DEC 15
2022
PASSED
7 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
HOWARD WANG'S UPTOWN.
BEAT. 35/100
3223 LEMMON AVE 103 · UPTOWN, DALLAS
Last inspected December 15, 2022 · passed
37 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
104
includes 37 critical
RECORDS COVER
5 YEARS
since Feb 2017
INSPECTION HISTORY
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
*34 Controlling pests. Eliminating harborage conditions
Fruit flies in kitchen
*32 Maintain in Good Repair
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*10 Clean Sight and Touch
*36 Cloths in-use for wiping between uses stored
JUN 272022PASSED2 violationsDETAILS
JUN 27
2022
PASSED
2 violationsDETAILS
*43 Light - 50 foot : Food and utensils area
vent hood
*35 Hair Restraints effective
prep and cook employees
FEB 82022PASSED16 violations5 CRITICALDETAILS
FEB 8
2022
PASSED
16 violations5 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Damaged cans observed in kitchen
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Raw food next to and above cooked food in WIC
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket at 0 ppm
*14 When to wash hands
No employees observed washing hands before handling RTE food
*15 Bare hands contact with ready-to-eat foods
Employees handling RTE food with bare hands
*28 Date marking > 24 hrs,on site,temp 41F
Missing date marking on food items over 24 hrs in WIC
*29 Food thermometers provided and accessible
Restaurant unable to provide food thermometer
*31 No soap at handsink
No soap at bar hand washing sink
*33 Warewashing machines not apply to pumped rinse
Dish washer unable to pump sanitizer ( employees continued washing dishes in dish washer)
*35 Hair Restraints effective
Employees missing hair restraint
*36 Cloths in-use for wiping between uses stored
Wiping cloths left on line prep counter
*37 Storing the food at least 15 cm (6 inches) above the floor
Food stored on floor in WIC
*38 Thawing. under running water criteria -thawed RTE <41F
Raw ground meat left on prep counter to defrost
*42 Dirty nonfood contact surfaces
Cooler gaskets soiled at WIC
*43 Clean vent syst:Intake/exhaust air ducts
Air intake vents in kitchen soiled
*47 Handwashing signage
Missing hand washing sign at bar hand sink
SEP 22021PASSED10 violations1 CRITICALDETAILS
SEP 2
2021
PASSED
10 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
BOTTOM SHELVES OF RIF & RIC UNITS WITH PRODUCT DEBRIS ACCUMULATION AND EXTERIOR NOT CLEAN TO THE TOUCH. INSIDE UPPER PANEL OF ICE MACHINE OBSERVED WITH PINK & BLACK MOLD-LIKE SUBSTANCE
*19 Water System Maintained
REPAIR LEAK AT 3 COMPARTMENT SINK
*31 Individual, disposable towels
PROVIDE PAPER TOWELS FOR HANDSINK ON COOK LINE
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE TOUCHING READY TO EAT VEGGIES WITH BAREHAND > USE GLOVES
*32 Approved Food Contact Equip.
REMOVE WOOD SHELF LINER FROM BOTTOM SHELF IN BACK PREP AREA; PEEL PROTECTIVE PLASTIC COVER FROM LEFT SIDE OF RIF; REMOVE CARDBOARD SHELF LINERS FROM DRY STORAGE SHELF - REPLACE W/APPROVED MATERIAL > N
*36 Cloths in-use for wiping between uses stored
MAINTAIN MOIST WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE
*39 Equipment and Utensils Storage
OBSERVED SCOOP STORED INSIDE ICE MACHINE
*42 Dirty nonfood contact surfaces
GASKETS OF WIC&RIC&RIF OBSERVED DIRTY/MOLDY; BLACK FAN IN PREP AREA & IN WIC PREP AREA OBSERVED W/DUST ACCUMULATION
*43 Light - 50 foot : Food and utensils area
REPLACE BROKEN LIGHT UNDER VENT HOOD
*45Floor, wall, ceiling - Exposed material
SEAL ALL STATIONARY EQUIPMENT TO THE WALL PROPERLY. PATCH HOLES IN FRP WALL THROUGHOUT WHERE NEEDED
FEB 262021PASSED7 violations4 CRITICALDETAILS
FEB 26
2021
PASSED
7 violations4 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Store raw chicken separate from RTE foods
*10 Clean Sight and Touch
Clean shelves in RIC
*07 Food safe, good condition, unadulterated, and honestly presented
raw meats should me stored in an area that minimizes exposure to possible contamination
*32 Maintain in Good Repair
Repair shelving base and RIC door handles
*42 Dirty nonfood contact surfaces
Clean floors and equipment surfaces
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Cover foods in RIC
*39 Store equipment & utensils - avoid contamination
Store tongs upright
show all 13 inspections →
AUG 82020PASSED7 violations4 CRITICALDETAILS
AUG 8
2020
PASSED
7 violations4 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw eggs over RTE. Carrots stored under raw animal products
*10 Chlorine sanitizer concentration, minimum temp.
Dish machine 0 ppm Cl, bucket 0 ppm QA.
*18 Toxic items labeling-non original container
label chemical spray bottles
*27 Cooling method, criteria - smaller portions
Cool food in smaller portions on ice
*34 Remove dead/trapped pests
Observed dead cockroach nymphs
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed carrots on floor.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in food
JAN 172020PASSED10 violations3 CRITICALDETAILS
JAN 17
2020
PASSED
10 violations3 CRITICALDETAILS
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*10 Clean Sight and Touch
SODA GUNS
*18 Toxic items labeling-non original container
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food storage containers, identified with common name of food.
