Tops Cafe
655 W Illinois Ave #718, Dallas, TX 75224 · 75224 · Restaurant
Mostly clean — 8 of 11 passed, one prior failure
2024-02-08 Pass w/ Conditions Routine CRITICAL 13
*28 Original cont. of RTE/PHF/Day1= day of opening
Date mark milk used in RIC when opened for 7 days then discard
*42 Dirty nonfood contact surfaces
shelf observed rusty, must cover or use liner to avoid contact
*10 Clean Sight and Touch
Ice machine observed mold in back area, use sanitizer to clean to sight
*45 Drying Mops-air dry
mop handle should be hanging to dry
*34 Outer openings:closed,tight-fitting windows
back door and emergency both have opened seals and need to have a tight seal
*19 One Inch Air Gap
1 inch gap at drain required at hand sink #2 in back area, observed pipe going in side drain
*02 Cold Hold (41øF/45øF or below)
salad dressing observed at 61F, shall be 41F or below
*18 Toxic items used according to law
bucket sanitize shall be between 50- 100ppm Cl, observed above 200ppm Cl
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
condiment trey needs to be covered / ice cooler also has items not covered
*36 Cloths in-use for wiping between uses stored
wiping cloths need to be in bucket between use
*39 Store equipment & utensils - avoid contamination
utensil knife squeezed between wall/ equipment
*07 Food safe, good condition, unadulterated, and honestly presented
metal can bent shall be set aside for return
*47 Other Violations
choke poster needs to be displayed
2023-02-12 Pass Routine CRITICAL 11
*37 Storing the food where it is not exposed to splash, dust, or other contamination
dust over food prep area
*43 Light bulbs, light shields provided
replace blown out light underneath vent a hood
*22 Accredited food handler certificate - 60 days
provide food handler certificates
*35 Eating food, chewing gum, drinking beverages, or using tobacco
properly store employees drink in designated area
*21 RFSM - Not On Site
no rfsm on site
*18 Toxic items labeling-non original container
chemical spray bottles must be labeled
*10 Clean Sight and Touch
clean and sanitize all food contact surface
*42 Dirty nonfood contact surfaces
remove encrusted build up on exterior of equipment
*33 Rinsing procedures - 3 compartment sink
3 com sink observed not set up correctly
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
observed staff using a cup as a ice scoop
*45 Lockers to be used to store personal items
observed personal items hanging off dry storage food shelves-store in designated area
2022-03-17 Pass Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS/GROUND BEEF STORED ABOVE RTE /FISH IN WIC& RIC
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE REACHING IN FOOD ITEMS WITH BARE HANDS
*28 Date marking commercially prepared RTE/ TCS food
LACK OF DATEMARKING
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS STORED ON PREP TABLE
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD STORED ON FLOOR
*14 Gloves single use
IMPROPER GLOVE USE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE CHEWING GUM IN PREP AREA
*47 Handler-Certificate Not on site
PROVIDE FOR ALL
*10 Clean Sight and Touch
CLEAN ALL
*21 RFSM - Not On Site
2021-07-27 Pass w/ Conditions Routine CRITICAL 16
*10 Clean Sight and Touch
CLEAN ALL THOROUGHLY : LACK OF CLEANING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN STORED ABOVE RTE FOODS
*32 Package integrity
REMOVE ALL DENTED CANS
*19 One Inch Air Gap
PROVIDE FOR HANDSINK
*02 Cold Hold (41øF/45øF or below)
DICED TOMATOES 47*F, SLICED TOMATOES 46*F, COMMINGLE EGGS 49*F (DISCONTINUE ICE BATH FOR COLD HOLD)
*28 Date marking commercially prepared RTE/ TCS food
LACK OF DATEMARKING
*34 Insect control devices-not over food/food prep
REMOVE ALL FLY DEVICES OVER FOOD AND EQUIPMENT
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL THOROUGHLY
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLES
*14 Wash hands after all other activities
