JAN 12
2024
PASSED
8 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SUPER MERCADO 5 ESTRELLAS.
BEAT. 18/100
9648 OVERLAKE DR · BACHMAN LAKE, DALLAS
Last inspected January 12, 2024 · passed
Failed an inspection 7 years ago. 39 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
21
20 passed · 1 failed
VIOLATIONS
221
includes 39 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open cup oberved at food prep station in store
*07 Food safe, good condition, unadulterated, and honestly presented
prepackaged foods front counter observed without label. Food must be labeled properly
*31 No soap at handsink
no paper towels at hand sink
*45 Drying Mops-air dry
hang wet mops to allow them time to dry
*37 Storing the food at least 15 cm (6 inches) above the floor
protect food by storing off the floor
*42 Dirty nonfood contact surfaces
detail clean fans underneath the tortilla holding rack
*10 Clean Sight and Touch
clean and sanitize the tortilla holding rack for sight an touch
*21 RFSM - Not On Site
No RFSM on site during the inspection
JUN 262023PASSED8 violations4 CRITICALDETAILS
JUN 26
2023
PASSED
8 violations4 CRITICALDETAILS
*39 Store equipment & utensils in a clean, dry place
utensils on wet/dirty ric shelve
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
remove saran wrap from inside of RIC
*07 Food safe, good condition, unadulterated, and honestly presented
Observed spoiled fruit for sell, observed expired baby formula (may 2023 & sept. 2022)
*34 Pest control-routine inspections for
observed multiple flies in kitchen
*47 Handwashing signage
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Provide splash guard @ hand wash sink @ meat shop
*31 Handwashing lavatory - used for other purpose
*42 Dirty nonfood contact surfaces
clean dirty wic floors
JUN 162023PASSED14 violations5 CRITICALDETAILS
JUN 16
2023
PASSED
14 violations5 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed pork intestine @ 82 F
*10 Clean Sight and Touch
observed food accumulation inside microwave
*19 Water & Plumbing in good repair- per code
Observed leak under hand sink and on it's faucet
*22 Accredited food handler certificate - 60 days
*24 Food Label- manufacture/packer/distrubtor name
observed packaged peanuts and cinnamon bark with no labeling
*28 Date marking > 24 hrs,on site,temp 41F
salsa, pico de gallo, cilantro & onion)
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in RIC with salsa, pico de gallo
*31 Handwashing lavatory - used for other purpose
do no store items in hand sink
*34 Pest control-routine inspections for
observed multiple flies in establishment
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed knife inside RIC being splashed by condensating water from RIC
*39 Equipment in good repair and proper adjustment.
Repair glass door on hot hold it. Observed glass door cracked
*42 Dirty nonfood contact surfaces
Remove tape from exterior of RIC and interior, clean dirty WIC A/C vents and gaskets
*43 Light bulbs, light shields provided
Repair WIF light
*45 Premises shall be maintained in good repair
Repair damaged tile floor in kitchen area
MAR 292022PASSED8 violations1 CRITICALDETAILS
MAR 29
2022
PASSED
8 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Observed dried peppers stored in box with water damage.
*10 Clean Sight and Touch
Observed dirty vegetable cooler and sweet breads[pan dulce] display.
*18 Toxic items storage adjacent to food/utensils
Observed mop bucket stored next to bananas.
*34 Outer door: solid,selfclosing,tightfitting
Observed gaps a back door.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bag of flour stored on the floor.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floors in WIC and WIF.
*45 Premises shall be maintained in good repair
Observed broken WIF door.
*39 Equipment in good repair and proper adjustment.
Observed leaking condenser fans in WIC's and WIF.
OCT 172021PASSED11 violations2 CRITICALDETAILS
OCT 17
2021
PASSED
11 violations2 CRITICALDETAILS
*22 Nail polish, fake nails, criteria
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store employee personal drinks.
