Paisanita Taqueria
Restaurant Information
| Restaurant Name | Paisanita Taqueria |
|---|---|
| Restaurant Address | 2930 W Davis St, Dallas, TX 75211 |
| Last Inspection Date | 2018-09-18 |
| Last Inspection Score | 80 |
Inspection Results
| Inspection Date | Score | Comments |
|---|---|---|
| 2018-09-18 | 80 |
Description: *37 Raw fruits and vegetables washed Detail: 228.66 Food. Preventing food and ingredient contamination. (e) Washing fruits and vegetables. (1) Except as specified in paragraph (2) of this subsection and except for whole, raw fruits and vegetables that are intended for was Points: 1 Description: *47 RFSM Certificate - Not Display Detail: Sec.17-2.2(c) Registered food service managers. (7) Display of certificate of registered food service manager. A food service establishment shall display the original certificate of each primary registered food service manager employed by the establishm Points: 1 Description: *37 Storing the food at least 15 cm (6 inches) above the floor Detail: 228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: Points: 1 Description: *22 Handlers-Certificate Not On Site Detail: Sec. 17-2.2(d)(1)(A) (d) Food handlers. (2) Food handler certificate required. (B) A food establishment described in Section 17-2.2(d)(1) shall maintain on the premises a food handler certificate for each employee whose work requires the handling o Points: 2 Description: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on Points: 2 Description: *12 A food employee shall comply with an exclusion or RESTRICTION Detail: 228.35 Management and Personnel. Responsibilities and Reporting Symptoms and Diagnosis. (f) A food employee shall: (2) comply with a restriction as specified in õ228.36(4)(B), (5)(B), (6)(B), (7), (8)(B), or õ228.36 (8), (9), or (10) Points: 3 Description: *10 Outfitter-Ice use (if cooling) Detail: 228.224 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Outfitter Operations. (f) Ice usage. (1) Ice that is used for cooling food may not be used for human consumption. Points: 4 Description: *10 Equipment and Utensils Cleaning-contamination Detail: 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be cleaned: (E) at any time during the operation Points: 3 Description: *18 Equipment and Utensils Multiuse Materials-safe Detail: 228.101 Equipment, Utensils, and Linens. Multiuse materials. (a) Characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or i Points: 3 |
| 2018-03-05 | 86 |
Description: *28 Date marking > 24 hrs,on site,temp 41F Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared a Points: 2 Description: *12 A food employee shall comply with an exclusion or RESTRICTION Detail: 228.35 Management and Personnel. Responsibilities and Reporting Symptoms and Diagnosis. (f) A food employee shall: (2) comply with a restriction as specified in õ228.36(4)(B), (5)(B), (6)(B), (7), (8)(B), or õ228.36 (8), (9), or (10) Points: 3 Description: *24 Food Labeling- with common name of the food Detail: 228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (A) the common name of the food, or absent a common name, an adequately descriptive identity statement; Points: 2 Description: *22 Handlers-Certificate Not On Site Detail: Sec. 17-2.2(d)(1)(A) (d) Food handlers. (2) Food handler certificate required. (B) A food establishment described in Section 17-2.2(d)(1) shall maintain on the premises a food handler certificate for each employee whose work requires the handling o Points: 2 Description: *13 Discharges from the Eyes, Nose, a3nd Mouth Detail: 228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth ma Points: 3 Description: *21 PIC ensures employees are properly sanitizing equi Detail: 228.34 Management and Personnel. Duties. The person in charge shall ensure that: (10) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature Points: 2 |
| 2017-09-18 | 87 |
Description: *10 Clean Sight and Touch Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and Points: 3 Description: *21 RFSM - Not On Site Detail: Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operati Points: 2 Description: *28 Date marking commercially prepared RTE/ TCS food Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety foo Points: 2 Description: *32 Damaged Equipment Detail: 228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Points: 2 Description: *29 Sanitizing solutions, testing devices Detail: 228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing Points: 2 Description: *42 Dirty nonfood contact surfaces Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Points: 1 Description: *34 Insect control:prevent dead insects from food Detail: 228.174 Physical Facilities. Functionality. (c) Insect control devices, design and installation. (2) Insect control devices shall be installed so that: (B) dead insects and insect fragments are prevented from being imp Points: 1 |
| 2017-01-12 | 82 |
Description: *37 Storing the food at least 15 cm (6 inches) above the floor Detail: 228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: Points: 1 Description: *28 Date marking > 24 hrs,on site,temp 41F Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared a Points: 2 Description: *34 Windows or doors protected against the entry criteria - mesh size Detail: 228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (4) Except as specified in paragraphs (2) and (5) of this subsection, if the windows or doors of a food establishment, or of a larger structure within w Points: 1 Description: *36 Cloths in-use for wiping between uses stored Detail: 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemi Points: 1 Description: *35 Eating food, chewing gum, drinking beverages, or using tobacco Detail: 228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated Points: 1 Description: *18 Toxic items labeling-non original container Detail: 228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with Points: 3 Description: *44 Trash can provided for papertowel waste Detail: 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavato Points: 1 Description: *31 Handwashing lavatory - used for other purpose Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing. Points: 2 Description: *39 Store all equipment & utensil covered or inverted Detail: 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection Points: 1 Description: *10 Equipment and Utensils Cleaning-contamination Detail: 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be cleaned: (E) at any time during the operation Points: 3 Description: *21 RFSM - Not On Site Detail: Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operati Points: 2 |
Data Source
This data was provided by Code Compliance Services Department, Consumer Health Division and last updated on Jan 15, 2019. Dataset contains 7722 restaurants inspected in Dallas.
Nearby Restaurants
| Name | Address |
|---|---|
| CHICK-FIL-A | 1535 N COCKRELL HILL RD, Dallas, TX 75211 |
| Paisanita Taqueria | 2930 W Davis St, Dallas, TX 75211 |
| GUZMAN'SS | 2475 S COCKRELL HILL RD STE #200, Dallas, TX 75211 |
| TACOS EL REGIO | 5014 W DAVIS ST, Dallas, TX 75211 |
| OVERSEA MARKET #1 | 1101 S WALTON WALKER BLVD #101, Dallas, TX 75211 |
| DAIRY MART #2 | 5112 W DAVIS ST, Dallas, TX 75211 |
| POPEYES | 3308 W DAVIS ST, Dallas, TX 75211 |
| TIENDA ANA SALVADORENA | 3106 DAWES DR, Dallas, TX 75211 |
| THE MERIDIAN AT KESSLER PARK (SERVING AREA) | 2522 FORT WORTH AVE, Dallas, TX 75211 |
| DBU - THE SODA SHOPPE | 3000 MOUNTAIN CREEK PKWY, Dallas, TX 75211 |