AUG 23
2023
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
AJOOMMA SUNDAE.
BEAT. 27/100
2240 ROYAL LN #304 · PRESTON HOLLOW, DALLAS
Last inspected August 23, 2023 · passed
Failed 2 of 18 inspections. 50 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
18
16 passed · 2 failed
VIOLATIONS
156
includes 50 critical
RECORDS COVER
6 YEARS
since Feb 2017
INSPECTION HISTORY
*33 Rinsing procedures - 3 compartment sink
*45 Premises shall be maintained in good repair
*28 Original cont. of RTE/PHF/Day1= day of opening
*02 Cold Hold (41øF/45øF or below)
*36 Cloths in-use for wiping between uses stored
*47 OTHER VIOLATIONS
*42 Floors/walls/ceiling/nonfood dirty
*18 Toxic items storage adjacent to food/utensils
FEB 222023PASSED8 violationsDETAILS
FEB 22
2023
PASSED
8 violationsDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN HANDLES OF COOLERS.
*35 Hair Restraints effective
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
PROVIDE IT TO YOUR PREPACKAGED FOOD BOXES THAT USE TIME AS PUBLIC HEALTH CONTROL .
*32 Approved Food Contact Equip.
DO NOT USE MILK CRATES AS FOOD CONTAINERS, USE STAINLESS STEEL FOOD CONTAINERS. REMOVE NEWSPAPER FROM BOTTOM OF COOLERS
*47 Permit/license posted
*24 Food Label- manufacture/packer/distrubtor name
TO YOUR BENTO BOXES
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIVES IN THE GAP BETWEEN TABLES
*31 No soap at handsink
AUG 172022PASSED6 violations2 CRITICALDETAILS
AUG 17
2022
PASSED
6 violations2 CRITICALDETAILS
*18 Use toxics according to additional condition
MAINTAIN SANITIZER (CHLORINE ) AT 50 PPM IN THREE COMPARTMENT SINK, TESTED AT 200 PLUS PPM.
*32 Approved Food Contact Equip.
DO NOT USE MILK CRATES AS FOOD CONTAINER.
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*45 Premises shall be maintained in good repair
REPLACE DAMAGED HANDLES FROM COOLER. REMOVE RUST FROM EXTERIOR OF FREEZER.
*47 Handler-Certificate Not on site
FEB 172022PASSED8 violations1 CRITICALDETAILS
FEB 17
2022
PASSED
8 violations1 CRITICALDETAILS
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER LINER AND ORGANIZE YOUR STORAGE AREA BY CASHIER.
*36 Cloths in-use for wiping between uses stored
*32 Approved Food Contact Equip.
NO WOODEN UTENSIL ALLOWED, USE PLASTIC OR STAINLESS STEEL .
*28 Date marking > 24 hrs,on site,temp 41F
SOME ITEMS ARE NOT DATED.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*46 Enclosed toilet room w/self closing doors
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLE AND COOLER.
AUG 262021PASSED7 violations2 CRITICALDETAILS
AUG 26
2021
PASSED
7 violations2 CRITICALDETAILS
*47 Handwashing signage
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER FROM KITCHEN AREA.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
STORE EMPLOYEE DRINK AT BOTTOM OF COOLER.
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*46 Enclosed toilet room w/self closing doors
*34 Outer door: solid,selfclosing,tightfitting
KEEP FRONT DOOR CLOSED AT ALL TIMES.