*18 Toxic items labeling-non original container
spray bottles
*42 Floors/walls/ceiling/nonfood dirty
Clean floor under equipment.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
sugar
*31 Individual, disposable towels
*10 Clean Sight and Touch
Must detail clean meat slicer after each use.
*32 Damaged Equipment
Remove rust from shelves in RIC.
*45 Premises shall be maintained in good repair
Repair floor where damaged.
*07 Packaged food shall be labeled as specified in law
Canela observed without the proper label.
*39 Utensils, consumer self-service
pastry case
show all 21 inspections →
APR 292021PASSED9 violations1 CRITICALDETAILS
APR 29
2021
PASSED
9 violations1 CRITICALDETAILS
*03 Vending Machine. Hot Hold (135øF or higher)
Observed pork 115 degrees F, Beef 128 degrees F, and tripe 120 degrees F. Unit thermometer reads 120 degrees F.
*14 When to wash hands before donning new gloves
Observed not washing hands after eating and before putting on gloves
*10 Sanitization after Cleaning
Observed washing cookware without sanitizing
*21 RFSM - Not On Site
Observed no RFSM on site
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as floor mat
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed single-use serving container used as scoop in salt, bowl used as scoop in flour, scoop handles in flour.
*36 Cloths in-use for wiping between uses stored
Observed no sanitizer bucket
*42 Dirty nonfood contact surfaces
Observed dirty inside drink WIC
*22 Accredited food handler certificate - 60 days
Observed food handler certificates expired more than a year
MAR 302021PASSED13 violations2 CRITICALDETAILS
MAR 30
2021
PASSED
13 violations2 CRITICALDETAILS
*14 Hands wash procedures-without soap
Observed rinsing hands in hand sink and not using soap to wash hands.
*24 Food packaged in a establishment, shall be labeled as specified in law
Label salsas for sale
*02 Cold Hold (41øF/45øF or below)
Observed Cheese 44.5 degrees F and 46 degrees F (display cooler reads 45 degrees F). Observed raw beef 46 degrees F, 43.5 degrees F, and 45 degrees F, raw chicken 43.5 degrees F (display cooler reads
*10 Clean Sight and Touch
Observed dirty meat cutter
*03 Food products not maintained at 135øF or above
Observed pork 118 degrees F and beef 119 degrees F (warmer reads 120 degrees F). Issued citation.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark salsas for sale
*31 Individual, disposable towels
Observed no paper towels at hand sink
*32 Nonfood surfaces-design to be cleaned easily
Observed using cardboard as mat under 3-comp sink and in WIC. Observed using plastic wrap used to hold shelves in place in WIC
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food uncovered in dry storage.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knives kept inside cooler and warmer.
*42 Dirty nonfood contact surfaces
Observed dirty inside WIC (wall, floor, shelves)
*45 Drying Mops-air dry
Hang mop to allow air dry.
*21 RFSM - Not On Site
RFSM not on site at time of inspection. Must have at least 1 RFSM on site during all hours of operation.
FEB 42021PASSED13 violations2 CRITICALDETAILS
FEB 4
2021
PASSED
13 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed pork 94.5 degrees F
*07 Food safe, good condition, unadulterated, and honestly presented
Observed object from shelf fallen into dry ingredient
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Observed not sanitizing knives after washing.
*18 Use toxic according to manufacturer direction
Observed using hand sanitizer to sanitize probe thermometer.
*21 RFSM - Not On Site
No RFSM on site
*22 Washing hands only at a designated hand sink
Observed washing hands in 3-comp sink
*28 Date marking combined ingredients for RTE/ TCS food
Date mark salsas
*32 Equipment has cracks and corners
Observed cracked glass on display cooler
*33 Rinsing procedures - 3 compartment sink
Observed washing knives in other sink (not 3-comp)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed powder bakery ingredients open
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knives in cooler, warmer, and in gap between coolers
*41 Food storage containers, identified with common name of food.
