Si Lom Thai Asian Fusion
3300 Oak Lawn Ave #110, Dallas, TX 75219 · 75219 · Restaurant
Passed all 16 inspections — critical violations noted
2023-08-10 Pass Routine CRITICAL 11
*03 Food products not maintained at 135øF or above
HOT FOOD MUST BE MAINTAINED AT 135F/ HIGHER
*10 Clean Sight and Touch
SHELVES OBSERVED INSIDE OF WALK IN COOLER NOT CLEAN FOR SIGHT/TOUCH
*27 Cooling, heating, and holding capacities. Equipment
OBSERVED FOOD STORED OVER THE LOADING LIMIT- (REACH IN COOLER/ COOK LINE)
*28 Date marking commercially prepared RTE/ TCS food
ALL COOKED RTE STORED INSIDE WIC MUST BE DATE MARKED WITH USED BY DATE (TOFU/CHICKEN)-24HRS
*31 No soap at handsink
NO SOAP AT BACK HAND SINK
*36 Cloths in-use for wiping between uses stored
STORE WET WIPING TOWELS IN A SANITIZING SOLUTION
*38 Thawing. under running water criteria
OBSERVED PORK THAWING AT ROOM TEMPERATURE
*39 Store equipment & utensils - avoid contamination
DO NOT STORE KNIFE BETWEEN EQUIPMENT / COOK LINE
*42 Ventilation hood systems
DETAIL CLEAN VENT A HOOD FILTERS/ OBSERVED DIRTY
*43 Ventilation hood systems, adequacy
COOKING WITHOUT VENT A HOOD FILTERS IN PLACE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS MUST BE STORED IN A DESIGNATED AREA
2023-02-23 Pass Routine CRITICAL 7
*42 Dirty nonfood contact surfaces
*45 Lockers to be used to store personal items
*37 Storing the food at least 15 cm (6 inches) above the floor
Store items in walk in cooler off of the floor
*10 Clean Sight and Touch
Clean ice machine
*32 Nonfood surfaces-design to be cleaned easily
Remove cardboard lining
*20 Grease Trap Tickets
*47 Handwashing signage
2022-09-08 Pass Routine CRITICAL 7
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Raw meat stored above cooked food in WIC
*31 Individual, disposable towels
Missing individual towels at bar hand sink
*37 Storing the food at least 15 cm (6 inches) above the floor
Sugar stored on floor in kitchen
*39 Keep utensils handles upright or protected
Utensils with no handles used to scoop rice
*43 Ventilation hood-prevent grease dripping
vent a hood dripping grease
*45 Premises shall be maintained in good repair
Missing ceiling tile in restaurant rear
*47 Handwashing signage
Missing hand wash sign at bar hand sink
2022-01-27 Pass Routine CRITICAL 9
*37 Storing the food at least 15 cm (6 inches) above the floor
Raw chicken and vegetables stored on floor in WIC
*14 Hands wash procedures-without soap
Employee did not use soap when washing hands
*15 Bare hands contact with ready-to-eat foods
Observed employee touching cooked noodles with bare hands
*20 Grease Trap Tickets
Grease trap not serviced in 5 months
*28 Date marking > 24 hrs,on site,temp 41F
Observed items in WIC over 24 hours with no date marking
*36 Cloths in-use for wiping between uses stored
Observed wiping cloth left on kitchen prep counter
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Raw chicken and beef stored next to each other in walk in cooler and next to cooked chicken
*39 Keep utensils handles upright or protected
Observed utensils with no handles used to scoop cooked white rice.
*43 Ventilation hood-prevent grease dripping
Observed vent hood in disrepair with dripping grease
2021-08-29 Pass Routine 4
*47 Other Violations
hang mop inverted
*37 Storing the food at least 15 cm (6 inches) above the floor
*32 Approved Food Contact Equip.
