KO MO NE.

City of Dallas

11407 EMERALD ST #107 · PRESTON HOLLOW, DALLAS

Last inspected 2023.

18 inspections on record since 2017 · Last inspected Jul 2023.

Last inspected Jul 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

165

total on record

LAST INSPECTED

JUL 2023

INSPECTION HISTORY

JUL 13

2023

PASS 11 violations

2 pts Sanitation

*27 Cooling method, criteria - rapid cooling equipment

1 pts Sanitation

*39 Keep utensils handles upright or protected

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Other

*40 Store single-service item in original package

3 pts Other

*03 Food products not maintained at 135øF or above

2 pts Other

*33 Rinsing procedures - 3 compartment sink

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

NOV 28

2022

PASS 11 violations

1 pts Facility Condition

*45 Unnecessary articles prohibited

Cardboard cant be on the floor

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

Remove containers off the floor

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

keep door closed

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

maintain food at 41 degrees or lower

1 pts Employee Hygiene

*35 Hair Restraints effective

employees must wear hair net

2 pts Sanitation

*27 Cooling method, criteria - rapid cooling equipment

Use ice baths to cool food products down rapidly

2 pts Sanitation

*33 Rinsing procedures - 3 compartment sink

3 compartment sink needs to be wash, rinse, and sanitize

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

keep towels in sanitizer in between use

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

keep chemicals away from food equipment

1 pts Documentation & Training

*47 Health permit posted

post food permit

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

need food handler certificate

MAR 30

2022

PASS 8 violations

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

1 pts Sanitation

*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."

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

DO NOT STORE CHEMICAL BY FOOD EQUIPMENT.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

TOFU 47'F

3 pts Sanitation

*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

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

3 pts Other

*03 Food products not maintained at 135øF or above

MAINTAIN HOT FOOD AT 135'F OR HIGHER AT ALL TIMES, VEGETABLE SOUP 107'F

SEP 24

2021

PASS 11 violations

2 pts Sanitation

*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.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

2 pts Other

*29 Sanitizing solutions, testing devices

2 pts Documentation & Training

*30 Food Establishment Permit

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

squeeze bottles, seasonings

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Clean interior and exterior doors of RIC.

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

1 pts Facility Condition

*45 Premises shall be maintained in good repair

MAR 18

2021

PASS 8 violations

2 pts Food Storage & Handling

*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.

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Food Storage & Handling

*06 Time as PHC: 4 hours provide written procedures methods of compliance

LABEL PRODUCTS WITH TIME LABEL WITH WRITTEN PROCEDURE.

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

1 pts Sanitation

*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."

1 pts Other

*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.

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

show all 18 inspections →

SEP 28

2020

PASS 8 violations

2 pts Food Storage & Handling

*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.

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE

1 pts Other

*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. (

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

1 pts Other

*45 First Aid

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

KEEP ALL OUTSIDE DOORS CLOSED AND TIGHTFITTING AT ALL 5IMES.

1 pts Employee Hygiene

*35 Hair Restraints effective

MAR 26

2020

PASS 8 violations

3 pts Sanitation

*10 Clean Sight and Touch

ICE MACHINE

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

2 pts Other

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

1 pts Other

*45 First Aid

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

SEP 14

2019

PASS 6 violations

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Cooling soup at 105.1 degrees on the counter

2 pts Sanitation

*31 Handwashing lavatory - accessible

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

3 pts Other

*19 One Inch Air Gap

Ice bin

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Radish Kim Che held at 47.1 - top of the refrigerator

AUG 19

2019

PASS 10 violations

2 pts Other

*21 Demonstrateion of knowledge by PIC

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Sanitation

*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

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Bone soup cooling in warm water at 96.4 degrees

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing silution

2 pts Food Storage & Handling

*24 Food Labeling- with common name of the food

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

FEB 15

2019

PASS 8 violations

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil lined surfaces Egg crate lined surfaces

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Food Temperature

*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

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Pest Activity

*18 Toxic items used according to law

Raid for self pest control

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

JAN 31

2019

PASS 11 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw meat stored above cooked soup

