JAN 23
2020
PASSED
11 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
KORYO KALBI KOREAN BBQ.
BEAT. 18/100
2560 ROYAL LN #105 · PRESTON HOLLOW, DALLAS
Last inspected January 23, 2020 · passed
Failed 2 of 11 inspections. 38 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
11
9 passed · 2 failed
VIOLATIONS
128
includes 38 critical
RECORDS COVER
3 YEARS
since Jan 2017
INSPECTION HISTORY
*32 Damaged Equipment
REMOVE ALL DAMAGED AND MELTED CONTAINERS
*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
*14 When to wash hands
AFTER THEY WALK IN FROM OUTSIDE
*45 Floor& wall junctures- coved & sealed
REPAIR ALL DAMAGED FLOOR TILES FROM KITCHEN
*39 Equipment compartments, drainage
KEEP ALL ICE BIN DRAINED AT ALL TIMES
*21 RFSM - Not On Site
NONE
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED BEVERAGE STORED ON SHELVES ABOVE FOOD PREP. STATION
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR OF STANDING WATER, CLEAN VENT HOOD, WALK IN COOLERS SHELVES AND FANS.
*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
JUL 92019PASSED10 violations1 CRITICALDETAILS
JUL 9
2019
PASSED
10 violations1 CRITICALDETAILS
*47 RFSM Certificate - Not Display
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Mecanical dishwasher and manual dishwasher with
*34 Outer door: solid,selfclosing,tightfitting
*41 Food storage containers, identified with common name of food.
*37 Unpackaged food may not be stored in direct contact with undrained ice
Undrained ice bin
*42 Nonfood-contact surfaces material
Towels used under the cutting board
*45Utility lines/pipes cannot prevent cleaning
Drain lines from the three compartment sink
*31 Handwashing lavatory - accessible
Hand sink used for meat storage
JAN 252019PASSED10 violations1 CRITICALDETAILS
JAN 25
2019
PASSED
10 violations1 CRITICALDETAILS
*39 Store all equipment & utensil covered or inverted
*21 RFSM - Not On Site
*45 Floor contruction requirements
*47 RFSM Certificate - Not Display
*42 Nonfood-contact surfaces material
Rusted shelves
*01 Cooling -- within 2 hours, 135-70øF
Beef broth 84.2 degrees
*40 Reuse of single service articles
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
JAN 112019PASSED16 violations4 CRITICALDETAILS
JAN 11
2019
PASSED
16 violations4 CRITICALDETAILS
*42 Nonfood-contact surfaces material
News paper lined surfaces
*31 Handwashing lavatory - accessible
*45 Floor& wall junctures- coved & sealed
*40 Reuse of single service articles
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 RFSM Certificate - Not Display
*10 Chlorine sanitizer concentration, minimum temp.
Observed employee wash utenisl without a hot soapy water solution and sanitize said utensils without a sanitizer
*32 Equipment & Utensils resistant pit,chip, crazing
*34 Outer door: solid,selfclosing,tightfitting
*33 Manual warewashing equipment, wash solution temp.
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Oyster sauce held outside of refrigeration BBQ sauce with bean paste hald at 61.3 degrees
*38 Thawing. under running water criteria - water velocity
*02 Cold Hold (41øF/45øF or below)
Noodle salad held at 87.7 degrees Macaroni salad held at 48.2 degrees
*03 Food products not maintained at 135øF or above
Miso soup at 121.1 degrees
DEC 262018FAILED15 violations5 CRITICALDETAILS
DEC 26
2018
FAILED
15 violations5 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Lakc of a sanitizing rinse
*31 No soap at handsink
*18 Toxic items stored above food/utensils
Motor oil stored over food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish and raw oysters
*37 Storing the food at least 15 cm (6 inches) above the floor
*45Floors easily cleanable
Replace floor tile as needed
*47 RFSM Certificate - Not Display
*14 Cleaning procedure--steps Improper drying method
Reuing drying toweld
*21 PIC ensures employees are properly sanitizing equi
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*01 Cooling -- within 2 hours, 135-70øF
Potato salad cooling on the top of the point of usage refrgerator at 98.2 degress
*42 Floors/walls/ceiling/nonfood dirty
Floors are in need of cleaning
*18 Toxic items labeling-non original container
Spray bottles of cleaning compounds without labels
*33 Manual warewashing equipment, wash solution temp.
*02 Cold Hold (41øF/45øF or below)
Marinating raw fish held at 43.4 degrees - top of the point of usage refrigerator Seafood mix at 49.6 degrees
show all 11 inspections →
JUL 102018PASSED10 violations5 CRITICALDETAILS
JUL 10
2018
PASSED
10 violations5 CRITICALDETAILS
*45Utility lines/pipes cannot prevent cleaning
Potato salad cooling on the top of the
*42 Nonfood-contact surfaces material
Foil lined surfaces Bricks used for legs to equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Cook
*34 Outer door: solid,selfclosing,tightfitting
*32 Approved Food Contact Equip.
