SANITARY INSPECTION RECORD — CITY OF DALLAS

VBC GREENVILLE.

BEAT. 41/100

1921 GREENVILLE AVE · LOWER GREENVILLE, DALLAS

Last inspected February 2, 2024 · passed

Failed an inspection 9 years ago. 19 critical violations on the cumulative record. Recent enough to matter.

THE NUMBERS

INSPECTIONS

9 passed · 1 failed

VIOLATIONS

includes 19 critical

RECORDS COVER

7 YEARS

since Nov 2016

INSPECTION HISTORY

FEB 2

2024

PASSED

2 violations

DETAILS

SERIOUSSanitation

*10 Clean Sight and Touch

Ice machine has mold , shall be clean to sight

MINORDocumentation & Training

*21 RFSM - Not On Site

RFSM not on site

SEP 1

2022

PASSED

10 violations4 CRITICAL

DETAILS

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

keep all cold hold food at 41 F or lower at all times. Observed milk at 46.3 F, sandwich with tomato & ham 65.3 F, and 47.8 F

SERIOUSFood Storage & Handling

*06 Discard TCS if date marked exceeds temp & time

Discard food after exceeding time (sandwiches)

SERIOUSSanitation

*10 Clean Sight and Touch

Clean dirty ice machine (pink mold). Observed employee wash utensil with no sanitizer after wash

MINORDocumentation & Training

*21 RFSM - Not On Site

CRITICALFood Temperature

*29 Thermometer shall be easily readable

Provide thermometer in WIC and RIC

CRITICALSanitation

*31 Handwashing lavatory - used for other purpose

Do no wash utensils at handwash only sink

MINORSanitation

*33 Warewashing equipment, cleaning agents

No sanitizer on site

MINORSanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Store ice scoop in dry, clean location

MINORSanitation

*42 Dirty nonfood contact surfaces

Clean dust build up off display case in the back of equipment and WC fans

CRITICALSanitation

*45 Premises shall be maintained in good repair

Repair faucet handle at handwash sink

AUG 26

2021

PASSED

8 violations2 CRITICAL

DETAILS

MINORSanitation

*32 Damaged Equipment

REPLACE DAMAGE GASKETS

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

HAM & CHEESE SANDWICHES 48.7, TURKEY SANDWICH 49.0 & R. SANDWICHES 56.5

CRITICALSanitation

*18 Toxic items stored above food/utensils

TOXICS STORED ABOVE FOOD & EQUIPMENT

MINORFacility Condition

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS & RESEAL AROUND BACK DOOR

MINORSanitation

*43 Light bulbs, light shields provided

CLEAN LIGHTS

MINORSanitation

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DRAINS, FAN VENT COVERS

MINOREmployee Hygiene

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

MINORDocumentation & Training

*21 RFSM - Not On Site

NO RFSM ON DUTY

AUG 18

2020

PASSED

9 violations1 CRITICAL

DETAILS

MINORFood Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

expired date marking on prepared 8-4-2020

MINOROther

*34 Outer openings:closing holes, gaps

closed all gaps

SERIOUSSanitation

*10 Clean Sight and Touch

clean RIC(s)

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

C. SALAD 49.5 & HAM 59.5

MINOREmployee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drink stored in prep area

MINORFood Storage & Handling

*37 Food storage, prohibited areas under leaking water lines

food stored under 3 comp sink

MINORDocumentation & Training

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION

MINORSanitation

*42 Dirty nonfood contact surfaces

clean gaskets & fan vent covers

MINOROther

*45 Drying Mops-air dry

air dry mop

APR 11

2019

PASSED

9 violations2 CRITICAL

DETAILS

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

quiche pie 47.1 and and h. sandwich 49.3F

SERIOUSOther

*19 One Inch Air Gap

provide one inch air gap

SERIOUSFood Storage & Handling

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

MINORFacility Condition

*34 Outer door: solid,selfclosing,tightfitting

reseal around doors

CRITICALFood Temperature

*19 Hand sink water temperature below 110'F

hot < 110 F within 20 seconds

MINORSanitation

*37 Storing the food at least 15 cm (6 inches) above the floor

observed food and equipment improperly stored on floor

SERIOUSSanitation

*10 Clean Sight and Touch

unsanitary conditions- clean RIC(s)

