FEB 1
2024
PASSED
1 violation1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TACOS Y TORTAS EL CACHETON.
YOUR CALL. 70/100
1050 N WESTMORELAND RD #429 · COCKRELL HILL, DALLAS
Last inspected February 1, 2024 · passed
14 of 14 inspections passed. 26 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
61
includes 26 critical
RECORDS COVER
7 YEARS
since Dec 2016
INSPECTION HISTORY
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
When putting/arranging foods in cooler ensure that raw meat is not over ready-to-eat food items (lettuce, cook meats)
AUG 102023PASSED2 violations1 CRITICALDETAILS
AUG 10
2023
PASSED
2 violations1 CRITICALDETAILS
*31 Handwashing lavatory - allow convenient
No an adequate number of hand sinks available to wash hands
*45 Premises shall be maintained in good repair
Fix clogged hand sink in kitchen
JAN 62023PASSED2 violationsDETAILS
JAN 6
2023
PASSED
2 violationsDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Separate/distinguish personal food from food for sale
*45 Premises shall be maintained in good repair
Replace water damaged ceiling tiles
JUN 262022PASSED4 violations1 CRITICALDETAILS
JUN 26
2022
PASSED
4 violations1 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store personal food items in food prep area
*18 Toxic items storage adjacent to food/utensils
Observed window spray bottle (storage shelf/
*24 Food Labeling- with common name of the food
Label food spray bottles/drink dispensers
*39 Keep utensils handles upright or protected
Store clean utensils with handles faced up
OCT 212021PASSED7 violations2 CRITICALDETAILS
OCT 21
2021
PASSED
7 violations2 CRITICALDETAILS
*24 Food Labeling- with common name of the food
Label drinking dispensers ( horchata /etc )
*27 Cooling method, criteria - placing the food in shallow pans
OBserved cool chicken must be cooled correctly- small shallow containers
*02 Cold Hold (41øF/45øF or below)
Chopped beef observed at 65 degrees / room temperature
*40 Reuse of single service articles
Do not re-use single use containers / use commercial
*42 Dirty nonfood contact surfaces
Remove grease build up at the side of the grill
*45 Premises shall be maintained in good repair
Repair leak at the 3 compartment sink
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizing solution bucket at 3 sink over 200 ppm- must be at least 50-100 ppm
show all 14 inspections →
APR 232021PASSED7 violations5 CRITICALDETAILS
APR 23
2021
PASSED
7 violations5 CRITICALDETAILS
*45 Premises shall be maintained in good repair
ceiling tiles bulge and with water marks must be replace or repair to proper condition
*10 Equipment and Utensils Cleaning-contamination
cooler unit back area with spills, food debris and grease accumulations must be clean to avoid cross contamination cooking equipment with grease accumulations must be clean and sanitize all areas t
*43 Ventilation hood-prevent grease dripping
vent hood filters dirty with encrusted grease and soils deposits must be clean and sanitize to avoid cross contamination
*39 Cooking equipment free of encrusted grease
cooking equipment must be clean
*42 Floors/walls/ceiling/nonfood dirty
floors under shelving area dirty with soils and food debris must be clean to avoid contamination walls at vent hood area with spill grease and drippings must be clean to avoid cross contamination
*44 Soiled receptacles and waste handling units cleaned
drainage cover receptacles dirty with soils and food debris must be clean to avoid cross contamination
*34 Outer openings:closing holes, gaps
ceiling tiles with holes on dining area must be replace or repair to proper condition
OCT 232020PASSED7 violations2 CRITICALDETAILS
OCT 23
2020
PASSED
7 violations2 CRITICALDETAILS
*27 Cooling method, criteria - using ice bath
food containers not submerge on ice bath must be have food containers submerge inside ice bath
*42 Floors/walls/ceiling/nonfood dirty
lights shields dirty with dead pest and soils accumulations must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be have date marks on all food containers
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health polices and procedures
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures / spill kit
*29 Sanitizing solutions, testing devices
missing sanitizer bucket on front area must be have sanitizer bucket at: 100 ppm chlorine concentration
*18 Medicines labeled and stored properly
medicines on food shelving preparation area must be remove and keep in a properly store area
APR 72020PASSED5 violations2 CRITICALDETAILS
APR 7
2020
PASSED
5 violations2 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
RAW STEAK STORED ABOVE RTE SAUCES IN RIC
*18 Toxic items storage adjacent to food/utensils
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food storage containers, identified with common name of food.
*21 RFSM - Not On Site
SEP 262019PASSED6 violations1 CRITICALDETAILS
SEP 26
2019
PASSED
6 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store same level tomato, lettuce
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food containers in cooler
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
FEB 62019PASSED5 violations3 CRITICALDETAILS
FEB 6
2019
PASSED
5 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
cheese 50'f, ham 46'f
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs, meat store next to bell pepper and above lettuce observed raw beef store next to raw chicken
*18 Toxic items storage adjacent to food/utensils
observed sanitizer bucket store next to food container
*36 Cloths in-use for wiping between uses stored
AUG 302018PASSED4 violations1 CRITICALDETAILS
AUG 30
2018
PASSED
4 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
chlorine 10 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat and veggies store together
*28 Date marking > 24 hrs,on site,temp 41F
ham
MAR 232018PASSED4 violations2 CRITICALDETAILS
MAR 23
2018
PASSED
4 violations2 CRITICALDETAILS
*39 Store equipment & utensils - avoid contamination
Personal property (earbuds et al) stored over cleaned and sanitized utensils.
*15 Bare hands contact with ready-to-eat foods
Employee observed handling green leaf lettuce with bare hands
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket tested at less than 10ppm Chlorine. Chlorine for sanitizing food contact surfaces should be between 50ppm to 100ppm.
*29 Sanitizing solutions, testing devices
No test strips available at time of inspection. Please provide test strips for Chlorine to ensure sanitizer is at proper concentration.
AUG 312017PASSED4 violations3 CRITICALDETAILS
AUG 31
2017
PASSED
4 violations3 CRITICALDETAILS
*18 Toxic items stored above food/utensils
CHEMICALS STORED ABOVE FOOD ITEMS AND EQUIPMENT
*03 Food products not maintained at 135øF or above
PORK 99 DEGREE F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS OVER CILANTRO IN COOLER
*02 Cold Hold (41øF/45øF or below)
PICO 47, CHORIZO 57, CHEESE 47 DEGREE F
DEC 292016PASSED3 violations2 CRITICALDETAILS
DEC 29
2016
PASSED
3 violations2 CRITICALDETAILS
*18 Toxic items stored above food/utensils
DISH DETERGENT
*29 Food thermometers provided and accessible
NEED PROBE THERMOMETER FOR TAKING TEMPS
*39 Utensils, single serve items 6 inches off - floor
in dry storage
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 →