AUG 11
2023
PASSED
10 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
VELVET TACO.
BEAT. 48/100
3411 MCKINNEY AVE · UPTOWN, DALLAS
Last inspected August 11, 2023 · passed
30 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
82
includes 30 critical
RECORDS COVER
6 YEARS
since Feb 2017
INSPECTION HISTORY
*03 Food products not maintained at 135øF or above
HOT HOLDING MUST BE AT LEAST 135F/HIGHER
*22 Accredited food handler certificate - 60 days
ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY- STATE APPROVED
*32 Maintain in Good Repair
OBSERVED FOOD STRAINER NOT IN GOOD REPAIR
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEES MUST STORE DRINKS IN A DESIGNATED AREA
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER FOOD CONTAINERS WHEN NOT USED (CHIPS)
*39 Cutting surfaces.
CUTTING BOARDS OBSERVED IN POOR CONDITION
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL BULK FOOD CONTAINERS (SUGAR & FLOUR)
*42 Dirty nonfood contact surfaces
CLEAN EXTERIOR OF ALL FOOD/LINE EQUIPMENT
*45 Premises shall be maintained in good repair
REPAIR SMALL LEAK / PULL OUT DRAWERS (COOK LINE) REPAIR SMALL LEAK / 3 SINK/WASHER
*29 Sanitizing solutions, testing devices
PROVIDE THE CORRECT TEST STRIP
FEB 132023PASSED7 violations1 CRITICALDETAILS
FEB 13
2023
PASSED
7 violations1 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
*21 RFSM - Not On Site
*31 Individual, disposable towels
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
AUG 242022PASSED4 violationsDETAILS
AUG 24
2022
PASSED
4 violationsDETAILS
*14 When to wash hands before donning new gloves
Employee observed switching gloves without washing hands
*21 RFSM - Not On Site
No RFSM on site
*35 Hair Restraints effective
Employees observed without hair restraint
*36 Cloths in-use for wiping between uses stored
Wiping cloth left out of sanitizer bucket
JAN 242022PASSED8 violations1 CRITICALDETAILS
JAN 24
2022
PASSED
8 violations1 CRITICALDETAILS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Observed Raw meat stored over open bucket of cheese in WIC
*10 Chlorine sanitizer concentration, minimum temp.
Dishwasher sanitizer at 0 ppm
*14 When to wash hands before donning new gloves
Observed manager switch tasks then don new gloves without washing hands
*21 RFSM - Not On Site
No RFSM holder currently on site
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Hot water tested at 102 degrees
*31 Individual, disposable towels
Hand sink near drive thru window unable to dispense paper towels
*36 Cloths in-use for wiping between uses stored
Observed wiping cloths on prep counters
*35 Hair Restraints effective
Observed employee prepping food with no hair restraint
AUG 272021PASSED5 violations2 CRITICALDETAILS
AUG 27
2021
PASSED
5 violations2 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer bucket low on sanitizer 0ppm
*21 RFSM - Not On Site
RFSM not displayed. must have certificate
*27 Cooling, heating, and holding capacities. Equipment
Reach in cooler at 48 degrees
*34 Pest Control
Large number of fruit flies in kitchen and rear of the store
*36 Cloths in-use for wiping between uses stored
wiping cloths left on prep counters
show all 14 inspections →
FEB 232021PASSED4 violations2 CRITICALDETAILS
FEB 23
2021
PASSED
4 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
dirty can opener blade
*07 Food safe, good condition, unadulterated, and honestly presented
can not have margaritas in ice bin- cross contamination
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. Violations marked with * fish 50.5* tofu 54*
*14 When to wash hands before donning new gloves
employee did not wash hands before donning gloves
AUG 242020PASSED2 violations1 CRITICALDETAILS
AUG 24
2020
PASSED
2 violations1 CRITICALDETAILS
*45 Lockers to be used to store personal items
*34 Controlling pests. Eliminating harborage conditions
FRUIT FLIES
FEB 62020PASSED1 violationDETAILS
FEB 6
2020
PASSED
1 violationDETAILS
*32 Equipment & Utensils smooth easily cleanable
remove rubber glove from robo coup- no way to sanitize
AUG 272019PASSED6 violations3 CRITICALDETAILS
AUG 27
2019
PASSED
6 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
TOFU CUT WITH USE BY DATE OF 8/26-COS
*39 Keep utensils handles upright or protected
NEED UTENSIL WITH HANDLE FOR ICE SCOOP.-COS
*18 Toxic items labeling-non original container
LABEL SPRAY BOTTLES -COS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD-COS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ICE FOR SELF SERVICE-COS
*02 Cold Hold (41øF/45øF or below)
MILK WASH- 46 DEGREE F, RAW SHELLED EGGS 72 DEGREE F
FEB 272019PASSED5 violations2 CRITICALDETAILS
FEB 27
2019
PASSED
5 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
WHOLE CHICKEN 129 DEGREE F- COS
*19 Hand sink water temperature below 110'F
HAND SINK BY OFFICE
*31 Handwashing lavatory - used for other purpose
USED TO DUMP WATER, FOR HANDWASHING ONLY
*39 Store all equipment & utensil covered or inverted
SINGLE SERVICE ITEMS-COS
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL BULK BIN-COS
AUG 292018PASSED9 violations3 CRITICALDETAILS
AUG 29
2018
PASSED
9 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
ENSURE ITEMS ARE DATED CORRECTLY IN WIC
*41 Food storage containers, identified with common name of food.
