JUL 13
2023
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SAPA HOUSE.
BEAT. 22/100
1623 MAIN ST #102 · DOWNTOWN, DALLAS
Last inspected July 13, 2023 · passed
Failed 2 of 15 inspections. 44 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
15
13 passed · 2 failed
VIOLATIONS
133
includes 44 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*45 Premises shall be maintained in good repair
Patch holes in FRP walls throughout where needed
*10 Chlorine sanitizer concentration, minimum temp.
chlorine dish machine observed at 0ppm-empty Chlorine container- replaces with new container
*28 Date marking > 24 hrs,on site,temp 41F
Date marked prepared product held longer than 24 hours with a use by date not to exceed 7 days
*02 Cold Hold (41øF/45øF or below)
small RIC unit observed holding product temperatures above 41F> raw beef at 59F, raw chicken at 52F, shrimp at 52F COS by placing bags of ice on top until unit can be serviced
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
remove cardboard shelf liners from dry storage shelves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed employee eating with plate on clean glass rack
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
store sanitizer buckets off the floor
*47 Handwashing signage
Provide designated hand sink signs for all hand sinks
NOV 222022PASSED8 violations2 CRITICALDETAILS
NOV 22
2022
PASSED
8 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Corn and tomato fount at 51'f, keep at 41'f or lower
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Hot water temperature at 67'f. Keep hand sinks a min of 110'f
*24 Food Labeling- with common name of the food
Label squeeze bottles
*25 HACCP Plan Record to be maintained
Provide PH test log
*28 Date marking > 24 hrs,on site,temp 41F
Date mark RTE items (RIC)
*42 Dirty nonfood contact surfaces
Clean equipment surfaces
*43 Light - 10 foot : Walk-in, Dry storage
Fix light in WIC
*45 Premises shall be maintained in good repair
Replace floor tiles as needed
OCT 272022PASSED17 violations5 CRITICALDETAILS
OCT 27
2022
PASSED
17 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
brisket 60 F sliced tomato 50 F cocktail shrimp 57 F
*14 When to wash hands before donning new gloves
*19 Water & Plumbing in good repair- per code
Repair leak at handwash sink on cook line.
*21 RFSM - Not On Site
*41 Food storage containers, identified with common name of food.
seasonings, shakers, squirt bottles, etc.
*42 Floors/walls/ceiling/nonfood dirty
Ceiling tiles with heavy dust accumulation.
*43 Light - 10 foot : Walk-in, Dry storage
WIC
*45 Premises shall be maintained in good repair
Seal handwash sink to wall properly. Repair flooring at entrance of WIC. Replace broken/missing floor tiles.
*46 Covered waste receptacle for women's restroom
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
dishwasher tested at 0 ppm
*22 Accredited food handler certificate - 60 days
*31 Individual, disposable towels
*47 Handwashing signage
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverage observed on prep table.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in WIC.
*38 Thawing. under running water criteria - water velocity
Shrimp thawing in standing water.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
rice scoop
MAR 112022PASSED6 violations1 CRITICALDETAILS
MAR 11
2022
PASSED
6 violations1 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Temperatures not maintained at 135 degrees F or above. Violations marked with * Chicken 123* pork 123* rice 126*
*10 Clean Sight and Touch
Dirty food contact surfaces Algae in ice machine microwave clean order printer
*32 Equipment & Utensils smooth easily cleanable
need to replace ceiling tiles in kitchen with cleanable ones remove protective film from the ice machine
*43 Light bulbs, light shields provided
Need light shields in production, dish, and vent-a-hood area
*39 Keep utensils handles upright or protected
can not use a bowl as a scoop handles can not touch food product
*42 Floors/walls/ceiling/nonfood dirty
deep clean entire kitchen, dust on the ceiling clean build up and splash
JUL 12020PASSED5 violations2 CRITICALDETAILS
JUL 1
2020
PASSED
5 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
clean inside microwave
*21 RFSM - Not On Site
RFSM not available on site
*34 Pest control-routine inspections for
fruit flies present
*36 Cloths in-use for wiping between uses stored
wet wiping cloth on prep table
*29 Food thermometers provided and accessible
thermometer not in RICs
show all 15 inspections →
JAN 222020PASSED7 violations2 CRITICALDETAILS
JAN 22
2020
PASSED
7 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*01 Cooling -- within 2 hours, 135-70øF
Cooling 5 gallons of broth on the counter at beef broth at 75.2 degrees for 4 hours
*39 Store all equipment & utensil covered or inverted
*21 RFSM - Not On Site
*18 Toxic items labeling-non original container
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
*43 Light - 50 foot : Food and utensils area
JAN 152020PASSED12 violations5 CRITICALDETAILS
JAN 15
2020
PASSED
12 violations5 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over ready to eat vegetables Employee foods stored in the ice bin
*18 Toxic items labeling for original container
*43 Light - 50 foot : Food and utensils area
*19 Hand sink water temperature below 110'F
*21 RFSM - Not On Site
*10 Clean Sight and Touch
Gross food particles on "clean" dishes
*47 RFSM Certificate - Not Display
*01 Cooling -- total 6 hours, 135-41øF
Cooked chicken in the refigerator at 43.6 degrees from the night before
*35 Hair Restraints effective
Beard nets and hair nets missing
*02 Cold Hold (41øF/45øF or below)