*31 Handwashing lavatory - used for other purpose
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*38 Thawing. under running water criteria
JUL 172019PASSED9 violations4 CRITICALDETAILS
JUL 17
2019
PASSED
9 violations4 CRITICALDETAILS
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE MARK CUT VEGETABLES AND OTHER ITEMS IN FOOD SAFE BAGS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SOFT SHELL CRAB OVER RTE FOOD IN COOLER, WIC RAW BEEF OVER VEGETABLES -COS
*39 Equipment in good repair and proper adjustment.
AMBIENT TEMP 50+ DEGREE F
*31 No soap at handsink
AT ALL HAND SINKS- COOK LINE AND BAR
*45 Premises shall be maintained in good repair
CEILING TILES- REPLACE
*34 Remove dead/trapped pests
REMOVE FLY TRAPS FROM OVER FOOD PREP AREA- COS
*47 Handwashing signage
AT ALL HAND SINKS- COOK LINE AND BAR
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 52 DEGREE F, COOKED CHICKEN 74 DEGREE F-COS
*43 Light 20 foot : Reach-in cooler
JAN 302019PASSED9 violations3 CRITICALDETAILS
JAN 30
2019
PASSED
9 violations3 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*18 Toxic items labeling-non original container
LABEL SPRAY BOTTLES
*21 RFSM - Not On Site
EXPIRED, RE REGISTER
*02 Cold Hold (41øF/45øF or below)
RAW SHRIMP 47, 44 DEGREE F, RAW BEEF 46 DEGREE F
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
RICE SCOOPS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW BEEF OVER GREEN ONIONS IN WIC
*41 Food storage containers, identified with common name of food.
LABEL SPICES IN NON ORIGINAL CONTAINERS
*28 Date marking > 24 hrs,on site,temp 41F
LACK OF DATE MARKING
JUL 182018PASSED8 violations3 CRITICALDETAILS
JUL 18
2018
PASSED
8 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
CLEAN ICE GUARD AT ICE MACHINE
*41 Food storage containers, identified with common name of food.
LABEL SPICES USED ON FOOD LINE
*47 Handwashing signage
AT BAR AND AT KITCHEN
*02 Cold Hold (41øF/45øF or below)
SHRIMP ON SERVER SIDE 56 DEGREE F
*28 Date marking > 24 hrs,on site,temp 41F
LACK OF DATE MARKING IN WIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN SITTING ON DRINK SYRUPS TO THAW, RAW CHICKEN OVER GREEN BEANS IN WIC, RAW EGGS OVER SAUCE IN RIC ON FOOD LINE
*14 When to wash hands before donning new gloves
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
RICE SCOOP WATER 100 DEGREE F
JAN 242018PASSED10 violations4 CRITICALDETAILS
JAN 24
2018
PASSED
10 violations4 CRITICALDETAILS
*10 Clean Sight and Touch
INSIDE RIF, EXCESSIVE CONDENSATION IN RIC
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS TO BE FREE OF GREASE ACCULMULATION AND CLEAN STORAGE AREA BY GRILL
*45 Premises shall be maintained in good repair
REPLACE MISSING CEILING TILE, REPLACE BROKEN FLOOR TILES
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
SHRIMP FOR SOUP 51 DEGREE F, CHICKEN FOR SOUP 50 DEGREE F
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
*36 Cloths in-use for wiping between uses stored
*34 Controlling pests. Eliminating harborage conditions
OBSERVED ONE LIVE ROACH IN KITCHEN AREA BY COOK LINE
*18 Toxic items labeling-non original container
LABEL SPRAY BOTTLES
*47 Handwashing signage
AT HAND SINK BY GRILL
SEP 132017PASSED7 violations3 CRITICALDETAILS
SEP 13
2017
PASSED
7 violations3 CRITICALDETAILS
*45Floor, wall, ceiling - Exposed material
Ceiling tile missing about reach in cooler near kitchen exit. Unapproved ceiling tile (porous) above entrance to production area of kitchen, tile is sagging in the middle and providing exposure to co
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Scoops for rice stored in standing warm water. Scoops should be stored on a clean surface of the counter, under running water with sufficient velocity to move particles off and away form utensils, in
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over sauces at end of production area of kitchen. Raw shell eggs stored adjacent to breaded and cooked product (possibly katsu pork or chicken) in walk in cooler.
*43 Ventilation hood-prevent grease dripping
Vents missing from vent hood above active cooking area. Management indicated vents were store in degreaser to clean. Advise modifying opening and closing procedures to ensure all equipment is in p
*10 Q.A. PPM - follow manufacturer's direction
Two sanitizer buckets tested at 0ppm Quaternary Ammonium.
*07 Food safe, good condition, unadulterated, and honestly presented
Stainless steel containers of ingredients stored directly on top of other foods in open top reach in coolers. Please do not allow these surfaces (the bottom of containers) to come into contact with f
*14 When to wash hands before donning new gloves
Employee observed rinsing off gloved hands in and wash sink, drying with cloth towel, and returning to work. Advise additional training to ensure employees are aware of the importance of proper han
FEB 92017PASSED2 violations1 CRITICALDETAILS
FEB 9
2017
PASSED
2 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
BEAN SPROUTS AT 53'F
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