Replace reach in freezers with commercial variety
*10 Clean Sight and Touch
Clean can opener
2021-02-24 Pass Routine CRITICAL 5
*32 Equipment & Utensils smooth easily cleanable
can not store utensils in card board boxes unless it is their original container can not use card board in the kitchen can not use cloth to catch condensation or splash Must be smooth easily cle
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
improper arrangement in make line move chicken to the front and shrimp to the back raw beef next to eggs
*18 Licensed pest control applicator only
unauthorized chemical- roach spray- you can not do your own pest control
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
can not store utensils between 2 pieced of equipment there is no way to sanitize
*40 Reuse of single service articles
can not reuse single use containers. they are not made to be washed- they break down and contaminate food
2020-08-25 Pass Routine CRITICAL 10
* 21 RFSM notify 10 days & replacement in 45 days
provide rfsm certificate from the City of Dallas
*42 Dirty nonfood contact surfaces
clean gaskets, shelves,
*47 Other Violations
dining room is not open for the public, provide chocking poster, remove card board boxes from coolers, organize
*14 Gloves single use
change gloves when you changed a task
*32 Equipment & Utensils resistant pit,chip, crazing
broken food storage containers
*29 Mechanical holding unit, thermometer location
thermometer in wic and reach in cooler
*37 Storing the food at least 15 cm (6 inches) above the floor
observed food sit on floor
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
provide food handler cards
*10 Clean Sight and Touch
clean ice machine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs stored above vegetables/rte food in wic, raw chicken stored above rte food in wic and ric
2020-03-23 Pass Routine CRITICAL 4
*07 Food safe, good condition, unadulterated, and honestly presented
bag of meat sitting directly on meat
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs over cooked chicken raw chicken needs to be moved to the front of the make line
*39 Keep utensils handles upright or protected
dry goods scoop handles touching product
*10 Clean Sight and Touch
Clean can opener blade, build up in ice machine
2019-09-16 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
clean ice bin interior
*19 Water & Plumbing in good repair- per code
back sink leaking
*28 Do not exceed manuf. use by date
*36 Cloths in-use for wiping food spills used for no other purpose
used for drying lettuce
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
boxes of beef on the ground of WIC
*39 Store equipment & utensils in a clean, dry place
store knives properly and not between equipment and wall
*45Floor, wall, ceiling - Exposed material
seal holes in the ceiling in the back of restaurant
*47 Handwashing signage
obtain sign for handsink in back of kitchen
2019-03-12 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
STUFFED SHELLS 70, FRIED BEEF 67
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
RAW PORK STORED ABOVE COOKED CHICKEN IN WIC
*10 Clean Sight and Touch
CLEAN INSIDE OF MICROWAVE
*18 Toxic items storage adjacent to food/utensils
OBSERVED CANNED PAINT STORED BESIDE PLATES
*32 Maintain in Good Repair
REPLACE GASKETS IN WIC
*34 Pest Control
OBSERVED LIVE ROACH AT BAR
*36 Cloths in-use for wiping between uses stored
*39 No equipment & utensil under contamination sources
NO TOWELS UNDER CUTTING BOARD
*42 Dirty nonfood contact surfaces
DIRTY VENTS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2019-03-01 Pass w/ Conditions Routine CRITICAL 17
*07 Food safe, good condition, unadulterated, and honestly presented
dented cans
*10 Clean Sight and Touch
Clean equipment and shelves. Heavy dust accumilation.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*27 Cooling method, criteria - using ice bath
*31 Handwashing lavatory - used for other purpose
*32 Damaged Equipment
Replace broken plastic bins and torn cooler gaskets. Provide commercial microwave and freezer.
*34 Controlling pests. Eliminating harborage conditions
Roach activity observed at service bar.
*36 Cloths in-use for wiping between uses stored
Do not use wiping cloths under cutting boards.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in WIC.
*39 Keep utensils handles upright or protected
*41 Food storage containers, identified with common name of food.
seasoning shakers, squirt bottles
*42 Dirty nonfood contact surfaces
Clean WIC fan covers.
*43 Light - 50 foot : Food and utensils area
vent hood
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee eating on cook line.
*28 Date marking > 24 hrs,on site,temp 41F
*45 Premises shall be maintained in good repair
Seal hand sink to wall.
*01 Cooling -- total 6 hours, 135-41øF
Duck cooling at room temp 65 F.