3 pts Food Temperature

*01 Cooling -- total 6 hours, 135-41øF

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Other

*19 One Inch Air Gap

3 pts Food Storage & Handling

*18 Toxic items labeling for original container

3 pts Food Temperature

*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

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

JAN 18

2019

FAIL 13 violations

3 pts Sanitation

*14 When to wash hands before donning new gloves

3 pts Food Temperature

*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

3 pts Plumbing & Waste

*20 Grease Trap Tickets

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

Unlabeled chemical containers

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

2 pts Sanitation

*32 Nonfood surfaces-design to be cleaned easily

Newspaper and or foil lined surfaces

1 pts Facility Condition

*34 Outer openings:closed,tight-fitting windows

This violation happens at every inspection since district 4 assignment

3 pts Food Temperature

*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

3 pts Other

*19 One Inch Air Gap

Repeated violation - missing air gap on the ice maker

2 pts Other

*31 Hand sinks: number installed for convenient use

Front food preparation area missing a hand sink

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat products stored over cooked soups

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

Washing utensils without soap

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

SEP 20

2018

PASS 9 violations

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

2 pts Sanitation

*31 Handwashing lavatory - accessible

2 pts Documentation & Training

*21 RFSM - Not On Site

Triple repeat

3 pts Plumbing & Waste

*19 One Inch Air Gap

The ice maker drain line does not have an air gap - Triple repeat

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Store room - triple repeat

1 pts Food Storage & Handling

*34 Outer door: solid,selfclosing,tightfitting

Back door and storage room doors not self close - triple repeat

3 pts Food Temperature

*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

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

The only hand sink was used for storage of dirty dishes

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

AUG 30

2018

PASS 13 violations

1 pts Food Temperature

*38 Thawing. under running water criteria -thawed RTE <41F

Thawing hot dogs on the bottom shelf

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Cooling large containers of soup (6 in total) without refrigeration - repeat

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Total lack of a sanitizing solution for clean dishes

3 pts Other

*19 One Inch Air Gap

Ice maker

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

3 pts Food Temperature

*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

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Other

*11 Food not re-served after being served or sold to consumer

Re-serving dip your own salt

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

Back door open - triple repeat

2 pts Other

*21 Demonstrateion of knowledge by PIC

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Other

*03 Food products not maintained at 135øF or above

Soup held at 71.7 degrees without a heat sourse

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Onions stored on the floor

MAR 28

2018

PASS 7 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Tofu held at 49.6 - counter Marinated vegetables at 50.1 - small point of usage refrigerator

3 pts Food Temperature

*01 Cooling -- total 6 hours, 135-41øF

5 Gallon stock pot of soup cooling in the storage building

3 pts Other

*02 Untreated shell eggs need to be at 45§F or <

Raw shell eggs stored at 54.9 degrees without refrigeration

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*14 When to wash hands before donning new gloves

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Sanitation

*31 Handwashing lavatory - accessible

MAR 24

2018

PASS 12 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Food Storage & Handling

*28 Date marking combined ingredients for RTE/ TCS food

2 pts Sanitation

*33 Warewashing sinks and drain boards, self-draining.

Need one attached drain board to the three compartment sink

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Soups cooling without any means of refrigeration - beef soup at 87.2degrees

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Other

*19 One Inch Air Gap

Lack of an air gap on the ice maker

3 pts Sanitation

*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

3 pts Sanitation

*18 Toxic items stored above food/utensils

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

Three broken refrigerators used for TCS foods

1 pts Food Storage & Handling

*34 Outer door: solid,selfclosing,tightfitting

Back door open back door does not self close Two storage units door do not close

3 pts Food Temperature

*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

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

AUG 1

2017

PASS 6 violations

3 pts Food Storage & Handling

*18 Medicines labeled and stored properly

do not store pepto bismol and vitamins inside the reach in cooler that is intended for customers

1 pts Sanitation

*43 Clean vent syst:Intake/exhaust air ducts

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine; mold observed

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

food residue observed on the walls inside the kitchen area

3 pts Plumbing & Waste

*20 Grease Trap Tickets

current grease trap invoice needed on site

3 pts Sanitation

*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

FEB 13

2017

PASS 5 violations

1 pts Sanitation

*45Physical Facilities Floors,Walls,Ceilings

clean the sides of the walls.

2 pts Documentation & Training

*21 PIC ensures food handlers properly trained

all employees that work directly with food must obtain a valid food handler card.

3 pts Sanitation

*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

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

2 pts Other

*33 Rinsing procedures - 3 compartment sink

3-compartment sink not setup correctly

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

Report an error on this page →