OCT 12
2023
PASSED
9 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
RICE GARDEN.
BEAT. 27/100
4016 W CAMP WISDOM RD · DUNCANVILLE, DALLAS
Last inspected October 12, 2023 · passed
Failed an inspection 9 years ago. 51 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
13
12 passed · 1 failed
VIOLATIONS
146
includes 51 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*03 Food products not maintained at 135øF or above
observed chicken wing at 125.9f, egg roll at 122.8f. use heat lamp to maintain hot hold temperatures for fried food.
*10 Clean Sight and Touch
observed black residue in ice machine, clean and sanitize.
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in RIC and RIF
*32 Damaged Equipment
replace heavily damaged containers
*37 Storing the food at least 15 cm (6 inches) above the floor
store food containers off floor (WIF)
*38 Thawing. under running water criteria - water velocity
thaw food under running water
*39 Store equipment & utensils in a clean, dry place
store utensils on clean surface.
*42 Dirty nonfood contact surfaces
clean gaskets, clean fans of wic, clean grease build up on vent hood
*43 Light bulbs, light shields provided
provide light shield
MAR 62023PASSED11 violations3 CRITICALDETAILS
MAR 6
2023
PASSED
11 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
OBSERVED GRIME BUILD UP ON INSIDE SHOOT OF ICE MACHINE, CLEAN AND SANITIZE.
*42 Dirty nonfood contact surfaces
*36 Cloths in-use for wiping between uses stored
OBSERVED WET CLOTHS NOT STORE IN SANITIZER BUCKETS WHEN NOT IN USE. STORE IN SANITIZE BUCKETS.
*45 Premises shall be maintained in good repair
OBSERVED WATER DAMAGED CEILING TILES, DAMAGES/MISSING CEILING TILES, DAMAGED CORNER BEADS. REPAIR.
*03 Food products not maintained at 135øF or above
OBSERVED RIBS AT 127.2F. MOVE TO WORKING COLD HOLD EQUIPMENT.
*32 Damaged Equipment
OBSERVED DAMAGED LIDS OF FOOD CONTAINERS, REPLACE.
*37 Storing the food at least 15 cm (6 inches) above the floor
OBSERVED CONTAINERS OF FOOD ON FLOOR OF WALK IN FREEZER, STORE 6" MINIMUM OFF FLOOR.
*34 Controlling pests. Eliminating harborage conditions
HEAVY GRIME/FOOD DEBRIS UNDERNEATH EQUIPMENT, REMOVE HARBORING CONDITIONS.
*41 Food storage containers, identified with common name of food.
OBSERVED LARGE WHITE CONTAINER WITH WHITE SUBSTANCE NOT LABELED. LABEL.
*43 Ventilation hood-prevent grease dripping
GREASE BUILD UP ON VENT HOODS, CLEAN.
*39 Cooking equipment free of encrusted grease
HEAVY GREASE BUILD UP IN BETWEEN FRYERS, CLEAN.
OCT 52022PASSED12 violations4 CRITICALDETAILS
OCT 5
2022
PASSED
12 violations4 CRITICALDETAILS
*39 Soda nozzles and ice bin clean to remove soil
OBSERVED SOIL BUILD UP ON METAL SURFACE LOCATED NEXT TO NOZZLES OF ICE CREAM MACHINES, CLEAN.
*10 Clean Sight and Touch
OBSERVED SOIL BUILD UP ON ICE SHOOT OF LARGE ICE MACHINE, CLEAN AND SANITIZE.
*44 Maintaining refuse areas and enclosures
OBSERVED GREASE OVERFLOW COMING FROM GREASE CONTAINERS, MAINTAIN.
*34 Remove dead/trapped pests
OBSERVED DEAD ROACHES IN BACK STORAGE ROOM, REMOVED DEAD PEST.
*42 Dirty nonfood contact surfaces
OBSERVED: SOIL BUILD UP ON ALL WIRE STORAGE SHELVES, DUST BUILD UP ON FANS OF WALK IN COOLER, DUST BUILD UP ON WALLS OF WALK IN COOLER, GREASE BUILD UP ON PIPES,
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE THERMOMETER FOR UPRIGHT REACH IN FREEZER LOCATED IN BACK STORAGE ROOM .
*37 Storing the food at least 15 cm (6 inches) above the floor
OBSERVED FOOD CONTAINERS ON FLOOR OF WALK IN FREEZER.
