AUG 7
2019
PASSED
10 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
KOMALI.
BEAT. 31/100
4152 COLE AVE #106 · UPTOWN, DALLAS
Last inspected August 7, 2019 · passed
20 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
7
7 passed
VIOLATIONS
69
includes 20 critical
RECORDS COVER
2 YEARS
since Mar 2017
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Food temps above 41-45F
*07 Food safe, good condition, unadulterated, and honestly presented
Moldy fruit found: lemons and raspberries, same as last inspection.
*10 Clean Sight and Touch
Ice bin interior is dirty.
*18 Chemical separate by spacing - Retail Sale
Chemical found by food items, same as last inspection.
*28 Do not exceed manuf. use by date
*36 Cloths in-use for wiping food spills used for no other purpose
Cloths are not to be used for keeping moisture off of food products. All damp towels are to remain in the sanitizing bucket.
*37 Storing the food at least 15 cm (6 inches) above the floor
Margarita drink mix found on the floor, same as last inspection. Hair found on the chicken (Kitchen Cooler)
*41 Food Label - Bulk food w/ manufatuter labeling
Label all bulk items
*47 Other Violations
Notification of current health inspection report available upon request.
*42 Dirty nonfood contact surfaces
Clean fan covers in the coolers.
JUN 272019PASSED11 violations4 CRITICALDETAILS
JUN 27
2019
PASSED
11 violations4 CRITICALDETAILS
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Chicken stock was found at 50.5F. Place in small containers to cool faster.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy lemons in kitchen area.
*18 Toxic items stored above food/utensils
Found a can fuel stored above bulk food items.
*19 Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont
Must have a 1 inch diameter to prevent backflow issues.
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
Date mark drink mixes in bar area.
*33 Warewash - Wash cycle temp. of chem. Sanitizer
Final rinse temperature reached 100F and not 120 as specified on the data plate in kitchen area.
*34 Pest Control
Observed fruit flies.
*36 Cloths in-use for wiping food spills used for no other purpose
Towels were found underneath cutting boards.
*37 Storing the food at least 15 cm (6 inches) above the floor
Margarita mix and box of potatoes were observed on the floor.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Use proper utensils for scooping food products.
*42 Nonfood-contact surfaces material
Repair rubber door gaskets.
DEC 42018PASSED9 violations1 CRITICALDETAILS
DEC 4
2018
PASSED
9 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
DIRTY CAN OPENER
*19 Water & Plumbing in good repair- per code
LEAK UNDER 3 COMP SINK
*32 Maintain in Good Repair
REPLACE BROKEN GASKETS
*31 Handwashing lavatory - used for other purpose
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
*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
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
DO NOT STORE TONGS IN SANITIZER
MAY 302018PASSED10 violations3 CRITICALDETAILS
MAY 30
2018
PASSED
10 violations3 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Missing the cover container on the chip lid ( located at the waiter station)
*35 Hair Restraints effective
Provide beard guards for workers in the kitchen.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide a written procedure on vomiting and diarrhea.
*32 Equipment clearance of cleaning space
clean under the crates on a continuous basis. ( milk crates used as shelves)
*29 Cold/hot hold unit thermometer easily viewable
provide a thermometer in the reach in coolers at the end of the cook line.
*10 Clean Sight and Touch
Interior of the ice machine has mold and mildew.
*22 Handlers-Certificate Not On Site
Provide food handlers cards.
*18 Toxic items used according to law
the sanitizer at the bar dish machine is too strong. ( 100PPM)
*32 Maintain in Good Repair
broken gaskets
*42 Dirty nonfood contact surfaces
clean the gaskets molded and mildew.
DEC 52017PASSED10 violations1 CRITICALDETAILS
DEC 5
2017
PASSED
10 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
clan the dirty gaskets on the reach in coolers. throughout the kitchen.
*25 Chemical sanitizer generated by a device located on-site shall be produced by a device that is o
the dish machine is broken but the location must wash everything at the three compartment sink.
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
seafood in sink without running water over the top .
*32 Equipment clearance of cleaning space
crate used as shelving in the walk in cooler
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide a written procedure on vomiting, diarrhea and blood pathogens.
*37 Storing the food at least 15 cm (6 inches) above the floor
The onions sitting on the floor in the sack.
*42 Nonfood-contact surfaces material
The dolly's used under the ice bin or refrigerator units must be nonabsorbent material ( no carpet or wood material ) It meets one objective of wheels or legs but the material that its made out to mee
*42 Nonfood-contact surfaces material
repair or replace the broken gaskets on the reach in cooler. ( hot service line)
*35 Hair Restraints effective
Provide beard guards for the staff cooking and prepping.
*36 Cloths in-use for wiping between uses stored
Moist wiping clothes should be in sanitizer when not in use.
show all 7 inspections →
MAY 122017PASSED8 violations5 CRITICALDETAILS
MAY 12
2017
PASSED
8 violations5 CRITICALDETAILS
*31 Handwashing lavatory - accessible
Tortilla prep setup in front of hand sink
*10 Chlorine sanitizer concentration, minimum temp.
Bar dishwasher
*02 Cold Hold (41øF/45øF or below)
cactus in ice bin 54.4°F, pork belly in RIC 44.1°F, salsa in ice bin 51.6°F, salsa in ice bin45.1°F
*38 Thawing. Under refrigeration
Potatoes thawing at room temperature
*36 Cloths in-use for wiping between uses stored
*32 Approved Food Contact Equip.
cloth under cutting board
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw pork over mussels in WIC
*01 Cooling -- total 6 hours, 135-41øF
Rice made at 9am - temperature 57.9°F
MAR 302017PASSED11 violations5 CRITICALDETAILS
MAR 30
2017
PASSED
11 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
pork chop 46.2 degrees Fahrenheit
*14 When to wash hands before donning new gloves
*15 Bare hands contact with ready-to-eat foods
employee handling tortillas
*27 Cooling, heating, and holding capacities. Equipment
inadequate ice bath at waiter station
*28 Date marking > 24 hrs,on site,temp 41F
tomato paste 3/16/17 - discard after 7 days; date marking prepared foods.
*29 Food thermometers provided and accessible
in all coolers
*31 Handwashing lavatory - used for other purpose
as storage
*32 Approved Food Contact Equip.
cloth under cutting boards
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
eggs on floor
*39 Soda nozzles and ice bin clean to remove soil
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 →