Tacos Pancho
10245 Harry Hines Blvd, Dallas, TX 75220 · 75220 · Restaurant
Passed most recently but 2 prior failures on record
2020-01-16 Pass Routine 10
*47 Conditions of Permit-in use of food equipment
POST SIGN
*10 Clean Sight and Touch
ALSO CLEAN SINKS, PREP. TABLES AND COOLERS
*28 Date marking > 24 hrs,on site,temp 41F
DATE FOOD WITH USE BY DATE.
*42 Floors/walls/ceiling/nonfood dirty
*21 RFSM - Not On Site
*20 Grease Trap Tickets
*31 No soap at handsink
*07 Food safe, good condition, unadulterated, and honestly presented
OBSERVED MOLD ON CHICKEN. EMPLOYEE TRASH PRODUCTS WITHOUT MY REQUEST
*43 Light bulbs, light shields provided
*45 Unnecessary articles prohibited
REMOVE ALL OLD EQUIPMENT THAT IS NOT IN USE
2019-04-08 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held outside of refrigeratrion at 65.1 degrees
*39 Store all equipment & utensil covered or inverted
*36 Cloths in-use for wiping between uses stored
*33 Warewashing sinks and drain boards, self-draining.
*47 RFSM Certificate - Not Display
*35 Hair Restraints effective
Beard nets needed
*21 RFSM - Not On Site
*20 Grease Trap Tickets
*34 Outer door: solid,selfclosing,tightfitting
2018-10-07 Pass Routine CRITICAL 4
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a chlorine rinse
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
Diishes dishes stored in the hand sink
*32 Equipment and Utensils Multiuse Materials durable
Non NSF or equivalent
2018-04-20 Pass Routine CRITICAL 7
*19 Plumbing System Construction
Leak under the three compartment sink
*36 Cloths in-use for wiping between uses stored
*22 Handlers-Certificate Not On Site
*43 Light - 50 foot : Food and utensils area
*01 Cooling -- within 2 hours, 135-70øF
Refried beans cooling in a five gallon container in the reach in refrigerator at 97.1 degrees Beans at 4.4 degrees in the refrigerator more than 24 hours
*37 Unpackaged food may not be stored in direct contact with undrained ice
Undrained ice bin
*29 Food thermometers--small diameter probe
2018-04-19 Fail Routine CRITICAL 17
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chrizio stored with cooked ham, booth were over ready to eat tomatoes
FAILED: *29 Food thermometers--small diameter probe
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Five gallons of soup at 52.3 degrees after cooling overnight
FAILED: *11 Food not re-served after being served or sold to consumer
Reserving hot sauce - repeated
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Three employee drinks in the kithcen
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
The ice maker was used to cool employee bottled beverages
FAILED: *40 Reuse of single service articles
FAILED: *14 When to wash hands between raw and RTE foods
Observed employee crack raw shell eggs then to other duties without changing gloves and washing hands
FAILED: *38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
Instestinves defrosting in the three compartment sink
FAILED: *19 One Inch Air Gap
Missing an air gap in the hand sink ice bin
FAILED: *31 Handwashing lavatory - accessible
Front hand sink used as an ice bin
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
Onions soted on a two inch full pan
FAILED: *34 Outer openings:closing holes, gaps
Back door
FAILED: *10 Clean Sight and Touch
Inside of the dish machine in need of cleaning
FAILED: *22 Handlers-Certificate Not On Site
2018-04-12 Fail Routine CRITICAL 18
FAILED: *39 Store all equipment & utensil covered or inverted
FAILED: *33 Manual warewashing equipment, wash solution temp.
Washing dishes in the hand sink
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *34 Outer openings:closing holes, gaps
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *21 RFSM - Not On Site
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw chicken held on the counter at 69.2 degrees
FAILED: *31 Handwashing lavatory - accessible
FAILED: *11 Food not re-served after being served or sold to consumer
Salsa
FAILED: *42 Nonfood-contact surfaces material
Foil lined surfaces
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution - washing glasses in the hand sink
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Baked goods
FAILED: *14 When to wash hands
FAILED: *47 RFSM Certificate - Not Display
FAILED: *01 Cooling -- total 6 hours, 135-41øF
Cooked rice cooling on the counter
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Defrosting raw meat in the same set of sinks with dishes Raw fish stored over cooked shrimp
2017-10-27 Pass Routine CRITICAL 8
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
Intestines at 80.5 Raw shell eggs at 65.1 degrees
*11 Food not re-served after being served or sold to consumer
TSC salsa
*37 Storing the food at least 15 cm (6 inches) above the floor
*14 When to wash hands after handling soiled equip/utensil
*21 RFSM - Not On Site
*19 Backflow prevention device - air gap
Spray hose at the three compartment sink
*37 Unpackaged food may not be stored in direct contact with undrained ice
2017-10-03 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
Pico de gallo at 53.6 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over caldo
*47 RFSM Certificate - Not Display
*01 Cooling -- within 2 hours, 135-70øF
Cooked ham cooling without refrigeration
*31 Individual, disposable towels
*10 Chlorine sanitizer concentration, minimum temp.
*11 Food not re-served after being served or sold to consumer
Re-serving hot sauce out of a bottle Reserving onions and purple onions
*35 Hair Restraints effective
Hair and beard nets needed
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed
*03 Food products not maintained at 135øF or above
Ham on the gyro machine at 80.1 degrees
*07 Food obtained from sources that comply with applicable laws
Bakery
*37 Unpackaged food may not be stored in direct contact with undrained ice
*21 RFSM - Not On Site
2017-06-07 Pass Routine CRITICAL 7
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine
*43 Clean vent syst:Intake/exhaust air ducts
*19 Water & Plumbing in good repair- per code
leaking pipe under the 3-compartment sink
*27 Cooling, heating, and holding capacities. Equipment
ric not sufficient to maintain products at the required temperature setting
*29 Sanitizing solutions, testing devices
chlorine test strips needed to test the sanitizer solution
*32 Damaged Equipment
repair air gaskets inside the reach in cooler
*02 Cold Hold (41øF/45øF or below)
raw eggs measured at 70 degrees F
2016-12-12 Pass Routine CRITICAL 4
*32 Nonfood surfaces-design to be cleaned easily
clean inside of the ric
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs stored above avocados in the ric; raw chicken stored above raw beef in the ric
*19 One Inch Air Gap
needed at the 3-comp sink
*29 Food thermometers provided and accessible
thermometers needed in every refrigerator
Data sourced from City of Dallas Code Compliance ·
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