AUG 8
2023
PASSED
10 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
LUCKY RICE.
BEAT. 30/100
1515 N COCKRELL HILL RD #110 · COCKRELL HILL, DALLAS
Last inspected August 8, 2023 · passed
Failed an inspection 7 years ago. 47 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
15
14 passed · 1 failed
VIOLATIONS
142
includes 47 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*10 Clean Sight and Touch
Can opener blade dirty
*18 Restricted use pesticides
Do not use unapproved pesticides in restaurant
*24 Food Labeling- with common name of the food
Label all containers with their contents
*29 Cold/hot hold unit thermometer easily viewable
Provide/place thermometers in reach-in freezers
*32 Equipment and Utensils Multiuse Materials durable
Replace can opener blade
*34 Remove dead/trapped pests
Remove all dead roaches in boiler room
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Do not eat in food prep/staging area
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use bowls/store bowls in bulk ingredients
*42 Dirty nonfood contact surfaces
Clean encrusted grease on equipment
*45 Lockers to be used to store personal items
Distinguish/separate personal items
JAN 52023PASSED4 violations1 CRITICALDETAILS
JAN 5
2023
PASSED
4 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Some food items on hot holding unit observed below 135 F (Beef Broccoli 128 F, Chicken w/ vegetables 98 F) either keep them at 135 F or use time as public safety measure
*24 Food Labeling- with common name of the food
Label any small bins by stove with what they are
*32 Equipment and Utensils Multiuse Materials durable
Replace/paint wood in reach-in freezer to prevent moisture absorption
*42 Dirty nonfood contact surfaces
Clean racks in walk-in cooler
JUL 192022PASSED9 violations3 CRITICALDETAILS
JUL 19
2022
PASSED
9 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Don't store raw eggs above Ready-to-eat food
*28 Date marking > 24 hrs,on site,temp 41F
Properly date mark food in walk-in and reach-in coolers
*29 Cold/hot hold unit thermometer easily viewable
Place working thermometers in all food holding units
*32 Equipment and Utensils Multiuse Materials durable
Used approved materials to fix equipment
*36 Cloths in-use for wiping between uses stored
Place cloths in sanitizer solution in between uses
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all foods
*42 Dirty nonfood contact surfaces
Clean encrusted grease on fryers
*45Physical Facilities Floors,Walls,Ceilings
Fix floor boards
*39 Equipment in good repair and proper adjustment.
Remove all plastic and foil from equipment
JUN 212022PASSED11 violations3 CRITICALDETAILS
JUN 21
2022
PASSED
11 violations3 CRITICALDETAILS
*27 Cool TCS foods using proper methods
Observed cooked chicken cooling at room temperature (at 98 F)
*36 Cloths in-use for wiping between uses stored
Store wet wiping towels in a sanitizing solution when not used
*28 Date marking > 24 hrs,on site,temp 41F
Date marking required on cooked ready to eat foods
*35 Hair Restraints effective
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed in utensils store inside of bulk ingredient bins
*34 Outer door: solid,selfclosing,tightfitting
Observed gap underneath the back door-properly seal underneath
*41 Food storage containers, identified with common name of food.
*14 When to wash hands as often as necessary during prep
No hand washing between tasks more hand washing needed
*42 Floors/walls/ceiling/nonfood dirty
Heavy build-up on shelves inside WIC. Detail clean and sanitize to remove build-up on shelves throughout the WIC
*21 RFSM - Not On Site
No RFSM on site
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Protect food by storing off the (front counter)
OCT 232021PASSED9 violations4 CRITICALDETAILS
OCT 23
2021
PASSED
9 violations4 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Observed food stored out of room temperature
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed staff eating behind the front counter
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed drinks cooling on the floor / front cashier
*42 Ventilation hood systems
detail clean the vent hood filters to remove build up
*39 Store all equipment & utensil covered or inverted
Invert single service when in storage
*22 Accredited food handler certificate - 60 days
All food handlers must be trained in food safety
*10 Clean Sight and Touch
Detail clean shelves inside of walk in cooler
*15 Contact RTE Products w/ Bare Hands
Observed employee use bare hands to handle cooked egg rolls
*34 Pest Control
Observed flies throughout the store
show all 15 inspections →
APR 272021PASSED12 violations6 CRITICALDETAILS
APR 27
2021
PASSED
12 violations6 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers on all areas must be have date marks on food containers in all areas
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*39 Cooking equipment free of encrusted grease
cooking equipment with encrusted grease and soils accumulations must be clean and sanitize to avoid cross contamination
*18 Equipment and Utensils Multiuse Materials-safe
using containers for raw food as cooked food containers must be use approved food containers to avoid cross contamination
*35 Outer Clothing, Clean Condition
employee not using apron and have contact with dirty cloth must be use appropriate clothing to avoid contamination
*45 First Aid
empty first aid kit on site must be have complete first aid kit on site
*39 Equipment in good repair and proper adjustment.
