MAY 17
2023
PASSED
6 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
HOTSTONE.
BEAT. 42/100
2330 ROYAL LN #300 · PRESTON HOLLOW, DALLAS
Last inspected May 17, 2023 · passed
Failed an inspection 8 years ago. 26 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
13
12 passed · 1 failed
VIOLATIONS
103
includes 26 critical
RECORDS COVER
5 YEARS
since Jan 2018
INSPECTION HISTORY
*39 Utensils, single serve items 6 inches off - floor
STORE ALL FOOD EQUIPMENT OFF THE FLOOR.
*02 Cold Hold (41øF/45øF or below)
BEAN AND VEGETABLES 61'F
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER USED AS LINER.
*24 Food Label- manufacture/packer/distrubtor name
TO ALL YOUR PREPACKAGED FOOD PRODUCTS
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*21 RFSM - Not On Site
NOV 22022PASSED8 violations1 CRITICALDETAILS
NOV 2
2022
PASSED
8 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*28 Date marking > 24 hrs,on site,temp 41F
*35 Hair Restraints effective
*10 Chlorine sanitizer concentration, minimum temp.
*24 Food Label- manufacture/packer/distrubtor name
*39 Utensils, single serve items 6 inches off - floor
*38 Thawing. under running water criteria -thawed RTE <41F
MAR 142022PASSED6 violations1 CRITICALDETAILS
MAR 14
2022
PASSED
6 violations1 CRITICALDETAILS
*39 Utensils, single serve items 6 inches off - floor
*27 Cooling method, criteria - using ice bath
COOLING FOOD RAPID METHODS SUCH AS ICE BATH.
*24 Food Label- manufacture/packer/distrubtor name
TO ALL PREPACKAGED FOOD PRODUCTS.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
PROVIDE TIME LABELS AND PROCEDURES TO ANY FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
*32 Damaged Equipment
REMOVE ALL DAMAGED CLAY POTS.
SEP 222021PASSED11 violations2 CRITICALDETAILS
SEP 22
2021
PASSED
11 violations2 CRITICALDETAILS
*32 Approved Food Contact Equip.
Remove peel/ tape from side and front of ice cream machine
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food inside reach in coolers and walk in cooler
*42 Floors/walls/ceiling/nonfood dirty
Clean floors inside walk in cooler > observed with food debris / accumulation
*43 Ventilation,mechanical
Replace (x2 ) broken lights under vent hood
*39 Keep utensils handles upright or protected
USe proper scoops to dispense product> observed bowls being used for product inside RIC units and dry ingredients. Store rice spoon in water 135 or greater or dipper well > observed in stagnant water
*19 Water & Plumbing in good repair- per code
Repair leak at 3 compartment sink
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide the guidance for the clean up of bodily fluids and / or a biohazard spill kit. Provide Employee health policies
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all product held longer than 24 hrs with a use by date not to exceed 7 days
*03 Food products not maintained at 135øF or above
The following items observed out of hot hold temperature : thick soy bean paste79, thin soybean soup 81.2, fish fillets 93.7,
*32 Approved Food Contact Equip.
Replace residential equipment with commercial > microwave and (x2) reach in cooler
*41 Food storage containers, identified with common name of food.
MAR 92021PASSED8 violationsDETAILS
MAR 9
2021
PASSED
8 violationsDETAILS
*45 Unnecessary articles prohibited
REMOVE FOIL LINER FROM COOLER
*36 Cloths in-use for wiping between uses stored
*06 Time as PHC:provide written procedures on site
LABEL FOOD PRODUCTS WITH TIME LABEL BEFORE PLACE IT ON FRONT SERVING TABLE.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
*26 Advisory-"consuming raw or undercooked#" text
RAW CRAB
*42 Floors/walls/ceiling/nonfood dirty
EXTERIOR OF EQUIPMENT, i.e. DISHWASHING MACHINE.
*38 Thawing. under running water criteria - water velocity
THAW ALL FOOD PRODUCTS UNDER RUNNING WATER OR STORE IN COOLER TO THAW.
show all 13 inspections →
AUG 262020PASSED5 violations3 CRITICALDETAILS
AUG 26
2020
PASSED
5 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW MEAT ABOVE READY TO EAT PRODUCTS.
*06 Time as PHC: 4 hours provide written procedures methods of compliance
PROVIDE PROCEDURES AND TIME LABEL TO FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD.
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*45 Premises shall be maintained in good repair
CHECK YOUR COOLER TO MAKE SURE IT CAN MAINTAIN FOOD AT 41'F OR LOWER AT ALL TIMES. TURN YOUR SETTING DOWN AND MONITOR THE TEMPERATURE.
*02 Cold Hold (41øF/45øF or below)
BEEF 47'F, PORK 47'F FROM COOLER.
