JUN 8
2023
PASSED
1 violation1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TAQUERIA PANCHITO.
YOUR CALL. 76/100
803 S BEACON ST #100 · MUNGER PLACE, DALLAS
Last inspected June 8, 2023 · passed
14 of 14 inspections passed. 15 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
60
includes 15 critical
RECORDS COVER
6 YEARS
since Jan 2017
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Tomato 50'f, Ham 47'f, RIC 45'f, keep at 41'f or lower
NOV 22022PASSED1 violation1 CRITICALDETAILS
NOV 2
2022
PASSED
1 violation1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Mayo and tomato found at 45'f keep at 41'f or lower
APR 192022PASSED2 violationsDETAILS
APR 19
2022
PASSED
2 violationsDETAILS
*19 Water & Plumbing in good repair- per code
Fix leak at dump sink
*42 Dirty nonfood contact surfaces
Clean water from bottom of RIC
OCT 212021PASSED1 violationDETAILS
OCT 21
2021
PASSED
1 violationDETAILS
*23 Water pressure specifications
Fix hot water pressure at hand sink
APR 182021PASSED6 violations1 CRITICALDETAILS
APR 18
2021
PASSED
6 violations1 CRITICALDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide bodily fluid spill kit or SOP
*22 Accredited food handler certificate - 60 days
must have food handers card with 60 days of hire
*41 Food Labeling - Bulk food for self dispensing
label drink containers with common name
*03 Food products not maintained at 135øF or above
Temperatures not maintained at 135 degrees F or above. Violations marked with *
*39 Keep utensils handles upright or protected
Scoops in bulk goods handles can not touch food
*32 Damaged Equipment
replace torn/damaged rubber gaskets
show all 14 inspections →
AUG 192020PASSED2 violationsDETAILS
AUG 19
2020
PASSED
2 violationsDETAILS
*32 Damaged Equipment
replace the air gaskets inside the reach in cooler
*37 Storing the food at least 15 cm (6 inches) above the floor
bag of onions stored on the floor inside the prep area
DEC 112019PASSED5 violations1 CRITICALDETAILS
DEC 11
2019
PASSED
5 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD ITEMS- COS
*10 Clean Sight and Touch
EXCESS CONDENSATION
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE PROPER DATE MARKING
*21 RFSM - Not On Site
EXPIRED
*47 Handwashing signage
AT HAND SINK
JUN 292019PASSED8 violationsDETAILS
JUN 29
2019
PASSED
8 violationsDETAILS
* 21 RFSM notify 10 days & replacement in 45 days
RFSM EXPIRED
*10 Clean Sight and Touch
NO Sanitizing BUCKET ON SIT
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
PLACE ON MOP SINK***WIPE CLOTH***
*37 Storing the food at least 15 cm (6 inches) above the floor
ONION ON THE FLOOR
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
TOWEL PLACE UNDER PREP/CUTTING BOARD
*14 When to wash hands
NOT WASHING HAND AFTER CHANGING GLOVES
*47 Other Violations
NO SIGN FOR CUSTOMERS TO REQUEST MOST RECENT INSPECTION REPORT AND HEALTH POLICY SIGN NOT AVAILABLE
JAN 142019PASSED5 violations1 CRITICALDETAILS
JAN 14
2019
PASSED
5 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
FOOD DEBRIS ON ONION CHOPPER
*21 RFSM - Not On Site
RFSM CERTIFICATE EXPIRED
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
HOT WATER AT HANDSINK SHUTS ITSELF OFF IMMEDIATELY
*29 Food thermometers provided and accessible
THERMOMETER MISSING IN PREP COOLER
*42 Dirty nonfood contact surfaces
CLEAN FOOD DEBRIS OFF FLOOR
JUL 262018PASSED5 violations2 CRITICALDETAILS
JUL 26
2018
PASSED
5 violations2 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*42 Dirty nonfood contact surfaces
OLD GREASE BUILDUP ON FLOORS
*14 When to wash hands before donning new gloves
EMPLOYEE DONNED GLOVE WITHOUT WASHING HANDS.
*47 Handwashing signage
*02 Cold Hold (41øF/45øF or below)
HAM 50.2°F
JAN 292018PASSED6 violations2 CRITICALDETAILS
JAN 29
2018
PASSED
6 violations2 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*43 Light bulbs, light shields provided
*21 RFSM - Not On Site
*05 Rapidly reheat 165øF for hot holding
chicken in steam table at 55°F
*02 Cold Hold (41øF/45øF or below)
ham 51.4°F, mayo 51.7°F
JUL 172017PASSED12 violations4 CRITICALDETAILS
JUL 17
2017
PASSED
12 violations4 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
*03 Food products not maintained at 135øF or above
rice 120.0
*43 Clean vent syst:Intake/exhaust air ducts
clean
*28 Date marking > 24 hrs,on site,temp 41F
date marking on prep are
*45 Premises shall be maintained in good repair
repair walls
*22 Handlers-Certificate Not On Site
certify staff
*47 Handwashing signage
Provide hand washing signs at all hand sinks
*37 Ice units, separation of drains
ice-self draining
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items
*21 RFSM - Not On Site
*10 Clean Sight and Touch
clean all food contact surfaces (microwave)
*34 Controlling pests. Eliminating harborage conditions
flies
JAN 122017PASSED6 violations2 CRITICALDETAILS
JAN 12
2017
PASSED
6 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
the moist wiping clothes must be in sanitizer water when not in use.
*02 Cold Hold (41øF/45øF or below)
the ham and several other item are at 51 degrees 46 degrees .
*29 Cold/hot hold unit thermometer easily viewable
provide a thermometer in the deep freezer on the sales floor or lobby.
*37 Storing the food at least 15 cm (6 inches) above the floor
all food must be six inches off the floor ( onions sitting on the floor in the dry storage.)
*28 Date marking commercially prepared RTE/ TCS food
date mark the cheeses once opening of the package has taken place ( give a 21 day shelf life to package)
*42 Dirty nonfood contact surfaces
clean the gaskets on the reach in cooler.
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 →