*45 Premises shall be maintained in good repair
OBSERVED DAMAGED FLOOR TILES IN WALK IN FREEZER, REPAIR.
*43 Ventilation hood-prevent grease dripping
OBSERVED GREASE BUILD UP ON VENT HOOD RACKS, CLEAN.
*47 Handwashing signage
PROVIDE HAND WASH SIGN IN MENS RESTROOM
*18 Restricted use pesticides
OBSERVED HOME USED PESTICIDE IN STORAGE ROOM, REMOVE FROM PREMISES.
*22 Accredited food handler certificate - 60 days
TEXAS FOOD HANDLER CARDS MUST BE OBTAINED BY ALL EMPLOYEES HANDLING FOOD.
FEB 92022PASSED7 violations3 CRITICALDETAILS
FEB 9
2022
PASSED
7 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
mixed seafood platter observed at 44.1F. apply more ice surrounding the containers and place containers more into ice not lay on top of ice.
*39 Equipment & utensils cleaned before restocking
observed grime build up on lid of white rice cooker, clean and sanitize.
*42 Floors/walls/ceiling/nonfood dirty
observed food debris behind and underneath equipment, dust build up on walls and ceiling of walk in cooler, CLEAN.
*45 Premises shall be maintained in good repair
observed damaged door frame next to hand sink in kitchen, repair.
*34 Controlling pests. Eliminating harborage conditions
observed food debris build up on floors, remove harboring condition.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
sweat tea container left uncovered.
*22 Accredited food handler certificate - 60 days
employees working in kitchen do not have texas food handler cards, provide.
MAR 312021PASSED11 violations5 CRITICALDETAILS
MAR 31
2021
PASSED
11 violations5 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
chicken wing 123.4F, corn 128.4F, egg roll 125.9F. fried food on buffet line are all under temperature. food was rapidly reheated.
*10 Clean Sight and Touch
heavy grime build up on ceiling of ice machine observed, clean as soon as possible.
*18 Toxic items labeling-non original container
chemicals in non original container not labeled. label.
*43 Ventilation hood-prevent grease dripping
observed grease on vent hood, clean.
*42 cleaning hermetically sealed containers of food or visible soil before opening
large containers have build up of grime, clean all lids of food containers(sugar, flour, msg)
*42 Floors/walls/ceiling/nonfood dirty
clean floors, heavy grime build up underneath shelves.
*39 Cooking equipment free of encrusted grease
observed build up of grease on pipes, clean.
*34 Controlling pests. Eliminating harborage conditions
grease on pipes, food debris on floor. remove harboring conditions.
*45 Floor& wall junctures- coved & sealed
observed damaged cove base, repair.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
tea and food in walk in cooler were observed uncovered. cover to prevent potential contamination
*28 Date marking > 24 hrs,on site,temp 41F
deviled eggs and jello were observed with no date marked. PIC did not know when they were made. date mark food.
show all 13 inspections →
JAN 282020PASSED10 violations4 CRITICALDETAILS
JAN 28
2020
PASSED
10 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
sushis at 58.4F. destroy.
*03 Food products not maintained at 135øF or above
teriyaki chicken at 110.5F, buffalo wing at 110.8F and 124F, chicken nuggets at 126.7F. Steamed Fish at 97.4F. all food have been out for only 30 minutes per RFSM. All food off temperature were reheat
*10 Clean Sight and Touch
grime build up in ice bin. clean and sanitize ice bin.
*45 Premises shall be maintained in good repair
leak coming from roof causing holes on ceiling tiles. repair broken wall base.
*41 Food storage containers, identified with common name of food.
label squeeze bottles.
*32 Thermometer in good condition or discarded
walk in cooler thermometer reading 28F, actual temperature is 37.8F. Replace with working thermometer.
*42 Dirty nonfood contact surfaces
grime build up on pipes and on red cylinders.
*39 Equipment in good repair and proper adjustment.
hot hold equipment observed at 121F. Repair must hold hot food at 135F or above.
*36 Cloths in-use for wiping between uses stored
wet cloths on food contact surfaces. place cloths back in sanitizer bucket when not in use.
*43 Ventilation hood-prevent grease dripping
grease build up on vent hood.
JUL 292019PASSED8 violationsDETAILS
JUL 29
2019
PASSED
8 violationsDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide a bodily fluid spill kit.
