E Rae Korean Food
11434 Emerald St #108, Dallas, TX 75229 · 75229 · Restaurant
Mostly clean — 5 of 7 passed, one prior failure
2021-03-18 Pass Routine CRITICAL 10
*46 Covered waste receptacle for women's restroom
*42 Floors/walls/ceiling/nonfood dirty
VENT HOOD FILTERS
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM, 3 COMPARTMENT SINK TESTED AT 10 PPM.
*47 Permit/license posted
POST FOOD ESTABLISHMENT PERMIT UP. IF YOU CAN'T FIND YOUR PERMIT, PLEASE REQUEST DUPLICATE PERMIT WITH FORM 477.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW MEAT
*18 Medicines labeled and stored properly
STORE PERSONAL MEDICATION AWAY FROM FOOD PREP. TABLE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*45 Premises shall be maintained in good repair
REPAIR HOT WATER FAUCETS FROM SINKS
2020-09-28 Pass Routine CRITICAL 8
*36 Cloths in-use for wiping between uses stored
*45 Premises shall be maintained in good repair
REPAIR HOT WATER FAUCETS FROM SINKS
*29 Cold/hot hold unit thermometer easily viewable
*31 Handwashing lavatory - used for other purpose
DO NOT KEEP ANY ITEMS IN HAND SINKS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM FREEZER
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*47 Conditions of Permit-in use of food equipment
POST SIGN "A copy of the most recent establishment inspection report is available upon request".
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM.
2020-03-25 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
REMOVE RUST FROM STAINLESS TABLE ANS SINK , CLEAN ICE MACHINE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*31 Handwashing lavatory - used for other purpose
*28 Original cont. of RTE/PHF/Day1= day of opening
*46 Covered waste receptacle for women's restroom
*45 Premises shall be maintained in good repair
REPAIR HOT WATER FAUCETS OF FRONT 3 COMPARTMENT SINK
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2019-09-14 Pass Routine CRITICAL 7
*37 Storing the food at least 15 cm (6 inches) above the floor
Freezer
*43 Ventilation hood-prevent grease dripping
Missing filters
*31 Handwashing lavatory - accessible
*19 One Inch Air Gap
Ice maker
*07 Food safe, good condition, unadulterated, and honestly presented
Display case food
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
*42 Nonfood-contact surfaces material
Rocks
2019-08-19 Pass w/ Conditions Routine CRITICAL 11
*31 Handwashing lavatory - accessible
*07 Food safe, good condition, unadulterated, and honestly presented
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
*29 Food thermometers provided and accessible
*41 Food storage containers, identified with common name of food.
*10 Chlorine sanitizer concentration, minimum temp.
None
*19 One Inch Air Gap
Ice maker drain hoses
*28 Date marking > 24 hrs,on site,temp 41F
Lack of date marjing
*20 Grease Trap Tickets
The grease 08-11-2019
*02 Cold Hold (41øF/45øF or below)
Sushi held without a refrigeration source at 82.7 degrees
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
2019-02-04 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over vegetables
*24 Food Label - Nutrition Labeling
*03 Food products not maintained at 135øF or above
Hot dumpling held at 91.6 degrees - food products stacked above the capacity of the hot hold unit
*02 Cold Hold (41øF/45øF or below)
Cold sushi held at 83.6 degrees without a refrigeration and or time marking
*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta
Unlicensed food manufacturer
*33Drain board-large enough to accommodate all items
*42 Nonfood-contact surfaces material
Rocks and or brick used as equipement legs
2019-01-24 Fail Routine CRITICAL 16
FAILED: *32 Approved Food Contact Equip.
Bowls used for scoops
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat food products
FAILED: *40 Reuse of single service articles
FAILED: *41 Food storage containers, identified with common name of food.
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
FAILED: *47 RFSM Certificate - Not Display
FAILED: *21 RFSM - Not On Site
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *01 Cooling -- ingredients from ambient within 4 hours to 41øF
Bean paste stored at room temperature
FAILED: *07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta
FAILED: *33 Manual warewashing equipment, wash solution temp.
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *02 Cold Hold (41øF/45øF or below)
Sushi hled at 71.3 degrees
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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