FEB 2
2024
PASSED
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SUPER MERCADO MONTERREY KITCHEN.
YOUR CALL. 54/100
1120 S WESTMORELAND RD · COCKRELL HILL, DALLAS
Last inspected February 2, 2024 · passed
15 of 15 inspections passed. 44 critical violations across the record.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
95
includes 44 critical
RECORDS COVER
7 YEARS
since Jan 2017
INSPECTION HISTORY
*45 Floor contruction requirements
the floor in the kitchen is degrading, not easily cleaned
*10 Equipment / Utensils (PHF) every 4 hours
old food debris inside HH, need to clean
*42 Nonfood-contact surfaces material
need to clean working surfaces
*36 Cloths in-use for wiping between uses stored
need to store wiping cloths in sanitizer
*34 Controlling pests. Eliminating harborage conditions
need to clean behind equipment
*03 Food products not maintained at 135øF or above
HOT HOLDING TEMPERATURES ARE LESS THAN 135
AUG 82023PASSED8 violations4 CRITICALDETAILS
AUG 8
2023
PASSED
8 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw bacon at 45.3f, salsa 44.9f. food display case above temperature. adjust/repair
*21 RFSM - Not On Site
renew expire food manager certificates
*27 Cooling, heating, and holding capacities. Equipment
replace non working heat lamp
*28 Date marking > 24 hrs,on site,temp 41F
date mark foods that have been removed from original package
*32 Damaged Equipment
replace damaged sliding doors of display case
*37 Storing the food where it is not exposed to splash, dust, or other contamination
clean heat lamp fixture
*39 Equipment in good repair and proper adjustment.
repair cold hold display case
*42 Dirty nonfood contact surfaces
clean walls and floors
FEB 62023PASSED4 violations2 CRITICALDETAILS
FEB 6
2023
PASSED
4 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
GRIME BUILD UP ON WIRE STORAGE SHELVES, AND GRIME ON WALLS AND CEILING INSIDE OF WALK IN COOLER, CLEAN.
*45 Premises shall be maintained in good repair
REPAIR MISSING COVE BASE UNDERNEATH 3 COMP SINK.
*47 Handwashing signage
PROVIDE HAND WASH SIGN AT HAND SINK.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
USING FAN WITH DUST BUILD UP TO COOL FOOD. CLEAN FAN AND USE OTHER MEANS TO COOL FOOD.
JUL 112022PASSED7 violations6 CRITICALDETAILS
JUL 11
2022
PASSED
7 violations6 CRITICALDETAILS
*39 Cooking equipment free of encrusted grease
observed grease build up on equipment, clean.
*47 Conditions of Permit-in use of food equipment
missing hand wash sign at hand sink, provide.
*03 Food products not maintained at 135øF or above
observed food that was not on direct area of heat lamp at carnitas 123.8F, ribs 126.8F. provide more heat lamps or arrange food properly.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
heavy grease build up underneath heat lamps, clean.
*42 Floors/walls/ceiling/nonfood dirty
food and grease build up at large bowl cooking area, maintain clean.
*45 Floor contruction requirements
observed large cracks and depressions at all large bowl cooking areas, resurface floor to let grease and water drain properly.
*34 Controlling pests. Eliminating harborage conditions
grease and food build up on floors, clean.
JAN 52022PASSED8 violations1 CRITICALDETAILS
JAN 5
2022
PASSED
8 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
heavy dust build up on fans, clean. grease build on heating lamp area.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
leak coming from faucets on three comp sink.
*36 Cloths in-use for wiping between uses stored
wet cloths stored left on food contact surfaces, store in sanitizer buckets when not in use.
*45 Premises shall be maintained in good repair
observed falling wall base. repair. gaps between floor and wall.
*47 Handwashing signage
missing hand wash signs.
*10 Chlorine sanitizer concentration, minimum temp.
observed chlorine sanitizer at 0 PPM. change every 2-4 hours.
*43 Ventilation hood systems, adequacy
observed build up of smoke in establishment. repair.
*03 Food products not maintained at 135øF or above
observed ribs at 115F and 118F, employee states he turned off heat lamp.
show all 15 inspections →
JUL 192021PASSED6 violations4 CRITICALDETAILS
JUL 19
2021
PASSED
6 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
pork feet 114.9F, carnitas 121.7F, ribs 122.3F. all food under hot hold temperature was not underneath heat lamp. food was rapidly reheated and place underneath heat lamp.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
observed pig feet stored underneath heavily grime heat lamp, clean metal lamp holders. all other foods were covered.
*39 Cooking equipment free of encrusted grease
heavy build up of grease was observed on all large frying pots. clean all encrusted grease.
*42 Floors/walls/ceiling/nonfood dirty
grease on walls, dust on large fan used to keep employees cool, CLEAN.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed opened water bottles and a employee break station in kitchen. NO EATING OR DRINKING IN KITCHEN.
*47 Handwashing signage
observed missing hand wash sign at hand sink, provide.
JAN 192021PASSED7 violations3 CRITICALDETAILS
JAN 19
2021
PASSED
7 violations3 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
large standing fan used for cooling covered with dust.
*45 Floor& wall junctures- coved & sealed
missing cove base next to 3 comp. sink. repair.
*39 Store equipment & utensils - avoid contamination
utensils stored in soiled container, store in clean area.
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
observed employee washing and rinsing utensils and not sanitizing. sanitize utensils and equipment after rinsing.
*32 Damaged Equipment
observed heavily burnt pans used to cook food. replace.
*47 Handwashing signage
missing hand wash sign at hand sink. provide hand sink.
