APR 29
2021
PASSED
3 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TACO DINER.
YOUR CALL. 65/100
3699 MCKINNEY AVE 307 · UPTOWN, DALLAS
Last inspected April 29, 2021 · passed
10 of 10 inspections passed. 15 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
10 passed
VIOLATIONS
44
includes 15 critical
RECORDS COVER
4 YEARS
since Nov 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. Violations marked with * Corn 50* pepper 50*
*10 Sanitization after Cleaning
no sanitizer in the dishwasher 0 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
move chicken closet to the grill
DEC 102020PASSED3 violations3 CRITICALDETAILS
DEC 10
2020
PASSED
3 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. Violations marked with * pico 47* 63* 47* cactus 49*
*07 Food safe, good condition, unadulterated, and honestly presented
the bottom of the food container can not touch the food cross contamination adulteration
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef next to raw vegetables
JUN 92020PASSED2 violations1 CRITICALDETAILS
JUN 9
2020
PASSED
2 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
*20 Grease Trap Tickets
DEC 302019PASSED3 violations2 CRITICALDETAILS
DEC 30
2019
PASSED
3 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees f or below onions 48* salsa 48* pineapple 52.9* shrimp 46.3* meatball 50*
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw chicken next to raw fish next to cooked shrimp- move chicken closest to the grill
*45 Lockers to be used to store personal items
personal items can not above next to or on food utensils prep surfaces- jackets
JUL 52019PASSED5 violations1 CRITICALDETAILS
JUL 5
2019
PASSED
5 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Observed dirty interior of ice bin, clean shelving in the walk in cooler.
*28 Do not exceed manuf. use by date
Provide dates that the sauces were prepared.
*34 Pest Control
Observed flies.
*36 Cloths in-use for wiping between uses stored
Damp towels must be in sanitizing bucket between use.
*39 Equipment in good repair and proper adjustment.
Use correct utensils for scooping food products and those in bulk containers.
show all 10 inspections →
DEC 112018PASSED1 violationDETAILS
DEC 11
2018
PASSED
1 violationDETAILS
*36 Cloths in-use for wiping between uses stored
Wiping cloths stored at hand sink. Store in sanitizer bucket.
JUN 52018PASSED11 violations1 CRITICALDETAILS
JUN 5
2018
PASSED
11 violations1 CRITICALDETAILS
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in the reach in coolers
*19 Water & Plumbing in good repair- per code
back up at the mop sink
*31 Individual, disposable towels
missing paper towels at the front hand sink
*21 RFSM - Not On Site
*32 Maintain in Good Repair
the hot water handle missing on the hand sink at the cook line, Repair the broken gaskets on the reach in coolers.
*42 Dirty nonfood contact surfaces
the gaskets on the reach in coolers are dirty ( mold/ mildew)
*37 Storing the food at least 15 cm (6 inches) above the floor
food in the walk in cooler must be 6 inches off the floor.
*47 RFSM Certificate - Not Display
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*33 Warewashing manufacturer's operating instuctions
the ware wash is not operating up to standard ( the pressure gage is off and the rinse is not at 180 degrees /// reading 150 degrees.
*35 Hair Restraints effective
Provide a beard guard for cook on the cook line.
DEC 202017PASSED8 violations2 CRITICALDETAILS
DEC 20
2017
PASSED
8 violations2 CRITICALDETAILS
*39 Keep utensils handles upright or protected
Keep handles in the upright position when stored in the food item ( ice ) Provide scoops with handles.
*02 Cold Hold (41øF/45øF or below)
raw chicken in one cooler under the oven was 48 degrees.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide a written procedure on vomiting and diarrhea
*47 RFSM Certificate - Not Display
*21 RFSM - Not On Site
*31 No soap at handsink
No soap at the bar and kitchen sinks.
*43 Light - 50 foot : Food and utensils area
burnt out light fixtures over the dish machine and the back storage area needs more lighting.
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers for all the your cold refrigeration units.
JUL 112017PASSED4 violations1 CRITICALDETAILS
JUL 11
2017
PASSED
4 violations1 CRITICALDETAILS
*47 RFSM Certificate - Not Display
*31 No soap at handsink
NO SOAP AT BAR HANDSINK
*09 Food protected cross contamination by preparing each type of food at different times or in separ
*36 Cloths in-use for wiping between uses stored
NOV 102016PASSED4 violations2 CRITICALDETAILS
NOV 10
2016
PASSED
4 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Guacamole 51 degrees Fahrenheit, tilapia 46.9 degrees Fahrenheit
*14 When to wash hands before donning new gloves
*15 Contact RTE Products w/ Bare Hands
bare hand contact during salad prep.
*32 Approved Food Contact Equip.
Do not use cloth under cutting board.
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 →