MAY 2
2018
PASSED
7 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TAQUERIA TAXCO BUFFET.
BEAT. 46/100
9239 SKILLMAN ST · LAKE HIGHLANDS, DALLAS
Last inspected May 2, 2018 · passed
Failed an inspection 9 years ago. 15 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
5
4 passed · 1 failed
VIOLATIONS
50
includes 15 critical
RECORDS COVER
1 YEAR
since Oct 2016
INSPECTION HISTORY
*36 Cloths in-use for wiping between uses stored
*39 Equipment in good repair and proper adjustment.
REMOVE RUST FROM CAN OPENER
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM---- SANITIZER CONTAINER IS OUT
*47 Handwashing signage
PROVIDE HAND WASHING SIGN TO ALL HAND SINK IN KITCHEN
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*32 Approved Food Contact Equip.
DO NOT STORE FOOD PRODUCTS IN OPENED CAN
*38 Thawing. under running water criteria - water velocity
OBSERVED PRODUCTS THAWING STANDING WATER
NOV 72017PASSED7 violations3 CRITICALDETAILS
NOV 7
2017
PASSED
7 violations3 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*42 Floors/walls/ceiling/nonfood dirty
HANDLE OF COOLER
*18 Toxic items labeling-non original container
SPRAY BOTTLE
*28 Original cont. of RTE/PHF/Day1= day of opening
BEANS
*47 Handwashing signage
*39 Cloth napkins shall be laundered between each use
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN KITCHEN ALLOWED
MAY 172017PASSED10 violations3 CRITICALDETAILS
MAY 17
2017
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
fish held at 49F
*10 Other sanitizer exposure time
no sanitizer buckets set up/ or in waresashing sink
*12 A food employee or conditional employee shall report to PIC the information as specified under (
need employee illness reporting policy
*22 Handlers-Certificate Not On Site
need food handlers for all employees
*28 Date marking commercially prepared of RTE/PHF
need date marking in prepared foods
*29 Cold/hot hold unit thermometer easily viewable
need thermometers in all coolers and freezers
*32 Nonfood surfaces-design to be cleaned easily
clean space where utensils are stored
*34 Pest Control
keep routine pest control
*36 Cloths in-use for wiping between uses stored
store in sanitizer bucket
*47 Conditions of Permit-in use of food equipment
post latest health inspection report or placard
MAR 202017FAILED20 violations5 CRITICALDETAILS
MAR 20
2017
FAILED
20 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Walk in cooler air temp at 53F; broccoli cheese casserole 52.3F- keep food at 41F or less.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Pork chops above fish filets in WIC- store raw pork below raw seafood
*10 Clean Sight and Touch
Clean shelves inside walk in cooler.
*14 Hands wash procedures-without soap
Observed employee washing hands for less than 10 seconds, no soap or paper towels.
*19 Water & Plumbing in good repair- per code
Plumbing not in good repair- mop sink, leak under hot water faucet valve (1 comp sink).
*22 Handlers-Certificate Not On Site
Obtain food handler cards for all employees.
*27 Cooling, heating, and holding capacities. Equipment
Repair walk in cooler or adjust thermostat as needed. Must hold food at 41F or less.
*31 No soap at handsink
Supply all handsinks with soap and paper towels.
*32 Equipment & Utensils smooth easily cleanable
Clean all equipment surfaces- fryers, shelves, etc.
*33 Service sink or one curbed cleaning facility provided
Repair the mop sink.
*34 Controlling pests. Eliminating harborage conditions
German roaches observed- repair walls and remove harborage areas.
*36 Cloths in-use for wiping between uses stored
Do not leave wiping cloths on tables (COS).
*37 Food shall be protected from cross contamination by protecting food containers that are received
Do not store onions under dripping A/C unit inside walk in cooler.
*39 Equipment and Utensils Storage
Scoopy dry ingredients using utensils with handles.
*40 Store single-service item in original package
Store to-go trays inverted.
*42 Dirty nonfood contact surfaces
Clean walls, shelves, and other non-food contact surfaces as needed.
*43 Light bulbs, light shields provided
Provide light shields for buffet lines and under the vent hood.
*45 Premises shall be maintained in good repair
Repair damaged floor tiles, peeling FRP wall panels.
*46 Covered waste receptacle for women's restroom
Provide covered trash can for women's restroom.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all items in the walk in cooler.
OCT 272016PASSED6 violations2 CRITICALDETAILS
OCT 27
2016
PASSED
6 violations2 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
*32 Can openers-cleanability
clean can opener blade holder, clean the ice machine
*42 Floors/walls/ceiling/nonfood dirty
clean floors, walls, light shields
*03 Food products not maintained at 135øF or above
bbq chicken 119 degrees
*02 Cold Hold (41øF/45øF or below)
all phf stored in the wic observed temping above 41 degrees f
*29 Sanitizing solutions, testing devices
bleach strips
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 →