JAN 27
2020
PASSED
10 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
HANMIRI.
BEAT. 46/100
2216 ROYAL LN #119 · PRESTON HOLLOW, DALLAS
Last inspected January 27, 2020 · passed
16 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
8
8 passed
VIOLATIONS
56
includes 16 critical
RECORDS COVER
2 YEARS
since Mar 2017
INSPECTION HISTORY
*22 Handlers-Certificate Not On Site
*42 Floors/walls/ceiling/nonfood dirty
CLEAN STORAGE SHELVES OF DUSTS AND STAINS
*36 Cloths in-use for wiping food spills used for no other purpose
DO NOT USE WIPING CLOTH AS CUTTING BOARD RESISTANCE
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS FROM COOLER WITH USE BE DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY. MUST SANITIZE ALL FOOD EQUIPMENT WITH SANITIZER AFTER CLEANING
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER USED AS LINER AT ONCE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK STORED ON TOP OF MEAT SLICER
*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
*47 Handwashing signage
POST HAND WASHING SIGN TO ALL YOUR HAND SINKS
*32 Approved Food Contact Equip.
REMOVE WOOD AND PLASTIC WRAP FROM ICE MACHINE
JUL 12019PASSED5 violations3 CRITICALDETAILS
JUL 1
2019
PASSED
5 violations3 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Cooked tofu at 82.3 degrees on top of the refrigerator Kim Chee at 103.5 under the counter Cooked chicken cooling on the counter at 88.4 degrees Cooked beef cooling on the counter at 77.7 degrees
*31 Handwashing lavatory - accessible
Front hand sink
*02 Cold Hold (41øF/45øF or below)
Kim Chee at 57.5 degrees - in the Point of usage refrigerator
*43 Ventilation,mechanical
Frying foods, fryer was not under the went a hood
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JAN 302019PASSED4 violations1 CRITICALDETAILS
JAN 30
2019
PASSED
4 violations1 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*01 Cooling -- within 2 hours, 135-70øF
Cooling meat on the counter at 88.5 degrees
*33 Manual warewashing equipment, wash solution temp.
*28 Date marking > 24 hrs,on site,temp 41F
JAN 92019PASSED14 violations3 CRITICALDETAILS
JAN 9
2019
PASSED
14 violations3 CRITICALDETAILS
*33 Manual warewashing equipment, wash solution temp.
Lack of manual wash water solution to wash utensils
*31 Handwashing lavatory - accessible
Front hand sink
*01 Cooling -- within 2 hours, 135-70øF
Soup cooling on the counter at 72.1 degrees
*14 When to wash hands before donning new gloves
*21 PIC ensures employees are properly sanitizing equi
*37 Storing the food at least 15 cm (6 inches) above the floor
*29 Food thermometers--small diameter probe
*07 Food safe, good condition, unadulterated, and honestly presented
Refrigerator condensate water dripping into the food products
*40 Handle & dispense of cleaned utensils, single-use
Dispensed non inverted
*03 Food products not maintained at 135øF or above
Cooked meat held on the counter at 112.7 degrees Cooked meat held on the counter at 66.4 degrees
*38 Thawing. under running water criteria - water velocity
Lack of water - defrosting on the counter, under the counter and on the floor
*39 Store all equipment & utensil covered or inverted
*45 Physical Facilities Premises-absorbent materials on floors
Newspaper stored on the floor to absorb water
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse
JUL 52018PASSED5 violations2 CRITICALDETAILS
JUL 5
2018
PASSED
5 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
85.6 degrees - cooked beef 94.1degrees cooked pork
*27 Cooling, heating, and holding capacities. Equipment
A hot hold unit is needed to keep the cooked meats at 135 degrees or more
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Ventilation hood systems
Fryer not under the vent a hood
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw pork stored over ready tot eat foods
show all 8 inspections →
DEC 192017PASSED5 violations2 CRITICALDETAILS
DEC 19
2017
PASSED
5 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*33 Warewashing sinks and drain boards, self-draining.
Need two drain boards
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing raw meat and ready to eat cabbage on the same work table
*47 Food prep/utensil wash/mop sink not for hand wash
Onions in the mop sink
AUG 112017PASSED6 violations3 CRITICALDETAILS
AUG 11
2017
PASSED
6 violations3 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
food debris observed inside the hand wash sink
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine thoroughly
*47 Handwashing signage
the handwashing sink needs to have a sign to indicate for handwashing purposes only
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath cutting boards
*32 Damaged Equipment
replace air gaskets inside the reach in coolers
*22 Handlers-Certificate Not On Site
all employees that deal with food preparation must possess a valid food handler card
MAR 32017PASSED7 violationsDETAILS
MAR 3
2017
PASSED
7 violationsDETAILS
*45Floor, wall, ceiling - Exposed material
repair ceiling tiles in the food prep area
*14 When to wash hands before donning new gloves
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
test strips needed to test the chlorine level
*21 PIC ensures food handlers properly trained
all employees working directly with food preparation must obtain a valid food handler card by next inspection(six months).
*32 Damaged Equipment
repair/replace reach in cooler door
*36 Cloths in-use for wiping between uses stored
do not store cloth towels(absorbent material) underneath cutting boards.
*10 Clean Sight and Touch
clean the ice machine
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 →