JAN 5
2024
PASSED
12 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
KING BUFFET.
BEAT. 18/100
10250 W TECHNOLOGY BLVD · BACHMAN LAKE, DALLAS
Last inspected January 5, 2024 · passed
34 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
126
includes 34 critical
RECORDS COVER
5 YEARS
since Aug 2018
INSPECTION HISTORY
*33 Rinsing procedures - 3 compartment sink
set up 3 com sink wash rinse sanitize air drying
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed cross contamination raw tuna stored above fried chicken, raw chicken above rte food
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food in wif, wic, ric
*42 Dirty nonfood contact surfaces
clean gaskets, coolers, freezers, shelves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal food separate from customer food
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle to scoop food no bowls
*36 Cloths in-use for wiping food spills used for no other purpose
observed wet wiping cloth under cutting board
*10 Clean Sight and Touch
clean ice machine, clean food storage containers
*45 Premises shall be maintained in good repair
repair damaged/broken floor tiles
*29 Sanitizing solutions, testing devices
provide qua test strips
*34 Outer openings:closing holes, gaps
repair gap around doors (entrance and back doors)
*32 Approved Food Contact Equip.
do not use unapproved material for food contact
JUN 122023PASSED10 violations4 CRITICALDETAILS
JUN 12
2023
PASSED
10 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Maintain all cold food products at 41F or lower
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken above other foods
*10 Chlorine sanitizer concentration, minimum temp.
Maintain dishwasher sanitizer at 50 ppm
*14 Gloves single use
Do not reuse single-use gloves
*18 Toxic items stored above food/utensils
Do not store chemicals or personal medications above food products or equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
No drinking in food prep area
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food products in WIF
*39 Store equipment & utensils in a clean, dry place
Do not store knives between food prep stations (wok and deep fryers)
*45 Premises shall be maintained in good repair
Replace rusted electrical switch box
*42 Floors/walls/ceiling/nonfood dirty
Clean fan, floor, cooler and freezer handles
OCT 132022PASSED7 violations2 CRITICALDETAILS
OCT 13
2022
PASSED
7 violations2 CRITICALDETAILS
*45 Unnecessary articles prohibited
*10 Clean Sight and Touch
CLEAN MEAT CUTTER AND MIXER.
*35 Hair Restraints effective
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*36 Cloths in-use for wiping between uses stored
*18 Toxic items labeling-non original container
SPRAY BOTTLE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN HANDLES OF COOLERS AND FREEZERS, CLEAN FLOOR OF ICE FROM WALK IN FREEZER.
SEP 152022PASSED12 violations3 CRITICALDETAILS
SEP 15
2022
PASSED
12 violations3 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*34 Pest Control
OBSERVED FLIES FROM KITCHEN AREA.
*41 Food storage containers, identified with common name of food.
LABEL ALL FOOD CONTAINERS.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN EXTERIOR OF DISH WASHING MACHINE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP, SERVING AREA. KEEP PERSONAL BEVERAGE AT THE BOTTOM SHELF OF TABLE IN WAIT STATION.
*03 Food products not maintained at 135øF or above
WING 112'F, SAUSAGE 114'F, BAKED SALMON 124'F
*31 Individual, disposable towels
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM
*12 Gloves Single Use
EMPLOYEE MUST CHANGE GLOVES BETWEEN TASK, i.e. AFTER TOUCHING CLOTHING.
*02 Cold Hold (41øF/45øF or below)
TOFU 50 'F, SQUID 47'F, POTATOES SALAD 48'F, SEAFOOD SALAD 50'F
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE, i.e. FLAN
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
LABEL / RECORD ALL YOUR ITEMS ON TEMPERATURE FOR PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL
MAR 152022PASSED8 violations3 CRITICALDETAILS
MAR 15
2022
PASSED
8 violations3 CRITICALDETAILS
*32 Approved Food Contact Equip.
DO NOT STORED FOOD IN OPENED CANS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER AND COOLER.
*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.
*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.
*18 Use toxic according to manufacturer direction
MAINTAIN CHLORINE SANITIZER IN SINK AT 50 PPM, TESTED AT 200 PLUS PPM.
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM .
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
PROVIDE AND MAINTAIN RECORDS FOR ALL BATCHES OF FOOD.
show all 13 inspections →
AUG 102021PASSED11 violations2 CRITICALDETAILS
AUG 10
2021
PASSED
11 violations2 CRITICALDETAILS
*46 Covered waste receptacle for women's restroom
*36 Cloths in-use for wiping between uses stored
*34 Insect control devices-not over food/food prep
DO NOT KEEP FLIES TAPES ABOVE FOOD PREP TABLES.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER
*42 Floors/walls/ceiling/nonfood dirty
TOP OF DISHWASHING MACHINE , FLOOR OF WALK IN FREEZER.
*10 Chlorine sanitizer concentration, minimum temp.
SINK 0 PPM, COS AT 50 PPM
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
*19 Backflow prevention device - installed
FAUCET UNDER DISH WASHING MACHINE
*18 Use toxics according to additional condition
MAINTAIN SANITIZER BUCKET AT 100 PPM, TESTED AT 200 PPM.
*35 Hair Restraints effective
*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."
JAN 252021PASSED10 violations1 CRITICALDETAILS
JAN 25
2021
PASSED
10 violations1 CRITICALDETAILS
*45 Lockers to be used to store personal items
STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT, i.e. SHOES, PHONES, AND ETC...
*18 Use toxics according to additional condition
MAINTAIN SANITIZER FOR BUCKET AT 100 PPM, TESTED AT 200 PPM.
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.
*19 Backflow prevention device - installed
FAUCET W
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. KEEP ALL EMPLOYEES' BEVERAGE AWAY FROM FOOD AND EQUIPMENT.
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
OBSERVED RECORD ON SITE BUT MUST KEEP RECORDS FOR 3 MONTHS AND KEEP PROVIDE DISCARD DATE/ TIME ON 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."
*32 Approved Food Contact Equip.
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED. REMOVE UNAPPROVED MEAT CUTTER
*10 Clean Sight and Touch
ICE MACHINES
JUL 12020PASSED9 violations2 CRITICALDETAILS
JUL 1
2020
PASSED
9 violations2 CRITICALDETAILS
*45 Premises shall be maintained in good repair
REPLACE CRACKED DOOR FROM ICE MACHINE
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK - WAIT STATION HAND SINK
*10 Clean Sight and Touch
ICE MACHINE
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS / TABLES.
*32 Approved Food Contact Equip.
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED. REMOVE UNAPPROVED MEAT CUTTER
*19 Backflow prevention device - installed
INSTALL AT FAUCET WHERE HOSE IS CONNECTED.
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
COVER ALL THE FOOD PRODUCTS FROM WALK IN FREEZER 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)
DEC 262019PASSED10 violations2 CRITICALDETAILS
DEC 26
2019
PASSED
10 violations2 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS STORED FROM WALK IN FREEZER AND WALK IN COOLERS
*19 Backflow prevention device - installed
INSTALL BACK FLOW PREVENTION DEVICE TO FAUCET WHERE HOSE IS CONNECTED
*32 Approved Food Contact Equip.
DO NOT STORE ANY FOOD (i.e. OYSTER SAUCE) IN OPENED CAN
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLES OR COOLERS
*06 Time as PHC: 4 hours provide written procedures methods of compliance
PROVIDE TIME AND DATE RECORD TO RICE USE TIME AS PUBLIC HEALTH CONTROL
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN TOP OF DISH WASHING MACHINE
*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
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
MAY 242019PASSED8 violations4 CRITICALDETAILS
MAY 24
2019
PASSED
8 violations4 CRITICALDETAILS
*38 Thawing. under running water criteria - water velocity
None
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Oyster sauce held at the cooks station without refrigeration
*02 Cold Hold (41øF/45øF or below)
Susage at 72.2 degrees - non refigerated Cooked beef at 76.5 degrees - non refrigerated Cooked fish held at 73.4 degrees - non refrigerated Tufu at 54.2 degrees in the refrigerator Raw beef stew h
*19 Backflow prevention device - installed
Attached hose without a backflow device
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken prepared directly next to mushrooms
*32 Approved Food Contact Equip.
Open can used for food contact surface
*31 Handwashing lavatory - accessible
OCT 252018PASSED10 violations2 CRITICALDETAILS
OCT 25
2018
PASSED
10 violations2 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
Broccoli Banana's and Cantaloupe
*34 Outer door: solid,selfclosing,tightfitting
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken being cut and raw beef on the same cutting table Raw mussels and krab defrosted in the same set of sinks
*02 Cold Hold (41øF/45øF or below)
Cooked beef roast held at 66.3 - on a shelf without refrigeration Once fried chicken held on the counter at 54.3 degrees - on the counter without refrigeration Cooked fish held at 47.6 degrees held
*28 Date marking > 24 hrs,on site,temp 41F
*40 Single use articel wrapped or dispensed
*35 Hair Restraints effective
*38 Thawing. under running water criteria - water velocity
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands after handling soiled equip/utensil
AUG 242018PASSED9 violations3 CRITICALDETAILS
AUG 24
2018
PASSED
9 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish over macaroni salad Defrosting cooled sausag end raw squid in the same set of sinks Raw chicken held over raw beef
*35 Hair Restraints effective
Beard nets missing
*02 Cold Hold (41øF/45øF or below)
Garlic in oil non refrigerated Once fried egg rools hald at 66.3 degrees - held on the counter Cooked sauage held at 68.8 degrees without refrigertion Open cans of sauce non refrigerated
*32 Approved Food Contact Equip.
Cut off plastic containers used as a funnel Bowl used as a scoop
*14 When to wash hands between raw and RTE foods
Hand washing is required after handling raw shell eggs - gloves need to be remove and hand washed before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
Mushroom stored on the floor
*34 Outer door: solid,selfclosing,tightfitting
*38 Thawing. under running water criteria - water velocity
*19 One Inch Air Gap
AUG 152018PASSED10 violations4 CRITICALDETAILS
AUG 15
2018
PASSED
10 violations4 CRITICALDETAILS
*32 Approved Food Contact Equip.
Open can used for food storage
*19 Backflow prevention device - air gap
*38 Thawing. under running water criteria - water velocity
Lack of water during the defrosting staged
*03 Food products not maintained at 135øF or above
Fried fish held at 99.4 degrees
*02 Cold Hold (41øF/45øF or below)
Cooked beef held at 68.1 degrees Sushi held at 53.8 degrees Cottage cheese at 46.3 degrees
*29 Thermometers to be accurate +/- 3'F
Walk in refrigerator thermometer not working properly
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Oyster sauce
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Preparing raw chicken and raw oyster on the same preparation table Raw meat stored over ready to eat fruit
*34 Outer door: solid,selfclosing,tightfitting
*35 Eating food, chewing gum, drinking beverages, or using tobacco
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 →