Sam Food & Beer
2802 Royal Ln Ste #102, Dallas, TX 75234 · 75234 · Restaurant
Passed all 15 inspections — critical violations noted
2023-09-21 Pass Routine CRITICAL 7
*43 Light bulbs, light shields provided
provide lights under vent hood
*44 Trash can provided for papertowel waste
provide trash can next to hand washing sink
*29 Food thermometers provided and accessible
Provide thermometers for RIC
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items in the RIC that have been in there for more than 24 hours and discard/remove within 7 days
*32 Damaged Equipment
Damaged equipment ( repair/replace gaskets in RIC)
*47 Handwashing signage
Provide employee hand wash sign in restroom
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk containers
2022-10-26 Pass Routine CRITICAL 9
*03 Food products not maintained at 135øF or above
*43 Light - 50 foot : Food and utensils area
Vent hood
*22 Accredited food handler certificate - 60 days
*28 Original cont. of RTE/PHF/Day1= day of opening
*44 Trash can provided for papertowel waste
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*39 Equipment in good repair and proper adjustment.
Cooler door handles
*29 Cold/hot hold unit thermometer easily viewable
In freezer
*42 Ventilation hood systems
Keep filters clean
2021-09-21 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
Clean interior of ice maker
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not place raw bacon over other food items in reach in cooler
*43 Light - 50 foot : Food and utensils area
Replace missing light bulbs
*45 Premises shall be maintained in good repair
Repair damaged ceiling tiles
*47 RFSM Certificate - Not Display
*39 Equipment in good repair and proper adjustment.
Repair damaged cooler handle
*44 Trash can provided for papertowel waste
*20 Grease Trap Tickets
2020-09-15 Pass Routine CRITICAL 9
*39 Equipment in good repair and proper adjustment.
Repair damaged reach in cooler handles
*45 Premises shall be maintained in good repair
Replace damaged ceiling tiles
*29 Cold/hot hold unit thermometer easily viewable
*19 Water & Plumbing in good repair- per code
Waste water from reach in cooler must be directed to floor drain
*34 Pest control-routine inspections for
Life insects found
*42 Floors/walls/ceiling/nonfood dirty
*43 Light - 50 foot : Food and utensils area
Provide light at vent hood
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
Interior of miccrowave
2019-07-01 Pass Routine CRITICAL 6
*21 RFSM - Not On Site
*31 Hand sinks: number installed for convenient use
A hand sink is needed in the room with the three compartment sink
*28 Date marking > 24 hrs,on site,temp 41F
*42 Nonfood-contact surfaces material
Duct tape used for refrigerator handles
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bulk masa bag rolled up
2019-06-05 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes and washing tomatoes in the same set of sinks
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored over ready to eat foods
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing dishes
*42 Nonfood-contact surfaces material
*37 Storing the food at least 15 cm (6 inches) above the floor
*40 Reuse of single service articles
*28 Date marking > 24 hrs,on site,temp 41F
*01 Cooling -- total 6 hours, 135-41øF
Beans at 52.3 degrees after 24 hours in the refrigerator
*21 RFSM - Not On Site
2018-11-30 Pass Routine CRITICAL 6
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*39 Store all equipment & utensil covered or inverted
*40 Reuse of single service articles
*19 One Inch Air Gap
Ice maker
*01 Cooling -- within 2 hours, 135-70øF
Cooked beans cooling on the counter at 107.5 degress
*42 Nonfood-contact surfaces material
Duct tape refrigerator handles
2018-11-21 Pass w/ Conditions Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
Ppusa Mex held under the counter at 76.9 degrees
*39 Store all equipment & utensil covered or inverted
*01 Cooling -- within 2 hours, 135-70øF
Cooked chicken cooling on the counter at 130.6 degrees
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods
*37 Storing the food at least 15 cm (6 inches) above the floor
*20 Grease Trap Tickets
*28 Date marking > 24 hrs,on site,temp 41F
*19 One Inch Air Gap
Ice Gap missing on the ice maker
*22 Handlers-Certificate Not On Site
*14 When to wash hands after handling soiled equip/utensil
*47 RFSM Certificate - Not Display
2018-07-16 Pass Routine CRITICAL 10
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Beans
*22 Handlers-Certificate Not On Site
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
*37 Dispensing equipment protect from manual contact
Cup used as a scoop
*40 Reuse of single service articles
*18 Toxic items stored above food/utensils
WD40 stored over food
*38 Thawing. under running water criteria
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse
*42 Nonfood-contact surfaces material
Duct tape
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes and defrosting raw chicken in the same set of sinks
2018-07-05 Pass w/ Conditions Routine CRITICAL 13
*39 Utensils, single serve items 6 inches off - floor
*42 Floors/walls/ceiling/nonfood dirty
Storage room
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held at 64.3 degrees - on the counter
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored iover ready to eat foods
*33 Warewashing sinks and drain boards, self-draining.