Observed plastic bags of dry ingredient not labeled
*42 Dirty nonfood contact surfaces
Observed dirty WIC shelves, floor, ceiling
DEC 102020PASSED14 violations1 CRITICALDETAILS
DEC 10
2020
PASSED
14 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed pork 96 degrees F and 102 degrees F. Unit 108 degrees F.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed dented can
*10 Clean Sight and Touch
Observed dirty meat cutter. clean and sanitize after using.
*18 Chemical sanitizer generated onsite, chemical criteria
Bucket concentration >200 ppm Cl.
*14 When to wash hands
Wash hands using soap after eating/drinking/after washing utensils, and before putting on gloves.
*28 Date marking combined ingredients for RTE/ TCS food
Observed tortillas and salsas for sale with no date.
*32 Equipment has cracks and corners
Observed cracked container lid
*33 Rinsing procedures - 3 compartment sink
Set up 3-compartment sink to wash, rinse, and sanitize in order.
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Observed sanitizer bucket cloudy w/ debris
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in dry storage.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed bowls used as scoop
*42 Dirty nonfood contact surfaces
Observed dirty in WIC
*45 Drying Mops-air dry
Hang mops to allow air dry
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw poultry next to bacon.
NOV 122020PASSED15 violations2 CRITICALDETAILS
NOV 12
2020
PASSED
15 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed pork 120 degrees F. Unit reads 102 degrees F.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed dented cans
*10 Clean Sight and Touch
Observed meat cutter w/ dried meat stuck to it. Observed wiped down with water only.
*14 When to wash hands
Observed not washing hands between handling meat (raw), touching clothes/surfaces, and serving customers or prepping salsa.
*18 Toxic items labeling-non original container
Observed no label on soap/sanitizer/cleaner bucket
*28 Date marking commercially prepared RTE/ TCS food
observed tortillas and salsas not date-marked.
*29 Sanitizing solutions, testing devices
Provide sanitizer test strips.
*31 Handwashing lavatory - accessible
Do not block hand sink
*32 Equipment has cracks and corners
Observed cracked glass on display cooler, cracked food container lid.
*36 Cloths in-use for wiping between uses stored
Keep wiping towels in sanitizing solution
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in dry storage.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed bowls used as scoops in dry ingredients.
*42 Dirty nonfood contact surfaces
Observed dirty behind/under equipment. Dirty WIC shelves/floor. Dirty door flaps, ceiling tiles.
*43 Heating/ventilation: designed and installed
Observed missing fan cover in WIC
*45 Drying Mops-air dry
Dump mop water and hang mop to air dry
APR 222020PASSED5 violations1 CRITICALDETAILS
APR 22
2020
PASSED
5 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed pork 100 degrees F, 113 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed broken raw shelled eggs placed over tomatoes and drinks.
*32 Nonfood surfaces-design to be cleaned easily
Observed plastic wrap to tie shelves. Cardboard used as mat.
*45 Unnecessary articles prohibited
Observed bike in WIC
*28 Date marking combined ingredients for RTE/ TCS food
Date mark salsas for sale.
NOV 112019PASSED6 violations1 CRITICALDETAILS
NOV 11
2019
PASSED
6 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Observed apples rotting
*15 Bare hands contact with ready-to-eat foods
Observed employee touching tortillas with bare hands.
*32 Nonfood surfaces-design to be cleaned easily
Observed plastic wrap holding shelves together, cardboard used as a mat, and particle board used as a shelf.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bakery ingredients stored on floor.
*39 Equipment in good repair and proper adjustment.
WIF door does not shut
*42 Dirty nonfood contact surfaces
Observed dirty WIC shelves, dirty floor in corner of WIC
OCT 102019PASSED13 violations1 CRITICALDETAILS
OCT 10
2019
PASSED
13 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed pork 97.5 degrees F, warmer 120 degrees F.