show all 18 inspections →
JUL 282021PASSED12 violations2 CRITICALDETAILS
JUL 28
2021
PASSED
12 violations2 CRITICALDETAILS
*06 Time as PHC:provide written procedures on site
No written procedures on sushi rice/ Sushi rolls missing labels and times
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket at 0 ppm
*14 When to wash
Employee observed handling trash then dishes without washing hands
*18 Toxic items storage adjacent to food/utensils
cleaner bottle on prep table
*21 RFSM - Not On Site
No RFSM on location
*29 Sanitizing solutions, testing devices
Missing chemical test strips
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee personal items next to food ( drinks)
*42 Nonfood-contact surfaces material
Soiled reach in cooler gaskets
*43 Clean vent syst:Intake/exhaust air ducts
Soiled air intake vents
*47 Other Violations
Missing hand wash signs at hand was stations/ missing inspection report / choking poster needs spanish translation
*45 Unnecessary articles prohibited
Unnecessary items in rear storage area
*36 Cloths in-use for wiping between uses stored
Wiping cloths stored on table on food
JAN 122021PASSED9 violations1 CRITICALDETAILS
JAN 12
2021
PASSED
9 violations1 CRITICALDETAILS
*47 Handler-Certificate Not on site
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR 8 SECONDS,
*26 Advisory- "consuming raw#." alternate text
FOR YOUR CRAB
*06 Time as PHC: 4 hours provide written procedures methods of compliance
PROVIDE PROCEDURE AND TIME LABEL TO ALL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*24 Food Labeling- with common name of the food
LUNCH PACKAGES
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS FINISHED PARASITE DESTRUCTION STEPS OTHERWISE THEY MUST BE FULLY COOKED BEFORE SERVE.
*36 Cloths in-use for wiping between uses stored
JUL 292020PASSED8 violations3 CRITICALDETAILS
JUL 29
2020
PASSED
8 violations3 CRITICALDETAILS
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
KEEP FOOD HANDLER CERTIFICATES ON SITE
*18 Use toxic according to manufacturer direction
*47 Conditions of Permit-in use of food equipment
POST SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER.
*26 Advisory-"consuming raw or undercooked#" text
FOR YOUR CRAB
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS PARASITE DESTRUCTION
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS
*21 RFSM - Not On Site
JAN 282020PASSED7 violations2 CRITICALDETAILS
JAN 28
2020
PASSED
7 violations2 CRITICALDETAILS
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
CHECK YOU WATER HEATER TO MAKE SURE YOU HAVE ENOUGH HOT WATER AT ALL TIMES
*02 Cold Hold (41øF/45øF or below)
CRAB 50'F,
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
NO WOODEN SCOOPS
*36 Cloths in-use for wiping between uses stored
*47 Handwashing signage
TO ALL HAND SINKS
JUL 12019PASSED8 violations5 CRITICALDETAILS
JUL 1
2019
PASSED
8 violations5 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Cooked pork cooling on the counter at 91.6 degrees
*02 Cold Hold (41øF/45øF or below)
Fish cake held at 58.2 degrees Cooked pork and vegetables held at 50.7 degrees
*14 When to wash hands before donning new gloves
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Open vegetable storage in the restroom vestibule
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing food in the hand sink
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*38 Thawing. under running water criteria - water velocity
*31 Handwashing lavatory - accessible
JUN 192019PASSED13 violations5 CRITICALDETAILS
JUN 19
2019
PASSED
13 violations5 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Open vegetables stored in the restroom vestibule
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling on the counter without a refrigeration source at 88.4 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*31 Handwashing lavatory - accessible
All hand sinks were blcoked
*10 Clean Sight and Touch
*02 Cold Hold (41øF/45øF or below)
Spicy fish cash held at 63.8 degrees Plan fish caake held at 65.4 degrees Sushi displayed at 81.7 without refrigeration and or time used as a public health control Cooked rice held at 99.4 degrees
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked foods
*40 Reuse of single service articles
*43 Ventilation,mechanical
Frying under a vent a hood without a fire suppression system
*19 One Inch Air Gap
Ice maker in need of an air gap
*14 When to wash hands before donning new gloves
*32 Approved Food Contact Equip.
