 violations2 CRITICALDETAILS
MAR 21
2017
PASSED
4 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
Clean ice dispenser in customer area.
*19 Hand sink water temperature below 110'F
*32 Maintain in Good Repair
Cloth under cutting gloves
*37 Storing the food where it is not exposed to splash, dust, or other contamination
provide lid for ice and limes in customer area. chicken next to trash can in prep 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 →