Ko Mo Ne
11407 Emerald St #107, Dallas, TX 75229 · 75229 · Restaurant
Mostly clean — 13 of 18 passed, one prior failure
2023-07-13 Pass Routine CRITICAL 11
*27 Cooling method, criteria - rapid cooling equipment
*39 Keep utensils handles upright or protected
*22 Accredited food handler certificate - 60 days
*28 Date marking > 24 hrs,on site,temp 41F
*40 Store single-service item in original package
*03 Food products not maintained at 135øF or above
*33 Rinsing procedures - 3 compartment sink
*18 Toxic items storage adjacent to food/utensils
*47 Conditions of Permit-in use of food equipment
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
2022-11-28 Pass Routine CRITICAL 11
*45 Unnecessary articles prohibited
Cardboard cant be on the floor
*39 Utensils, single serve items 6 inches off - floor
Remove containers off the floor
*34 Outer door: solid,selfclosing,tightfitting
keep door closed
*02 Cold Hold (41øF/45øF or below)
maintain food at 41 degrees or lower
*35 Hair Restraints effective
employees must wear hair net
*27 Cooling method, criteria - rapid cooling equipment
Use ice baths to cool food products down rapidly
*33 Rinsing procedures - 3 compartment sink
3 compartment sink needs to be wash, rinse, and sanitize
*36 Cloths in-use for wiping between uses stored
keep towels in sanitizer in between use
*18 Toxic items storage adjacent to food/utensils
keep chemicals away from food equipment
*47 Health permit posted
post food permit
*22 Accredited food handler certificate - 60 days
need food handler certificate
2022-03-30 Pass Routine CRITICAL 8
*39 Utensils, single serve items 6 inches off - floor
*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."
*18 Toxic items storage adjacent to food/utensils
DO NOT STORE CHEMICAL BY FOOD EQUIPMENT.
*02 Cold Hold (41øF/45øF or below)
TOFU 47'F
*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
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
*03 Food products not maintained at 135øF or above
MAINTAIN HOT FOOD AT 135'F OR HIGHER AT ALL TIMES, VEGETABLE SOUP 107'F
2021-09-24 Pass Routine 11
*32 Equipment and Utensils Multiuse Materials durable
Remove newspaper from prep table shelf. Use food grade bags to store product. Do not use grocery bags.
*28 Date marking > 24 hrs,on site,temp 41F
*29 Sanitizing solutions, testing devices
*30 Food Establishment Permit
*41 Food storage containers, identified with common name of food.
squeeze bottles, seasonings
*42 Dirty nonfood contact surfaces
Clean interior and exterior doors of RIC.
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
*19 Water & Plumbing in good repair- per code
*45 Premises shall be maintained in good repair
2021-03-18 Pass Routine CRITICAL 8
*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.
*35 Hair Restraints effective
*06 Time as PHC: 4 hours provide written procedures methods of compliance
LABEL PRODUCTS WITH TIME LABEL WITH WRITTEN PROCEDURE.
*31 Handwashing lavatory - used for other purpose
*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."
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
KEEP BEEF SOUP COVERED, IS TO CLOSE TO THE SINK.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Accredited food handler certificate - 60 days
2020-09-28 Pass Routine CRITICAL 8
*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.
*22 Accredited food handler certificate - 60 days
*38 Thawing. under running water criteria - water velocity
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE
*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 A establishment shall have written procedures for employees to follow when responding to vomitin
*45 First Aid
*34 Outer door: solid,selfclosing,tightfitting
KEEP ALL OUTSIDE DOORS CLOSED AND TIGHTFITTING AT ALL 5IMES.
