El Pollo Regio

Year by year

Inspections

1. Oct 3, 2018 Routine Score 82
   • Not serious Priority Foundation (2 points)

     No soap at handsink

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     barbacoa measured at 123 degrees F; baked potato measured at 127 degrees;

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     warmer not set at the correct temperature to ensure proper hot holding temperatures- set at 120 degrees F; immediately discarded the baked potatoes and chorizo that was stored inside.

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

   • Not serious Core (1 points)

     Handwashing signage

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     leaking pipe under the three-compartment sink

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     register with the City of Dallas as a Registered Food Service Manager by next inspection(six months).

2. Apr 10, 2018 Routine Score 92
   • Not serious Core (1 points)

     Floor& wall junctures- coved & sealed

   • Not serious Core (1 points)

     Handwashing signage

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     minor holes/openings in the ceiling tiles

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     a used cup was stored inside the hand wash sink

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     register with the City of Dallas as a Registered Food Service Manager by next inspection

3. Oct 10, 2017 Routine Score 90
   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     warmer set at 110 degrees F-should be set at 135 degrees F or above

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     beef hamburger patty measured at 91 degrees F

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     measured at 99 degrees F

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     keep the plastic silverware with the handles upright to avoid contamination.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     label all food containers

4. Sep 26, 2017 Routine Score 80
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Customer salsa bar - pico de gallo at 47.8 degrees

   • Not serious Core (1 points)

     Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

   • Serious Priority (3 points)

     One Inch Air Gap

     Missing air gap at the ice maker

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell eggs stored over produce Raw potatoes stored on raw chicken Raw chrizio stored over produce

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked hanburger in the rear warmer at 121.1 degrees

   • Serious Priority (3 points)

     Clean Sight and Touch

     Single service dispensed flat Lack hot soapy water and a sanitizing rinse on dishes and utensil that are "clean"

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

5. Feb 28, 2017 Routine Score 83
   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Ice chest used for an ice bin - undrained ice

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Buffets shall be monitored by food handlers

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pico de gallo at 50.2 degrees - on ice not in ice Cut tomatoes - make up refrigerator Canned jalepenos labled keep refrigerated held at room temperature

   • Serious Priority (3 points)

     Clean Sight and Touch

     Single service dispensed falt

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     Pam and grill cleaner

   • Not serious Core (1 points)

     Light - 20 foot : Washing, utensil, toilet

     Dish washing area light not working