NOV 7
2018
PASSED
9 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
E RAE KOREAN RESTAURANT.
BEAT. 18/100
11434 EMERALD ST #108 · PRESTON HOLLOW, DALLAS
Last inspected November 7, 2018 · passed
Failed 2 of 9 inspections. 24 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
9
7 passed · 2 failed
VIOLATIONS
117
includes 24 critical
RECORDS COVER
1 YEAR
since May 2017
INSPECTION HISTORY
*37 Storing the food at least 15 cm (6 inches) above the floor
*24 Food Label - Nutrition Labeling
*22 Handlers-Certificate Not On Site
*39 Store all equipment & utensil covered or inverted
*28 Date marking > 24 hrs,on site,temp 41F
*10 Chlorine sanitizer concentration, minimum temp.
*33 Manual warewashing equipment, wash solution temp.
*07 Food safe, good condition, unadulterated, and honestly presented
Manufacturing labels
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes and preparing food in the same set of sinks
OCT 222018PASSED13 violations3 CRITICALDETAILS
OCT 22
2018
PASSED
13 violations3 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Food products repacked from a non State of Texas licensed food manufacturer
*33 Manual warewashing equipment, wash solution temp.
Lack of ware washing solution
*42 Nonfood-contact surfaces material
Ceiling tile and foam used as building material for walls Card board lined surfaces Rusted shelves
*45 Unnecessary articles prohibited
Unused equipment
*24 Food Labeling- with common name of the food
*03 Food products not maintained at 135øF or above
Hot doga held at 93.8 degrees without a heat source
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
rodents
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over ready to eat produce
*41 Food storage containers, identified with common name of food.
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
*22 Handlers-Certificate Not On Site
*27 Cooling, heating, and holding capacities. Equipment
Lack of hot holding units
OCT 102018PASSED14 violationsDETAILS
OCT 10
2018
PASSED
14 violationsDETAILS
*22 Handlers-Certificate Not On Site
Clean pan with gross food particles attached to the pansa
*07 Food safe, good condition, unadulterated, and honestly presented
Food products packged without a food manufacturers license Food product in jars without lables
*43 Light - 50 foot : Food and utensils area
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
*24 Food packaged in a establishment, shall be labeled as specified in law
*33 Warewashing sinks and drain boards, self-draining.
*45 Floor& wall junctures- coved & sealed
*19 One Inch Air Gap
Ice maker
*42 Nonfood-contact surfaces material
Cardboard
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse when washing dishes
*03 Food products not maintained at 135øF or above
On display without a heating source: Korean sushi roll held at 89.9 degrees On the counter during processing of the hot sushi rolls Cooked egg product held at 116.6 degrees Cooked hot dog
*21 Demonstrateion of knowledge by PIC
*37 Storing the food at least 15 cm (6 inches) above the floor
*45 Cleaning floors, dustless methods
Food products packaged without a food manufacturers license Food product in jars without labels
SEP 292018PASSED15 violations3 CRITICALDETAILS
SEP 29
2018
PASSED
15 violations3 CRITICALDETAILS
*32 Nonfood surfaces-design to be cleaned easily
Card board lined food contact surfaces
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat vegetables Raw meat prepared on the same table as ready to eat vegetables at the same time Raw fish stored over ready to eat vegetables
*47 RFSM Certificate - Not Display
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Rodent dropping in the food production area
*02 Cold Hold (41øF/45øF or below)
Bean paste held in a non working refrgerator at 47.5 degrees Triple repeat for this refrigerator
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Waste water condensate in the reach in refrigerator dripping on to covered food items
*41 Food storage containers, identified with common name of food.
*37 Storing the food at least 15 cm (6 inches) above the floor
*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta
*21 RFSM - Not On Site
Triple repeat
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
*26 Food Labeling-consumer,nutritional information
*24 Food Label - Nutrition Labeling
*28 Date marking > 24 hrs,on site,temp 41F
Total lack of date marking
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Triple repeat
SEP 172018FAILED20 violations5 CRITICALDETAILS
SEP 17
2018
FAILED
20 violations5 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Manufactured foods without labels
*22 Handlers-Certificate Not On Site
*33 Warewashing sinks and drain boards, self-draining.
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Pepper paste with mung bean not cooled after opening
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Mice droppings
*28 Date marking commercially prepared RTE/ TCS food
None
*47 RFSM Certificate - Not Display
*40 Reuse of single service articles
*10 Chlorine sanitizer concentration, minimum temp.
