JAN 16
2020
PASSED
10 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TACOS PANCHO.
BEAT. 21/100
10245 HARRY HINES BLVD · BACHMAN LAKE, DALLAS
Last inspected January 16, 2020 · passed
Failed 2 of 10 inspections. 23 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
10
8 passed · 2 failed
VIOLATIONS
97
includes 23 critical
RECORDS COVER
3 YEARS
since Dec 2016
INSPECTION HISTORY
*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
APR 82019PASSED9 violations1 CRITICALDETAILS
APR 8
2019
PASSED
9 violations1 CRITICALDETAILS
*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
OCT 72018PASSED4 violations1 CRITICALDETAILS
OCT 7
2018
PASSED
4 violations1 CRITICALDETAILS
*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
APR 202018PASSED7 violations2 CRITICALDETAILS
APR 20
2018
PASSED
7 violations2 CRITICALDETAILS
*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
APR 192018FAILED17 violations5 CRITICALDETAILS
APR 19
2018
FAILED
17 violations5 CRITICALDETAILS
*21 PIC ensures effective handwashing being done
*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
*29 Food thermometers--small diameter probe
*01 Cooling -- total 6 hours, 135-41øF
Five gallons of soup at 52.3 degrees after cooling overnight
*11 Food not re-served after being served or sold to consumer
Reserving hot sauce - repeated
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Three employee drinks in the kithcen
*07 Food safe, good condition, unadulterated, and honestly presented
The ice maker was used to cool employee bottled beverages
*40 Reuse of single service articles
*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
*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
*19 One Inch Air Gap
Missing an air gap in the hand sink ice bin
*31 Handwashing lavatory - accessible
Front hand sink used as an ice bin
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions soted on a two inch full pan
*34 Outer openings:closing holes, gaps
Back door
*10 Clean Sight and Touch
Inside of the dish machine in need of cleaning
*22 Handlers-Certificate Not On Site
show all 10 inspections →
APR 122018FAILED18 violations5 CRITICALDETAILS
APR 12
2018
FAILED
18 violations5 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*33 Manual warewashing equipment, wash solution temp.
Washing dishes in the hand sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*22 Handlers-Certificate Not On Site
*34 Outer openings:closing holes, gaps
*21 PIC ensures effective handwashing being done
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
Raw chicken held on the counter at 69.2 degrees
*31 Handwashing lavatory - accessible
*11 Food not re-served after being served or sold to consumer
Salsa
*42 Nonfood-contact surfaces material
Foil lined surfaces
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution - washing glasses in the hand sink
*07 Food safe, good condition, unadulterated, and honestly presented
Baked goods
*14 When to wash hands
*47 RFSM Certificate - Not Display
*01 Cooling -- total 6 hours, 135-41øF
Cooked rice cooling on the counter
*37 Storing the food at least 15 cm (6 inches) above the floor
*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
OCT 272017PASSED8 violations1 CRITICALDETAILS
OCT 27
2017
PASSED
8 violations1 CRITICALDETAILS
*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
OCT 32017PASSED13 violations3 CRITICALDETAILS
OCT 3
2017
PASSED
13 violations3 CRITICALDETAILS
*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
JUN 72017PASSED7 violations3 CRITICALDETAILS
JUN 7
2017
PASSED
7 violations3 CRITICALDETAILS
*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
DEC 122016PASSED4 violations2 CRITICALDETAILS
DEC 12
2016
PASSED
4 violations2 CRITICALDETAILS
*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. 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 →