*10 Clean Sight and Touch
Observed dirty meat cutter
*14 When to wash hands before donning new gloves
Wash hands before donning gloves
*19 One Inch Air Gap
Observed no air gap under 3-comp sink.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark prepared foods
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as mat, towel used as shelf liner, and untreated plywood used as shelf in food prep area. Surfaces must be durable, non-absorbent, and easily cleanable. Plastic wrap used to se
*18 Restricted use pesticides
Raid is not an approved pesticide.
*39 Equipment in good repair and proper adjustment.
Observed broken WIF door. Glass cracked on cooler door.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed bowl kept in flour bin
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knife kept in display cooler
*41 Food storage containers, identified with common name of food.
Label flour bin
*42 Dirty nonfood contact surfaces
Observed dirty shelves in both WIC's. Large WIC has sticky floor w/ broken glass and old fallen food.
*45 Premises shall be maintained in good repair
Repair floor tiles throughout.
SEP 122019PASSED13 violations2 CRITICALDETAILS
SEP 12
2019
PASSED
13 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Observed rotting apple, cracked egg
*10 Clean Sight and Touch
Observed dirty meat cutter.
*14 When to wash hands before donning new gloves
Wash hands when changing gloves and changing tasks.
*18 Restricted use pesticides
Do not use Raid in food establishment.
*19 One Inch Air Gap
Observed clogged drain with no air gap.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark prepared food.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard on floor in tortilla area and WIC. Observed plastic wrapper used to tie shelves together. Must be non-porous, durable, and easily cleanable.
*34 Outer door: solid,selfclosing,tightfitting
Observed gap at back door.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Keep food covered.
*39 Equipment in good repair and proper adjustment.
Repair door between WIC and WIF. Do not use cracked containers.
*41 Food storage containers, identified with common name of food.
Label bulk containers (salt).
*42 Dirty nonfood contact surfaces
Observed dirty floor in WIC, dirty ceiling tiles and dirty WIC shelves.
*45 Premises shall be maintained in good repair
Repair floor tiles
AUG 192019PASSED14 violations5 CRITICALDETAILS
AUG 19
2019
PASSED
14 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed raw pork 47.3 degrees F, raw spare rib 45.6 degrees F.
*03 Food products not maintained at 135øF or above
Observed cooked pork 133.8 degrees F, ribs 128.6 degrees F, pork 126 degrees F.
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw eggs over raw beef.
*10 Clean Sight and Touch
Observed dirty inside microwave.
*18 Chemical separate by spacing - Retail Sale
Observed dry beans under medications/personal care items
*21 RFSM - Not On Site
RFSM expired
*31 Handwashing lavatory - used for other purpose
Wash hands at hand wash sink
*32 Nonfood surfaces-design to be cleaned easily
Do not use duct tape to seal freezer. Do not use cardboard as mat. Must be durable, easily cleanable, non-porous.
*34 Pest Control
Observed several dead roaches and live flies.
*36 Cloths in-use for wiping between uses stored
Observed wiping cloths on prep table. Must be in sanitizer solution.
*39 Equipment in good repair and proper adjustment.
Repair WIF handle. Repair or replace damaged cutting board (melted in spots).
*42 Dirty nonfood contact surfaces
Dust shelved in grocery aisles. Observed stained ceiling tiles. Observed dirty shelves in food prep area.
*45 Unnecessary articles prohibited
Observed personal drink in food prep area.
*47 Handwashing signage
Provide hand wash signs for hand sinks in food prep area.
MAR 72019PASSED12 violations2 CRITICALDETAILS
MAR 7
2019
PASSED
12 violations2 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP
*03 Food products not maintained at 135øF or above
PORK 106'F, 119'F
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER
*28 Do not exceed manuf. use by date
EGG FEB 26
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS, i.e. GUACAMOLE .
