DEC 6
2023
PASSED
9 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
HONG KONG CHE.
BEAT. 18/100
9780 WALNUT ST #360B · LAKE HIGHLANDS, DALLAS
Last inspected December 6, 2023 · passed
31 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
149
includes 31 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*10 Clean Sight and Touch
Clean and sanitize inside microwave and air fryer.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all food held over one and milk tea.
*32 Equipment & Utensils resistant pit,chip, crazing
Dispose of damaged/broken utensils and shelves.
*36 Cloths in-use for wiping between uses stored
Store wiping cloths in sanitizer bucket.
*41 Food storage containers, identified with common name of food.
Label bulk containers.
*42 Floors/walls/ceiling/nonfood dirty
Clean under and behind equipment.
*43 Clean vent syst:Intake/exhaust air ducts
Clean vent hood.
*45 Premises shall be maintained in good repair
Replace ceiling tiles. Repair wall damage behind 3-comaprtment sink and grill.
*44 Frequency. Refuse, recyclables/returnables removed
Remove trash from back hallway.
AUG 162023PASSED14 violations2 CRITICALDETAILS
AUG 16
2023
PASSED
14 violations2 CRITICALDETAILS
*22 Accredited food handler certificate - 60 days
Provide food handler certification
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
use time stamps for food on serving line
*10 Clean Sight and Touch
Clean and sanitize ice chest
*31 No soap at handsink
Provide functioning soap dispenser
*14 Wash hands after all other activities
Hand sink soap dispenser not work, didn't see anyone wash hands
*18 Toxic items storage adjacent to food/utensils
Do not store soap or medication near food or utensils
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all food, discard spoiled moldy foods
*36 Cloths in-use for wiping between uses stored
Store wiping cloths in sanitizer solution
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food in WIC and spices
*39 Equipment in good repair and proper adjustment.
replace damaged and broken utensils and containers
*40 Reuse of single service articles
Do not reuse single-use items (milk jugs)
*41 Food identity and accurate representation
Label all bulk foods items (flour, sugar, rice)
*42 Dirty nonfood contact surfaces
Clean all shelves, food storage containers, coolers and cooler gaskets, vent hood WIC unit
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use cardboard or foil as a liner
JAN 232023PASSED5 violations2 CRITICALDETAILS
JAN 23
2023
PASSED
5 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Temperatures not maintained at 135 degrees F or above. Violations marked with * jellys 75* 114* chicken / vegetable 117* Pork 92*
*32 Equipment & Utensils smooth easily cleanable
can not use cloth under cutting board- get cutting board mats can not use newspaper in the kitchen not sterile and no way to clean paint or cover the bottom shelves that are rusty- shelf liner
*07 Food safe, good condition, unadulterated, and honestly presented
bottom of container sitting directly on food- cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
must date mark any food not used with in 24 hours
*10 Clean Sight and Touch
clean rice cookers and ice container
SEP 32021PASSED9 violations2 CRITICALDETAILS
SEP 3
2021
PASSED
9 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
Place dates on foods prepared 24 hours or more prior to storage
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Cover items in walk in cooler to avoid contamination
*32 Approved Food Contact Equip.
Replace residential microwave with commercial
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Clean fans and gaskets
*34 Controlling pests. Eliminating harborage conditions
*31 Individual, disposable towels
*29 Sanitizing solutions, testing devices
*19 Water & Plumbing in good repair- per code
Repair leak at 3 compartment sink
FEB 242021PASSED11 violations4 CRITICALDETAILS
FEB 24
2021
PASSED
11 violations4 CRITICALDETAILS
*06 Time as PHC: 4 hours provide written procedures methods of compliance
To use TPHC, you must properly label the food items and you must provide a document describing your procedures.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw chicken stored over vegetables in walk-in-cooler.
*10 Clean Sight and Touch
Observed dirty prep table, dirty cooking-condiments containers[salt, sugar, squeeze-bottles], and dirty dish-drying rack..
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark items held longer than 24 hrs for no more than 7 days.
*31 No soap at handsink
Observed no soap at a handsink.
*32 Equipment and Utensils Multiuse Materials durable
Observed grocery bags used for direct-contact food storage. Observed newspaper used as a liner.
*36 Cloths in-use maintained dry
Observed wet wiping cloths.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Must cover food not in use to protect against possible contamination.
*39 Cooking equipment free of encrusted grease
Must clean caked-on carbon deposits from cooking pots, pans, and stove. Clean all other equipment as necessary.