None
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*33 Manual warewashing equipment, wash solution temp.
Lack of a wash water solution
*42 Dirty nonfood contact surfaces
Duct tape
*42 Nonfood-contact surfaces material
Bricks used for equipment legs
*37 Storing the food at least 15 cm (6 inches) above the floor
*01 Cooling -- total 6 hours, 135-41øF
Fish cake cooling on the counter at 77,5 degrees
*21 RFSM - Not On Site
*21 PIC ensures employees are properly sanitizing equi
*02 Cold Hold (41øF/45øF or below)
Raw chicken held at 68.2 degrees without a refrigeration source
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Dishes and food preparation in the same set of sinks at the same time
*31 Hand sinks: number installed for convenient use
Manufacturing room is missing a hand sink
show all 9 inspections →
SEP 62018PASSED13 violations5 CRITICALDETAILS
SEP 6
2018
PASSED
13 violations5 CRITICALDETAILS
*44 Water, Plumbing, and Waste Sewage
Washing machine drains into the sanitizing sink
*27 Cooling, heating, and holding capacities. Equipment
Lack of hot holding equipment for sushi type rolls
*47 RFSM Certificate - Not Display
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
Lack of dating
*07 Food safe, good condition, unadulterated, and honestly presented
Lack of a State of Texas food manufacturing permit
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
Bean paste in the top of the point of usage refrigerator at 57.7 degrees Walk in refrigerator at 58.1degrees
*03 Food products not maintained at 135øF or above
Cooked egg held at 132.1 degrees without a hot hold unit Cooked fish cake held at 116.1 degrees without a hot hold unit
*40 Reuse of single service articles
Glass jars
*42 Nonfood-contact surfaces material
Rock used as legs for the washing machine
*22 Handlers-Certificate Not On Site
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*33 Warewashing sinks and drain boards, self-draining.
JUN 272018PASSED4 violations1 CRITICALDETAILS
JUN 27
2018
PASSED
4 violations1 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
*22 Handlers-Certificate Not On Site
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Fruit flies
*10 Chlorine sanitizer concentration, minimum temp.
JUN 212018FAILED22 violations5 CRITICALDETAILS
JUN 21
2018
FAILED
22 violations5 CRITICALDETAILS
*31 Hand sinks: number installed for convenient use
Re-install the hand sink that was removed from the kitchen
*24 Food Label- manufacture/packer/distrubtor name
*07 Food safe, good condition, unadulterated, and honestly presented
Manufactured foods void of labels
*06 Time as PHC:provide written procedures on site
Sushi displayed at room temperature
*03 Food products not maintained at 135øF or above
Cooked fish cake held at104.6 degrees
*21 PIC ensures received foods meet requirements
*43 Ventilation,mechanical
Grill not under the vent a hood
*37 Food storage, prohibited areas in toilet rooms
*22 Handlers-Certificate Not On Site
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Rat dropping in the restroom that is used for food service storage
*33 Manual warewashing equipment, wash solution temp.
Lack of wash water for washing dishes
*18 Toxic items storage adjacent to food/utensils
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizer
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
Thawing fish cake on the counter
*39 No equipment, utensil & single use in toilet rooms
*45 Clothes washer and dryer location requirements
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over napa cabbage
*01 Cooling -- total 6 hours, 135-41øF
Cooked rice cooling on the counter at 98.4 degrees Bean paste cooling on the shelf at 104.6 degrees Cooked meat cooling on sheet trays without a refrigeration source at 77.9 degrees
*42 Floors/walls/ceiling/nonfood dirty
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4
Rehating cooked rice in a home style crock pot
*28 Date marking > 24 hrs,on site,temp 41F
Total lack of date marking
*32 Equipment and Utensils Multiuse Materials durable
Home style Crock pots
MAY 172017PASSED7 violations1 CRITICALDETAILS
MAY 17
2017
PASSED
7 violations1 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed employee drinking water in the food prep area
*45 Cleaning floors, dustless methods
food residue/debris throughout the facility
*14 When to wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
chicken sauce stored on the floor of the food prep area
*36 Cloths in-use for wiping between uses stored
do not store cloth towels under the cutting boards
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
open food containers stored in the direct path of a dusty circulating fan
*42 Dirty nonfood contact surfaces
dusty fan covers inside the reach in cooler
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 →