APR 12
2023
PASSED
4 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SUPER MERCADO MEXICO.
BEAT. 33/100
5535 COLUMBIA AVE · LAKEWOOD, DALLAS
Last inspected April 12, 2023 · passed
Failed 2 of 9 inspections. 35 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
9
7 passed · 2 failed
VIOLATIONS
100
includes 35 critical
RECORDS COVER
6 YEARS
since Apr 2017
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Cooked tomatoes found at 60'f, keep at 41'f or lower
*18 Toxic items used according to law
Cl at 200ppm, keep at 50ppm
*27 Cooling method, criteria - smaller portions
Cool product using smaller pans
*34 Pest control-routine inspections for
Flies observed
APR 152022PASSED5 violations2 CRITICALDETAILS
APR 15
2022
PASSED
5 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Guac found at 50'f, keep at 41'f or lower
*03 Food products not maintained at 135øF or above
Ribs found at 121.1'f, keep at 135 or higher or time mark
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Store chicken on bottom below beef
*42 Dirty nonfood contact surfaces
Clean dust off of ceiling tiles/AC units
*45 Premises shall be maintained in good repair
un clog drain
APR 302021PASSED12 violations7 CRITICALDETAILS
APR 30
2021
PASSED
12 violations7 CRITICALDETAILS
*02 Outfitter-Food Temperatures (Cold).
PIC must be ensure all cooler unit equipment have proper food temperature and proper condition at all times with 40F or below food temperatures
*29 Food thermometers provided and accessible
broken thermometers inside cooler units in all areas must be have visible and working thermometers inside cooler units
*45 Premises shall be maintained in good repair
ceiling tiles bulge and with water marks in all areas must be replace or repair to proper condition floors inside meat department rough with crack and holes must be replace and repair to proper co
*34 Outer openings:closing holes, gaps
gaps and holes in all areas: floors, ceiling and walls must be close all gaps and holes in all areas
*42 Floors/walls/ceiling/nonfood dirty
floors walls and ceiling dirty with soils, dust accumulations and grease deposits must be clean and sanitize when possible to avoid cross contamination floors under equipment and food shelving areas
*02 Cold Hold (41øF/45øF or below)
cooler units broken at taco stand and produce section at 50F and above must be replace or repair to maintain food temperature at 40 F or below
*10 Equipment and Utensils Cleaning-contamination
all equipment in all areas dirty must be clean and sanitize to avoid cross contamination
*45Physical Facilities Floors,Walls,Ceilings
floors on meat market area with rough and cracks surfaces creating public health hazard issues must be replace or repair to smooth and easy to clean surfaces
*39 Equipment in good repair and proper adjustment.
cooler units with broken gaskets and WI broken doors must be replace or repair to proper condition WI cooler doors broken must be replace or repair to proper condition
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
drainage inside men restrooms missing receptacles must be replace or repair to proper condition
*45 Premises shall be maintained in good repair
ceiling tiles bulge and with water marks in all areas must be replace or repair to proper condition floors inside meat department rough with crack and holes must be replace and repair to proper co
*45Floors easily cleanable
cement floors and ceiling tiles must be have proper material construction
DEC 172019PASSED10 violations2 CRITICALDETAILS
DEC 17
2019
PASSED
10 violations2 CRITICALDETAILS
*45 Floor& wall junctures- coved & sealed
IN WOMENS RESTROOM
*29 Food thermometers provided and accessible
IN THE WARM HOLD
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ITEMS OVER 24 HRS
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
PROVIDE DIVIDER BETWEEN CUTS OF MEAT AND BETWEEN RAW MEAT AND RTE CHEESE
*03 Food products not maintained at 135øF or above
PORK RIB 120 DEGREE F, 108 DEGREE F BEEF BEAN BURRITO- FRONT COUNTER 130 DEGREE F
*39 Cutting surfaces.
CUTTING BOARDS
*19 Water & Plumbing in good repair- per code
FIX LEAK AT PIPE
*42 Floors/walls/ceiling/nonfood dirty
CLEANING HEAT LAMP HOLDER TO BE FREE OF GREASE
*45 Premises shall be maintained in good repair
SEAL ALL GAPS AND HOLES IN BUILDING
FEB 142019PASSED6 violations1 CRITICALDETAILS
FEB 14
2019
PASSED
6 violations1 CRITICALDETAILS
*31 Handwashing lavatory - accessible
*32 Approved Food Contact Equip.
