JAN 31
2024
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
FLAMING BUFFET.
BEAT. 18/100
11722 MARSH LN #228 · PRESTON HOLLOW, DALLAS
Last inspected January 31, 2024 · passed
Failed 2 of 18 inspections. 52 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
18
16 passed · 2 failed
VIOLATIONS
180
includes 52 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*19 Water & Plumbing in good repair- per code
repair hand washing sink
*42 Floors/walls/ceiling/nonfood dirty
clean floor
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
provide buffet plate sign
*10 Clean Sight and Touch
clean shelves in walk in cooler
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*39 Utensils, single serve items 6 inches off - floor
store utensils (foam bowls) 6 inches off the floor
*46 Covered waste receptacle for women's restroom
provide covered trash for womens restroom
*47 Handwashing signage
provide employee hand wash sign for restroom
JUL 242023PASSED9 violations3 CRITICALDETAILS
JUL 24
2023
PASSED
9 violations3 CRITICALDETAILS
*46 Covered waste receptacle for women's restroom
Provide covered trash can
*10 Clean Sight and Touch
clean ice machine
*31 Individual, disposable towels
Provide paper towels at hand sink
*02 Cold Hold (41øF/45øF or below)
maintain cold holding temperature for food at 41 degree F or below (shrimp reading 47)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food with lid in WIC
*42 Dirty nonfood contact surfaces
clean interior of Reach in cooler, interior of storage
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths in sanitizer bucket
*43 Light bulbs, light shields provided
provide light shield
*47 Handwashing signage
provide employee hand wash sign for restroom
JAN 302023PASSED10 violations3 CRITICALDETAILS
JAN 30
2023
PASSED
10 violations3 CRITICALDETAILS
*21 RFSM - Not On Site
*06 Time as PHC:provide written procedures on site
Provide times for sushi rice at buffet area
*29 Food thermometers--small diameter probe
Obtain thermometer to monitor food temperatures
*45 Premises shall be maintained in good repair
Exposed walls
*42 Dirty nonfood contact surfaces
Clean drain by the cooking stove
*41 Food storage containers, identified with common name of food.
Label bulk containers
*36 Cloths in-use for wiping between uses stored
*32 Maintain in Good Repair
*10 Clean Sight and Touch
Clean ice machine
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
DEC 112022FAILED18 violations1 CRITICALDETAILS
DEC 11
2022
FAILED
18 violations1 CRITICALDETAILS
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at hand sink-sushi rice.
*03 Food products not maintained at 135øF or above
Hot food must be maintained at 135 Degrees F. Food high/stored over load limit at buffet.
*45 Premises shall be maintained in good repair
Floors in dish area observed not in good repair. Repair leak underneath 3 sink.
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
No disclosure/reminder buffet plate.
*04 Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds
Chicken dish not cooked to the proper temperature 145 degrees F/staff was goin to put on buffet line. Staff must check temperatures.
*39 Air-drying required after cleaning & sanitiziing
Observed employee not allowing time for dishes to air dry.
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
No time ono sushi rice(food prep area)
*28 Original cont. of RTE/PHF/Day1= day of opening
Cut melons/RTE foods observed without expiration date/not to exceed 7 days.
*45 Lockers to be used to store personal items
Properly store personal items throughout the establishment.
*42 Dirty nonfood contact surfaces
Heavy build up observed on exterior of food equipment and vent a hoods.
*32 Maintain in Good Repair
Observed rusted shelving inside WIC.
*10 Clean Sight and Touch
All food contact surfaces must be cleaned for sight and touch.
*22 Accredited food handler certificate - 60 days
No current food handler cards seen.
*24 Food Labeling- with common name of the food
Label all food squeeze bottles(oil, sauces, etc).
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Wet wiping towels must be stored properly(away from prep tables).
*41 Food storage containers, identified with common name of food.
Label all bulk food ingredients containers.
*46 Physical Facilities Premises
Clean the staff restroom at once.
*21 RFSM - Not On Site
No RFSM on site.
MAY 42022PASSED15 violations4 CRITICALDETAILS
MAY 4
2022
PASSED
15 violations4 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
Observed on exterior of food containers
*43 Light - 50 foot : Food and utensils area
Replace dead bulbs at vent hood
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Accredited food handler certificate - 60 days
*10 Clean Sight and Touch
Can opener blade, Observed rusted racks in reach in cooler
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
Drain bowl stored in hand sink
*44 Receptacles tight fitting lids, doors, or covers
*34 Outer openings:closing holes, gaps
Rear door
*18 Toxic items labeling-non original container
*19 Water & Plumbing in good repair- per code
Leaking pipe under 3 comp sink, leaking faucets
*02 Cold Hold (41øF/45øF or below)
*39 Equipment in good repair and proper adjustment.
