FEB 28
2024
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
FIRE BOX.
YOUR CALL. 55/100
9918 PLANO RD · LAKEWOOD HEIGHTS, DALLAS
Last inspected February 28, 2024 · passed
14 of 14 inspections passed. 25 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
93
includes 25 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*22 Accredited food handler certificate - 60 days
No food handlers for any employee working.
*36 Cloths in-use for wiping between uses stored
Must keep all wiping cloths in sanitizer bucket between uses.
*47 Other Violations
Need choking poster.
JUL 252023PASSED3 violations1 CRITICALDETAILS
JUL 25
2023
PASSED
3 violations1 CRITICALDETAILS
*22 Accredited food handler certificate - 60 days
No food handlers for anyone working.
*29 Food thermometers provided and accessible
Need proper sushi rice tester for pH.
*42 Floors/walls/ceiling/nonfood dirty
clean RIF and WIC door.
JAN 262023PASSED10 violations1 CRITICALDETAILS
JAN 26
2023
PASSED
10 violations1 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
Gap at the back door at the bottom.
*42 Floors/walls/ceiling/nonfood dirty
Clean pipes hanging above food being cooked under vent hoods. They are very dirty. Clean ceiling above prep area.
*41 Food storage containers, identified with common name of food.
Label all bulk containers with common name.
*36 Cloths in-use for wiping between uses stored
Cannot leave wet wiping cloths out, must store in sanitizer bucket between uses.
*10 Clean Sight and Touch
Mold inside ice machine.
*22 Accredited food handler certificate - 60 days
No food handlers for any employee on site.
*26 Food Consumer Advisory-raw food
Need consumer advisory for raw or undercooked food.
*25 HACCP Plan Record to be maintained
Need to keep up with log for pH on sushi rice, the last 4 days were not recorded. Sushi rice pH strips show above 4.2 pH.
*06 Time as PHC:provide written procedures on site
No instructions of a HACCP plan for sushi rice is made. Temperature of sushi rice is 77.1F as of yesterday, must throw away. Voluntary destruction form filled out.
*47 Other Violations
Need choking poster.
FEB 22022PASSED3 violations1 CRITICALDETAILS
FEB 2
2022
PASSED
3 violations1 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
sushi rice preparation without wearing gloves
*10 Clean Sight and Touch
ice machine
*45Floor, wall, ceiling - Exposed material
AUG 22021PASSED5 violations1 CRITICALDETAILS
AUG 2
2021
PASSED
5 violations1 CRITICALDETAILS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
cloth towel stored inside the sushi rice
*25 Prevention of Clostridium Botulinum by ph 4.6<
no ph measurement for the sushi rice
*29 Sanitizing solutions, testing devices
*03 Food products not maintained at 135øF or above
shrimp - 99 degrees F
*10 Clean Sight and Touch
ice machine
show all 14 inspections →
FEB 222021PASSED4 violations1 CRITICALDETAILS
FEB 22
2021
PASSED
4 violations1 CRITICALDETAILS
*18 Toxic items labeling-non original container
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
observed an employee sneeze but failed to wash his hands after.