Raw chicken stored on the cooked area at 54.1 degrees Cooked chicken stored at 48.2 degrees in the point of usage refrigerator Cook beef at 45.5 in the point of usage refrigerator
*39 Store all equipment & utensil covered or inverted
JAN 142020FAILED17 violations5 CRITICALDETAILS
JAN 14
2020
FAILED
17 violations5 CRITICALDETAILS
*18 Toxic items stored above food/utensils
Nail polish remover stored over food
*42 Floors/walls/ceiling/nonfood dirty
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shrimp prepared next to raw carrots Raw chicekn stored over
*10 Clean Sight and Touch
*39 Store all equipment & utensil covered or inverted
*32 Equipment & Utensils resistant pit,chip, crazing
Chipped plates
*31 Handwashing lavatory - accessible
ALL hand sinks were blocked
*02 Cold Hold (41øF/45øF or below)
Spring rolls held at 51.4 degrees Tofu held at 61.5 degrees
*35 Hair Restraints effective
Missing beard nets
*03 Food products not maintained at 135øF or above
Cooked chicken held at 106.3 degrees
*28 Date marking > 24 hrs,on site,temp 41F
*19 One Inch Air Gap
Ice bins and ice maker
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*22 Handlers-Certificate Not On Site
*14 When to wash hands before donning new gloves
*01 Cooling -- within 2 hours, 135-70øF
Cooked tofu cooling under the counter One fried chicken cooking under the counter72.1 degrees
SEP 192019PASSED8 violations5 CRITICALDETAILS
SEP 19
2019
PASSED
8 violations5 CRITICALDETAILS
*31 Handwashing lavatory - used for other purpose
*02 Cold Hold (41øF/45øF or below)
*36 Cloths in-use for wiping between uses stored
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*43 Light bulbs, light shields provided
*14 When to wash hands before donning new gloves
*18 Toxic items labeling-non original container
MAR 262019PASSED8 violations1 CRITICALDETAILS
MAR 26
2019
PASSED
8 violations1 CRITICALDETAILS
*35 Hair Restraints effective
*42 Floors/walls/ceiling/nonfood dirty
clean walls
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*47 Handwashing signage
*22 Handlers-Certificate Not On Site
*43 Light - 50 foot : Food and utensils area
replace broken lights in vent hood
*41 Food storage containers, identified with common name of food.
*31 No soap at handsink
SEP 132018PASSED6 violationsDETAILS
SEP 13
2018
PASSED
6 violationsDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
cooked chicken without prep date
*10 Clean Sight and Touch
dirty ice machine
*14 When to wash hands before donning new gloves
*42 Nonfood-contact surfaces material
dirty gaskets
*32 Maintain in Good Repair
broken gaskets
*43 Clean vent syst:Intake/exhaust air ducts
dust fan covers in reach in cooler
MAR 202018PASSED5 violations1 CRITICALDETAILS
MAR 20
2018
PASSED
5 violations1 CRITICALDETAILS
*32 Maintain in Good Repair
broken gaskets
*28 Date marking > 24 hrs,on site,temp 41F
un date marked chicken batch
*31 Handwashing lavatory - used for other purpose
*10 Clean Sight and Touch
dirty ice machine
*43 Clean vent syst:Intake/exhaust air ducts
dusty fan covers
OCT 32017PASSED5 violations1 CRITICALDETAILS
OCT 3
2017
PASSED
5 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
eggs stored next to raw peoduce
*43 Clean vent syst:Intake/exhaust air ducts
dusty vents in walk in cooler
*10 Clean Sight and Touch
dirty ice machine
*42 Nonfood-contact surfaces material
dirty gaskets
*32 Damaged Equipment
broken gaskets
APR 112017PASSED7 violations3 CRITICALDETAILS
APR 11
2017
PASSED
7 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
noodles stored below raw beef
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employees eating and drinking in prep area
*36 Cloths in-use for wiping between uses stored
employees wearing wiping cloths in pockets
*15 Contact RTE Products w/ Bare Hands
bare hand contact with spring rolls, and inside to go containers
*14 When to wash hands before donning new gloves
employees must wash hands before donning gloves
*01 Cooling -- within 2 hours, 135-70øF
miso soup being cooled in room temp
*06 Time as PHC:provide written procedures on site
sushi rice not being document for Ph or time as public health control
OCT 192016FAILED14 violations9 CRITICALDETAILS
OCT 19
2016
FAILED
14 violations9 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
must store all wiping cloths in sanitizer solution in between use.
*27 Cooling, heating, and holding capacities. Equipment
all Coolers were not in cooling capacity. WIC 58.4, RIC 51.3F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open can of monster stored in RIC
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
thawing raw beef stored on monster cans, above cooling soup.
*14 When to wash hands before donning new gloves
employees donning gloves without washing hands
*01 Cooling -- within 2 hours, 135-70øF
must cool soup, in Ice bath before placing in WIC , directly placing hot items in WIC will throw off temps. Not properly cooling off egg rolls before placing in Top hold
*39 Store equipment & utensils in a clean, dry place
Chopping knife stored in crevice of wall and RIC
*29 Food thermometers provided and accessible
thermometers not present in 2 of the three reach in coolers out of temp
*21 Demonstrateion of knowledge by PIC
too many criticals during inspection
*15 Contact RTE Products w/ Bare Hands
bare hand contact with sandwiches, carrot mix
*10 Equipment and Utensils Cleaning-contamination
Chopping knife stored in crevice in between uses
*31 Individual, disposable towels
no towels at the hand washing sink
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
personal drinks stored near food in RIC's
*22 Handlers-Certificate Not On Site
not practicing basic safety habits (hand washing, bare had contact, using gloves, understanding proper temps)
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 →