LACK OF HAND WASHING (ALL EMPLOYEES )
*31 Handwashing lavatory - used for other purpose
OBSERVED DUMPING IN HAND SINK ; WASTE WATER LINE DRIPPING IN HANDSINK
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD ITEMS STORED ON FLOOR IN WIC
*21 RFSM - Not On Site
*45 Ceiling easily cleanable and light in color
REPLACE CEILING TILE EXPOSED TO MOISTURE
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
KEEP ICE SCOOP PROTECTED
*47 Handler-Certificate Not on site
PROVIDE FOR ALL
2020-01-30 Pass Routine CRITICAL 11
*10 Clean Sight and Touch
CLEAN ALL THOROUGHLY
*02 Cold Hold (41øF/45øF or below)
SALAD 59*F IN RIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED IN PREP AREA
*45 Ceiling easily cleanable and light in color
REPLACE CEILING TILE EXPOSED TO MOSITURE
*37 Food, utensils & equip under other sources
PANS STACKED ON TOP OF UNCOVERED FOOD ITEMS; FOOD ITEMS STORED ABOVE FILL LINE; FOOD CONTAINERS STORED IN MOP SINK
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHS STORED IN PREP AREA AND ON CUTTING BOARD
*47 Handwashing signage
PROVIDE FOR ALL
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*14 When to wash hands before donning new gloves
LACK OF HAND WASHING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN STORED ABOVE RTE FOODS IN WIC; RAW CHICKEN STORED RAW FISH IN WIC
*28 Date marking commercially prepared RTE/ TCS food
PROVIDE FOR ALL IN COOLERS
2019-07-01 Pass Routine CRITICAL 11
*24 Food Labeling- with common name of the food
Cakes packaged in take home containers need to be labeled with common name
*28 Date marking > 24 hrs,on site,temp 41F
work on improving date marking in walk in cooler. date mark cakes that are packaged in take home containers
*07 Food safe, good condition, unadulterated, and honestly presented
water bottle in ice bin, ice is used for consumption. Ice was thrown away.
*32 Equipment & Utensils resistant pit,chip, crazing
liner on steam baths is aluminum foil. use material that will resist chipping.
*42 Floors/walls/ceiling/nonfood dirty
clean floors of walk in cooler. clean wall of kitchen area.
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometer in walk in freezer.
*02 Cold Hold (41øF/45øF or below)
egg wash at 51.2F. Add more ice to egg wash cooling container
*39 Equipment in good repair and proper adjustment.
upright freezer reading 40F.
*34 Controlling pests. Eliminating harborage conditions
water pooling in kitchen behind equipment and also pooling in small storage area next to walk in cooler. let water dry properly.
*41 Food storage containers, identified with common name of food.
label small containers with common name of spice.
*31 Individual, disposable towels
Provide paper towels at all hand sink.
2018-10-04 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
Hamburger patty and chicken below cold temperature.
*20 Grease Trap Tickets
Grease trap tickets not available.
*22 Handlers-Certificate Not On Site
4 cooks without cards.
*27 Cooling, heating, and holding capacities. Equipment
two RICs not cooling, will check back on Monday.
*28 Date marking > 24 hrs,on site,temp 41F
Continue working on date marking.
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
keep back door closed.
*36 Cloths in-use for wiping between uses stored
cloths on prep tables.
*45 Store maintenance equip away from food/food equip
Store maintenance equipment away from food products.
2018-09-25 Fail Routine CRITICAL 17
FAILED: *21 RFSM - Not On Site
rfsm not on site.
FAILED: *10 Clean Sight and Touch
Ice machine has brown dirt residue on lip.
FAILED: *02 Cold Hold (41øF/45øF or below)
dice tomato at 51.3F, tartar sauce at 54.2F . Raw chicken at 45.4 in wic. sliced tomato at 43.2 F in WIC
FAILED: *27 Cooling, heating, and holding capacities. Equipment
All prep cooler are not cooling to capacity, sauce cooler, dairy cooler and 2 prep coolers, fix asap WIC is at 41.2 F needs to be checked asap.