prep sink must be permanently attached to wall
*28 Original cont. of RTE/PHF/Day1= day of opening
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Raw chicken liquid dripping onto raw broccoli in walk in cooler
show all 18 inspections →
NOV 22021PASSED9 violations2 CRITICALDETAILS
NOV 2
2021
PASSED
9 violations2 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
In freezer
*43 Light - 50 foot : Food and utensils area
Replace dead vent hood light bulbs
*07 Food safe, good condition, unadulterated, and honestly presented
Discard dented cans
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
Can opener blade
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*34 Outer openings:closing holes, gaps
Repair hole on the wall in storage
*02 Cold Hold (41øF/45øF or below)
*44 Trash can provided for papertowel waste
APR 272021PASSED9 violations2 CRITICALDETAILS
APR 27
2021
PASSED
9 violations2 CRITICALDETAILS
*31 Handwashing lavatory - accessible
Do not block hand sink
*19 Water & Plumbing in good repair- per code
faucet leak at 3 comp sink
*43 Light bulbs, light shields provided
*18 Toxic items labeling-non original container
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
*10 Clean Sight and Touch
Keep can opener blade clean
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
OCT 272020PASSED10 violations2 CRITICALDETAILS
OCT 27
2020
PASSED
10 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw eggs over sauce
*43 Light - 50 foot : Food and utensils area
Vent hood
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Exterior of food storage containers
*03 Food products not maintained at 135øF or above
*02 Cold Hold (41øF/45øF or below)
*10 Chlorine sanitizer concentration, minimum temp.
Third sink sanitizer conc must reach 50ppm
*44 Trash can provided for papertowel waste
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
OCT 282019PASSED9 violations2 CRITICALDETAILS
OCT 28
2019
PASSED
9 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
*39 Loosely cover cooling foods
*43 Light - 50 foot : Food and utensils area
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*42 Dirty nonfood contact surfaces
Clean exterior of food containers
*02 Untreated shell eggs need to be at 45§F or <
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw fish below raw chicken in walk in cooler
APR 172019PASSED8 violations3 CRITICALDETAILS
APR 17
2019
PASSED
8 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
biofilm/bacteria observed inside the ice machine; bacteria accumulation inside the soda nozzles
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
personal food item stored inside the ice machine intended for consumers
*12 Applicant must report vomiting symptoms
*21 RFSM - Not On Site
expired permit
*25 Prevention of Clostridium Botulinum by ph 4.6<
ph meter needed to test the sushi rice
*31 Handwashing lavatory - used for other purpose
were not using the designated hand wash sink
*36 Cloths in-use for wiping between uses stored
do not store underneath cutting boards
NOV 72018PASSED7 violations2 CRITICALDETAILS
NOV 7
2018
PASSED
7 violations2 CRITICALDETAILS
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
*10 Clean Sight and Touch
shelves/racks need to be cleaned inside the walk in cooler
*18 Chemical sanitizer generated onsite, chemical criteria
chlorine not working properly
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*02 Cold Hold (41øF/45øF or below)
sushi rice
*36 Cloths in-use for wiping between uses stored
stored under cutting boards
*25 Prevention of Clostridium Botulinum by ph 4.6<
MAY 302018PASSED6 violations2 CRITICALDETAILS
MAY 30
2018
PASSED
6 violations2 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
*32 Damaged Equipment
replace air gaskets
*25 Prevention of Clostridium Botulinum by ph 4.6<
needed for sushi rice
*10 Equipment and Utensils Cleaning-contamination
*02 Cold Hold (41øF/45øF or below)
raw salmon measured at 45 degrees F
DEC 62017PASSED6 violations1 CRITICALDETAILS
DEC 6
2017
PASSED
6 violations1 CRITICALDETAILS
*45Floor, wall, ceiling - Exposed material
openings/holes in the ceiling tiles in the back storage room
*37 Storing the food at least 15 cm (6 inches) above the floor
bag of carrots stored on the floor of the walk in cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
rae eggs stored above ready to eat salad and raw fish inside the walk in cooler; broccoli stored adjacent to raw fish
*22 Handlers-Certificate Not On Site
all employees that work directly with food preparation must obtain a valid food handler card
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath the cutting boards
*42 Dirty nonfood contact surfaces
clean the dusty fan covers inside the walk in cooler
JUN 272017PASSED11 violations4 CRITICALDETAILS
JUN 27
2017
PASSED
11 violations4 CRITICALDETAILS
*10 Clean Sight and Touch
Clean tables using soap before cutting vegetables
*34 Outer openings:closed,tight-fitting windows
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*38 Thawing. under running water criteria - < 4 hours
*31 Handwashing lavatory - accessible
*02 Cold Hold (41øF/45øF or below)
Cooked ham at 54.0 degrees salad bar Pudding at 47.3 degrees - dessert bar Cheese cake at 54.8 degrees - dessert bar Raw shell eggs at 78.7 degrees - on the cook's line counter Cooling cooked chi
*01 Cooling -- total 6 hours, 135-41øF
Olives at 52.9 degrees - dispaly refrigerator - refrigerate before dispaly
*14 When to wash hands as often as necessary during prep
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw oysters stored over broccoli (RTE)
*32 Equipment and Utensils Multiuse Materials durable
Rolled up bag used for corn meal storage
*14 When to wash hands after handling soiled equip/utensil
JUN 52017PASSED8 violations5 CRITICALDETAILS
JUN 5
2017
PASSED
8 violations5 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shrimp stored over broccoli
*31 Individual, disposable towels
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Colling canned tapioca pudding on top of the dessert b ar
*42 Nonfood-contact surfaces material
rusty shelf
*02 Cold Hold (41øF/45øF or below)
Raw chicken cooks POUR at 66.8 degrees Raw shrimp at 62.3 degrees
*27 Cooling method, criteria - rapid cooling equipment
Using a non working refrigerator to cool foods
*32 Approved Food Contact Equip.
