AUG 2
2023
PASSED
8 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
HAN BAT SHULLUNG TANG.
BEAT. 33/100
2257 ROYAL LN #101 · PRESTON HOLLOW, DALLAS
Last inspected August 2, 2023 · passed
Failed 2 of 16 inspections. 39 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
16
14 passed · 2 failed
VIOLATIONS
153
includes 39 critical
RECORDS COVER
6 YEARS
since Jan 2017
INSPECTION HISTORY
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*29 Sanitizing solutions, testing devices
*39 Cloth napkins shall be laundered between each use
*10 Chlorine sanitizer concentration, minimum temp.
FINAL NOTICE! MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD WITH USE BY DATE.
*42 Floors/walls/ceiling/nonfood dirty
SHELVES, CEILING AND WALLS
*37 Storing the food at least 15 cm (6 inches) above the floor
DO NOT STORE ANY FOOD ON THE FLOOR OF WALK IN FREEZER.
*45 Premises shall be maintained in good repair
REPLACE CRACKED LID FROM ICE MACHINE.
JAN 192023PASSED5 violations1 CRITICALDETAILS
JAN 19
2023
PASSED
5 violations1 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open soda can in RIC
*36 Cloths in-use for wiping between uses stored
wiping cloths must be in sanitizer bucket
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*42 Dirty nonfood contact surfaces
clean rusty shelves in WIC
*31 Handwashing lavatory - used for other purpose
cannot have items in hand washing sink
JUN 82022PASSED5 violations1 CRITICALDETAILS
JUN 8
2022
PASSED
5 violations1 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE .
*36 Cloths in-use for wiping between uses stored
*32 Approved Food Contact Equip.
DO NOT USE PITCHED AS FOOD OR BEVERAGE SCOOP. FILL WATER PITCHER FROM DISPENSER ONLY.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*42 Floors/walls/ceiling/nonfood dirty
CLEAN EXTERIOR OF COOLERS
NOV 102021PASSED11 violations3 CRITICALDETAILS
NOV 10
2021
PASSED
11 violations3 CRITICALDETAILS
*45 Premises shall be maintained in good repair
REPAIR ALL DAMAGED / CRACKED FLOOR TILES.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*35 Eating food, chewing gum, drinking beverages, or using tobacco
ON EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
*14 When to wash hands
EMPLOYEE MUST WASH HANDS BETWEEN TASK AND AFTER LUNCH.
*38 Thawing. under running water criteria - water velocity
THAW PRODUCTS UNDER RUNNING WATER.
*34 Outer door: solid,selfclosing,tightfitting
KEEP FRONT DOOR CLOSED.
*02 Cold Hold (41øF/45øF or below)
STEAMED EGG 52'F, RADISH 53'F
*42 Floors/walls/ceiling/nonfood dirty
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - accessible
DO NOT STORE ANY ITEM IN FRONT OF HAND SINK.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM,
APR 82021PASSED9 violationsDETAILS
APR 8
2021
PASSED
9 violationsDETAILS
*45 Premises shall be maintained in good repair
REPLACE BROKEN TILES AND COVE MOLDING FROM KITCHEN FLOOR
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES AND FLOOR OF KITCHEN AND WALK IN FREEZER
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREAS ALLOWED, OBSERVED EMPLOYEES' DRINKS ON FOOD PREP. TABLE AND COOLER.
*36 Cloths in-use for wiping between uses stored
*14 Gloves single use
EMPLOYEE MUST WASHING HANDS AND CHANGING GLOVES BETWEEN TASK, OBSERVED EMPLOYEE ATTEMPTED TO USE THE SAME PAIR OF GLOVES FROM CLEANING TO CUTTING FOOD. COS.
*22 Accredited food handler certificate - 60 days
RENEW YOUR EXPIRED CERTIFICATES
*10 Clean Sight and Touch
ICE MACHINE INTERIOR
*03 Food products not maintained at 135øF or above
MAINTAIN ALL HOT FOOD PRODUCTS AT 135'F OR HIGHER AT ALL TIMES , RICE 120'F , EGG PATTIES 80'F. IF YOU WANT TO USE TIME AS PUBLIC HEALTH CONTROL, LABEL ALL YOUR FOOD PRODUCTS WITH TIME AND KEEP IT FOR
show all 16 inspections →
OCT 52020PASSED10 violations4 CRITICALDETAILS
OCT 5
2020
PASSED
10 violations4 CRITICALDETAILS
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE DRINK ON PREP. TABLE
*31 Handwashing lavatory - accessible
DO NOT PLACE ANY ITEM IN FRONT OF HAND SINK
*45 Unnecessary articles prohibited
CARDBOARD LINER
*36 Cloths in-use for wiping between uses stored
*38 Thawing. under running water criteria - water velocity
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE
*02 Cold Hold (41øF/45øF or below)
DICED POTATOES 48'F, RADISH 48'F, KIM CHI 48'F
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR.
