DEC 8
2023
PASSED
9 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
OISHII.
BEAT. 22/100
2525 WYCLIFF AVE STE #110 · OAK LAWN, DALLAS
Last inspected December 8, 2023 · passed
40 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
134
includes 40 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
MUST USE TIME (4 HRS) ON FOOD STORED OUT OF TEMPERATURE (CHICKEN/ETC)
*23 Water capacity specifications
NO HOT WATER AT HAND SINK ( MAIN SUSHI BAR)
*24 Food Labeling- with common name of the food
LABEL ALL FOOD SQUEEZE BOTTLES (SUSHI) MAIN BAR
*31 Individual, disposable towels
NO PAPER TOWELS AT THE HAND SINK
*36 Cloths in-use for wiping between uses stored
OBSERVED WET WIPING TOWELS IN A SANITIZING SOLUTION
*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
OBSERVED FOOD THAWING AT ROOM TEMPERATURE ; PORK
*39 Equipment and Utensils Storage
OBSERVED IN USE CONTAINERS / UTENSILS IN BULK FOOD CONTAINERS (YELLOW/ BLUE)
*42 Ventilation hood systems
DETAIL CLEAN VENT-A- HOOD FILTERS
*45 Premises shall be maintained in good repair
MAR 162023PASSED6 violationsDETAILS
MAR 16
2023
PASSED
6 violationsDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items after being in the RIC/WIC after 24 hours of being stored in there
*25 Maintain CCP Documentation Records
log Ph for sushi rice
*36 Cloths in-use for wiping between uses stored
store wiping cloths in sanitizer bucket
*46 Covered waste receptacle for women's restroom
provide covered trash can for female products in restroom
*37 Storing the food at least 15 cm (6 inches) above the floor
Food has to be stored 6 inches off the floor (fish)
*41 Food storage containers, identified with common name of food.
label squeeze bottles
APR 182022PASSED10 violations4 CRITICALDETAILS
APR 18
2022
PASSED
10 violations4 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
observer raw chicken store next to ginger water
*20 Grease Trap Tickets
Provide grease trap cleaning for every 3months
*03 Food products not maintained at 135øF or above
Sushi rice (without ph control): 82'f
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide cover for all food containers in the wic, ric
*36 Cloths in-use for wiping between uses stored
*02 Cold Hold (41øF/45øF or below)
Observed broccoli, bell pepper, onion containers at prep table without tempt or time control ( bell pepper 51'f, broccoli 46'f ) avocado 50'f, salmon 49'f, tuna 48'f
*25 HACCP Plan Record to be maintained
Must follow the HACCP plan guidelines
*06 Discard TCS if date marked exceeds temp & time
spicy tuna exp 4/15
*07 Food safe, good condition, unadulterated, and honestly presented
No towel allow to wrap the eggroll's meat
*18 Toxic items storage adjacent to food/utensils
observed sanitizer bucket store next to tea pitcher
OCT 182021PASSED10 violations3 CRITICALDETAILS
OCT 18
2021
PASSED
10 violations3 CRITICALDETAILS
*39 Keep utensils handles upright or protected
*25 HACCP Plan Record to be maintained
Complete the HACCP plan daily
*31 Individual, disposable towels
Provide paper towel for the hand sink
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide cover for all food containers in the wic
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for the rice, carrot, crabs...
