Rise

Year by year

Inspections

1. Jan 3, 2024 Routine Score 95
   • Serious Priority (3 points)

     Sanitization after Cleaning

     Observed sanitizer concentration too low (30 ppm CL). Keep at least @ 50 ppm CL

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     Provide food handles for all employees

2. Apr 12, 2023 Routine Score 95
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Repair leaks @ 3-comp faucet, mop sink faucet, and hand sink faucet

3. Aug 23, 2022 Routine Score 95
   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean inside ice machine (mold)

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Keep all food product 6 inch off floor. Observed boxes of food on floor in WIC

   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

4. Jan 25, 2022 Routine Score 90
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Observed milk stored at 50 Degrees F in WIC.

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Observed chicken stored over pork in the WIC, raw chicken.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     RFSM not registered with the City of Dallas. Call 214-670-8083 for info.

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     Observed gaps at back door.

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     Store all personal items in appropriate place.

5. Jul 8, 2021 Routine Score 91
   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Observed foods placed hot in WIC. Cool to 70 degrees before placing in refrigeration

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Observed milk 55 degrees F, bread pudding 50 degrees F and 54 degrees F, ham 48 degrees F, boiled egg 54 degrees F, crab meat 54 degrees F.

   • Serious Priority (3 points)

     Other sanitizer use - manufacturer label direction

     Observed sanitizer buckets <200 ppm Q.A.

6. Dec 10, 2020 Routine Score 96
   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Label spray bottles accurately

   • Not serious Core (1 points)

     Insect control devices-not over food/food prep

     Observed insect device over clean dish area

7. May 5, 2020 Routine Score 97
   • Serious Priority (3 points)

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

     Observed raw shelled eggs over liquid pasteurized eggs

8. Dec 9, 2019 Routine Score 94
   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Observed dish machine and sanitizer bucket <10 ppm chlorine and >150 ppm Quat. Both corrected during inspection.

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     Observed chemical bottles hanging next to food containers.

9. Jun 12, 2019 Routine Score 93
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Observed ham/cheese at 48 degrees F, mushroom/cheese at 53 degrees F.

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Sanitizer concentration in dishwasher and buckets are too low.(<50 ppm chlorine)

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean chest freezer ice buildup and food drippage.

10. Nov 25, 2018 Routine Score 93
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

    • Not serious Core (1 points)

      Food Labeling - Bulk food for self dispensing

    • Serious Priority (3 points)

      Water & Plumbing in good repair- per code

11. May 16, 2018 Routine Score 93
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      cream cheese 50 F

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Not serious Core (1 points)

      Handwashing signage

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

12. Nov 29, 2017 Routine Score 91
    • Not serious Core (1 points)

      Handwashing signage

      Have handwash signs at each handsink area, including restrooms

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      Always set wiping cloths in sanitizer bucket between uses

    • Not serious Priority Foundation (2 points)

      Thermometer in good condition or discarded

      replace broken thermometers in reach in cooler

    • Serious Priority (3 points)

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

      raw salmon stored above sweet potatoes in walk in cooler

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      dishes were sittingi inside hand sink by prep station

13. Jun 23, 2017 Routine Score 95
    • Serious Priority (3 points)

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

      raw meat above cheese and next to vegetable raw chicken and seafood store together

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      provide date marking for cheese and all food more than 24 hrs

14. Nov 10, 2016 Routine Score 87
    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      observed broken egg packages

    • Serious Priority (3 points)

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

      observed raw chicken above salmon raw eggs above lettuce

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      0 ppm

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      provide date marking for all cheese in the wic

    • Not serious Core (1 points)

      Light bulbs, light shields provided

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco