JUL 7
2021
PASSED
13 violations4 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
KING SPA DELI.
BEAT. 33/100
2143 JOE FIELD RD · PRESTON HOLLOW, DALLAS
Last inspected July 7, 2021 · passed
50 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
118
includes 50 critical
RECORDS COVER
3 YEARS
since Feb 2018
INSPECTION HISTORY
*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.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.
*29 Cold/hot hold unit thermometer easily viewable
EGG WARMER
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UP ON REQUEST.".
*45 Premises shall be maintained in good repair
REPAIR LEAK FROM FAUCET AND EDGE OF THREE COMPARTMENT SINK.
*44 Receptacles tight fitting lids, doors, or covers
KEEP DUMPSTER DOORS/ LID CLOSED
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEMS IN HAND SINK.
*34 Outer door: solid,selfclosing,tightfitting
KEEP BACK DOOR IN GOOD REPAIR AND SEAL ALL GAPS.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*41 Food storage containers, identified with common name of food.
LABEL ALL FOOD PRODUCTS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE ALL RAW PRODUCTS BELOW COOKED PRODUCTS
*36 Cloths in-use for wiping between uses stored
*35 Hair Restraints effective
JAN 142021PASSED3 violationsDETAILS
JAN 14
2021
PASSED
3 violationsDETAILS
*24 Food Label - Nutrition Labeling
PREPACKAGED CRACKERS.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UP ON REQUEST.".
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JUL 242020PASSED5 violations3 CRITICALDETAILS
JUL 24
2020
PASSED
5 violations3 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*29 Cold/hot hold unit thermometer easily viewable
*47 OTHER VIOLATIONS
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to
*05 Rapidly reheat 165øF for hot holding
DO NOT REHEAT ITEMS IN WARMER. OBSERVED FOLLOWING PRODUCTS REHEATING IN WARMER. BOILED EGG 78'F, RICE 76'F.
*18 Use toxic according to manufacturer direction
MAINTAIN MACHINE CHLORINE SANITIZER AT 50 PPM. TESTED AT 200 + PPM
JAN 222020PASSED8 violations3 CRITICALDETAILS
JAN 22
2020
PASSED
8 violations3 CRITICALDETAILS
*26 Advisory-"consuming raw or undercooked#" text
FOR SUSHI BOWL OR ANY THING SERVED RAW
*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
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*47 Other Violations
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*21 RFSM - Not On Site
REGISTER YOUR CERTIFICATE WITH CITY OF DALLAS
*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
*18 Toxic items stored above food/utensils
DO NOT STORE CHEMICAL BOTTLE ABOVE RICE
JUN 222019PASSED7 violations4 CRITICALDETAILS
JUN 22
2019
PASSED
7 violations4 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Bone soup at 80.1 degrees cooling under the counter
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Rolled up paperbags
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over cooked meat
*40 Reuse of single service articles
*02 Cold Hold (41øF/45øF or below)
Raw meat held at 58.5 degrees on the counter without refrigeration
*21 RFSM - Not On Site
*39 Store all equipment & utensil covered or inverted
show all 14 inspections →
MAR 292019PASSED2 violations1 CRITICALDETAILS
MAR 29
2019
PASSED
2 violations1 CRITICALDETAILS
*38 Thawing. under running water criteria -thawed RTE <41F
*02 Cold Hold (41øF/45øF or below)
72.9 degrees pepper paste held at room temperature
MAR 32019PASSED8 violations4 CRITICALDETAILS
MAR 3
2019
PASSED
8 violations4 CRITICALDETAILS
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Miso paste held at 71.2 degrees without refrigeration
*28 Date marking > 24 hrs,on site,temp 41F
*43 Light - 10 foot : Walk-in, Dry storage
*10 Clean Sight and Touch
Stove
*31 Handwashing lavatory - accessible
Hand sink was blocked with dirty dishes
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over seaweed soup
*39 Store all equipment & utensil covered or inverted
*02 Cold Hold (41øF/45øF or below)
Point of usage refrigerator Eastr product temperature at 44.7 degrees - repeat Point of usage refrigerator product temperature at at 51.7 degrees Fish paste at 43.2 degrees in the top of the point
FEB 82019PASSED10 violations4 CRITICALDETAILS
FEB 8
2019
PASSED
10 violations4 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Cooling foods on the counter
*03 Food products not maintained at 135øF or above
Bone soup 71.2 degrees Soup at 72.1 degrees Soup 112.0 degrees
*10 Chlorine sanitizer concentration, minimum temp.
