Han Bat Shullung Tang
2257 Royal Ln #101, Dallas, TX 75229 · 75229 · Restaurant
Passed most recently but 2 prior failures on record
2023-08-02 Pass Routine 8
*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.
2023-01-19 Pass Routine CRITICAL 5
*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
2022-06-08 Pass Routine CRITICAL 5
*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
2021-11-10 Pass Routine CRITICAL 11
*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,
2021-04-08 Pass Routine 9
*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
2020-10-05 Pass Routine CRITICAL 10
*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.
2020-04-15 Pass Routine CRITICAL 8
*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
2020-01-23 Pass Routine CRITICAL 10
*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.
2019-07-02 Pass Routine CRITICAL 7
*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
2019-01-14 Pass Routine CRITICAL 9
*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
2018-07-16 Pass Routine CRITICAL 10
*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
2018-01-17 Pass Routine CRITICAL 2
*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)
2018-01-08 Fail Routine CRITICAL 19
FAILED: *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
FAILED: *43 Light - 50 foot : Food and utensils area
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Open top employee beverages
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Boiled eggs cooling in room temperature water at 77.4 degrees
FAILED: *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
FAILED: *31 Individual, disposable towels
Front hand sink
FAILED: *29 Sanitizing solutions, testing devices
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Lack of date marking
FAILED: *02 Cold Hold (41øF/45øF or below)
Under the counter refrigerator at 45.6 degrees
FAILED: *21 RFSM - Not On Site
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *45 Lockers to be used to store personal items
FAILED: *34 Outer door: solid,selfclosing,tightfitting
Missing self closing device
FAILED: *11 Food not re-served after being served or sold to consumer
FAILED: *33 Warewashing sinks and drain boards, self-draining.
Missing an attached drain board at the three compartment sink
FAILED: *36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
70
FAILED: *14 When to wash hands before donning new gloves
Donning gloves without washing hands
FAILED: *10 Clean Sight and Touch
Inside the dishwasher in need of cleaning
2018-01-06 Fail Routine CRITICAL 24
FAILED: *14 When to wash hands before donning new gloves
FAILED: *18 Toxic items storage adjacent to food/utensils
WD40 and vinegar
FAILED: *32 Damaged Equipment
Broken leg on the prepration table Drain board on the defrost sink is made of bare wood
FAILED: *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
FAILED: *11 Food not re-served after being served or sold to consumer
Sauces and salt bowl
FAILED: *29 Food thermometers--small diameter probe
FAILED: *36 Cloths in-use for wiping food spills used for no other purpose
Wiping rags used on hand instead of hand washing
FAILED: *34 Outer door: solid,selfclosing,tightfitting
FAILED: *21 Demonstrateion of knowledge by PIC
FAILED: *21 RFSM - Not On Site
FAILED: *03 Food products not maintained at 135øF or above
Cooked soup held under the counter at 97.1 degrees
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Para cooked chicken cooling on a five gallon bucket in the kitchen at 108.2 degrees
FAILED: *40 Reuse of single service articles
Coffee containers with salt inside
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *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
FAILED: *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
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *31 Individual, disposable towels
Front hand sink
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over RTE Kim Chee
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
Six employee drinks
FAILED: *42 Floors/walls/ceiling/nonfood dirty
A layer of dark water was covering the kitchen floor
FAILED: *38 Thawing. under running water criteria - water velocity
Lack of water velocity
FAILED: *45 Floor covering, mats and duckboards
Card board used as flooor covereing
FAILED: *24 Food Labeling- with common name of the food
Bulk items
2017-07-06 Pass Routine 7
*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
2017-01-12 Pass Routine CRITICAL 9
*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 ·
Score calculated from inspection outcomes, violation severity & recency.
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