*43 Light - 10 foot : Walk-in, Dry storage
PROVIDE WORKING LIGHTS TO WALK IN COOLER, WALK IN FREEZER
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALK IN COOLER AND FREEZER SHELVES,DUSTY CEILING
*45 Premises shall be maintained in good repair
REPAIR DOORS OR WALK IN COOLER /FREEZER. THEY ARE HARD TO OPEN AND DOOR HANDLE IS MISSING
*22 Handlers-Certificate Not On Site
*47 Conditions of Permit-in use of food equipment
POST SIGN" CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
FEB 242019FAILED20 violations3 CRITICALDETAILS
FEB 24
2019
FAILED
20 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
Properly clean meat cutting machine after each use. Clean inside coolers.
*21 RFSM - Not On Site
*45 Premises shall be maintained in good repair
Unclog prep sink at meat cutting area. Repair floor under large woks. Repair leak at 3 comp sink.
*31 No soap at handsink
*03 Food products not maintained at 135øF or above
cheese quesadillas 99 F
*14 Hands wash procedures-without soap
*47 Other Violations
Remove cardboard from behind tortilla machine.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
WIC
*32 Nonfood surfaces-design to be cleaned easily
Remove rust from storage shelves.
*29 Cold/hot hold unit thermometer easily viewable
*43 Light - 10 foot : Walk-in, Dry storage
*33 Rinsing procedures - 3 compartment sink
Observed employee wash dishes in dirty 3 comp sink.
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
85 F at handwash sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Open beverage at food prep area.
*42 Floors/walls/ceiling/nonfood dirty
Clean floors throughout.
*22 Handlers-Certificate Not On Site
*34 Outer door: solid,selfclosing,tightfitting
Gaps at back door.
*36 Cloths in-use for wiping between uses stored
*30 Food Establishment Permit
*20 Grease Trap Tickets
JUL 282018PASSED6 violationsDETAILS
JUL 28
2018
PASSED
6 violationsDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Dented cans on display. Must be removed.
*19 Water & Plumbing in good repair- per code
Small Leak on faucet 3CS. Must be fixed.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Must provide SOP for bodily spills clean up.
*37 Storing the food at least 15 cm (6 inches) above the floor
Boxes of product stored on floor. Must be stored 6" above floor
*28 Date marking > 24 hrs,on site,temp 41F
Cheese Cake our on display missing label and dates
*41 Food Label - Bulk food w/ manufatuter labeling
Cheese Cake our on display missing label and dates
FEB 262018PASSED5 violations1 CRITICALDETAILS
FEB 26
2018
PASSED
5 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*19 Backflow prevention device - air gap
minimum 6 inch air gap needed in three compartment sink
*29 Cold/hot hold unit thermometer easily viewable
replace broken thermometer in cheese cold case
*03 Food products not maintained at 135øF or above
carnitas not up to temp required
*42 Dirty nonfood contact surfaces
clean inside of salsa refrigerator
JUL 252017PASSED8 violations2 CRITICALDETAILS
JUL 25
2017
PASSED
8 violations2 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
Seal open gaps for the back door
*03 Vending Machine. Hot Hold (135øF or higher)
roast pork 97° F
*34 Pest Control
observed flies inprep area
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for are meat in WIC
*37 Storing the food at least 15 cm (6 inches) above the floor
all drinks must above floor6 ins
*21 RFSM - Not On Site
MAR 62017PASSED6 violations1 CRITICALDETAILS
MAR 6
2017
PASSED
6 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw beef measured at 58 degrees F
*03 Food products not maintained at 135øF or above
pork belly measured at 104 degrees F
*45 Floor& wall junctures- coved & sealed
*45Floor, wall, ceiling - Exposed material
repair hole in ceiling tile above the exit sign in the meat area
*42 Dirty nonfood contact surfaces
clean the shelves inside the reach in coolers.
*37 Storing the food at least 15 cm (6 inches) above the floor
vegetables stored on the floor in the aisles of the supermarket.
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 →