AUG 31
2022
PASSED
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
UNLEAVENED FRESH KITCHEN.
BEAT. 31/100
1900 ABRAMS PKWY · LAKEWOOD, DALLAS
Last inspected August 31, 2022 · passed
50 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
134
includes 50 critical
RECORDS COVER
5 YEARS
since Feb 2017
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Sausage found at 65'f, keep at 41'f or lower or 135'f or higher
*33 Warewashing machines auto. dispense detergents
Dish machine not at temp or chemical level. Use 3CS until fixed.
*42 Dirty nonfood contact surfaces
Clean grill racks (buildup)
*45 Premises shall be maintained in good repair
Fix light under vent hood
*20 Grease Trap Tickets
Pump grease trap every 90 days and keep record
FEB 22022PASSED8 violations1 CRITICALDETAILS
FEB 2
2022
PASSED
8 violations1 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
Fix stopped up drain at hand sink
*28 Date marking > 24 hrs,on site,temp 41F
Discard all food date marked >7 days
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Cover personal drinks
*36 Cloths in-use for wiping between uses stored
Store wiping cloths in sanitizer bucket
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover RTE food in coolers
*39 Store all equipment & utensil covered or inverted
Invert dishes/pots when in storage
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk containers
*42 Dirty nonfood contact surfaces
Clean/sweep/mop next to oven area
APR 32021PASSED14 violations4 CRITICALDETAILS
APR 3
2021
PASSED
14 violations4 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Observed4 pans of cooked turkey breast cooling at rioom temperature. Must cool TCS foods correctly(walk-in-cooler/Ice Bath/ etc.)
*03 Food products not maintained at 135øF or above
All hot foods (TCS) must be maintained at last 135 Degrees F(ie, Cat Fish Strips 90 Degrees F).
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
Must use time stamps for food stored out of temperature(fried cat fish, potatoes).
*10 Clean Sight and Touch
Detail clean and sanitize reach-in-freezer(fruit). Heavy food build-up on shelves inside of walk-in-cooler.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Must complete forms for health statements. Provide a spill kit, SOP for clean-up of bodily fluids(observed SOP for bodily fluids, clean-up.
*14 Maintain hands, arms clean
No handwashing observed-Food staff must wash hands after every contamination.
*22 Accredited food handler certificate - 60 days
All staff must be trained in food safetey.
*24 Food Labeling- with common name of the food
Label all food squeeze bottles, throughout.
*31 Individual, disposable towels
Front handsink observed without paper towels, dispenser not in good repair.
*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing
Observed staff rinsing off pieces of the blender.
*39 Equipment in good repair and proper adjustment.
Cutting boards at food/sandwich prep not in good repair.
*43 Light bulbs, light shields provided
Replace blown out light bulbs underneath the vent a hood.
*45 Premises shall be maintained in good repair
Reach-in-cooler(salad/fruit) observed at 51 Degrees F. Repair the reach-in-cooler door, observed out of temperature. Repair leak underneath the 3 sink(PVC Pipe).
*47 OTHER VIOLATIONS
Staff must keep reach-in-cooler doors closed.
SEP 172020PASSED5 violations2 CRITICALDETAILS
SEP 17
2020
PASSED
5 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
EXPIRED RFSM
*07 Food safe, good condition, unadulterated, and honestly presented
EXPIRED MILK IN COLD HOLD
*43 Light bulbs, light shields provided
REPLACE LIGH BULB IN VENTHOLD
*18 Toxic Chemical Storage - Retail Sale
SANITIZING BUCKET WITH CHAMICAL STORE ON PREP SURFACE WITH FOOD AROUND IT
*47 Other Violations
RUSTED CAN OPENNER.
MAR 42020PASSED6 violations2 CRITICALDETAILS
MAR 4
2020
PASSED
6 violations2 CRITICALDETAILS
*28 Original cont. of RTE/PHF/Day1= day of opening
ENSURE ROPER DATE MARKING FOR ALL ITEMS IN WIC MAKE SURE TO DISCARD BY USE BY DATE
*02 Cold Hold (41øF/45øF or below)
BOILED EGG 46 DEGREE F, TUNA SALAD 46 DEGREE F
*40 Store single-service item in original package
CATERING TRAYS, TO GO CONTAINERS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER CONTAINERS IN WIC
*14 When to wash hands before donning new gloves
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
show all 14 inspections →
SEP 162019PASSED6 violations2 CRITICALDETAILS
SEP 16
2019
PASSED
6 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
can opener
*31 Handwashing lavatory - accessible
Equipment stored in sink.
*35 Jewelry Prohibition
Employee wearing a watch.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*41 Food storage containers, identified with common name of food.