Open can used for food storage
*02 Cold Hold (41øF/45øF or below)
Bean sprouts at 44.4 degrees in the west point of usage refrigerator Bean sprouts at 44.3 degrees in the eat point of usage refrigerator
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw food stored over cooked foods
*01 Cooling -- within 2 hours, 135-70øF
Cooling potato salad in the top of the point of usage refrigerator
*31 Handwashing lavatory - accessible
Meat cutting area
*37 Storing the food at least 15 cm (6 inches) above the floor
JUL 32018FAILED18 violations7 CRITICALDETAILS
JUL 3
2018
FAILED
18 violations7 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
Newspaper lined surfaces
*34 Outer openings:closing holes, gaps
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*01 Cooling -- total 6 hours, 135-41øF
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*40 Reuse of single service articles
*10 Clean Sight and Touch
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all cooked foods
*02 Cold Hold (41øF/45øF or below)
Bean sprouts at 81.2 degrees Chopped cabbage at 86.2 degrees Tofu at 43.3 degrres - middle refrigertor Fish and vegetable mixture at 43.5 degrees Macaroni salad at 48.8 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*31 Handwashing lavatory - accessible
Blocked hand sink
*21 PIC ensures effective handwashing being done
*43 Light - 10 foot : Walk-in, Dry storage
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches and flies
*18 Toxic items labeling for original container
*33 Manual warewashing equipment, wash solution temp.
Lack of warm wash water
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over ready to eat foods
*45Horizontal utility lines/pipes can't sit on floor
Manual dishwasher lateral lines crossing the floor
JAN 232018PASSED10 violations5 CRITICALDETAILS
JAN 23
2018
PASSED
10 violations5 CRITICALDETAILS
*42 Nonfood-contact surfaces material
Foil and newspaper lined surfaces
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse at the three compartment sink
*34 Outer openings:closing holes, gaps
*45Horizontal utility lines/pipes can't sit on floor
*02 Cold Hold (41øF/45øF or below)
Potato salas at 44.9 degrees Tofu 52.1 degrees in a broken refrigerator Pepper and bean paste held without refrigeration at 57.1 degrees
*01 Cooling -- within 2 hours, 135-70øF
Ice paddles need to be inserted inside the specific foods to cool quickly
*37 Storing the food at least 15 cm (6 inches) above the floor
Freezer and kitchen floor
*18 Toxic items used according to law
Ortho Home Pest Control used by restaurant persons
*31 Handwashing lavatory - accessible
Blocked by a trash can
JAN 102018PASSED13 violations3 CRITICALDETAILS
JAN 10
2018
PASSED
13 violations3 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed at the dish washing station
*42 Nonfood-contact surfaces material
News paper lined surfaces
*45 Floor contruction requirements
Repair and or replace floor tile as needed
*40 Reuse of single service articles
Mayonnaise container
*03 Food products not maintained at 135øF or above
Food products held on counter without a heat source Beef stew at 116.3 degrrees Hamburger soup at 124.3 degrees
*35 Hair Restraints effective
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
Bean paste
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over cooked meat Raw chicken stored over fish
*38 Thawing. under running water criteria - water velocity
*18 Toxic items stored above food/utensils
Butane containers stored over food and or utensils
*02 Cold Hold (41øF/45øF or below)
Bean sprouts held at 48.0 degrees - top of the South east refrigerator Tofu held at 45.7 degrees center south refrigerator Potato salad at 52.8 degrees in the side dish refrigerator
JUL 102017PASSED8 violations4 CRITICALDETAILS
JUL 10
2017
PASSED
8 violations4 CRITICALDETAILS
*45 Floor& wall junctures- coved & sealed
*19 Water & Plumbing in good repair- per code
leaking pipe under the 3 compartment sink
*27 Cooling, heating, and holding capacities. Equipment
*02 Cold Hold (41øF/45øF or below)
raw egg measured at 60 degrees F
*29 Food thermometers provided and accessible
corrected on site
*42 Dirty nonfood contact surfaces
dusty fan covers inside the reach in cooler
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies observed in the food prep area
*45Floor, wall, ceiling - Exposed material
repair holes/openings in the ceiling
JAN 172017PASSED7 violations2 CRITICALDETAILS
JAN 17
2017
PASSED
7 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored above sauce in the walk in cooler
*37 Storing the food at least 15 cm (6 inches) above the floor
*10 Clean Sight and Touch
clean the sides of the fryer/oven
*45Floor, wall, ceiling - Exposed material
repair holes in ceiling in the back area
*21 PIC ensures food handlers properly trained
all employees that work directly with food must obtain a valid food handler card.
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath cutting board
*31 Handwashing lavatory - used for other purpose
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 →