*35 Hair Restraints effective
2020-03-26 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
ICE MACHINE
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
*34 Outer door: solid,selfclosing,tightfitting
*31 Handwashing lavatory - used for other purpose
*42 Floors/walls/ceiling/nonfood dirty
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*45 First Aid
*22 Handlers-Certificate Not On Site
2019-09-14 Pass Routine CRITICAL 6
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*01 Cooling -- within 2 hours, 135-70øF
Cooling soup at 105.1 degrees on the counter
*31 Handwashing lavatory - accessible
*39 Utensils, single serve items 6 inches off - floor
*19 One Inch Air Gap
Ice bin
*02 Cold Hold (41øF/45øF or below)
Radish Kim Che held at 47.1 - top of the refrigerator
2019-08-19 Pass w/ Conditions Routine CRITICAL 10
*21 Demonstrateion of knowledge by PIC
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over cooked and ready to eat foods
*01 Cooling -- within 2 hours, 135-70øF
Bone soup cooling in warm water at 96.4 degrees
*31 Handwashing lavatory - accessible
*02 Cold Hold (41øF/45øF or below)
*43 Light - 50 foot : Food and utensils area
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing silution
*24 Food Labeling- with common name of the food
*39 Store all equipment & utensil covered or inverted
2019-02-15 Pass Routine CRITICAL 8
*42 Nonfood-contact surfaces material
Foil lined surfaces Egg crate lined surfaces
*39 Store all equipment & utensil covered or inverted
*31 Handwashing lavatory - accessible
*01 Cooling -- total 6 hours, 135-41øF
Cooked eggs cooling on top of the point of usage refrigerator at 88.7 degrees Cooling soup in the reach in refrigerator at 48.5 degrees without a quick cool method
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*18 Toxic items used according to law
Raid for self pest control
*37 Storing the food at least 15 cm (6 inches) above the floor
2019-01-31 Pass w/ Conditions Routine CRITICAL 11
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat stored above cooked soup
*01 Cooling -- total 6 hours, 135-41øF
*21 RFSM - Not On Site
*34 Outer door: solid,selfclosing,tightfitting
*47 RFSM Certificate - Not Display
*37 Storing the food at least 15 cm (6 inches) above the floor
*19 One Inch Air Gap
*18 Toxic items labeling for original container
*02 Cold Hold (41øF/45øF or below)
Raw eggs held at 49.8 degrees without refrigeration Tofu held at 54.3 degrees without refrigeration Bean sprouts at 46.4 degrees
*10 Chlorine sanitizer concentration, minimum temp.
*01 Cooling -- within 2 hours, 135-70øF
2019-01-18 Fail Routine CRITICAL 13
FAILED: *14 When to wash hands before donning new gloves
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw shell egss held without refrigeration at 75.9 degrees Tofu held on the counter at 57,2 degrees Bean sprouts held at 45.4 degrees
FAILED: *20 Grease Trap Tickets
FAILED: *18 Toxic items labeling-non original container
Unlabeled chemical containers
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *32 Nonfood surfaces-design to be cleaned easily
Newspaper and or foil lined surfaces
FAILED: *34 Outer openings:closed,tight-fitting windows
This violation happens at every inspection since district 4 assignment
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooling foods on a short table (repeat) - bone soup 118.3 degrees without a cooling source Cooling cooked foods outside of the restaurant
FAILED: *19 One Inch Air Gap
Repeated violation - missing air gap on the ice maker
FAILED: *31 Hand sinks: number installed for convenient use
Front food preparation area missing a hand sink
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat products stored over cooked soups
FAILED: *33 Manual warewashing equipment, wash solution temp.