*47 Conditions of Permit-in use of food equipment
provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*03 Food products not maintained at 135øF or above
boiled fish @ 119F. Chicken wing @ 119.4F. Sausage @ 121.4F.Chicken on stick @ 109F. Reheat all food that is in serving line. Increase heat of steam bath.
*39 Keep utensils handles upright or protected
Using bowl as a scoop. Utensil must be handled and handle must be kept upright and not touching food,
*42 Floors/walls/ceiling/nonfood dirty
clean floors of storage room. Clean dust off fan of walk in cooler.
*39 Store equipment & utensils in a clean, dry place
store knife in between shelves and wall.
*37 Storing the food at least 15 cm (6 inches) above the floor
grey containers of food on floor of walk in freezer.
*31 Individual, disposable towels
Provide paper towels at all hand stations. COS
JAN 82019PASSED9 violations5 CRITICALDETAILS
JAN 8
2019
PASSED
9 violations5 CRITICALDETAILS
*32 Thermometer in good condition or discarded
thermometer in prep cooler non fucntional, replace.
*45 Premises shall be maintained in good repair
broken floor tiles in walk in cooler.
*37 Storing the food at least 15 cm (6 inches) above the floor
food container on floor in walk in cooler and walk in freezer.
*42 Floors/walls/ceiling/nonfood dirty
clean frp walls and lids of containers.
*39 Cooking equipment free of encrusted grease
grill and fry station has heavy grease.
*29 Cold/hot hold unit thermometer easily viewable
provide thermometer in reach in freezer located in back area.
*36 Cloths in-use for wiping food spills used for no other purpose
cloth underneath cutting board.
*34 Controlling pests. Eliminating harborage conditions
remove traps with dead pest in storage room.
*03 Food products not maintained at 135øF or above
buffalo wing at 115F, to many wings in small shallow bowl is not able to maintain temperatures. reduce amount of chicken wings
JUL 22018PASSED9 violations5 CRITICALDETAILS
JUL 2
2018
PASSED
9 violations5 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
Prep cooler still not functioning maintinaing at 44.2F. 2nd warning.
*02 Cold Hold (41øF/45øF or below)
temperature of food in prep cooler not at 41F or below.
*28 Date marking > 24 hrs,on site,temp 41F
Still need to work on date marking food in walk in cooler.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Cover food in walk in cooler.
*39 Store equipment & utensils in a clean, dry place
knifes stored in between frp and shelves.
*29 Cold/hot hold unit thermometer easily viewable
Need working thermometer in prep cooler.
*36 Cloths in-use for wiping between uses stored
Cloth that are in use must be store in sanitizer bucket when not in use.
*03 Food products not maintained at 135øF or above
Food on serving line not at hot temperature.
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer bucket to strong at 200PPM +. Needs to be between 50-100 PPM.
MAY 292018PASSED13 violations4 CRITICALDETAILS
MAY 29
2018
PASSED
13 violations4 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
Label food containers
*42 Floors/walls/ceiling/nonfood dirty
clean floors.
*37 Storing the food at least 15 cm (6 inches) above the floor
Food boxes on floor in WIF
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all RTE food in WIC. Many foods missing date mark. 1st warning, next visit food that is not labeled will be discarded.
*19 Water & Plumbing in good repair- per code
leak coming from a/c unit in wic
*18 Toxic items labeling-non original container
label bottles.
*39 Equipment & utensils cleaned before restocking
thoroughly clean utensils before restocking
*02 Cold Hold (41øF/45øF or below)
RIC not holding cold hold temperatures. 1st warning
*29 Thermometers to be accurate +/- 3'F
Nonworking thermometer in prep ric
*43 Ventilation hood-prevent grease dripping
Clean grease
*03 Food products not maintained at 135øF or above
Pork out at RT.1st warning
*10 Chlorine sanitizer concentration, minimum temp.
Above concentration, needs to be 50-100 PPM for bucket.
*27 Cooling, heating, and holding capacities. Equipment
Cold Hold at 47.2F, need to be at 41 or below fix prep reach in cooler(RIC).
NOV 102017PASSED11 violations1 CRITICALDETAILS
NOV 10
2017
PASSED
11 violations1 CRITICALDETAILS
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
can opener blade with food particles must be washed and sanitized
*19 No Hot Water / Water heater 50 gallon min.