Open can used for food contact surfaces
JAN 42019FAILED15 violations7 CRITICALDETAILS
JAN 4
2019
FAILED
15 violations7 CRITICALDETAILS
*40 Reuse of single service articles
*15 Contact RTE Products w/ Bare Hands
*02 Cold Hold (41øF/45øF or below)
*42 Nonfood-contact surfaces material
Newspaper under the fryer
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Storage of vegetables in vestibule
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Ambient pepper and bean paste stored outside of refrigeration Cooked foods cooled on the top of the point of usage refrigerator
*03 Food products not maintained at 135øF or above
Broth held under the counter at 105.2 degrees to be used through out the day
*01 Cooling -- within 2 hours, 135-70øF
Cooling soup on the counter without a refrigertion source - soup at 125.2 degrees
*21 PIC ensures effective handwashing being done
PIC lack of hand washing
*39 Store all equipment & utensil covered or inverted
*45 Physical Facilities Premises-absorbent materials on floors
Cardboard floor lining
*02 Cold Hold (41øF/45øF or below)
Cooked egg at 64.4 degrees top of the point of usage refrigerator Fish cake at 104.4 degrees top of the point of usage refrigerator Pickled radish held overnight in the bottom of the refrigerator at
*10 Chlorine sanitizer concentration, minimum temp.
*43 Ventilation hood-prevent grease dripping
A Class Two hood used instead of a Class One Hood
*14 When to wash hands before donning new gloves
JAN 32019FAILED20 violations7 CRITICALDETAILS
JAN 3
2019
FAILED
20 violations7 CRITICALDETAILS
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
Thawing raw meat over vegetables
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PIC
*45 Floor covering, mats and duckboards
Cardboard floor lining
*22 Handlers-Certificate Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*02 Cold Hold (41øF/45øF or below)
Eggs (3 cases) held at 61.1 degrees
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
*39 Store all equipment & utensil covered or inverted
*47 RFSM Certificate - Not Display
*01 Cooling -- within 2 hours, 135-70øF
Cooked soup cooling on the counter at 106.1 degrees
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing onions and dishes at the same time
*03 Food products not maintained at 135øF or above
Cooked meat held at 101.5 degrees
*21 Demonstrateion of knowledge by PIC
*15 Contact RTE Products w/ Bare Hands
PIC doing bare hand contac
*43 Ventilation hood systems, adequacy
Frying under a class two hood
*33 Manual warewashing equipment, wash solution temp.
*31 Handwashing lavatory - accessible
All hand sinks were blocked
*18 Toxic items storage adjacent to food/utensils
Soap and rice on the same shelf
DEC 122018PASSED12 violations5 CRITICALDETAILS
DEC 12
2018
PASSED
12 violations5 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*14 When to wash hands before donning new gloves
*31 Handwashing lavatory - accessible
*21 PIC ensures received foods meet requirements
*47 RFSM Certificate - Not Display
*37 Food shall be protected from contamination by storing the food in a clean, dry location
Storage of open foods in the vestibule
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Previously canned jalepeno's cooling without a refregeration source
*02 Cold Hold (41øF/45øF or below)
Fish cake held in the refrigerator at 59.4 degrees Shrimp coctail held in the refrigerator at 58.6 degrees Seafood mix held in the refrigerator at 48.2 degrees Fish displayed without refergeration
*40 Reuse of single service articles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over the ice maker Raw pork stored over ready to eat foods
*43 Ventilation hood-prevent grease dripping
*21 RFSM - Not On Site
JUN 152018PASSED5 violations2 CRITICALDETAILS
JUN 15
2018
PASSED
5 violations2 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
*10 Chlorine sanitizer concentration, minimum temp.
*02 Cold Hold (41øF/45øF or below)
Fermented shrimp at 53.6 degrees (Vegetable broth)
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Trash stored raw vegetables
JAN 92018PASSED4 violations3 CRITICALDETAILS
JAN 9
2018
PASSED
4 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods
*01 Cooling -- within 2 hours, 135-70øF
Lack of quick cooling on rice and vegetable sausage
*02 Cold Hold (41øF/45øF or below)
Cooked intestines at 56.1 degrees - top of the refrigerator
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a chlorine rinse
JUL 242017PASSED3 violations1 CRITICALDETAILS
JUL 24
2017
PASSED
3 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
dusty fan covers in the ric
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs must be stored on the bottom shelf
FEB 82017PASSED3 violationsDETAILS
FEB 8
2017
PASSED
3 violationsDETAILS
*45 Cleaning floors, dustless methods
food debris on the floor underneath the fryer
*21 PIC ensures food handlers properly trained
all employees that work directly with food must obtain a valid food handler card.
*42 Dirty nonfood contact surfaces
clean dusty fan covers in the ric
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →