Tienda Y Restaurante LA Campiña Salvadorena
10818 Dennis Rd 102, Dallas, TX 75229 · 75229 · Restaurant
Mostly clean — 8 of 10 passed, one prior failure
2020-04-29 Pass Routine 6
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*06 Discard TCS if date marked exceeds temp & time
COLE SLAW 4-26-20 COS
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
*45 Premises shall be maintained in good repair
REPLACE /REPAIR SOAP DISPENSER , RESTROOM DOOR LOCK
*21 RFSM - Not On Site
2019-10-27 Pass Routine 6
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
Replace residential freezer with a commercial unit.
*34 Outer door: solid,selfclosing,tightfitting
*39 Keep utensils handles upright or protected
*45 Drying Mops-air dry
2019-04-05 Pass Routine CRITICAL 4
*28 Do not exceed manuf. use by date
beef stew with a use by date of 4/1/19; four outdated 14 oz packages of pork sausage- two packages with a date of 1/16/19 and two with a date of 2/28/19
*45Floor, wall, ceiling - Exposed material
*10 Chlorine sanitizer concentration, minimum temp.
chlorine sanitizer measured at 100 ppm; needs to be at 50 ppm
*15 Bare hands contact with ready-to-eat foods
observed an employee grab the inside of an avocado without wearing gloves
2018-09-18 Pass Routine 6
*21 RFSM - Not On Site
expired permit. renew your City of Dallas Registered Food Service Manager permit by next inspection( six months).
*26 Food Labeling-consumer,nutritional information
unlabeled package of shrimps
*24 Food Labeling- with common name of the food
unlabeled container of flour
*03 Food products not maintained at 135øF or above
refried beans measured at 118 degrees f. cos Reheated to 165 degrees F for 15 seconds
*37 Storing the food at least 15 cm (6 inches) above the floor
box of canola oil stored on the floor in the kitchen prep area
*32 Damaged Equipment
replace the air gaskets inside the reach in cooler
2018-03-27 Pass Routine CRITICAL 4
*37 Storing the food at least 15 cm (6 inches) above the floor
cans of tomato sauce stored on the floor inside the food prep area
*02 Cold Hold (41øF/45øF or below)
raw egg measured at 52 degrees F
*45 Floor& wall junctures- coved & sealed
*45Floor, wall, ceiling - Exposed material
2017-10-05 Pass Routine CRITICAL 2
*19 One Inch Air Gap
needed at the hand wash sink
*28 Do not exceed manuf. use by date
carton of schepps heavy whipping cream with a use by date of 9/15/17
2017-04-10 Pass Routine CRITICAL 7
*11 Food not re-served after being served or sold to consumer
Squirt bottles of sauce reserved
*20 Grease Trap Tickets
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
Ice bin - customer ice floating in undrained water
*01 Cooling -- within 2 hours, 135-70øF
Cooling beans on the counter overnight at 83.0 degrees Soup cooling in the refrigerator all night to 81.0 degrees 12 hours later
*02 Cold Hold (41øF/45øF or below)
Cole slaw at 77.8 degrees - held on the counter from the night before
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
2017-04-06 Pass w/ Conditions Routine CRITICAL 14
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Using a cup for the ice scoop
*01 Cooling -- within 2 hours, 135-70øF
Five gallon buckets of cooked food cooling on the floor
*10 Clean Sight and Touch
"clean pans"
*37 Storing the food at least 15 cm (6 inches) above the floor
*32 Equipment & Utensils resistant pit,chip, crazing
Cracked lexan
*21 RFSM - Not On Site
*27 Cooling, heating, and holding capacities. Equipment
Ice bath's were inadequate for the amount of food held
*34 Outer openings:closed,tight-fitting windows
Side door
*33 Warewashing sinks and drain boards, self-draining.
Need two drain boards
*42 Nonfood-contact surfaces material
Foil lined shelves
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chidken stored over raw beef Raw shell eggs stored over cooked foods
*02 Cold Hold (41øF/45øF or below)
Cole Slaw held at 46.3 degrees on ice not in ice Refried beans head at 58.1 degrees on ice not in ice Salsa held at 45.3 in the point of usage refrigerator Meat and cheese held at 47.8 degrees on i
*38 Thawing. under running water criteria
2016-10-14 Pass Routine CRITICAL 4
*11 Food not re-served after being served or sold to consumer
Hot sauce
*37 Unpackaged food may not be stored in direct contact with undrained ice
Undrained ice bin
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chorizo stored over RTE cheese
2016-10-03 Fail Routine CRITICAL 15
FAILED: *01 Cooling -- within 2 hours, 135-70øF
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
FAILED: *31 Handwashing lavatory - accessible
FAILED: *21 RFSM - Not On Site
FAILED: *47 RFSM Certificate - Not Display
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washisng dishes and vegetables in the the same set of sinks
FAILED: *14 When to wash hands after handling soiled equip/utensil
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Rattle snake power capsules - lack of label information
FAILED: *15 Bare hands contact with ready-to-eat foods
FAILED: *21 PIC ensures food properly and rapidly cooled
FAILED: *27 Cool TCS foods using proper methods
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw meat held on the counter at 81.7 degrees Meat and cheese mixture held at 74.9 degrees Cole slaw at 45.5 degrees Tomato soup at 87.7 degrees
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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