shelving inside WI cooler unit rust and oxidize must be replace or repair to proper condition light shield broken at back area light shields must be replace or repair to proper condition
*37 Storing the food at least 15 cm (6 inches) above the floor
storing food packages and containers at floor level at front area and WI cooler unit must be store 6 inches out the floor level
*45 Premises shall be maintained in good repair
floors under cooking equipment dirty with soils and grease drippings floors under equipment dirty with soils, grease accumulations and deposits must be clean to avoid cross contamination walls a
*42 Floors/walls/ceiling/nonfood dirty
*43 Ventilation hood-prevent grease dripping
vent hood dirty with debris, grease drippings and soils accumulations must be clean to avoid cross contamination a/c vents dirty with dust soils and grease accumulations must be clean to avoid c
*29 Sanitizing solutions, testing devices
missing sanitizing solutions at kitchen areas must be have sanitizer bucket at 100 ppm chlorine concentration to avoid cross contamination
OCT 302020PASSED7 violations2 CRITICALDETAILS
OCT 30
2020
PASSED
7 violations2 CRITICALDETAILS
*39 Equipment in good repair and proper adjustment.
*10 Equipment and Utensils Cleaning-contamination
*43 Clean vent syst:Intake/exhaust air ducts
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit.
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils, grease and drippings must be clean to avoid cross contamination
*45 First Aid
missing first aid kit on site must be have first aid kit on site
MAR 172020PASSED11 violations5 CRITICALDETAILS
MAR 17
2020
PASSED
11 violations5 CRITICALDETAILS
*32 Equipment and Utensils Multiuse Materials durable
using thank you bags and recycle containers as food containers must be use approved containers as food containers using trash receptacles as food containers must be have approved food containers t
*24 Food Labeling- with common name of the food
missing labels on all food containers must be have labels on all food containers
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be repair or replace to proper condition
*31 Handwashing lavatory - accessible
use hand sink as sanitizer bucket all hand sinks must be use for hand wash only
*33 Manual ware washing, sink compartment requirement
missing signage on 3c sink must be have wash, rinse and sanitize signs
*43 Ventilation hood-prevent grease dripping
vent hood dirty with grease dripping and soils accumulations must be clean to avoid cross contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food containers missing lids and covers inside cooler units an in front areas must be covered all food containers to avoid cross contamination
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw containers mixed with cooked containers in all areas must be separate cooked from raw food containers
*29 Sanitizing solutions, testing devices
missing sanitize solutions at prep areas must be have sanitizing solutions on all areas 50 ppm chlorine concentration at sanitize bucket
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers in all areas must be have date or day on all food containers
SEP 92019PASSED10 violations2 CRITICALDETAILS
SEP 9
2019
PASSED
10 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Dented cans on rim observed.
*10 Clean Sight and Touch
Clean shelves inside coolers.
*32 Approved Food Contact Equip.
Replace residential freezer and microwave with commercial units.
*34 Controlling pests. Eliminating harborage conditions
Flies observed in kitchen.
*35 Hair Restraints effective
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*42 Dirty nonfood contact surfaces
Clean fan covers at WIC.
*45 Premises shall be maintained in good repair
Patch holes in wall where needed.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
APR 92019PASSED10 violations3 CRITICALDETAILS
APR 9
2019
PASSED
10 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
FREEZER, RICE COOKER
*28 Date marking > 24 hrs,on site,temp 41F
WARNING! DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*29 Cold/hot hold unit thermometer easily viewable
TO ALL COOLERS AND FREEZERS
*34 Insect control devices-not over food/food prep
REMOVE FLIES TAPES FROM AREA ABOVE FOOD AND EQUIPMENT
*19 One Inch Air Gap
KEEP THREE COMPARTMENT SINK SPRAYER ONE INCH ABOVE THE RAM OF SINK. KEEP THREE COMPARTMENT SINK DRAIN PIPE ONE INCH ABOVE THE FLOOR DRAIN
*18 Medicines labeled and stored properly
STORE PERSONAL MEDICINE AWAY FROM FOOD AND EQUIPMENT
*39 Keep utensils handles upright or protected
SPOONS AND FORKS
*32 Approved Food Contact Equip.
