NOV 2
2020
PASSED
7 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SAN GALLITOS MEXICAN RESTUARANT.
YOUR CALL. 54/100
9239 SKILLMAN ST · LAKE HIGHLANDS, DALLAS
Last inspected November 2, 2020 · passed
5 of 5 inspections passed. 11 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
5 passed
VIOLATIONS
40
includes 11 critical
RECORDS COVER
1 YEAR
since Jan 2019
INSPECTION HISTORY
*45Physical Facilities Floors,Walls,Ceilings
dust accumulation on the ceiling
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine in the dishwasher
*03 Food products not maintained at 135øF or above
refried beans-111 degrees F; beef-121 degrees F; pork-111 degrees F; beef tongue-111 degrees F
*42 Dirty nonfood contact surfaces
dust accumulation on the fan covers inside the walk in cooler
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
bag of onions on the floor of the kitchen area where the three compartment sink is
*31 Handwashing lavatory - used for other purpose
food stored inside a designated hand wash sink
*35 Hair Restraints effective
MAY 272020PASSED5 violations1 CRITICALDETAILS
MAY 27
2020
PASSED
5 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
have the dishwasher checked by a technician-no chlorine is observed
*02 Cold Hold (41øF/45øF or below)
peaches-sliced-52 degrees F
*31 Individual, disposable towels
*41 Food storage containers, identified with common name of food.
*03 Food products not maintained at 135øF or above
fish and mojarra frita- 115 degrees F
JAN 72020PASSED8 violations1 CRITICALDETAILS
JAN 7
2020
PASSED
8 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*36 Cloths in-use for wiping between uses stored
store in a sanitizer bucket when not in use
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
no chlorine detected in the warewash machine
*31 No soap at handsink
replenish every hand sink soap dispenser
*47 Conditions of Permit-in use of food equipment
*24 Food Labeling- with common name of the food
*03 Food products not maintained at 135øF or above
tilapia fish measured at 108 degrees F; fried shrimp measured at 120 degrees F
JUL 112019PASSED11 violations5 CRITICALDETAILS
JUL 11
2019
PASSED
11 violations5 CRITICALDETAILS
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
FLIES
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*29 Cold/hot hold unit thermometer easily viewable
WALK IN FREEZER
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEE BEVERAGE ON FOOD PREP. TABLE AND COOLER
*01 Cooling -- total 6 hours, 135-41øF
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ICE MAHCINE AND DISHWASHING MACHINE
*31 Hand sinks: number installed for convenient use
INSTALL HAND SINK IN BAR AREA
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*03 Food products not maintained at 135øF or above
GYRO MEAT AT 122'F . MAINTAIN PRODUCTS AT GREATER THAN 135'F OR USE TIME AS PUBLIC HEALTH CONTROL WHICH TIME LABEL IS REQUIRED WITH SHELF LIFE LIMIT OF 4 HOURS.
JAN 142019PASSED9 violations2 CRITICALDETAILS
JAN 14
2019
PASSED
9 violations2 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND BUFFET LINE
*36 Cloths in-use for wiping between uses stored
*12 Gloves Single Use
MAKE SURE EMPLOYEE CHANGE GLOVES AFTER THEY TOUCH THEIR CLOTHING
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY
*45 Floor& wall junctures- coved & sealed
REPLACE WALL TILES FROM MEN'S RESTROOM
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED TWO DRINK FORM TWO DIFFERENT FOOD PREP. TABLE
*24 Food Label- manufacture/packer/distrubtor name
ALL DESSERT FROM CUSTOMER SHELF SERVE COOLE--NAME OF PRODUCTS AND NAME OF MANUFACTURE
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*18 Licensed pest control applicator only
OBSERVED HOME USE PESTICIDE
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 →