FEB 242020PASSED9 violations1 CRITICALDETAILS
FEB 24
2020
PASSED
9 violations1 CRITICALDETAILS
*47 Handwashing signage
*34 Outer door: solid,selfclosing,tightfitting
KEEP BACK DOOR CLOSED.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM . TESTED AT 0 PPM
*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
FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD
*36 Cloths in-use for wiping between uses stored
*45 First Aid
*14 When to wash hands
MAKE SURE YOUR EMPLOYEE WASH HAND BETWEEN TASK.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DISHWASHING MACHINE
JUL 292019PASSED5 violations3 CRITICALDETAILS
JUL 29
2019
PASSED
5 violations3 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Lack of quick cooling methods baby napa with beef Soup 119.1 degrees Bone soup at 89.8 Cooked beef cooling on the counter at 70.9 degrees
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
*02 Cold Hold (41øF/45øF or below)
raw beef at 44.3 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish over mung beans
*36 Cloths in-use for wiping between uses stored
JUL 32019PASSED12 violations4 CRITICALDETAILS
JUL 3
2019
PASSED
12 violations4 CRITICALDETAILS
*42 Nonfood-contact surfaces material
Foil lined surfaces
*35 Hair Restraints effective
*19 One Inch Air Gap
Ice maker drains in need of air gaps
*25 HACCP-Plan submitted
Sushi rice without a Hazardous Critical Control Program (HACCP) plan Sushi rice at 103.7 degrees
*29 Thermometers to be accurate +/-1.5 'C
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*37 Storing the food at least 15 cm (6 inches) above the floor
*40 Reuse of single service articles
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Canned jalepeno peppers at 79.1 ledl at room temperature instead of in the refrigerator Red pepper paste with bean paste held at 76.7 degrees
*02 Cold Hold (41øF/45øF or below)
Fish cake at 59.6 degrees - non refrigerated Tofu at 68.7 degrees and bean sprouts at 49.8 degrees both in the top of the point of usage refrigerator - cooks line Raw beef at 50.2 degrees - second
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw cornish game beans stored over kim chee Washing pans in the vegetable sink
*43 Ventilation hood-prevent grease dripping
Lack of a ansul tyoe system at the vent a hood
JAN 42019PASSED6 violations2 CRITICALDETAILS
JAN 4
2019
PASSED
6 violations2 CRITICALDETAILS
*31 Handwashing lavatory - accessible
*10 Chlorine sanitizer concentration, minimum temp.
Less than 50 ppm
*03 Food products not maintained at 135øF or above
Bean paste soup held at 108.7 degrees without a heat source
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Nonfood-contact surfaces material
Foil lined surfaces
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat beans sprouts
JUL 52018PASSED8 violations3 CRITICALDETAILS
JUL 5
2018
PASSED
8 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods
*31 No soap at handsink
*21 Demonstrateion of knowledge by PIC
*29 Food thermometers--small diameter probe
*37 Storing the food at least 15 cm (6 inches) above the floor
*27 Cooling, heating, and holding capacities. Equipment
Hot hold units are needed to keep the soups at 135.0 degrees
*22 Handlers-Certificate Not On Site
*06 Time as PHC: 4 hours provide written procedures methods of compliance
JAN 162018PASSED4 violations1 CRITICALDETAILS
JAN 16
2018
PASSED
4 violations1 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Cardboard used for non food contact surfaces
*32 Approved Food Contact Equip.
Open cans used for food storage
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked foods
JAN 42018FAILED15 violations4 CRITICALDETAILS
JAN 4
2018
FAILED
15 violations4 CRITICALDETAILS
*33 Manual ware washing, sink compartment requirement
Using the preparation sink for dishwashing
*42 Dirty nonfood contact surfaces
Cardboard lined surfaces
*14 When to wash hands between raw and RTE foods
Wash hands after handling raw fish
*25 Obtain variance: Molluscan shellfish life-support system display tank
*28 Date marking > 24 hrs,on site,temp 41F
*21 PIC ensures effective handwashing being done
*01 Cooling -- within 2 hours, 135-70øF
Rice, stew, and soups cooled on the counter without refrigeration Rice at 91.2 degrees Soup at 75.5 degrees Soup at 115.6 degrees
*02 Cold Hold (41øF/45øF or below)
Point of usage refrigerator Tofu at 44.5 degrees
*31 Handwashing lavatory - accessible
*47 RFSM Certificate - Not Display
*22 Handlers-Certificate Not On Site
*09 Molluscan shellfish life-support system display only
Clams need to be in a separate fish tank from sea urchin and or flounder
*35 Hair Restraints effective
*37 Storing the food at least 15 cm (6 inches) above the floor
Food needs to be off the floor in the kitchen and walk in freezer
*10 Chlorine sanitizer concentration, minimum temp.
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 →