*21 RFSM - Not On Site
RFSM not onsite.
SEP 22020PASSED7 violations3 CRITICALDETAILS
SEP 2
2020
PASSED
7 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
grime on floor, clean.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored above salsa, arrange to prevent potential cross contamination.
*45 Floor& wall junctures- coved & sealed
missing wall base in kitchen, add missing wall base.
*36 Cloths in-use for wiping between uses stored
employee in kitchen placing cloths in hand sink. place wet cloth into sanitizer bucket when not in use.
*10 A chemical sanitizer used: contact times criteria
employee was using wet water cloths from hand sink to sanitize food contact surface. use sanitizer to sanitize food contact surfaces.
*34 Remove dead/trapped pests
dead pest observed on light shields.
*29 Cold/hot hold unit thermometer easily viewable
missing thermometer in cheese ric and in salsa ric.
JAN 302020PASSED3 violationsDETAILS
JAN 30
2020
PASSED
3 violationsDETAILS
*42 Floors/walls/ceiling/nonfood dirty
clean frp walls. grime build up on walls.
*45 Lockers to be used to store personal items
bag on shelve that contains expose food and exposed single service items. place personal items in locker or away from food products, equipment, single service items.
*10 Clean Sight and Touch
containers of sugar have heavy grime that spills into sugar when opening lids of sugar containers, clean and sanitize bins.
JUL 252019PASSED8 violations5 CRITICALDETAILS
JUL 25
2019
PASSED
8 violations5 CRITICALDETAILS
*34 Controlling pests. Eliminating harborage conditions
fly activity observed must be contact pest management to eliminate pest
*42 Floors/walls/ceiling/nonfood dirty
ceiling on all areas dirty with soils accumulation and grease residues must be replace, repair to avoid cross contamination
*34 Devices to stun/electrocute flying insects
missing blue light at bakery area to control and eliminate pest
*24 Food Labeling- with common name of the food
missing labeling on food containers on bakery area must be label all food containers with proper identification use as public health control
*43 Clean vent syst:Intake/exhaust air ducts
all a/c vents and all vent hood air ducts dirty with soils and grease accumulations on bakery area must be clean all vents including vent hood to avoid cross contamination
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
3c sink and sanitizer buckets with zero Chlorine concentration of sanitizing solution must be have: sanitizer bucket 100 ppm of Chlorine concentration 3c sink 50 ppm of Chlorine concentration
*45 Ceiling easily cleanable and light in color
PIC must be replace or repair ceiling on all areas that is easy cleanable, light color and non- absorbent material
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitizer bucket at floor level bakery area must be 6 inches out the floor level to avoid cross contamination
JAN 212019PASSED5 violations3 CRITICALDETAILS
JAN 21
2019
PASSED
5 violations3 CRITICALDETAILS
*31 Handwashing lavatory - accessible
Equipment stored in sink.
*32 Approved Food Contact Equip.
*43 Light - 50 foot : Food and utensils area
vent hood
*18 Use toxics according to additional condition
Chlorine sanitizer tested over 200 ppm
*01 Cooling -- total 6 hours, 135-41øF
Fried pork skins cooling improperly.
JUL 232018PASSED4 violations3 CRITICALDETAILS
JUL 23
2018
PASSED
4 violations3 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
soda machine water receptacle dirty must be clean to avoid contamination
*37 Food shall be protected from cross contamination by protecting food containers that are received
missing lids and covers at food containers in all areas must be covered all food containers to avoid food contamination
*43 Light bulbs, light shields provided
light bulbs and shields broken must be repair to avoid contamination
*45Physical Facilities Floors,Walls,Ceilings
floors surfaces inside kitchen area rough and cracks must be repair floors to have smooth surfaces and easy to clean
JAN 222018PASSED8 violations3 CRITICALDETAILS
JAN 22
2018
PASSED
8 violations3 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
missing food handler cards
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*34 Devices to stun/electrocute flying insects
not working lights must be work in all areas
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
reuse of not NSF approved containers must be NSF approved food containers
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
not hot water 106 F must had 110 F minimum temperature
*34 Outer openings:closing holes, gaps
gaps and holes at walls must be fixed or repair
*32 Nonfood surfaces-design to be cleaned easily
floors cement broken and roughs inside fryer area must be easy to clean and smooth surfaces
JUL 212017PASSED4 violations1 CRITICALDETAILS
JUL 21
2017
PASSED
4 violations1 CRITICALDETAILS
*19 One Inch Air Gap
NO INCH AIR GAP UNDER THE HAND SINK DRAIN
*42 Dirty nonfood contact surfaces
CLEAN THE VENT HOOD VENTS
*43 Light bulbs, light shields provided
REPLACE THE LIGHTING THAT HAS BURNED OUT IN THE KITCHEN
*47 Handwashing signage
PROVIDE A HAND WASH SIGN FOR THE HAND SINK
JAN 182017PASSED10 violations4 CRITICALDETAILS
JAN 18
2017
PASSED
10 violations4 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
KNIFE IN HAND SINK
*29 Food thermometers provided and accessible
IN WARMER
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL ITEMS ON FOOD PREP AREA
*42 Nonfood-contact surfaces material
NO TOWEL UNDER CUTTING BOARD
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
*47 Handwashing signage
AT HAND SINK
*03 Food products not maintained at 135øF or above
RIB 125 DEGREE F PORK 89 DEGREE F
*24 Food Labeling- with common name of the food
ON BULK CONTAINERS
*39 Keep utensils handles upright or protected
MUST USE UTENSIL WITH HANDLE
*18 Toxic items labeling for original container
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 →