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine in the three compartment sink
*10 Clean Sight and Touch
ice machine
AUG 312020PASSED4 violations2 CRITICALDETAILS
AUG 31
2020
PASSED
4 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw egg-51 degrees F; raw beef-45 degrees F; raw chicken-47 degrees F
*27 Cooling, heating, and holding capacities. Equipment
have the walk in cooler inspected by a technician to ensure that it is capable of keeping foods at 41 degrees F or below
*34 Outer door: solid,selfclosing,tightfitting
seal the gap at the outer door
*10 Clean Sight and Touch
thoroughly clean the inside of the ice machine
MAR 262020PASSED8 violations2 CRITICALDETAILS
MAR 26
2020
PASSED
8 violations2 CRITICALDETAILS
*25 Prevention of Clostridium Botulinum by ph 4.6<
sushi rice measured at a ph of 5-corrected on site
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*18 Toxic items labeling-non original container
*10 Clean Sight and Touch
clean the shelves/racks inside the walk in cooler
*15 Contact RTE Products w/ Bare Hands
observed an employee cut sushi with his bare hands
*42 Dirty nonfood contact surfaces
dust accumulation on the fan covers inside the walk in cooler
OCT 22019PASSED3 violations2 CRITICALDETAILS
OCT 2
2019
PASSED
3 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
replace the racks/shelves inside the walk in cooler- rusty racks
*18 Toxic items labeling-non original container
*31 Handwashing lavatory - used for other purpose
MAR 282019PASSED8 violations4 CRITICALDETAILS
MAR 28
2019
PASSED
8 violations4 CRITICALDETAILS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
no still, room temp water
*03 Food products not maintained at 135øF or above
half-cooked tempura shrimp 72 F keep in hot hold /cold hold until ready to refry
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
print and keep on site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp over soy sauce buckets
*31 Handwashing lavatory - accessible
back handwash must be accessible, reorganize kitchen
*18 Toxic items storage adjacent to food/utensils
*25 HACCP Plan Record to be maintained
must test pH for each batch and record record pH, name of tester, date and signature
AUG 222018PASSED9 violations3 CRITICALDETAILS
AUG 22
2018
PASSED
9 violations3 CRITICALDETAILS
*21 RFSM - Not On Site
citation at next
*25 HACCP Plan Record to be maintained
must record pH of every batch of sushi rice
*22 Handlers-Certificate Not On Site
two of five employees trained
*47 Conditions of Permit-in use of food equipment
must display
*31 Handwashing lavatory - used for other purpose
*18 Toxic items labeling-non original container
label all bottles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish over cooked scallops
*03 Food products not maintained at 135øF or above
tempura shrimp 78 F left out at room temp
*41 Food storage containers, identified with common name of food.
FEB 82018PASSED7 violations1 CRITICALDETAILS
FEB 8
2018
PASSED
7 violations1 CRITICALDETAILS
*40 Store single-service item in original package
*20 Grease Trap Tickets
last available 8-2017
*47 Conditions of Permit-in use of food equipment
*21 RFSM - Not On Site
citation at next
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
no standing water
*25 HACCP Plan Record to be maintained
Must provide copy of HACCP plan and pH record for rice
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish stored over precooked crawfish tails@sushi citation at next
DEC 112017PASSED18 violations6 CRITICALDETAILS
DEC 11
2017
PASSED
18 violations6 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*47 Conditions of Permit-in use of food equipment
*18 Toxic items stored above food/utensils
*44 Trash can provided for papertowel waste
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*32 Nonfood surfaces-design to be cleaned easily
no paper towels on food or utensil contact surfaces
*43 Light bulbs, light shields provided
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open drinks in kitchen
*34 Outer openings:closed,tight-fitting windows
keep closed
*31 Handwashing lavatory - used for other purpose
washing dishes in hw
*41 Food storage containers, identified with common name of food.
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
separate raw and cooked sushi items in WIC
*02 Cold Hold (41øF/45øF or below)
WIC 49-50F
*25 HACCP Plan Record to be maintained
must maintain Haccp plan for acidified sushi rice develop plan and maintain pH records
*40 Reuse of single service articles
reusing sriracha bottles discard all
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
must provide parasite destruction guarantee from fish supplier
*27 Cooling, heating, and holding capacities. Equipment
WIC out-call for service Immediately will follow up
*21 RFSM - Not On Site
MAR 132017PASSED8 violationsDETAILS
MAR 13
2017
PASSED
8 violationsDETAILS
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
do not sit towels that are soiled in tablesthey have to be sitting in sanitizer buckets when not in use
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Floors/walls/ceiling/nonfood dirty
clean and replace dirty or old gaskets
*25 HACCP-Method for monitoring & controlling
need haccp plan for sushi bar and ph testing device for measuring ph of sushi rice
*07 Food safe, good condition, unadulterated, and honestly presented
clean inside of ice machine
*47 Conditions of Permit-in use of food equipment
have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
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 →