Restaurant Information
| Restaurant Name | Dickey's Barbeque |
|---|---|
| Restaurant Address | 4610 N Central Expw, Dallas, TX 75206 |
| Last Inspection Date | 2018-03-05 |
| Last Inspection Score | 70 |
Inspection Results
| Inspection Date | Score | Comments |
|---|---|---|
| 2018-03-05 | 70 |
Description: *21 A establishment shall have written procedures for employees to follow when responding to vomitin Detail: 228.45 Contamination Events Clean-up of Vomit and Diarrheal Events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter o Points: 2 Description: *14 When to wash hands before donning new gloves Detail: 228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with ex Points: 3 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: *35 Hair Restraints effective Detail: 228.43 Management and Personnel. Hair restraints. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are Points: 1 Description: *38 Thawing. under running water criteria Detail: 228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: (D) for a period of time that does not al 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: *18 Toxic items storage adjacent to food/utensils Detail: 228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the p Points: 3 Description: *37 Food protected from cross contamination by storing the food in packages, covered containers, or 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: (D) except as specified in Points: 1 Description: *20 Grease Trap Tickets Detail: Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at Points: 3 Description: *47 Handwashing signage Detail: 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to Points: 1 Description: *45 Premises shall be maintained in good repair Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Points: 1 Description: *19 Water & Plumbing in good repair- per code Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and Points: 3 |
| 2018-01-17 | 70 |
Description: *27 Cooling, heating, and holding capacities. Equipment Detail: 228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity Points: 2 Description: *38 Thawing. under running water criteria Detail: 228.75 Food. Time and temperature control. (c) Thawing. Except as specified in paragraph (4) of this subsection, TCS food shall be thawed: (2) completely submerged under running water: Points: 1 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: *02 Cold Hold (41øF/45øF or below) Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Points: 3 Description: *45 Premises shall be maintained in good repair Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Points: 1 Description: *43 Light bulbs, light shields provided Detail: 228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas whe Points: 1 Description: *06 Discard if TCS is in container w/ no date or day 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: (B) is in a container or package that does Points: 3 Description: *35 Hair Restraints effective Detail: 228.43 Management and Personnel. Hair restraints. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are Points: 1 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: *34 Outer openings:closing holes, gaps Detail: 228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insec Points: 1 Description: *03 Food products not maintained at 135øF or above Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in sub Points: 3 Description: *07 Food safe, good condition, unadulterated, and honestly presented Detail: 228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented. Points: 3 |
| 2017-03-09 | 80 |
Description: *19 Water & Plumbing in good repair- per code Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and Points: 1 Description: *32 Equipment & Utensils smooth easily cleanable 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: 2 Description: *47 Conditions of Permit-in use of food equipment Detail: 228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) No Points: 1 Description: *43 Ventilation hood systems, adequacy Detail: 228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (d) Ventilation hood systems, adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from 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: *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: *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: *31 Hand sinks: number installed for convenient use Detail: 228.147 Water, Plumbing, and Waste. Plumbing, numbers and capacities. (a) Handwashing facilities. (1) Except as specified in paragraphs (2) and (3) of this subsection, at least one handwashing lavatory, a number of handwashing lavato Points: 2 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: *45Floors easily cleanable Detail: 228.171 Physical Facilities. Indoor areas, surface characteristics. Except as specified in õ228.222(j) and (k)(1) of this title, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (2) closely Points: 1 Description: *14 When to wash hands before donning new gloves Detail: 228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with ex Points: 3 |
| 2018-09-13 | 81 |
Description: *37 Storing the food where it is not exposed to splash, dust, or other contamination 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: (B) where Points: 1 Description: *03 Food products not maintained at 135øF or above Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in sub Points: 3 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: *39 Cutting surfaces. Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (b) Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be eff 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: *19 Water & Plumbing in good repair- per code Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and Points: 3 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: *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: *43 Clean vent syst:Intake/exhaust air ducts Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be clea Points: 1 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 Description: *45 Premises shall be maintained in good repair Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Points: 1 |
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 |
|---|---|
| CENTRAL MARKET PRODUCE | 5750 E LOVERS LN, Dallas, TX 75206 |
| MUDSMITH | 2114 GREENVILLE AVE, Dallas, TX 75206 |
| 6060 DELI | 6060 N CENTRAL EXPW #168, Dallas, TX 75206 |
| DOMINO'S PIZZA #6974 | 4105 SKILLMAN ST, Dallas, TX 75206 |
| DARWOOD COMMERCIAL KITCHEN | 2107 N HENDERSON AVE, Dallas, TX 75206 |
| COSMOPOLITAN | 1212 SKILLMAN ST, Dallas, TX 75206 |
| FAMILY DOLLAR #2872 | 1300 GREENVILLE AVE, Dallas, TX 75206 |
| HIGHLAND DALLAS - LOBBY BAR | 5300 E MOCKINGBIRD LN, Dallas, TX 75206 |
| TAQUERIA RAMIREZ | 4900 BRYAN ST #A, Dallas, TX 75206 |
| THE CORNER MARKET | 3426 GREENVILLE AVE, Dallas, TX 75206 |