San Pedro's
2445 W Northwest Hwy #102, Dallas, TX 75220 · 75220 · Restaurant
Passed all 14 inspections — critical violations noted
2023-04-11 Pass Routine CRITICAL 7
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINK.
*24 Food Labeling- with common name of the food
JUICE BOTTLES
*10 Clean Sight and Touch
GREEN COLOR JUICE MAKER. CUTTING BOARD.
*45 Premises shall be maintained in good repair
REPLACE MISSING CEILING TILE FROM DRY STORAGE AREA.
*34 Outer door: solid,selfclosing,tightfitting
SEAL HOLE FROM THE BOTTOM OF BACK DOOR WITH WEATHER STRIP.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE BEVERAGE ON FOOD PREP. TABLE.
*20 Grease Trap Tickets
2022-10-18 Pass Routine CRITICAL 5
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*36 Cloths in-use for wiping food spills used for no other purpose
DO NOT PLACE WIPING CLOTHES UNDER CUTTING BOARDS.
*40 Reuse of single service articles
DO NOT REUSE MILK CONTAINERS.
*18 Toxic items storage adjacent to food/utensils
DO NOT STORE CHEMICAL NEXT TO FOOD EQUIPMENT, DRY STORAGE AREA.
*37 Storing the food at least 15 cm (6 inches) above the floor
STORE ALL FOOD PRODUCTS OFF THE FLOOR.
2021-09-11 Pass Routine CRITICAL 9
*45Physical Facilities Floors,Walls,Ceilings
HALLS ON WALL IN RIF AND ALSO SEALED HAND SINK TO THE WALL
*10 Sanitization after Cleaning
DISHWASHER CHLORINE CONC OBSERVED AT 0PPM. Bottom SHELVES OF RIC AND RIF OBSERVED WITH MOLD BUILD UP
*31 Handwashing lavatory - used for other purpose
STORAGE OF SPOON INSIDE HAND SINK
*03 Outfitter-Food Temperatures (Hot).
PICADILOO AT 113F, REFRIED BEAN AT 119 F, SALSA AT 89 F, REHEAT TO 165 F
*34 Pest Control
ROACHES OBSERVED ON WALLS IN DISHWASHER REA . INCREASE PEST CONTROL FREQUENCY
*39 Store equipment & utensils - avoid contamination
STORE CLEAN UTENSILS WITH HANDLES UP>FORK AND SPOONS
*47 Other Violations
HANG MOPS OR STORE INVERTED WHEN NOT IN USED
*29 Sanitizing solutions, testing devices
NO CHLORINE TEST STRIP
* 21 RFSM notify 10 days & replacement in 45 days
EXPIRED RFSM
2021-02-22 Pass Routine CRITICAL 7
*47 Other Violations
EVERYONE MUST KEEP THEIR MOUTH AND NOSE COVERED EXCEPT EATING OR DRINKING /
*46 Covered waste receptacle for women's restroom
*42 Floors/walls/ceiling/nonfood dirty
VENT HOOD
*03 Food products not maintained at 135øF or above
REFRIED BEANS 127'F
*10 Clean Sight and Touch
ICE MACHINE INTERIOR
*02 Cold Hold (41øF/45øF or below)
CHICKEN TACO FILLING 68'F
*36 Cloths in-use for wiping between uses stored
2020-08-12 Pass Routine CRITICAL 3
*28 Date marking > 24 hrs,on site,temp 41F
DATE FOOD PRODUCTS WITH USE BY DATE UP TO 7 DAYS
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*18 Toxic items stored above food/utensils
OBSERVED CHEMICAL STORED ABOVE TO GO CONTAINERS
2020-02-06 Pass Routine CRITICAL 11
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*14 When to wash hands before donning new gloves
EMPLOYEE MUST THEIR HANDS BETWEEN TASK. i.e. CLEANING OR DONNING NEW GLOVES
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
EXPIRED
*36 Cloths in-use for wiping between uses stored
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*02 Cold Hold (41øF/45øF or below)
RICE 52'F, 48'F, ONION 47'F
*45 Premises shall be maintained in good repair
MAKE SURE COOLER DOOR CAN BE CLOSED TIGHTLY AT ALL TIME.
*46 Covered waste receptacle for women's restroom
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY FOOD EQUIPMENT IN HAND SINK
*37 Storing the food at least 15 cm (6 inches) above the floor
OBSERVED BUCKETS OF FOOD STORED ON THE FLOOR
2019-07-30 Pass Routine CRITICAL 3
*18 Toxic items used according to law
Hot shot
*37 Storing the food at least 15 cm (6 inches) above the floor
*33 Warewashing sinks and drain boards, self-draining.
two drain boards needed
2019-03-21 Pass Routine CRITICAL 5
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 RFSM - Not On Site
*31 Handwashing lavatory - accessible
Bar hand sink
*47 RFSM Certificate - Not Display
*19 One Inch Air Gap
Ice maker
2018-08-22 Pass Routine CRITICAL 3
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing raw meat and ready to eat watermelon on the same preparation table at the same time
*29 Thermometers to be accurate +/- 3'F
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
2018-08-10 Pass w/ Conditions Routine CRITICAL 13
*37 Storing the food at least 15 cm (6 inches) above the floor
*01 Cooling -- within 2 hours, 135-70øF
Soup cooling on the counterat 118.8 degrees without a refrigeration source Rice cooling on the counter at 59.3 degrees without a refrigeration source
*14 When to wash hands before donning new gloves
*32 Equipment and Utensils Multiuse Materials durable
Wooden tortilla press
*21 Demonstrateion of knowledge by PIC
*29 Food thermometers--small diameter probe
*31 Handwashing lavatory - accessible
*07 Food safe, good condition, unadulterated, and honestly presented
Expired food products
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held outside of refrigeration at 69.8 degrees Cole slaw held at 69.5 degrees Cooked meat held at 72.5 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat cutting next to and on the same table area as the cheese Dirty dishes stored over the cabbage
*19 One Inch Air Gap
The ice machine is missing an air gap
*21 RFSM - Not On Site
*39 Store all equipment & utensil covered or inverted
2018-02-20 Pass Routine CRITICAL 6
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
*45 Floor covering, mats and duckboards
Card
*19 One Inch Air Gap
Ice maker
*01 Cooling -- within 2 hours, 135-70øF
Cooked beans cooling in a 5 gallon pot on the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods
*31 Handwashing lavatory - accessible
2017-09-21 Pass Routine 2
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Handlers-Certificate Not On Site
all employees that deal directly with food preparation must obtain a valid food handler card
2017-04-11 Pass Routine 4
*45Physical Facilities Floors,Walls,Ceilings
repair openings/holes in ceiling tiles in the food prep area.
*42 Dirty nonfood contact surfaces
clean the sides of the fryer equipment.
*36 Cloths in-use for wiping between uses stored
do not store cloth towels under the cutting boards.
*14 When to wash hands before donning new gloves
2016-10-14 Pass Routine CRITICAL 4
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored adjacent to raw chicken; raw eggs stored adjacent to ready to eat vegetables
*31 Handwashing lavatory - accessible
trash can in front of the hand wash sink.
*37 Storing the food at least 15 cm (6 inches) above the floor
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath cutting board
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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