Tortas Revolucion
7019 Holly Hill Dr, Dallas, TX 75231 · 75231 · Restaurant
Passed all 16 inspections — critical violations noted
2024-01-18 Pass Routine CRITICAL 3
*03 Food products not maintained at 135øF or above
Improper hot holding beef at 78F, no time mark, not in temperature.
*10 Q.A. PPM - follow manufacturer's direction
Quat bucket at 0 ppm, too low to sanitize anything.
*41 Food storage containers, identified with common name of food.
Label all bulk shakers and containers with common name.
2023-07-19 Pass Routine 3
*39 Store all equipment & utensil covered or inverted
Invert to go containers.
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine bucket at 0 ppm, too low to sanitize. 3 comp sink at 0 ppm chlorine, too low to sanitize.
*21 Outfitter-Certified Food Manager
No food manager on site.
2023-01-30 Pass Routine 5
*39 Store all equipment & utensil covered or inverted
Invert to go containers.
*41 Food storage containers, identified with common name of food.
Need health permit up, the correct one.
*46 Covered waste receptacle for women's restroom
Need lid or cover over trash can in women's bathroom.
*19 One Inch Air Gap
Need 1 inch air gap.
*47 Health permit posted
Need health permit up, the correct one.
2022-02-11 Pass Routine CRITICAL 2
*27 Cooling, heating, and holding capacities. Equipment
walk in cooler needs to be inspected by a technician immediately. Internal temperature- 49 degrees F. reach in cooler needs to be adjusted to a colder setting to ensure proper cold holding temps-41 de
*02 Cold Hold (41øF/45øF or below)
2021-08-05 Pass Routine CRITICAL 5
*31 Handwashing lavatory - used for other purpose
used as a dump sink
*02 Cold Hold (41øF/45øF or below)
sliced ham-49 degrees F; chorizo-48 degrees F
*27 Cooling, heating, and holding capacities. Equipment
warmers were set to a low setting- food measured at 120 degrees F
* 21 RFSM notify 10 days & replacement in 45 days
*15 Bare hands contact with ready-to-eat foods
observed an employee dip her hands in the lettuce container with her bare hands.
2021-02-12 Pass Routine 1
* 21 RFSM notify 10 days & replacement in 45 days
2020-08-13 Pass Routine CRITICAL 6
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw foods stored adjacent to cooked foods in the walk in cooler
*02 Cold Hold (41øF/45øF or below)
ham-52 degrees F; chicken-52 degrees F; potatoes with chorizo-50 degrees F;
*14 When to wash hands before donning new gloves
do not wash the gloves in the three compartment sink. remove gloves and wash hands in a designated hand wash sink and don a new pair of gloves.
*27 Cooling, heating, and holding capacities. Equipment
reach in cooler adjacent to the fryers- 44 degrees F
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies congregating around garbage that is placed just outside the back door
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
observed a fly land on slice ham; trash right outside the back door needs to be thrown away in a dumpster.
2020-03-03 Pass Routine CRITICAL 4
*42 Floors/walls/ceiling/nonfood dirty
*47 Health permit posted
The owner's name is not the same as on the sales tax and the health permit.
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket- 0ppm
*02 Cold Hold (41øF/45øF or below)
potatoes measured at 46 degrees F
2019-09-03 Pass Routine CRITICAL 6
*37 Storing the food at least 15 cm (6 inches) above the floor
boxes of food sitting on floor need to be 6in above
*39 Utensils, single serve items 6 inches off - floor
trays on floor need to be 6in above.
*21 RFSM - Not On Site
need rfsm manager on site.
*47 Health permit posted
owners name is not same as sales tax and health permit. correct owners name on health permit with in 2 weeks.
*42 Floors/walls/ceiling/nonfood dirty
missing tile on floor, cracked lighting panel needs to be replaced.
*18 Use toxics according to additional condition
observed sanitizer bucket was over 200ppm.