Washing utensils without soap
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse
2018-09-20 Pass Routine CRITICAL 9
*22 Handlers-Certificate Not On Site
*31 Handwashing lavatory - accessible
*21 RFSM - Not On Site
Triple repeat
*19 One Inch Air Gap
The ice maker drain line does not have an air gap - Triple repeat
*37 Storing the food at least 15 cm (6 inches) above the floor
Store room - triple repeat
*34 Outer door: solid,selfclosing,tightfitting
Back door and storage room doors not self close - triple repeat
*02 Cold Hold (41øF/45øF or below)
Bean sprouts without a refrigeration source at 68.5 degrees -double repeat Tofu without a refrigeration source at 73.1 degrees - double repeat Kim Chee at 49.1degrees
*14 When to wash hands between raw and RTE foods
The only hand sink was used for storage of dirty dishes
*47 RFSM Certificate - Not Display
2018-08-30 Pass w/ Conditions Routine CRITICAL 13
*38 Thawing. under running water criteria -thawed RTE <41F
Thawing hot dogs on the bottom shelf
*01 Cooling -- within 2 hours, 135-70øF
Cooling large containers of soup (6 in total) without refrigeration - repeat
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of a sanitizing solution for clean dishes
*19 One Inch Air Gap
Ice maker
*39 Utensils, single serve items 6 inches off - floor
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held at 83.6 degrees Bean sprouts held at 83.0 degrees Tofu held at 73.0 degrees
*22 Handlers-Certificate Not On Site
*11 Food not re-served after being served or sold to consumer
Re-serving dip your own salt
*34 Outer door: solid,selfclosing,tightfitting
Back door open - triple repeat
*21 Demonstrateion of knowledge by PIC
*47 RFSM Certificate - Not Display
*03 Food products not maintained at 135øF or above
Soup held at 71.7 degrees without a heat sourse
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions stored on the floor
2018-03-28 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
Tofu held at 49.6 - counter Marinated vegetables at 50.1 - small point of usage refrigerator
*01 Cooling -- total 6 hours, 135-41øF
5 Gallon stock pot of soup cooling in the storage building
*02 Untreated shell eggs need to be at 45§F or <
Raw shell eggs stored at 54.9 degrees without refrigeration
*21 RFSM - Not On Site
*14 When to wash hands before donning new gloves
*34 Outer door: solid,selfclosing,tightfitting
*31 Handwashing lavatory - accessible
2018-03-24 Pass w/ Conditions Routine CRITICAL 12
*21 RFSM - Not On Site
*28 Date marking combined ingredients for RTE/ TCS food
*33 Warewashing sinks and drain boards, self-draining.
Need one attached drain board to the three compartment sink
*01 Cooling -- within 2 hours, 135-70øF
Soups cooling without any means of refrigeration - beef soup at 87.2degrees
*47 RFSM Certificate - Not Display
*19 One Inch Air Gap
Lack of an air gap on the ice maker
*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c
Radishes prepared in the dinning room with customers
*18 Toxic items stored above food/utensils
*27 Cooling, heating, and holding capacities. Equipment
Three broken refrigerators used for TCS foods
*34 Outer door: solid,selfclosing,tightfitting
Back door open back door does not self close Two storage units door do not close
*02 Cold Hold (41øF/45øF or below)
Small Point of usage refrigerator at 50.3 (Lower level) tofu Double door refrigerator beans sprouts at 45.8 degrees Single door refrigerator soup at 50.7 degrees
*22 Handlers-Certificate Not On Site
2017-08-01 Pass Routine CRITICAL 6
*18 Medicines labeled and stored properly
do not store pepto bismol and vitamins inside the reach in cooler that is intended for customers
*43 Clean vent syst:Intake/exhaust air ducts
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine; mold observed
*42 Floors/walls/ceiling/nonfood dirty
food residue observed on the walls inside the kitchen area
*20 Grease Trap Tickets
current grease trap invoice needed on site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish stored on shelf above ready to eat noodles
2017-02-13 Pass Routine CRITICAL 5
*45Physical Facilities Floors,Walls,Ceilings
clean the sides of the walls.
*21 PIC ensures food handlers properly trained
all employees that work directly with food must obtain a valid food handler card.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw pork stored above ready to eat foods in the ric
*42 Floors/walls/ceiling/nonfood dirty
*33 Rinsing procedures - 3 compartment sink
3-compartment sink not setup correctly
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.