*42 Floors/walls/ceiling/nonfood dirty
Clean the floors and walls throughout the kitchen.
*45 Mats / Duckboards nonabsorbent
Observed cardboard used as a floor mat.
show all 15 inspections →
SEP 242020PASSED9 violations2 CRITICALDETAILS
SEP 24
2020
PASSED
9 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
fish 120'f, chicken 130'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw and cooke meat, food, produce all store together
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in cooler
*31 Individual, disposable towels
*47 Handler-Certificate Not on site
*36 Cloths in-use for wiping between uses stored
*45 Clean facilities as often as necessary.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
MAR 132020PASSED9 violations2 CRITICALDETAILS
MAR 13
2020
PASSED
9 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Pudding measured at 54 degrees.
*10 Clean Sight and Touch
Ice machine needs to be cleaned.
*18 Toxic items labeling-non original container
Sanitizer bucket needs to be labeled.
*32 Maintain in Good Repair
Freezer unit contains cracks inside.
*36 Cloths in-use for wiping between uses stored
*40 Reuse of single service articles
Milk jugs may not be reused to store other liquids.
*42 Dirty nonfood contact surfaces
Clean shelves, walls, ceilings, and stains on stove top.
*43 Light bulbs, light shields provided
Walk in cooler has insufficient lighting.
*45Floor, wall, ceiling - Exposed material
Tile have gaps, wall corners, baseboard in bad condition.
FEB 132020PASSED14 violations4 CRITICALDETAILS
FEB 13
2020
PASSED
14 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed sprouts held at room temperature(65 Degrees F).
*03 Food products not maintained at 135øF or above
Observed meatball soup held at 89 Degrees F. Corrected on site.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy cabbage held in WIC.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed shell eggs held over broccoli and cabbage.
*10 Clean Sight and Touch
Observed dirty cutting board in kitchen.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer bucket at 200 ppm CL.
*19 One Inch Air Gap
Need 1" air gap at drains.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed newspaper and cardboard used for food storage.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food not covered in WIC.
*38 Thawing. under running water criteria -thawed RTE <41F
Observed food defrosting at room temperature[in water](68 Degrees F).
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ice scoop handle in the ice. Observed bowl used as a scoop in bulk container.
*41 Food storage containers, identified with common name of food.
Need to label bulk containers.
*42 Floors/walls/ceiling/nonfood dirty
Need to clean floors, walls, ceiling, and shelves(All very dirty).
*45 Unnecessary articles prohibited
Need to remove all unnecessary articles.
AUG 222019PASSED9 violationsDETAILS
AUG 22
2019
PASSED
9 violationsDETAILS
*43 Light - 10 foot : Walk-in, Dry storage
WALK IN COOLER IS NOT BRIGHT ENOUGH.
*41 Food storage containers, identified with common name of food.
SUGAR?? AND SYRUP???
*10 Clean Sight and Touch
CLEAN CUTTING BOARD
*28 Date marking > 24 hrs,on site,temp 41F
FINAL NOTICE! DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE O F 7 DAY
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES, EXTERIOR OF POTS, MOP SINK, DUSTY CEILING AND CEILING AIR VENTS
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
FINAL NOTICE! PROVIDE TIME LABEL TO FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
*32 Approved Food Contact Equip.
REMOVE ALL NEWSPAPER LINER
*45Physical Facilities Floors,Walls,Ceilings
SEAL ALL GAP BETWEEN FLOOR TILES
*36 Cloths in-use for wiping between uses stored
JUL 242019PASSED16 violations2 CRITICALDETAILS
JUL 24
2019
PASSED
16 violations2 CRITICALDETAILS
*39 Equipment and Utensils Storage
1) DO NOT STORE ANY FOOD EQUIPMENT IN HAND SINK. 2) DO NOT STORE EQUIPMENT IN HAND SINK
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*43 Light - 50 foot : Food and utensils area
VENT HOOD
*24 Food Label- manufacture/packer/distrubtor name
TO ALL YOUR PREPACKAGED PRODUCTS
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded
PROVIDE TIME LABEL TO FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL WITH TIME LIMIT NO MORE THAN 4 HOURS
*35 Hair Restraints effective
*41 Food storage containers, identified with common name of food.
