Restaurant Information


Restaurant Name Central Market Produce
Restaurant Address 5750 E Lovers Ln, Dallas, TX 75206
Last Inspection Date 2018-10-31
Last Inspection Score 100

Inspection Results


Inspection Date Score Comments
2018-10-31 100
2018-05-24 96 Description: *32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Detail: 228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast (j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable.
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: *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

2018-01-11 96 Description: *10 Q.A. PPM - follow manufacturer's direction
Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizin
Points: 3

Description: *42 Floors/walls/ceiling/nonfood dirty
Detail: 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Points: 1

2017-06-27 96 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: *32 Nonfood surfaces-design to be cleaned easily
Detail: 228.104 Equipment, Utensils, and Linens. Cleanability. (g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to fa
Points: 2

2016-12-15 90 Description: *06 Discard TCS if date marked exceeds temp & time
Detail: 228.75 Food. Time and temperature control. (h) Ready-to-eat, TCS food, disposition. (1) A food specified in subsection (g)(1) or (2) of this section shall be discarded if it: (C) is appropriately marked with a date or
Points: 3

Description: *09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Detail: 228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in
Points: 3

Description: *19 Hand sink water temperature below 110'F
Detail: SEC. 17-5.2. ADDITIONAL REQUIREMENTS. (c) Handwashing lavatory, water temperature, and flow. (1) A handwashing lavatory must be equipped to provide water at a temperature of at least 43 degrees Celsius (110 degrees Fahrenheit) th
Points: 3

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

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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.

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