APR 152020PASSED8 violations2 CRITICALDETAILS
APR 15
2020
PASSED
8 violations2 CRITICALDETAILS
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN DUSTY CEILING & WALLS
*18 Toxic items stored above food/utensils
DETERGENT ABOVE ONION
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*45 Floor& wall junctures- coved & sealed
REPACE ALL DAMAGED FLOOR TILESTILES
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*39 Keep utensils handles upright or protected
ICE SCOOP FROM ICE MACHINE
*31 Handwashing lavatory - used for other purpose
DO NOT KEEP ANY ITEM IN / IN FRONT OF SINK
JAN 232020PASSED10 violations3 CRITICALDETAILS
JAN 23
2020
PASSED
10 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed rice held at 114 Degrees F.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw beef stored over cucumbers.
*18 Toxic items storage adjacent to food/utensils
Observed multipurpose cleaner stored next to potatoes.
*19 One Inch Air Gap
Need a 1" air gap at drains.
*28 Date marking > 24 hrs,on site,temp 41F
Need to datemark items held for longer than 24 hours for no more than 7 days.
*36 Cloths in-use for wiping between uses stored
Wet towels must be held in sanitizer between use.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food stored in coolers need to be covered.
*41 Food storage containers, identified with common name of food.
Need to label the bulk containers of kimchi.
*42 Floors/walls/ceiling/nonfood dirty
Need to clean the walls and the floors.
*47 Conditions of Permit-in use of food equipment
Need a sign about the inspection report.
JUL 22019PASSED7 violations3 CRITICALDETAILS
JUL 2
2019
PASSED
7 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*14 When to wash hands as often as necessary during prep
The hand sink was used for storage
*18 Toxic items stored above food/utensils
Rubbing alcohol stored over the food preparation table
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rince
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Ground beef stored over vegetables Raw shell eggs stored over vegetables
*31 Handwashing lavatory - accessible
*07 Food safe, good condition, unadulterated, and honestly presented
Kim chee in jars without label information
JAN 142019PASSED9 violations4 CRITICALDETAILS
JAN 14
2019
PASSED
9 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Cooked eggs held at 67.8 degrees
*31 Handwashing lavatory - accessible
*21 RFSM - Not On Site
*45 Floor contruction requirements
Floors in need of repair/ replacments
*38 Thawing. under running water criteria - water velocity
*31 Individual, disposable towels
*01 Cooling -- within 2 hours, 135-70øF
Soups cooling under the counter
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Commuted meat stored over vegetables and or raw vegetables
JUL 162018PASSED10 violations2 CRITICALDETAILS
JUL 16
2018
PASSED
10 violations2 CRITICALDETAILS
*47 RFSM Certificate - Not Display
*22 Handlers-Certificate Not On Site
*01 Cooling -- within 2 hours, 135-70øF
Whole cooked briskets cooling outside of refrigeration at 120.6 degrees
*45Physical Facilities Floors,Walls,Ceilings
Grout filled tile spaces that are not smooth and easily cleane
*45Utility lines/pipes cannot prevent cleaning
*34 Outer door: solid,selfclosing,tightfitting
Back door open
*14 When to wash hands before donning new gloves
*40 Reuse of single service articles
*37 Container of food that is not time/temperature controlled for safety may be re-served from one c
Chili paste
*21 RFSM - Not On Site
JAN 172018PASSED2 violations2 CRITICALDETAILS
JAN 17
2018
PASSED
2 violations2 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cooling method on cooked beef bones at 83.4 degrees and 83.0 degrees Lack of quick cooling method on cooked tripe at 107.4 degrees Lack of quick cooling on soup (four gallons in a bu
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Beef bone buckets without lids (bucket in bucket)
JAN 82018FAILED19 violations4 CRITICALDETAILS
JAN 8
2018
FAILED
19 violations4 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Cooked Tripias at 46.9 degrees from 01-07-2018 Cooked Brisket at 50.8 degrees from 01-07-2018
*43 Light - 50 foot : Food and utensils area
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Open top employee beverages
*01 Cooling -- within 2 hours, 135-70øF
Boiled eggs cooling in room temperature water at 77.4 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw hamburger meat stored over Ready to eat onions Raw brisket stored over Kim chee
*31 Individual, disposable towels
Front hand sink
*29 Sanitizing solutions, testing devices
*28 Date marking > 24 hrs,on site,temp 41F
Lack of date marking
*02 Cold Hold (41øF/45øF or below)
Under the counter refrigerator at 45.6 degrees
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Handlers-Certificate Not On Site
*45 Lockers to be used to store personal items
*34 Outer door: solid,selfclosing,tightfitting
Missing self closing device
*11 Food not re-served after being served or sold to consumer
*33 Warewashing sinks and drain boards, self-draining.