FAILED: *29 Cold/hot hold unit thermometer easily viewable
All reach in coolers require thermometers that are easily accessible.
FAILED: *36 Cloths in-use for wiping between uses stored
Wet cloths go back into sanitizer bucket when not in use.
FAILED: *31 Handwashing lavatory - allow convenient
Water is turned off for hand wash station next to sauce station.
FAILED: *18 Unnecessary chemicals not allowed
Raid and other home use pesticide above coke syrups.
FAILED: *45 Store maintenance equip away from food/food equip
Maintenance equipment above coke syrups.
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken above produce in walk in cooler.
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Need to date mark all prep food in walk in cooler.
FAILED: *41 Food storage containers, identified with common name of food.
Label all white buckets with name of food product.
FAILED: *39 Loosely cover cooling foods
Shelved food should be covered in WIC.
FAILED: *42 cleaning hermetically sealed containers of food or visible soil before opening
clean top of lids.
FAILED: *19 Water & Plumbing in good repair- per code
Hand sink next to sauce station has leak.
FAILED: *44 Trash can provided for papertowel waste
Provide trash can at all hand sinks.
FAILED: *47 Conditions of Permit-in use of food equipment
Need sign stating: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
2018-03-21 Pass Routine CRITICAL 11
*03 Food products not maintained at 135øF or above
Chicken stored in oven not keeping temps above 135F.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Eggs next to produce, raw chicken next to RTe food.
*22 Handlers-Certificate Not On Site
Employees working on grill need Texas Food Handler cards
*28 Date marking commercially prepared RTE/ TCS food
Date mark all food that has been cooked in WIC.
*29 Food thermometers provided and accessible
Need working food thermometer in RICs
*31 Handwashing lavatory - used for other purpose
No items in HW sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
No peronal drinks next to clean utensils
*37 Storing the food at least 15 cm (6 inches) above the floor
Food product on floor, needs to be 6" off floor minimum.
*39 Keep utensils handles upright or protected
Handle needs to be upright as to not touch food product.
*42 Dirty nonfood contact surfaces
Clean all handles on rics, grime build up and clean inside all coolers, grime on bottom.
*47 Handwashing signage
Need HW signs.
2017-10-11 Pass Routine CRITICAL 7
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store equipment & utensils - avoid contamination
*19 Water System Maintained
*45Floors easily cleanable
*41 Food Labeling - Bulk Food w/ Card or Sign
*31 Handwashing lavatory - used for other purpose
*37 Storing the food at least 15 cm (6 inches) above the floor
2017-03-01 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
EGG WASHES: 45.8 F AND 58.1 F
*10 Chlorine sanitizer concentration, minimum temp.
NO CHLORINE IN THE MECHANICAL DISHWASHER
*32 Damaged Equipment
DAMAGED AND BROKEN REACH IN COOLER GASKETS
*38 Thawing. under running water criteria
FROZEN CHICKEN THAWED IN SINK (AT ROOM TEMPERATURE AND NOT UNDER RUNNING WATER)
*42 Dirty nonfood contact surfaces
CLEAN GASKETS OF THE REACH IN COOLING UNITS CLEAN DUSTY AND MOLDY FAN COVERS IN THE WALK IN COOLER REMOVE DUST FROM ABOVE THE SERVING LINE
*43 Light bulbs, light shields provided
REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD
*45 Walls and ceilings, studs, joists, and rafters
REPLACE DAMAGED CEILING TILES IN THE ESTABLISHMENT
*46 Physical Facilities Premises
CLEAN THE MEN'S RESTROOM TOILET SEAT
*03 Food products not maintained at 135øF or above
COOKED SAUSAGE: 124.5 F (UNDER THE HEATING UNIT)
*36 Cloths in-use for wiping between uses stored
STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE
*14 Gloves single use
OBSERVED A FOOD PREPARATION WORKER WASHING GLOVES (NOT REMOVING GLOVES, WASHING HANDS, AND PLACING ON NEW GLOVES)
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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