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
Tofu 52'f
*34 Outer openings:closing holes, gaps
Seal open gaps for the back doors
*10 Clean Sight and Touch
Provide cleaning for the ice machine, sushi cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw fish store next to avocado raw beef store next to cooked shrimp, egg noodles
APR 52021PASSED10 violations3 CRITICALDETAILS
APR 5
2021
PASSED
10 violations3 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
observed big bowl of fried onion on the floor -> provide cover and lift it off the floor to prevent contamination
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken and dressing, beef, store together
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for left over foods, fish
*31 Individual, disposable towels
provide paper towel for the hand sink
*25 HACCP-Plan submitted
provide HACCP plan for the sushi Last warning before issue the ciation
*07 Food safe, good condition, unadulterated, and honestly presented
no towel allow to wrapping the rice
*21 RFSM - Not On Site
*20 Grease Trap Tickets
*34 Pest control-routine inspections for
show all 15 inspections →
OCT 212020PASSED3 violations1 CRITICALDETAILS
OCT 21
2020
PASSED
3 violations1 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
observed sanitizer bucket store next to food
*36 Cloths in-use for wiping between uses stored
*25 HACCP-Plan submitted
SEP 172020PASSED12 violations3 CRITICALDETAILS
SEP 17
2020
PASSED
12 violations3 CRITICALDETAILS
*06 Discard TCS if date marked exceeds temp & time
food exp 9/16
*07 Food safe, good condition, unadulterated, and honestly presented
observed towel wrapping the food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw seafood store next to produce,
*14 When to wash hands before donning new gloves
*15 Contact RTE Products w/ Bare Hands
observed bare hand contact with sushi
*47 Handler-Certificate Not on site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food containers
*20 Grease Trap Tickets
*34 Pest Control
observed flies in the prep area
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
observed bowl of food on the floor
*42 Nonfood-contact surfaces material
no towel allow under the containers, cutting board
FEB 272020PASSED10 violations2 CRITICALDETAILS
FEB 27
2020
PASSED
10 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
no towel allow to wrap the food
*15 Contact RTE Products w/ Bare Hands
bare hand contact with cucumber, jalapeno
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw seafood store next to lemongrass
*21 RFSM - Not On Site
*25 Compliance HACCP Monitoring CCP
no HACCP plan for sushi
*28 Date marking > 24 hrs,on site,temp 41F
carrot, onion
*31 Individual, disposable towels
*34 Outer openings:closing holes, gaps
seal open gaps for back doors
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
AUG 212019PASSED10 violations2 CRITICALDETAILS
AUG 21
2019
PASSED
10 violations2 CRITICALDETAILS
*39 Keep utensils handles upright or protected
HANDLE IN ICE AT SERVER STATION
*12 Gloves Single Use
OBSERVED EMPLOYEE AT SUSHI RINSE GLOVES AT HAND SINK INSTEAD OF WASHING HANDS AND REPLACING GLOVES
*02 Cold Hold (41øF/45øF or below)
YELLOW TAIL RAW FISH- 47 DEGREE F (LEFT HAND DISPLAY CASE)
*42 Dirty nonfood contact surfaces
CLEAN OUTSIDE OF BULK BINS
*10 Clean Sight and Touch
CLEAN INSIDE RIC AT SUSHI STATION
*37 Storing the food at least 15 cm (6 inches) above the floor
BUCKET WITH FISH STORED ON GROUND IN WIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
ENSURE EMPLOYEES PUT PERSONAL ITEMS IN DESIGNATED AREAS
*47 Handwashing signage
AT ALL HAND SINKS
*31 Individual, disposable towels
AT ALL HAND SINKS
*21 RFSM - Not On Site
RECOMMEND ADDITIONAL RFSM RFSM MUST BE ON SITE DURING ALL HOURS OF OPERATION
FEB 262019PASSED10 violations6 CRITICALDETAILS
FEB 26
2019
PASSED
10 violations6 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
SANITIZER BUCKET STORED NEXT TO ONIONS-COS
*29 Cold/hot hold unit thermometer easily viewable
AT FRONT SUSHI CASE
*31 Handwashing lavatory - used for other purpose
USED TO WASH KNIFE AT SUSHI STATION- MUST BE USED TO WASH HANDS ONLY
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED LIVE ROACH CRAWLING ON TABLE BY SUSHI AREA- RECENT PEST CONTROL APPLICATION
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGG OVER SEAFOOD IN COOLER- COS
*14 When to wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
*43 Light bulbs, light shields provided
REPLACE LIGHT SHIELD ABOVE DISHWASHER
*47 Handwashing signage
AT BAR HAND SINK
*21 RFSM - Not On Site
NOT ON SITE
AUG 82018PASSED8 violations2 CRITICALDETAILS
AUG 8
2018
PASSED
8 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
POOLING OF WATER IN RIC, CLEAN INSIDE RIC AT CENTER SUSHI
*39 Air-drying required after cleaning & sanitiziing
DO NOT WIPE DRY PLATES
*20 Grease Trap Tickets
NOT AVAILABLE DURING INSPECTION
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL ITEMS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN CEILING TILES TO BE FREE OF DUST, CLEAN FANS
*31 Handwashing lavatory - used for other purpose
USING FOR STORAGE , ITEMS STORED WITHIN SPLASH GUARD
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SALMON OVER WHOLE AVOCADO
*14 When to wash hands before donning new gloves
FEB 72018PASSED7 violations3 CRITICALDETAILS
FEB 7
2018
PASSED
7 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
CLEAN ICE SCOOP HOLDER, EXCESSIVE CONDENSATION
*15 Bare hands contact with ready-to-eat foods
WITH RAW RTE FISH FOR SUSHI
*21 RFSM - Not On Site
REGISTER WITH THE CITY WITHIN 1 WEEK
*19 Hand sink water temperature below 110'F
HAND SINK BY ICE MACHINE 81.6 DEGREE F, MUST REPAIR
*31 Handwashing lavatory - allow convenient
ONLY ONE DESIGNATED HAND SINK IN BACK AREA NEED ANOTHER HAND SINK
*14 When to wash hands before donning new gloves
OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
*25 HACCP-Verify employee is following standard
PH FOR SUSHI RICE NOT TESTED FOR TODAY, ALTHOUGH RICE IS IN USE AT SUSHI STATION
DEC 132017PASSED14 violations3 CRITICALDETAILS
DEC 13
2017
PASSED
14 violations3 CRITICALDETAILS
*19 Hand sink water temperature below 110'F
HAND SINK 87 DEGREE F BY ICE MACHINE
*41 Food storage containers, identified with common name of food.