NO HOME REFRIGERATION UNITS ALLOWED AND REMOVE ALL CARDBOARD USED AS LINER
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK i.e. WIPING CLOTHES
MAR 312019FAILED18 violations6 CRITICALDETAILS
MAR 31
2019
FAILED
18 violations6 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*35 Hair Restraints effective
*01 Cooling -- total 6 hours, 135-41øF
*02 Cold Hold (41øF/45øF or below)
chicken 59F
*38 Thawing. under running water criteria
*33 Rinsing procedures - 3 compartment sink
Using sink improperly.
*28 Date marking > 24 hrs,on site,temp 41F
*14 When to wash hands as often as necessary during prep
*42 Dirty nonfood contact surfaces
Clean vent hood.
*47 Other Violations
Remove fly paper from above handwash sink.
*32 Approved Food Contact Equip.
Remove residential refrigerators.
*45 Drying Mops-air dry
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw eggs above cabbage.
*29 Cold/hot hold unit thermometer easily viewable
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*40 Reuse of single service articles
*34 Outer door: solid,selfclosing,tightfitting
Back door gap.
*18 Restricted use pesticides
Residential RAID unapproved for food establishments.
SEP 252018PASSED8 violations2 CRITICALDETAILS
SEP 25
2018
PASSED
8 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
provide container for Crispy noddle, beocoli
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw eggs and carrot greenbean store together Raw chicken and meat store together
*28 Date marking > 24 hrs,on site,temp 41F
all foods in WIC
*36 Cloths in-use for wiping between uses stored
*18 Chemical sanitizer generated onsite, device criteria
Set up sanitizer bucket
*03 Food products not maintained at 135øF or above
chicken 125° F
*42 Nonfood-contact surfaces material
No towel allow under cutting board
*31 Handwashing lavatory - used for other purpose
towel in the hand sink
MAR 112018PASSED8 violations2 CRITICALDETAILS
MAR 11
2018
PASSED
8 violations2 CRITICALDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
No SOP for body spills cleanup. Must provide SOP
*45Floor, wall, ceiling - Exposed material
Holes on wall. Must be sealed.
*29 Sanitizing solutions, testing devices
No test strips on site. Must provide test strips
*07 Food safe, good condition, unadulterated, and honestly presented
Dented cans on racks. Must be removed.
*28 Date marking > 24 hrs,on site,temp 41F
Food items not dated. Must be mark dated.
*31 Handwashing lavatory - used for other purpose
HW used to store towels. HW Must be used for hand wash only.
*41 Food storage containers, identified with common name of food.
Food items must be labeled.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food items not covered in RIF. Must be covered.
SEP 192017PASSED8 violations3 CRITICALDETAILS
SEP 19
2017
PASSED
8 violations3 CRITICALDETAILS
*42 Nonfood-contact surfaces material
NO TOWELS UNDER CUTTING BOARD
*10 Clean Sight and Touch
CLEAN CAN OPENER BLADE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW PORK OVER SEAFOOD RAW EGGS OVER VEGETABLE
*18 Licensed pest control applicator only
NO RAID IN KITCHEN
*02 Untreated shell eggs need to be at 45§F or <
POOLED EGGS AT ROOM TEMP 79 DEGREES
*28 Date marking > 24 hrs,on site,temp 41F
DATE ITEMS IN RIC STORED OVER
*01 Cooling -- within 2 hours, 135-70øF
BEEF 88 DEGREE F ICE BATH
*24 Food Labeling- with common name of the food
LABEL SPICE CONTAINER AT GRILL
MAR 232017PASSED7 violations2 CRITICALDETAILS
MAR 23
2017
PASSED
7 violations2 CRITICALDETAILS
*44 Trash can provided for papertowel waste
*02 Cold Hold (41øF/45øF or below)
CHICKEN 47, SHRIMP 47, BEEF 48 (DEGREE F)
*42 Nonfood-contact surfaces material
NO TOWEL UNDER CUTTING BOARD
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
IN RIC COS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK
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 →