Missing an attached drain board at the three compartment sink
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
70
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*10 Clean Sight and Touch
Inside the dishwasher in need of cleaning
JAN 62018FAILED24 violations6 CRITICALDETAILS
JAN 6
2018
FAILED
24 violations6 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*18 Toxic items storage adjacent to food/utensils
WD40 and vinegar
*32 Damaged Equipment
Broken leg on the prepration table Drain board on the defrost sink is made of bare wood
*37 Storing the food at least 15 cm (6 inches) above the floor
Card borad boxes of food containers in standing water on the kitchen floor
*11 Food not re-served after being served or sold to consumer
Sauces and salt bowl
*29 Food thermometers--small diameter probe
*36 Cloths in-use for wiping food spills used for no other purpose
Wiping rags used on hand instead of hand washing
*34 Outer door: solid,selfclosing,tightfitting
*21 Demonstrateion of knowledge by PIC
*21 RFSM - Not On Site
*03 Food products not maintained at 135øF or above
Cooked soup held under the counter at 97.1 degrees
*01 Cooling -- within 2 hours, 135-70øF
Para cooked chicken cooling on a five gallon bucket in the kitchen at 108.2 degrees
*40 Reuse of single service articles
Coffee containers with salt inside
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held at 97.1 degrees Kim chee at 49.5 degrees - front area - top of the refrigerator
*10 Clean Sight and Touch
All food contact surfaces were covered in gross food particles Inside the dishwasher is dirty Under the counter shelves are dirty
*28 Date marking > 24 hrs,on site,temp 41F
*31 Individual, disposable towels
Front hand sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over RTE Kim Chee
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Six employee drinks
*42 Floors/walls/ceiling/nonfood dirty
A layer of dark water was covering the kitchen floor
*38 Thawing. under running water criteria - water velocity
Lack of water velocity
*45 Floor covering, mats and duckboards
Card board used as flooor covereing
*24 Food Labeling- with common name of the food
Bulk items
JUL 62017PASSED7 violationsDETAILS
JUL 6
2017
PASSED
7 violationsDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Dirty nonfood contact surfaces
clean the inside of the reach in coolers-food residue observed
*43 Clean vent syst:Intake/exhaust air ducts
*21 PIC ensures food handlers properly trained
all employees that deal with food preparation must obtain a valid food handler card
*45Floor, wall, ceiling - Exposed material
repair ceiling tiles
*32 Damaged Equipment
replace air gaskets inside the reach in cooler
*36 Cloths in-use for wiping between uses stored
JAN 122017PASSED9 violations4 CRITICALDETAILS
JAN 12
2017
PASSED
9 violations4 CRITICALDETAILS
*21 RFSM - Not On Site
register with the City of Dallas
*15 Limit bare hand contact with all other foods
cutting cucumbers with bare hands.
*19 Water & Plumbing in good repair- per code
leaking pipes under the 2-compartment sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored on the top shelf in the ric .
*37 Storing the food at least 15 cm (6 inches) above the floor
kimchi, raw pork, and flour stored on the floor of the storage area.
*36 Cloths in-use for wiping between uses stored
store cloth towels inside a sanitizer bucket when not in use
*31 Individual, disposable towels
needed at the handwash sink in the food prep area
*31 Handwashing lavatory - used for other purpose
washing utensils in the handwashing sink
*10 Clean Sight and Touch
clean the sides of the fryer/ovens.
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 →