LABEL SPICES AT GRILL
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
RICE SCOOPS, SPOONS AT SEVER STATION FOR WASABI
*25 HACCP Plan Record to be maintained
MISSING DATES FOR DECEMBER RECOMMEND DEVELOPMENT OF BACK UP PLAN (SUSHI RICE)
*42 Floors/walls/ceiling/nonfood dirty
CLEAN CEILING TILE AND VENTS TO BE FREE OF DUST
*47 Handwashing signage
AT HAND SINKS
*18 Licensed pest control applicator only
NO RAID IN KITCHEN
*12 Gloves Single Use
OBSERVED EMPLOYEE HANDLE RAW SEAFOOD AND RTE FOOD WITH SAME GLOVES. MUST CHANGE GLOVES BETWEEN RAW AND RTE FOOD
*31 Individual, disposable towels
AT ALL HAND SINKS
*21 RFSM - Not On Site
REGISTER WITH THE CITY OF DALLAS, MUST BE ON SITE DURING ALL HOURS OF OPERATION
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR PERSONAL ITEMS
*10 Clean Sight and Touch
CLEAN INSIDE RIC TO BE FREE OF FOOD DEBRIS AND CONDENSATION AT SUSHI STATION
*20 Grease Trap Tickets
NOT AVAILABLE MUST BE SERVICED EVERY 90 DAYS, LAST SERVICE 5/19/17
*14 When to wash hands before donning new gloves
OBSERVED EMPLOYEE PUT ON GLOVES WITH OUT WASHING HANDS
JUN 192017PASSED9 violations3 CRITICALDETAILS
JUN 19
2017
PASSED
9 violations3 CRITICALDETAILS
*10 Sanitization after Cleaning
Warewashing machine showed less than 10ppm Chlorine concentration. Advise contacting service provider to calibrate machine. Final rinse should be at lest 50ppm Chlorine.
*43 Light bulbs, light shields provided
Light not functioning under vent hood of main production area of kitchen. Additionally one LED light is strobing near back door.
*18 Toxic items labeling-non original container
Two spray bottles unmarked. One containing a yellow fluid and another with a purple fluid .
*25 HACCP CORRECTIVE ACTIONS C.C.P.
HACCP log showed pH outside of parameters with no corresponding corrective action. Log showed two consecutive entries of 5.5pH when the plan says that pH may be no higher than 4.6pH.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Imitation crab slacking in reach in cooler stored over fresh raw green chilis.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Scoops for sugar, MSG, & rice stored with handles in contact with foods.
*24 Food Labeling- with common name of the food
Containers labeled as spices containing peanuts and cashews.
*31 Individual, disposable towels
No hand towels available at hand wash sink near dish pit. Hand wash sink in bar area lacking individual disposable paper towels.
*21 RFSM - Not On Site
Registered Food Service Manager not on site at time of inspection. Advise additional management obtain Registered Food Service Manager level of food safety education. Registered Food Service Mana
NOV 32016PASSED6 violations3 CRITICALDETAILS
NOV 3
2016
PASSED
6 violations3 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
observed towel cover rice
*28 Date marking > 24 hrs,on site,temp 41F
fish, corn
*15 Contact RTE Products w/ Bare Hands
sushi fish, cucumber
*31 Handwashing lavatory - used for other purpose
washing utensil in the hand sink
*02 Cold Hold (41øF/45øF or below)
fried shrimp 76'f
*36 Cloths in-use for wiping between uses stored
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 →