3 cs sink hot water faucet leaks must be fixed
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
no SOP for body fluids spills must provide a SOP for body spills
*28 Date marking > 24 hrs,on site,temp 41F
food items missing dates/ labels, must be mark dated / labeled
*29 Food thermometers provided and accessible
no thermometers on URC kitchen must provide thermometer
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
back door opened must be closed
*37 Storing the food at least 15 cm (6 inches) above the floor
food items stored on floor kitchen and WIF must be stored 6 inches above floor
*39 Store equipment & utensils in a clean, dry place
knives stored on wall /sink must be stored properly
*42 Ventilation hood systems
hood filters missing and with build up hood filters must be placed back must be washed cleaned and sanitized
*45Floor, wall, ceiling - Exposed material
holes cracks must be sealed
*41 Food identity and accurate representation
missing labels
MAY 252017FAILED18 violations8 CRITICALDETAILS
MAY 25
2017
FAILED
18 violations8 CRITICALDETAILS
*43 Light - 10 foot : Walk-in, Dry storage
*31 Handwashing lavatory - used for other purpose
ITEMS STORED IN 3 COMP SINK AND HAND WASHING
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*32 Approved Food Contact Equip.
WIPING CLOTH UNDER CUTTING BOARD ;REMOVE FOIL LINING
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKING IN PREP AREA
*01 Cooling -- within 2 hours, 135-70øF
PINEAPPLE STATE REFRIGERATE AFTER OPENING
*37 Storing the food where it is not exposed to splash, dust, or other contamination
PROVIDE FIR CONDIMENT ON BUFFET LINE
*47 Other Violations
LABEL 3 COMP SINK
*08 Specifications for Receiving temperature at 41øF or less
*27 Cooling, heating, and holding capacities. Equipment
FAILURE TO PROVIDE MECHANICAL REFRIGERATION
*10 Clean Sight and Touch
CLEAN LL
*19 Backflow prevention device - installed
PROVIDE
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 54*F, SHRIMP 51.9*F, MELON ON ICE 51*F
*03 Food products not maintained at 135øF or above
RIBS IN HHU 127.7*F, COOKED CHICKEN ON WOK 74.2*F, EGG ROLLS 111.5*F , CHICKEN NUGGETS 91.0*F
*38 Thawing. under running water criteria - water velocity
*34 Outer openings:closing holes, gaps
SEAL ALL HOLES AND GAP
*14 When to wash hands
LACK OF HAND WASHING
MAR 202017PASSED18 violations7 CRITICALDETAILS
MAR 20
2017
PASSED
18 violations7 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
CANTALOUPE 60.5*F, PINEAPPLE 58.2*F STORED ON TOP ICE , SALAD 51.1*F STORED ON TOP ICE, CABBAGE 54.5*F IN CHU, BROCCOLI 73.0*F STORED AT ROOM TEMP.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED PERSONAL DRINK STORED IN PREP AREA
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ABOVE RTE FOODS; RAW OYSTER STORED ABOVE RTE FOODS IN WIC
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*32 Damaged Equipment
REPAIR DAMAGED WIF DOOR
*18 Toxic items labeling-non original container
LABEL ALL
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED THROUGHOUT KITCHEN
*27 Cooling, heating, and holding capacities. Equipment
DISCONTINUE ICE FOR COLD HOLD ONLY ON BUFFET LINES :MUST PROVIDE WORKING NSF APPROVED COMMERCIAL REFRIGERATION TO WORK IN CONJUNCTION WITH ICE, IF NEEDED.
*14 When to wash hands
LACK OF HANDWASHING
*34 Outer openings:closing holes, gaps
REPAIR /SEAL ALL
*45 Unnecessary articles prohibited
REMOVE ALL
*38 Thawing. under running water criteria
OBSERVED RAW MEAT STORED IN STANDING WATER
*42 Nonfood-contact surfaces material
REMOVE CARDBOARD FROM FLOORS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
PROVIDE UTENSIL WITH HANDLES FOR SCOOPING
*37 Storing the food where it is not exposed to splash, dust, or other contamination
PROVIDE FOR FOOD ITEMS AT BUFFET LINE
*03 Food products not maintained at 135øF or above
CHICKEN 124*F ON BUFFET LINE
*47 Handwashing signage
PROVIDE FOR ALL
*45 Floor& wall junctures- coved & sealed
REPAIR ALL
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 →