*14 When to wash hands between raw and RTE foods
*43 Light - 50 foot : Food and utensils area
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Rolled up paper bags
*39 Store all equipment & utensil covered or inverted
*02 Cold Hold (41øF/45øF or below)
Milk at 48.2 milk - Point of usage refrigerator - repeat Egg Rolls at 68.1 degrees Par Cooked chicken at 58.2 degrees Fish Cake at 64.4 degrees
JAN 292019PASSED12 violations4 CRITICALDETAILS
JAN 29
2019
PASSED
12 violations4 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over ready to eat foods
*37 Storing the food at least 15 cm (6 inches) above the floor
*03 Vending Machine. Hot Hold (135øF or higher)
Cooked dumplings held at 65.9 degrees
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
*01 Cooling -- within 2 hours, 135-70øF
ALL SOUPS HELD WITHOUT REFRIGERTION SOURCE Soup held under the counter at 65.9 degrees Soup held under the counter at 85.2 degrees Soup held under the counter at 80.9 degrees Bone soup held under
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
Fluid milk held in a non working refrigerator at 46.6 degrees
*40 Reuse of single service articles
*28 Date marking combined ingredients for RTE/ TCS food
*33 Manual warewashing equipment, wash solution temp.
*21 RFSM - Not On Site
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing
DEC 282018PASSED10 violations5 CRITICALDETAILS
DEC 28
2018
PASSED
10 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Raw meat held without refrigeration at 51.9 degrees Cooked dumplings held without refrigeration at 55.9 degrees Bean sprouts 51.3 degrees
*10 Clean Sight and Touch
*28 Date marking > 24 hrs,on site,temp 41F
*14 When to wash hands before donning new gloves
*01 Cooling -- total 6 hours, 135-41øF
Cooling cooked chicken at 61.3 degrees without a cooling method Bone soup - 10 gallons cooling without refrigeration at 64.9 degrees Bone soup at 66.1 degrees
*31 Handwashing lavatory - accessible
Hand sink used for egg storge
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish stored over cooked food
*38 Thawing. under running water criteria - water velocity
*18 Toxic items stored above food/utensils
Raw shell eggs covered in soap for sale
*39 Store all equipment & utensil covered or inverted
DEC 102018PASSED13 violations6 CRITICALDETAILS
DEC 10
2018
PASSED
13 violations6 CRITICALDETAILS
*21 Demonstrateion of knowledge by PIC
*14 Hands wash procedures-without soap
Food service manager washes her hands without soap
*33 Manual warewashing equipment, wash solution temp.
*10 Chlorine sanitizer concentration, minimum temp.
None
*35 Hair Restraints effective
*01 Cooling -- within 2 hours, 135-70øF
Bone soup held at 72.1 degrees without a refrigeration method Whole cooked chickens at 71.4 degrees without a refrigeration source Soup cooling at 76.8 degrees without a refrigeration source Cooked
*02 Cold Hold (41øF/45øF or below)
Kim chee held without refrigeration at 75.1 degrees Raw shell egg held at 75.0 degrees without refrigeration Bean sprout held at 68.2 degrees without refrigeration
*47 Food prep/utensil wash/mop sink not for hand wash
RFSM washes her hands in the mop sink without soap
*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 food products stored over cooked food products Washing dishes and washing vegetables in the same set of sinks
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Bean paste held at 69.1 degrees without refrigeration
*39 Utensils, single serve items 6 inches off - floor
*18 Toxic items labeling-non original container
JUN 202018PASSED9 violations4 CRITICALDETAILS
JUN 20
2018
PASSED
9 violations4 CRITICALDETAILS
*40 Reuse of single service articles
*22 Handlers-Certificate Not On Site
*32 Wood & wood wicker can't used as food-contact surf
Wicker baskets for dumpling steaming
*31 Handwashing lavatory - accessible
Dishes stored in the kitchen hand sink
*03 Food products not maintained at 135øF or above
The following hot foods were held on the counter without a heat source Soup at 79.7 degrees Soup at 71.2 degrees Whole chicken soup at 74.0 degrees Bone soup at 101.2 degrees
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods Raw meats stored over ready to eat vegetables (Kim Chee)
*02 Cold Hold (41øF/45øF or below)
The following food products were held without a source of refrigeration Cooked egg rolls held at 58.9 degrees Kim Chee held at 61.3 degrees Cooked rice held at 65.3 degrees Coo
*28 Date marking > 24 hrs,on site,temp 41F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bulk food products stored in open bags
JUN 82018PASSED11 violations5 CRITICALDETAILS
JUN 8
2018
PASSED
11 violations5 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Down stairs dish machine not working
*02 Cold Hold (41øF/45øF or below)
Milk held at 46.5 degrees in the refrigerator Kim Chee tofu soip held on thr counter at 76.5 degrees without refrigeration Cooked rice held at 77.5 without refrigeration
*28 Date marking > 24 hrs,on site,temp 41F
*21 PIC ensures effective handwashing being done
*14 When to wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
Freezer
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods Raw salmon stored over readu to eat foods
*18 Toxic items storage adjacent to food/utensils
Frebreze stored with single service articles
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*40 Reuse of single service articles
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Red pepper paste not refrigerated after opening
FEB 242018PASSED7 violations3 CRITICALDETAILS
FEB 24
2018
PASSED
7 violations3 CRITICALDETAILS
*19 One Inch Air Gap
*01 Cooling -- within 2 hours, 135-70øF
Chicken cooling on the counter
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held at 77.2 degrees
*28 Date marking > 24 hrs,on site,temp 41F
Salsa without date marking
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw hamburgerstored over lettuce
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Handlers-Certificate Not On Site
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 →