*43 Light bulbs, light shields provided
coolers
FEB 262019PASSED5 violations3 CRITICALDETAILS
FEB 26
2019
PASSED
5 violations3 CRITICALDETAILS
*42 Nonfood-contact surfaces material
fan cover inside ric observed with dust accumulation
*27 Cooling method, criteria - using ice bath
*37 Storing the food where it is not exposed to splash, dust, or other contamination
cover food inside wic
*10 Clean Sight and Touch
can opener observed with product accumulation. clean in between each use
*34 Outer openings:closing holes, gaps
seal back door properly to prevent entrance of insects and rodents
JUL 192018PASSED10 violations4 CRITICALDETAILS
JUL 19
2018
PASSED
10 violations4 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*39 Keep utensils handles upright or protected
used scoop with handle
*19 Hand sink water temperature below 110'F
Maintain hot water at hand sink 110F within 20 seconds (hot water at 85F)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*02 Cold Hold (41øF/45øF or below)
c. chicken 46.8, pico de gallo 50.5, and c. cucumbers 54.5
*32 CIP-Cleanability
clean gasket
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fruit flies
*42 Floors/walls/ceiling/nonfood dirty
clean floors and drains
*10 Clean Sight and Touch
clean cutting boards
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
APR 302018PASSED15 violations6 CRITICALDETAILS
APR 30
2018
PASSED
15 violations6 CRITICALDETAILS
*39 Loosely cover cooling foods
loosely cover cooling food
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*18 Toxic items storage adjacent to food/utensils
Toxics stored with food
*10 Clean Sight and Touch
clean RIC(s)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*42 Floors/walls/ceiling/nonfood dirty
clean drains
*44 Trash can provided for papertowel waste
provide small covered trash cans at all hand sink
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks on prep equipment
*32 Package integrity
remove dented cans
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
*19 One Inch Air Gap
provide one inch air gap
*29 Food thermometers provided and accessible
provide thermals in RIC
*02 Cold Hold (41øF/45øF or below)
S. onions 46.4F, D. tomatoes 47.4, c. cucumber 47.6 , s. cheese 49.9
*28 Date marking > 24 hrs,on site,temp 41F
expired date marking
MAR 92018PASSED14 violations7 CRITICALDETAILS
MAR 9
2018
PASSED
14 violations7 CRITICALDETAILS
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*02 Cold Hold (41øF/45øF or below)
pickles 70.0F
*07 Food safe, good condition, unadulterated, and honestly presented
remove all dented cans
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*39 Loosely cover cooling foods
loosely cover all cooling food
*31 Handwashing lavatory - used for other purpose
food equipment stored in hand sink
*18 Toxic items labeling-non original container
label toxics, toxics stored in food and with food
*24 Food packaged in a establishment, shall be labeled as specified in law
Label spray and squeeze bottles
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement, preparation and storage
*47 Other Violations
post correct sign “Current health inspection report is available upon request"
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks in prep area (open containers)
*19 Hand sink water temperature below 110'F
hand sink hot water at 110F within 20 seconds
JUN 212017PASSED4 violations1 CRITICALDETAILS
JUN 21
2017
PASSED
4 violations1 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
Owner stated employees scheduled for class.
*42 Dirty nonfood contact surfaces
bag in box soda syrup cabinets
*02 Cold Hold (41øF/45øF or below)
chorizo 63.7°F, sour cream 54.1°F, hummus 56.8°F
*29 Sanitizing solutions, testing devices
Provide thermal test strips.
MAY 242017PASSED14 violations7 CRITICALDETAILS
MAY 24
2017
PASSED
14 violations7 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*10 Clean Sight and Touch
*14 When to wash hands before donning new gloves
*18 Toxic items storage adjacent to food/utensils
Toxics stored with food and equipment
*19 Hand sink water temperature below 110'F
*28 Date marking > 24 hrs,on site,temp 41F
no date marking on prepared TCS foods
*31 Handwashing lavatory - accessible
remove/ relocate fan
*34 Devices to stun/electrocute flying insects
insect device stored in prepare area above food and equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
wiping clothes improperly stored on prep table
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food in WIC
*43 Clean vent syst:Intake/exhaust air ducts
*45 Premises shall be maintained in good repair
resurface floor
MAR 272017PASSED14 violations5 CRITICALDETAILS
MAR 27
2017
PASSED
14 violations5 CRITICALDETAILS
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
bowel in food
*10 Clean Sight and Touch
clean Microwave and RIC(s)
*18 Toxic items stored above food/utensils
Toxics stored by / next to food items
*19 Water & Plumbing in good repair- per code
reseal around 3 comp sink (mold)
*22 Handlers-Certificate Not On Site
final warning
*28 Date marking > 24 hrs,on site,temp 41F
no date marking on prepared food items
*29 Cold/hot hold unit thermometer easily viewable
therms in ice cooler
*31 Handwashing lavatory - used for other purpose
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food in WIC
*41 Food storage containers, identified with common name of food.
label all non-original containers
*42 Floors/walls/ceiling/nonfood dirty
clean drains and floors
*45 Premises shall be maintained in good repair
resurface floors in kitchen -peeling paint
FEB 132017PASSED14 violations5 CRITICALDETAILS
FEB 13
2017
PASSED
14 violations5 CRITICALDETAILS
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*10 Clean Sight and Touch
clean RIC(s)
*14 When to wash hands before donning new gloves
donning gloves
*19 Hand sink water temperature below 110'F
hot water at 88.9F
*28 Date marking > 24 hrs,on site,temp 41F
no date marking on food items in WIC
*34 Live animals not allowed
no dog variance
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items
*42 Dirty nonfood contact surfaces
clean floors, drains and walls
*43 Light bulbs, light shields provided
clean lights
*46 Toilet tissue, availability
paper towels in restroom for employees
*47 Handwashing signage
provide hand washing signs
*18 Toxic items stored above food/utensils
toxics stored above food items(butane can)
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 →