*45 Premises shall be maintained in good repair
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*47 OTHER VIOLATIONS
*34 Outer door: solid,selfclosing,tightfitting
show all 9 inspections →
JUL 302018PASSED8 violations3 CRITICALDETAILS
JUL 30
2018
PASSED
8 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
Clean all food contact surfaces (meat case)
*02 Cold Hold (41øF/45øF or below)
chorizo 46.0F, beef 44.7F and ground beef 47.7F
*34 Outer openings:closing holes, gaps
close all holes and gaps in ceiling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement raw meat store RTE
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*18 Toxic items used according to law
remove all unapproved pest control (RAID)
*45 Premises shall be maintained in good repair
repair ceiling, walls and floors (warning)
JUL 202018FAILED19 violations8 CRITICALDETAILS
JUL 20
2018
FAILED
19 violations8 CRITICALDETAILS
*21 RFSM - Not On Site
No RFSM on duty
*35 Hair Restraints effective
provide beard guard
*19 Hand sink water temperature below 110'F
Maintain hot water at hand sink 110F within 20 seconds (hot water 87F)
*27 Cooling, heating, and holding capacities. Equipment
repair meat display case
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*31 Handwashing lavatory - accessible
block with food
*43 Clean vent syst:Intake/exhaust air ducts
clean fan vents
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*45 Premises shall be maintained in good repair
repair damage ceiling up stair and floors repair floors and damage ceiling tiles in store repair all damage walls (store, restroom and storage areas)
*03 Food products not maintained at 135øF or above
*11 Food not re-served after being served or sold to consumer
reserving salsa from customer to customer
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
trash can stored with food
*39 Keep utensils handles upright or protected
provide scoop with a handle
*10 Clean Sight and Touch
unsanitary condition- clean everything
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by preparation (prepping food while dirty dishes in 3 comp in sink)
*34 Insect control devices-not over food/food prep
toxics device stored above equipment and food
*02 Cold Hold (41øF/45øF or below)
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*24 Food packaged in a establishment, shall be labeled as specified in law
label all food products
SEP 272017PASSED13 violations3 CRITICALDETAILS
SEP 27
2017
PASSED
13 violations3 CRITICALDETAILS
*41 Food Labeling - Bulk Food w/ Card or Sign
provide ingredients and name of manufacturer for customers.
*32 Damaged Equipment
gaskets on cooler
*02 Cold Hold (41øF/45øF or below)
ham 49.0°F, Fud ham 49.0°F - voluntary discard
*37 Food, utensils & equip under other sources
tongs stored approximately an inch from trash can
*14 When to wash hands before donning new gloves
*42 Dirty nonfood contact surfaces
shelves at chips, ceilings in walk-in cooler
*28 Date marking commercially prepared RTE/ TCS food
*43 Light bulbs, light shields provided
walk-in freezer
*45 Floor& wall junctures- coved & sealed
in meat department/taqueria
*03 Food products not maintained at 135øF or above
pork 109°F, pork rib 105.1°F, chicaron de rez 127.2°F, pork chicharon 115.4°F - voluntary discard
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken in contact with raw beef in meat display case
*29 Cold/hot hold unit thermometer easily viewable
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 0ppm
APR 272017FAILED23 violations5 CRITICALDETAILS
APR 27
2017
FAILED
23 violations5 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
PORK RIBS 119.4*F,132.4*F, TACO 116.9*F,
*14 When to wash hands before donning new gloves
EMPLOYEES
*02 Cold Hold (41øF/45øF or below)
BEEF 45*F, PASTOR 44*F
*07 Food safe, good condition, unadulterated, and honestly presented
*32 Damaged Equipment
REPAIR/ REMOVE ALL DAMAGE EQUIPMENT
*42 Floors/walls/ceiling/nonfood dirty
*36 Cloths in-use for wiping between uses stored
STORED ON PREP TABLE
*34 Outer openings:closing holes, gaps
SEAL
*12 Gloves Single Use
EMPLOYEES AFTER HANDLING RAW MEATS
*31 No soap at handsink
PROVIDE IN MEAT MARKET
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN ALL
*47 Other Violations
DISCONTINUE USE OF WATER HOSE FOR UTENSIL RINSING : USE FAUCET FOR RINSING
*45 Unnecessary articles prohibited
REMOVE ALL
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
HANDLES STORED IN FOOD
*24 Food packaged in a establishment, shall be labeled as specified in law
PROVIDE FOR ALL
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED FLIES
*18 Toxic items stored above food/utensils
WINDEX STORED ABOVE FOOD
*29 Cold/hot hold unit thermometer easily viewable
*42 Dirty nonfood contact surfaces
CLEAN ALL : FAN
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BACON STORED ABOVE RTE FOODS
*10 Clean Sight and Touch
CLEAN ALL
*32 Package integrity
REMOVE DENTED CANS
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
PROVIDE
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 →