2018-08-04 Pass Routine 10
*07 Food safe, good condition, unadulterated, and honestly presented
remove can food dented on rim and seam
*32 Approved Food Contact Equip.
replace residential equip with commercial , ric, rif , microwave remove cloth shelf linear and cardboard shelving, all surface shall be smooth/easy cleanable /non absorbent
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3x- employees observed eating on prep table next to clean equipment. male employee observed with unapproved ring, only smooth, plaint band allow on hand and arm
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
sack of cabbage heads observed stored on the floor inside wic
*41 Food identity and accurate representation
label all food containers w/common name when removed from its original pkg/ccontainers/squirt bottles
*43 Light bulbs, light shields provided
replace broken light cover in dry storage area
*47 OTHER VIOLATIONS
hand mop or store inverted when not in use
2018-03-07 Pass Follow-up CRITICAL 11
*37 Storing the food at least 15 cm (6 inches) above the floor
store food in the walk in cooler off the floor six inches.
*47 Handwashing signage
Provide hand wash signs at the hand sink
*34 Outer door: solid,selfclosing,tightfitting
Provide a new door sweep on the outside of the door or inside to protect the gap at the bottom of the door.
*36 Cloths in-use for wiping between uses stored
Moist wiping clothes must be in sanitizer when not in use.
*10 Clean Sight and Touch
*39 Keep utensils handles upright or protected
Use scoops with handles ( handles laying down in the bulk items touching the flour, starch, sugar, and rice etc. )
*31 Individual, disposable towels
provide paper towels at the hand sink in the back area by the ice machine.
*22 Handlers-Certificate Not On Site
Provide food handlers cards for employees.
*32 Equipment clearance of cleaning space
One deep freezer should be on a bakery rack or dunnage rack to clean under ( legs or wheels for equipment)
*42 Dirty nonfood contact surfaces
clean the legs of the equipment (grease buildup)
*18 Toxic items labeling-non original container
labe the toxic bottles with the common name .
2018-02-03 Pass w/ Conditions Routine CRITICAL 13
*32 Equipment clearance of cleaning space
the dish racks can not be used as a storage shelf int he walk in cooler.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide a written procedure on blood pathogen cleanup ( vomiting and diarrhea clean up procedures)
*41 Food storage containers, identified with common name of food.
Provide common names on all the containers in the walk in cooler
*46 Covered waste receptacle for women's restroom
Provide a covered lid trash can with a lid in ladies restroom
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
the raw chicken above ready to eat sauces.
*31 No soap at handsink
Missing the soap at the hand sink for bar.
*18 Toxic items labeling-non original container
Label the bottles with chemical. ( what ever is on the inside should be listed on the outside of the bottle.
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
provide specific dates on the product.
*06 Time as PHC: 4 hours provide written procedures methods of compliance
Provide a written procedure on time used as a control for every product. from time cooked to time held below the hot holding cut off.
*45 Cleaning floors, dustless methods
clean the floor up under the equipment ( heavy dirt buildup on the floor in the far corners and under equipment.
*39 Keep utensils handles upright or protected
the scoops used in the bulk product should have handles and the handles should be in the upright position not touching the product. ( using bowls, containers as scoops )
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
ice used as a coolant for the pepsi and used from human consumption at the bar ( The ice can only be used for one or the other but not at the same time.
*42 Nonfood-contact surfaces material
the rusty storage shelf below the prep table ( resurafce.)
2017-07-20 Pass Routine CRITICAL 3
*47 Handwashing signage
*42 Dirty nonfood contact surfaces
*43 Clean vent syst:Intake/exhaust air ducts
2017-01-05 Pass Routine CRITICAL 5
*10 Chlorine sanitizer concentration, minimum temp.
NO SANITIZER IN WARE WASH MACHINE 0 PPM (CHLORINE)
*37 Storing the food at least 15 cm (6 inches) above the floor
KEEP FOODS AND UTENSILS AT LEAST 6 INCHES OFF THE FLOOR IN WALK IN COOLER
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE UTENSILS/BOWLS ON TOP OF FOODS IN RIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO TOOTHPICKS IN MOUTH WHILE IN PREP AREA
*36 Cloths in-use for wiping between uses stored
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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