Cut off metal cans used for food scoops
*38 TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a
NOV 192016PASSED7 violations4 CRITICALDETAILS
NOV 19
2016
PASSED
7 violations4 CRITICALDETAILS
*14 When to wash hands as often as necessary during prep
*02 Cold Hold (41øF/45øF or below)
Squid salad at 44.3 - coustomer display refrigerator Cantelope - back refrigerator at 43.2 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*01 Cooling -- within 2 hours, 135-70øF
Cooked ribs cooling under the work table
*31 Handwashing lavatory - accessible
All hands sinks blocked in the kitchen - triple repeat
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Prepration table - raw chicken prepared over bagged onions Raw shell eggs stored in lettuce
*25 Compliance HACCP Verification
NOV 92016PASSED12 violations3 CRITICALDETAILS
NOV 9
2016
PASSED
12 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
1. Prepration table - raw chicken prepared over RTE vegetables 2. Cook's stnad up POUR - raw chicken and raw fish stored over RTE green beans 3. Lemmon container stored in the ice bin for consume
*02 Cold Hold (41øF/45øF or below)
1. Cut Napa cabbage held without refrigeration at 60.8 degrees 2. Sushi - cream cheese and egg held on a refrigerated table at 56.3 degrees (Repeat) 3. Honey dew melon held on top of ice at 49.3 d
*32 Equipment and Utensils Multiuse Materials durable
Open cans used as food scoops
*25 HACCP Approved Procedures
*22 Washing hands only at a designated hand sink
Washing hands in the food preparation sink
*07 Food safe, good condition, unadulterated, and honestly presented
Rim dented cans
*14 When to wash hands after handling soiled equip/utensil
Wait staff
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
Raw shrimp, raw chicken thawing on the floor. and or on the preparation table
*34 Outer door: solid,selfclosing,tightfitting
Back door open (Repeat)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Open beverages on the preparation table with raw food being prepared
*31 Handwashing lavatory - accessible
Both hand sinks in the food preparation were blocked (Repeat Violation)
*37 Storing the food at least 15 cm (6 inches) above the floor
Food stored on the floor of the kitchen, the WIR and Freezer
NOV 22016FAILED18 violations7 CRITICALDETAILS
NOV 2
2016
FAILED
18 violations7 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Crab - top of the POUR - 52.3 - Cook's POUR Raw shell eggs held without refrigeration at 67.9 degrees Honey dew (Triple repeat) 66.3 degrees Tapioca 51.4 degrees Cantelope at 64.3v(Triple Repeat)
*29 Sanitizing solutions, testing devices
*19 Hand sink water temperature below 110'F
Hand sink without hot water
*31 Handwashing lavatory - accessible
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Cooked shrimp and raw oysters tounching
*28 Date marking > 24 hrs,on site,temp 41F
*34 Outer door: solid,selfclosing,tightfitting
*25 HACCP-Plan submitted
*18 Toxic items stored above food/utensils
Fly strips
*37 Food storage, prohibited areas in mechanical rooms
*27 Cooling, heating, and holding capacities. Equipment
Needed for raw shell eggs
*26 Advisory-"consuming raw or undercooked#" text
Oysters
*07 Food safe, good condition, unadulterated, and honestly presented
Rim and seam dented cans
*40 Reuse of single service articles
*46 A ware washing sink not used for hand washing or dumping mop water
*14 When to wash hands as often as necessary during prep
All hands sink were blocked
*10 Chlorine sanitizer concentration, minimum temp.
Lack of wiping rag water
*42 Nonfood-contact surfaces material
Rusty shelves
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