LABEL BULK BINS
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 45 DEGREE F, EGG WASH 55 DEGREE F
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
EXPIRED, REGISTER WITH THE CITY OF DALLAS
*19 Hand sink water temperature below 110'F
HAND SINK BY SERVICE WINDOW
*29 Sanitizing solutions, testing devices
PROVIDE CHLORINE TEST STRIPS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE EMPLOYEE AREA FOR PERSONAL ITEMS
*18 Toxic items stored above food/utensils
STORED ABOVE AND NEXT TO LABELS
JAN 232018PASSED10 violations5 CRITICALDETAILS
JAN 23
2018
PASSED
10 violations5 CRITICALDETAILS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*18 Toxic items stored above food/utensils
MOUTHWASH STORED ABOVE FOOD ITEMS IN DRY STORAGE
*39 Equipment in good repair and proper adjustment.
SERVICE ALL RICS IN KITCHEN AREA- NOT MAINTAINING TEMPERATURE- ESTABLISHMENT STATES THAT FOOD PRODUCT WAS PUT IN COOLER AT 10:00 AM MUST DISCARD WITHIN 3 HOURS
*07 Food safe, good condition, unadulterated, and honestly presented
SEVERAL CONTAINERS OF MOLDED STRAWBERRIES IN WIC
*32 Thermometer in good condition or discarded
TO RIC DRAWER
*47 Handwashing signage
AT ALL HAND SINKS
*02 Cold Hold (41øF/45øF or below)
RAW TUNA 44 DEGREE F, BEEF 56 DEGREE F, RAW CHICKEN 53 DEGREE, RAW TUNA 48 DEGREE F
*46 Covered waste receptacle for women's restroom
IN EMPLOYEE RR
*28 Date marking > 24 hrs,on site,temp 41F
RICE IN WIC ON SHEET PAN
*21 RFSM - Not On Site
SEP 122017PASSED8 violations6 CRITICALDETAILS
SEP 12
2017
PASSED
8 violations6 CRITICALDETAILS
*31 No soap at handsink
Hand wash sinks in service areas for beverages lacking soap. Sinks with splash guards are usually designated hand wash sinks. Staff should be able to wash hands at the service areas.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensils in production area of kitchen stored in standing water between uses. Should be stored on a clean area of the counter, under running water, or in water of at least 135°F.
*15 Bare hands contact with ready-to-eat foods
Employee observed plating foods and arranging foods with bare hands at beginning of inspection.
*10 Sanitization after Cleaning
Sanitizer buckets showed 0ppm, 0ppm, 0ppm, and 0ppm when tested throughout facility. Sanitizer coming out of dispenser was at 400ppm but was being produced with hot water. Normally Quaternary Saniti
*19 Hand sink water temperature below 110'F
Hand wash sink reached a maximum temperature of 96.4°F at entrance to kitchen.
*29 Sanitizing solutions, testing devices
Test strips for Quaternary Ammonium (Quat, QA, MultiQuat, etc.) should be provided such that staff can audit sanitizer buckets for effective concentration.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Multiple containers of food in walk in cooler not covered. When not actively cooling, foods should be covered when stored under refrigeration.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw pork chorizo stored above cooling foods on rack in walk in cooler.
FEB 92017PASSED3 violations2 CRITICALDETAILS
FEB 9
2017
PASSED
3 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*18 Toxic items storage adjacent to food/utensils
DO NOT STORE SANITIZER NEXT TO FOOD
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
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 →