FOR ALL POWER TYPE OF FOOD PRODUCTS
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL YOUR FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*10 Clean Sight and Touch
CLEAN ICE MACHINE , CUTTING BOARD.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*45 Unnecessary articles prohibited
REMOVE ITEM FROM HALLWAY
*31 No soap at handsink
HAND SINK DISPENSER IS NOT WORKING
*03 Food products not maintained at 135øF or above
CHICKEN WITH VEGETABLES 120'F, CHICKEN W VEG SOUP 120'F
*42 Floors/walls/ceiling/nonfood dirty
1) CLEAN EXTERIOR OF POTS, PANS, VENT HOODS, FLOOR 2) WALK IN COOLER WALL, CEILING WALL N FANS
*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
*36 Cloths in-use for wiping between uses stored
JAN 152019PASSED9 violations3 CRITICALDETAILS
JAN 15
2019
PASSED
9 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR, SOAP DISPENSER, STOVE , WOKS, VENT HOODS, CEILING AND EXTERIOR OF POTS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*24 Food Label- manufacture/packer/distrubtor name
WARNING! FOR ALL CUSTOMER SELF SERVE PREPACKAGED FOOD PRODUCTS
*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
*02 Cold Hold (41øF/45øF or below)
BEANS 56'F
*03 Food products not maintained at 135øF or above
EGG WITH PORK 130'F, CURRY CHICKEN 120'F, MEAT BALLS 130'F,
*10 Clean Sight and Touch
CLEAN KNIVES FROM STORAGE BIN
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
PROVIDE LABEL TO ALL TCS FOOD USING TIME AS PUBLIC HEALTH CONTROL
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED ONE ROACH
JUL 312018PASSED12 violations3 CRITICALDETAILS
JUL 31
2018
PASSED
12 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
CUTTING BOARDS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*36 Cloths in-use for wiping between uses stored
*39 Cutting surfaces.
REPLACE / RESURFACE WORN CUTTING BOARD
*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 FROM COOLERS
*47 Conditions of Permit-in use of food equipment
*24 Food Label- manufacture/packer/distrubtor name
PROVIDE LABEL TO ALL PREPACKAGED FOOD PRODUCTS FROM CUSTOMER SELF SERVE AREA OR MOVE ALL PREPACKAGED PRODCTS BEHIND THE COUNTER.
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED ROACHES BY BACK DOOR
*29 Cold/hot hold unit thermometer easily viewable
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES FROM WALK IN COOLER, CLEAN FLOOR AND WALL
*35 Hair Restraints effective
*32 Approved Food Contact Equip.
USE FOOD CONTAINER THAT MEET NSF QUALITY. REMOVE ALL HOME USE TYPE PLASTIC SKIMMER BASKET
JAN 162018PASSED12 violations3 CRITICALDETAILS
JAN 16
2018
PASSED
12 violations3 CRITICALDETAILS
*24 Food Labeling- with common name of the food
SUGAR?? FLOUR??
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK
*03 Food products not maintained at 135øF or above
TOFU W/ VEG 127'F, PORK WITH EGG 109'F
*47 Handwashing signage
*32 Approved Food Contact Equip.
DO NOT USE NEWSPAPER AS FOOD LINER. USE PAPER TOWEL OR NAPKINS
*39 Cutting surfaces.
REPLACE OR RESURFACE CUTTING BOARD WITH DEEP CUT
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OF LESS
*42 Floors/walls/ceiling/nonfood dirty
FLOOR, AIR VENTS, WALL, SHELVES
*40 Reuse of single service articles
DO NOT REUSE SINGLE USE MILK CONTAINER
*29 Cold/hot hold unit thermometer easily viewable
JUL 102017PASSED7 violations1 CRITICALDETAILS
JUL 10
2017
PASSED
7 violations1 CRITICALDETAILS
*47 Handwashing signage
*21 RFSM - Not On Site
*19 Water & Plumbing in good repair- per code
hand sink
*35 Hair Restraints effective
*22 Handlers-Certificate Not On Site
*24 Food Label- manufacture/packer/distrubtor name
*6 Discard PHF is exceeds time/temp combinations
milk June 16
MAR 72017PASSED4 violations1 CRITICALDETAILS
MAR 7
2017
PASSED
4 violations1 CRITICALDETAILS
*34 Pest control-routine inspections for
provide insect control for fruit flies
*03 Food products not maintained at 135øF or above
catfish 116, 117
*31 Individual, disposable towels
provide
*22 Handlers-Certificate Not On Site
provide food handler cards
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 →