Missing drain boards
*47 RFSM Certificate - Not Display
*01 Cooling -- within 2 hours, 135-70øF
Cheese and ground pork at 82.3 degrees - cooling on the counter Cooked green salsa coolingat 90.6 degrees - cooling on theo counter
*20 Grease Trap Tickets
*42 Nonfood-contact surfaces material
Duct tape
*32 Equipment & Utensils resistant pit,chip, crazing
Plates
*21 RFSM - Not On Site
2018-01-16 Pass Routine 7
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 RFSM - Not On Site
*39 Utensils, single serve items 6 inches off - floor
Cups
*22 Handlers-Certificate Not On Site
*11 Food not re-served after being served or sold to consumer
Salsa(s) reserved to customers
*39 Keep utensils handles upright or protected
Utensil is missing a handle
*31 No soap at handsink
Rear hand sink
2018-01-10 Pass w/ Conditions Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs sotrted over pre portioned hot suaces
*31 Individual, disposable towels
Rear hand sink
*01 Cooling -- total 6 hours, 135-41øF
Cole slaw in the walk in beer refrigerator at 43.6 degrees for more than 6 hours
*39 Utensils, single serve items 6 inches off - floor
*28 Date marking > 24 hrs,on site,temp 41F
Lack of date marking
*33 Warewashing sinks and drain boards, self-draining.
Missing drain boards from the three compartment sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw meat in the double door refrigerator
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c
Cilantro stored in the walk in beer refrigerator without a lid and or cover
*02 Cold Hold (41øF/45øF or below)
These temperatures are a triple repeat - enforcement to follow Cooked pork and cheese held at 67.0 on the counter without refrigeration Beans and chehse held at 69.9 degrees on the ocunter without t
2017-08-10 Pass Routine 2
*28 Do not exceed manuf. use by date
two bottles of true moo chocolate milk with a use by date of 8/8/17; 18 cans of expired evaporated milk with a use by date of May 25, 2017
*37 Storing the food at least 15 cm (6 inches) above the floor
box of onions stored on the floor of the walk in cooler
2017-03-20 Pass Routine CRITICAL 8
*29 Sanitizing solutions, testing devices
*37 Storing the food at least 15 cm (6 inches) above the floor
*01 Cooling -- within 2 hours, 135-70øF
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw pork stored over cooked foods
*28 Date marking > 24 hrs,on site,temp 41F
*36 Cloths in-use for wiping between uses stored
*45 Walls and ceilings, studs, joists, and rafters
*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing
Lack of a sanitizing solution
2017-03-06 Pass w/ Conditions Routine CRITICAL 12
*45Floor, wall, ceiling - Exposed material
*29 Thermometers to be accurate +/- 3'F
*02 Cold Hold (41øF/45øF or below)
Meat and cheese held at 51.2 degrees in a non working refrigerator
*39 Equipment-table mounted-elevated on legs
Mixer
*31 Individual, disposable towels
*21 RFSM - Not On Site
*40 Reuse of single service articles
*20 Grease Trap Tickets
*47 RFSM Certificate - Not Display
*28 Date marking > 24 hrs,on site,temp 41F
*22 Handlers-Certificate Not On Site
*32 Equipment and Utensils Multiuse Materials durable
Bulk bags are rolled uo to prevent insect contamination
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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