JAN 26
2023
PASSED
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TAQUERIA Y RESTAURANTE LINDA VISTA.
BEAT. 49/100
10788 HARRY HINES BLVD #B28 · BACHMAN LAKE, DALLAS
Last inspected January 26, 2023 · passed
21 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
87
includes 21 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*19 One Inch Air Gap
*27 Cooling method, criteria - rapid cooling equipment
USING SHALLOW PLAN FOR COOLING.
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE
JUL 152022PASSED8 violations1 CRITICALDETAILS
JUL 15
2022
PASSED
8 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*47 Other Violations
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHING DISHES WITH DETERGENT ONLY , MUST SANITIZE IT WITH SANITIZER.
*21 RFSM - Not On Site
EXPIRED
*24 Food Label- manufacture/packer/distrubtor name
FRUIT CUPS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO CHEWING GUM IN KITCHEN ALLOWED. KEEP PERSONAL BEVERAGE AT BOTTOM OF STORAGE SHELF.
*02 Cold Hold (41øF/45øF or below)
SLICED WATERMELON 50'F. MANGO 51'F, KEEP ALL SLICED FRUIT AT 41 'F OR LOWER AT ALL TIMES.
NOV 182021PASSED4 violations1 CRITICALDETAILS
NOV 18
2021
PASSED
4 violations1 CRITICALDETAILS
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
*18 Toxic items labeling-non original container
LABEL CHEMICAL SPRAY BOTTLES
*22 Accredited food handler certificate - 60 days
OR OBTAIN A MANGER CERTIFICATE
*36 Cloths in-use for wiping between uses stored
NOV 122020PASSED4 violations1 CRITICALDETAILS
NOV 12
2020
PASSED
4 violations1 CRITICALDETAILS
*19 No Hot Water / Water heater 50 gallon min.
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*18 Use toxics according to additional condition
MAINTAIN CHLORINE AT 100PPM UN BUCKET, TESTED AT 200 PPM.
*36 Cloths in-use for wiping between uses stored
MAY 142020PASSED6 violationsDETAILS
MAY 14
2020
PASSED
6 violationsDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*22 Washing hands only at a designated hand sink
*36 Cloths in-use for wiping between uses stored
*19 One Inch Air Gap
SINK
*45 First Aid
show all 14 inspections →
NOV 242019PASSED11 violations4 CRITICALDETAILS
NOV 24
2019
PASSED
11 violations4 CRITICALDETAILS
*33 Rinsing procedures - 3 compartment sink
clean 3 com sink before use as prep sink
*35 Hair Restraints effective
employees need to cover hair
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*22 Handlers-Certificate Not On Site
food handler cards
*47 Conditions of Permit-in use of food equipment
sign about inspection report missing,
*18 Toxic items labeling-non original container
provide label for sanitizer bucket
*29 Mechanical holding unit, thermometer location
provide thermometers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
procedures about vomiting/diarrhea events
*36 Cloths in-use for wiping between uses stored
wet cloths sit on prep tables
*40 Reuse of single service articles
do not reuse single use articles
APR 132019PASSED5 violations2 CRITICALDETAILS
APR 13
2019
PASSED
5 violations2 CRITICALDETAILS
*40 Reuse of single service articles
*19 One Inch Air Gap
Ice maker
*02 Cold Hold (41øF/45øF or below)
Cut fruit held at 58.1 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing raw chicken an d ready to eat foods on the same preparation area
*14 When to wash hands before donning new gloves
OCT 192018PASSED5 violationsDETAILS
OCT 19
2018
PASSED
5 violationsDETAILS
*42 Floors/walls/ceiling/nonfood dirty
*31 Individual, disposable towels
*40 Reuse of single service articles
*34 Insect control devices-not over food/food prep
*19 One Inch Air Gap
Ice maker
OCT 132018PASSED12 violations4 CRITICALDETAILS
OCT 13
2018
PASSED
12 violations4 CRITICALDETAILS
*31 Handwashing lavatory - accessible
*28 Date marking > 24 hrs,on site,temp 41F
*02 Cold Hold (41øF/45øF or below)
Yogurt and fruit held at 53.2 degrees
*43 Light - 50 foot : Food and utensils area
*37 Storing the food at least 15 cm (6 inches) above the floor
*33 Manual warewashing equipment, wash solution temp.
Wash water less than 110 degrees
*10 Clean Sight and Touch
Observed raw fish prepared on the preparation table, lack of cleaning and sanitizing before being used again
*19 One Inch Air Gap
Ice maker is missing an air gap
*40 Reuse of single service articles
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Front hand sink - lack of cold water
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
*47 Food prep/utensil wash/mop sink not for hand wash
APR 152018PASSED7 violationsDETAILS
APR 15
2018
PASSED
7 violationsDETAILS
*33 Manual warewashing equipment, wash solution temp.
Ware washing without hot water in the sink
*19 One Inch Air Gap
ice maker missing an air gap
*22 Handlers-Certificate Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*40 Reuse of single service articles
*03 Food products not maintained at 135øF or above
Cooked corn held at 128.3 degrees
*14 When to wash hands between raw and RTE foods
handling raw sausage then strait t to ready to eat foods without washing hands
APR 82018PASSED10 violations3 CRITICALDETAILS
APR 8
2018
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Cole slaw held at 77.1 degrees
*31 Individual, disposable towels
*11 Food not re-served after being served or sold to consumer
Hot sauce in the squirt bottles re-served
*28 Date marking > 24 hrs,on site,temp 41F
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cool method beef stew cooling on the storage shelf Stew at 124.1 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked foods
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions
*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c
Missing sneeze guards on ready to eat foods - chips
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*22 Handlers-Certificate Not On Site
OCT 52017PASSED5 violations3 CRITICALDETAILS
OCT 5
2017
PASSED
5 violations3 CRITICALDETAILS
*09 Food on display shall be protected from contamination
*31 Individual, disposable towels
*24 Food Label-list of ingredients in descending..
*02 Cold Hold (41øF/45øF or below)
Cole slaw and jalepeno peppers are in need of refrigeration
*01 Cooling -- within 2 hours, 135-70øF
Soups need to cool with a quick cool method such as but not limited to an ice bath
APR 202017PASSED4 violationsDETAILS
APR 20
2017
PASSED
4 violationsDETAILS
*45 Floor& wall junctures- coved & sealed
repair the floor tiles that are cracked and hold water from the 3-compartment sink
*28 Date marking commercially prepared of RTE/PHF
*42 Floors/walls/ceiling/nonfood dirty
*37 Storing the food at least 15 cm (6 inches) above the floor
onions stored on the floor in the food prep area
OCT 202016PASSED2 violations1 CRITICALDETAILS
OCT 20
2016
PASSED
2 violations1 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
dirty pan and utensils placed in the hand wash sink
*28 Date marking commercially prepared RTE/ TCS food
date mark all phf
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 →