OCT 19
2022
PASSED
7 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SUBROC DELI.
BEAT. 47/100
1717 MCKINNEY AVE #780 · WEST END, DALLAS
Last inspected October 19, 2022 · passed
17 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
8
8 passed
VIOLATIONS
57
includes 17 critical
RECORDS COVER
5 YEARS
since Feb 2017
INSPECTION HISTORY
*19 Water & Plumbing in good repair- per code
TEMP NOT AT 110F AT FRONT HAND SINK
*20 Grease Trap Tickets
NO RECORDS
*21 RFSM - Not On Site
REGISTER WITH COD
*28 Date marking combined ingredients for RTE/ TCS food
PLACE DATE ON GOODS
*34 Pest control-routine inspections for
RECORDS NEEDED
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*42 Dirty nonfood contact surfaces
CLEAN INTERIOR OF RIC
SEP 22021PASSED10 violations1 CRITICALDETAILS
SEP 2
2021
PASSED
10 violations1 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
LEAK AT HANDSINK, HOT WATER NOT REACHING TEMP OF 110F
*20 Grease Trap Tickets
NO RECORDS
*21 RFSM - Not On Site
*31 Individual, disposable towels
NEEDED AT HAND SINK
*32 Damaged Equipment
CLEAN DOOR GASKETS IN BACK OF KITCHEN
*26 Consumer Advisory--Disclosure--description criteria
NEEDED ON MENU
*41 Food storage containers, identified with common name of food.
SAUCE BOTTLES
*45Physical Facilities Floors,Walls,Ceilings
CLEAN WALLS
*47 Other Violations
NOTICE NEEDS TO BE POSTED
*34 Pest control-routine inspections for
NEED RECORDS
JAN 282020PASSED6 violationsDETAILS
JAN 28
2020
PASSED
6 violationsDETAILS
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
NO SOP OR EMPLOYEE HEALTH
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*37 Storing the food at least 15 cm (6 inches) above the floor
*41 Food Labeling - Bulk Food w/ Card or Sign
BOTTLES OF SAUCES
*45Floors easily cleanable
*47 Other Violations
NOTICE OF HEALTH INSPECTION REPORT
JAN 162019PASSED9 violations2 CRITICALDETAILS
JAN 16
2019
PASSED
9 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS STORED IN SANITIZER BUCKER IN BETWEEN USE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER DRINK IN BACK AREA
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*19 Hand sink water temperature below 110'F
FRONT HAND SINK 96 DEGREE F
*40 Reuse of single service articles
CAN NOT REUSE ITEMS FOR SINGLE SERVICE, CONTAINER HAS RICE ON OUT SIDE BUT POTATO IS STORED INSIDE
*20 Grease Trap Tickets
NOT AVAILABLE
*24 Food Label- manufacture/packer/distrubtor name
ON PREPACKAGED ITEMS ON DISPLAY (SALADS, CUT FRUIT, PASTA SALADS)
*10 Clean Sight and Touch
INSIDE COOLER, INSIDE MICROWAVE
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM 48 DEGREE F
JUL 172018PASSED7 violations3 CRITICALDETAILS
JUL 17
2018
PASSED
7 violations3 CRITICALDETAILS
*14 When to wash hands between raw and RTE foods
OBSERVED EMPLOYEE HANDLE RAW GROUND BEEF FOR BURGER AND THEN HANDLE RTE BUN FOR BURGER WITHOUT CHANGING GLOVES AND WASHING HANDS
*31 Handwashing lavatory - used for other purpose
BACK HAND SINK TO STORE GLOVES
*02 Cold Hold (41øF/45øF or below)
EGG SALAD 45 DEGREE, TUNA SALAD 44.6 DEGREE F
*24 Food Label- manufacture/packer/distrubtor name
ON PREPACKAGED ITEMS ON DISPLAY (SALADS, CUT FRUIT, PASTA SALADS)
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*19 Hand sink water temperature below 110'F
BACK HAND SINK FLUCTUATES WITH MAX TEMP OF 97 DEGREE F AFTER 5 MIN FRONT HAND SINK MAX TEMP 92 DEGREE F AFTER 5 MIN
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED OPEN CONTAINER DRINK IN KITCHEN AREA ON PREP TABLE
show all 8 inspections →
JAN 182018PASSED5 violations3 CRITICALDETAILS
JAN 18
2018
PASSED
5 violations3 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
OBSERVED SEVERAL TOWELS ON FOOD PREP AREA NOT BEING USED
*24 Food Label- manufacture/packer/distrubtor name
NO LABEL ON BAKED GOODS COMING FROM OUTSIDE BAKERY, MUST HAVE LABEL ON PRODUCT
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER UNCUT TOMATOES
*29 Food thermometers provided and accessible
IN DELI RIC
*47 Handwashing signage
AT ALL HAND SINKS
SEP 192017PASSED7 violations3 CRITICALDETAILS
SEP 19
2017
PASSED
7 violations3 CRITICALDETAILS
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
Missing tiles from under service counter need cash register.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Please remove cloth towels from under cutting boards. Any surfaces should be non absorbent
*02 Cold Hold (41øF/45øF or below)
Reach in coolers holding food out of temperature. Cured ham 55.0°F Tuna Salad 52.7°F Mayonnaise 53.2°F Please keep covers on coolers when not busy. Recommend auditing temperatures to verify foo
*43 Clean vent syst:Intake/exhaust air ducts
Ventilation intake shows buildup of dust and lint directly over work table in back production area.
*10 Clean Sight and Touch
Feeder for deli slicer shows buildup of food soil in between 'teeth'.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Bread stored adjacent to hand wash sink on service line.
*19 Hand sink water temperature below 110'F
Hand wash sink on service area reached 96.4°F Hand wash sink in back food preparation area reached 102.1°F
FEB 152017PASSED6 violations4 CRITICALDETAILS
FEB 15
2017
PASSED
6 violations4 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
Area around cook top and deep fat fryers shows buildup of food soil. Recommend developing a periodic cleaning process so that floors do not attract pests.
*24 Food packaged in a establishment, shall be labeled as specified in law
Food packaged on site must have label: Common Name Date Packaged (or expiration date) Company Name Address of location packaged List of ingredients in descending order of amount Possible allerge
*29 Cold/hot hold unit thermometer easily viewable
Reach in cooler by back cooking area does not have a thermometer that easily readable.
*01 Cooling -- within 2 hours, 135-70øF
Food left on counter to cool. Ground beef was removed from hot hold and placed into a single plastic container. No log was kept of when food was removed from hot hold. Center of ground beef mixture
*20 Grease Trap Tickets
Records of most recent grease trap service should be kept on site. This is called the Dallas Liquid Waste Manifest. Grease traps must be serviced at least once every three months, or more frequently
*37 Food shall be protected from contamination by storing the food in a clean, dry location
Foods (Avocados and Onions) were stored directly under and adjacent to hand wash sink. Corrected on site.
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 →