MINORDocumentation & Training

*21 RFSM - Not On Site

no RFSM on duty

MINORSanitation

*42 Floors/walls/ceiling/nonfood dirty

clean floors

show all 10 inspections →

JUN 4

2018

PASSED

11 violations

DETAILS

MINOROther

*31 No soap at handsink

No Soap

MINORSanitation

*32 Damaged Equipment

replace gaskets

SERIOUSSanitation

*10 Clean Sight and Touch

clean cutting board and RIC(s)

MINORFacility Condition

*42 Floors/walls/ceiling/nonfood dirty

remove dust from ceiling

MINOROther

*34 Outer openings:closing holes, gaps

reseal around hand sink

MINORFood Storage & Handling

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

MINORSanitation

*42 Floors/walls/ceiling/nonfood dirty

clean walls by 3 comp sink

MINORSanitation

*43 Clean vent syst:Intake/exhaust air ducts

MINORFacility Condition

*34 Outer openings:closing holes, gaps

close holes in wall

MINOROther

*45 Lockers to be used to store personal items

provide lockers

SERIOUSFacility Condition

*19 One Inch Air Gap

provide inch air gap above floor sink

DEC 27

2017

PASSED

11 violations2 CRITICAL

DETAILS

CRITICALSanitation

*18 Toxic items stored above food/utensils

SERIOUSOther

*06 Discard if TCS is in container w/ no date or day

MINORDocumentation & Training

*21 RFSM - Not On Site

no RFSm on duty

MINORFood Storage & Handling

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers (warning)

SERIOUSOther

*19 One Inch Air Gap

provide one inch air gap at sinks

CRITICALSanitation

*47 Handwashing signage

Provide hand washing signs at back hand sink

MINORFacility Condition

*34 Outer openings:closing holes, gaps

close holes and gaps and reseal around back door

MINORSanitation

*39 Keep utensils handles upright or protected

handles stored in food

MINORSanitation

*42 Dirty nonfood contact surfaces

clean gaskets, and wall by 3 comp sink

MINORFacility Condition

*23 Water capacity specifications

repair hand sink

MINORDocumentation & Training

*22 Handlers-Certificate Not On Site

Certify all staff

JUL 13

2017

PASSED

1 violation1 CRITICAL

DETAILS

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

quiche 50.1°F, sandwich 65.5°F, yogurt 49.8°F (prepared an hour ago)

JAN 9

2017

PASSED

7 violations2 CRITICAL

DETAILS

MINORDocumentation & Training

*21 RFSM - Not On Site

expired, need blue CoD cert on site

MINOROther

*25 HACCP-Plan submitted

please keep copy of yogurt plan on site

MINOROther

*28 Do not exceed manuf. use by date

CRITICALFood Temperature

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover foods not in use or cooling

MINORFood Storage & Handling

*24 Food Label- manufacture/packer/distrubtor name

label granola properly

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

savory patty 64 F yogurt 50 F keep all sandwiches low, do not stack

MINOROther

*32 Approved Food Contact Equip.

remove all absorbent materials

NOV 22

2016

FAILED

15 violations5 CRITICAL

DETAILS

CRITICALFood Storage & Handling

*18 Toxic items labeling-non original container

label all

SERIOUSSanitation

*10 Clean Sight and Touch

microwave dirty

MINORSanitation

*47 Conditions of Permit-in use of food equipment

CRITICALFood Temperature

*02 Cold Hold (41øF/45øF or below)

sandwich 50.6 F quiche 47.9 F spinach/feta croissant 68.2 F

SERIOUSOther

*19 One Inch Air Gap

need air gap behind oven

MINORDocumentation & Training

*21 RFSM - Not On Site

CRITICALDocumentation & Training

*09 Food on display shall be protected from contamination

no food allowed on top of sneeze guard unless protected discard all if display only, mark as such

MINORDocumentation & Training

*22 Handlers-Certificate Not On Site

all must be trained

MINORSanitation

*39 Store all equipment & utensil covered or inverted

cover or flip to go containers

MINORFood Storage & Handling

*41 Food storage containers, identified with common name of food.

label all food containers

MINORFacility Condition

*43 Light bulbs, light shields provided

over wood table/ cutting board

CRITICALFood Temperature

*19 Hand sink water temperature below 110'F

still no hot water at front handsink violation #31, not 19

MINOROther

*32 Approved Food Contact Equip.

no towels under equip

SERIOUSFood Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

recalled Sabra hummus in WIC

CRITICALOther

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover food not in use

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 →

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