2019-03-06 Pass Routine 5
*42 Dirty nonfood contact surfaces
clean shelves in walk in cooler, cutting boards
*45 Premises shall be maintained in good repair
base board needs to be repair, pipe under hand sink
*29 Sanitizing solutions, testing devices
qua test strips
*34 Outer openings:closing holes, gaps
repair gap at exit door
*21 RFSM - Not On Site
RFSM certificate expired 11/2018
2018-09-11 Pass Routine 5
*39 Store equipment & utensils in a clean, dry place
knifes
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under cutting board
*45 Premises shall be maintained in good repair
repair floor tiles in restroom and kitchen, remove gloves around pipe under 3 com sink, caulk around 3 com sink/hand sink, clean floor around boiler
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
2018-03-08 Pass Routine CRITICAL 5
*34 Outer openings:closing holes, gaps
repair gap at entrance and exit door
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under cutting board
*39 Cutting surfaces.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs above beef in walk in cooler
*45 Premises shall be maintained in good repair
base board in dining room, floor tiles around restroom
2017-11-16 Pass Follow-up CRITICAL 12
*45 Premises shall be maintained in good repair
WET CEILING TILES, BROKEN FLOOR TILE IN THE KITCHEN
*14 Gloves single use
USE GLOVES FOR ONE TASK ONLY
*37 Storing the food at least 15 cm (6 inches) above the floor
STORE FOOD 6 INCHES OFF THE FLOOR
*41 Food storage containers, identified with common name of food.
LAST WARNING: PROVIDE LABEL FOR FOOD STORAGE CONTAINERS
*30 Food Establishment Permit
PROVIDE DUPLICATE HEALTH PERMIT WITHIN 48 HOURS
*47 Conditions of Permit-in use of food equipment
PROVIDE A SIGN
*42 Dirty nonfood contact surfaces
CLEAN SHELVES, COOLERS INSIDE
* 21 RFSM notify 10 days & replacement in 45 days
LAST WARNING: PROVIDE REGISTERED FOOD SERVICE MANAGER CERTIFICATE FROM CITY OF DALLAS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS ABOVE COOKED FOOD IN WALK IN COOLER
*22 Handlers-Certificate Not On Site
LAST WARNING: PROVIDE FOOD HANDLER CERTIFICATE AND KEEP CERTIFICATE ON SITE
*32 Approved Food Contact Equip.
PROVIDE ORIGINAL DRAIN STOPPER DO NOT USE PAPER TOWELS OR PLASTIC BAG
*36 Cloths in-use for wiping between uses stored
STORE WET CLOTH IN SANITIZER BUCKET
2017-10-24 Pass w/ Conditions Routine CRITICAL 15
*47 Conditions of Permit-in use of food equipment
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
eggs in WIC found on top shelf, move to bottom
*22 Handlers-Certificate Not On Site
*42 Dirty nonfood contact surfaces
rusty shelves, clean gaskets and clean RIC
*32 Equipment & Utensils resistant pit,chip, crazing
broken gasket around cooler door
*14 When to wash hands before donning new gloves
cook not washing hands before donning gloves
*29 Cold/hot hold unit thermometer easily viewable
no thermometer in two RIC
*23 Water pressure specifications
low pressure in hand wash sink and low heat
*21 RFSM - Not On Site
*03 Food products not maintained at 135øF or above
pork at 104 degree and chorizo at 99
*39 Equipment in good repair and proper adjustment.
cutting board needs to be resurfaced
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
bucket seen on floor
*40 Reuse of single service articles
reused single service container to hold green beans
*45 Floor& wall junctures- coved & sealed
no cove base through out kitchen
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
back door had gap on bottom
2017-05-03 Pass Routine CRITICAL 6
*45 Floor& wall junctures- coved & sealed
all walls exposed need to be sealed with cove basin and have no openings
*34 Outer door: solid,selfclosing,tightfitting
back door need to be self closing tightfitting in the bottom, please repair
*29 Sanitizing solutions, testing devices
replace expired quat sanitizer test strips
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk container next to maseca / label desserts with name of restaurant and address/phone number
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in desserts cooler
*31 Handwashing lavatory - used for other purpose
handsink cannot be used to store sponges or any other kitchen items, please keep free of items and clean
2016-11-24 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
chicken 56 F, raw eggs 64 F
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw eggs stored with lettuce and produce.
*14 When to wash hands before donning new gloves
*22 Handlers-Certificate Not On Site
*29 Cold/hot hold unit thermometer easily viewable
*32 Damaged Equipment
Cutting board in disrepair.
*45 Premises shall be maintained in good repair
Repair holes in wall and ceiling. Large gap at back door.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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