Sum Dang Good Chinese
3011 Gulden Ln #110, Dallas, TX 75212 · 75212 · Restaurant
Passed all 16 inspections — critical violations noted
2024-01-18 Pass Routine CRITICAL 5
*29 Cold/hot hold unit thermometer easily viewable
Place thermometer in cooling units
*32 Damaged Equipment
Replace chipped can opener blade
*39 Cutting surfaces.
Replace worn cutting board
*42 Dirty nonfood contact surfaces
Clean gaskets in all cooling units
*47 Handler-Certificate Not on site
Have food handler certificates on site
2023-07-28 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shelled eggs above ready-to-eat food
*10 Clean Sight and Touch
Can opener observed dirty
*24 Food Labeling- with common name of the food
Label all re-used containers with new contents
*32 Nonfood surfaces-design to be cleaned easily
Repaint/remove all rust on wire racks
*39 Store equipment & utensils - avoid contamination
Keep clean dishes away from areas where they'll be exposed to splash
*42 Dirty nonfood contact surfaces
Clean food debris in all coolers
*45 Premises shall be maintained in good repair
Replace all gaskets in prep coolers along cook line
*47 Handler-Certificate Not on site
Food handler certificates not present
2023-02-21 Pass Routine CRITICAL 8
*07 Food safe, good condition, unadulterated, and honestly presented
Moldy lime & 5 critically dented cans observed
*20 Grease Trap Tickets
No current manifest available
*21 RFSM - Not On Site
No food manager on site
*24 Food Labeling- with common name of the food
Label all squeeze bottles on prep line
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Ensure all containers/food products are properly covered
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
If leaving utensils in bulk ingredients ensure that all utensils have handles and are upright
*42 Dirty nonfood contact surfaces
Clean interiors of walk-in coolers/gaskets
*45 Lockers to be used to store personal items
Store employee belonging(s) in appropriate area>not food prep area
2022-08-30 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
Must maintain food at appropriate temperatures if temperature is used as public safety concern.
*21 RFSM - Not On Site
No RFSM on site, must also register with the City of Dallas
*29 Food thermometers provided and accessible
*31 Handwashing lavatory - used for other purpose
Don't store anything in hand sinks
*34 Pest control-routine inspections for
Flies and cockroaches seen during inspection
*36 Cloths in-use for wiping between uses stored
Store wet wiping cloths in sanitizer solution
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep food off the floor, at least 6 inches
*39 Store equipment & utensils - avoid contamination
Do not store knives in between cooler units
*42 Dirty nonfood contact surfaces
Clean floor drains of any food debris
2022-06-27 Pass Routine CRITICAL 10
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine dish machine observed at 0ppm/sanitizer bucket empty
*19 Water & Plumbing in good repair- per code
Clogged hand sink next to WIC door
*32 Equipment and Utensils Durability and Strength
Remove foil shelf liner from shelves throughout
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Provide a designated area for employee beverages away from food and clean equipment, various employee beverages observed throughout
*47 Health permit posted
Post Health Permit in public view
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food inside WIC, various items observed without cover/;id
*21 RFSM - Not On Site
register food manager certificate with City of Dallas and post it.
*42 Dirty nonfood contact surfaces
Fan covers inside WIC observed with excess dust accumulation
*43 Light bulbs, light shields provided
Replace broken light under vent hood
*39 Store all equipment & utensil covered or inverted
2021-10-22 Pass Routine CRITICAL 10
*31 Handwashing lavatory - accessible
hand washing on back area blocked with food containers must be remove to have properly access to hand sink
*47 RFSM Certificate - Not Display
missing current RFSM certificate on site must be have FSM registered with the city
*10 Equipment and Utensils Cleaning-contamination
bar counters dirty with soils and sugar accumulations must be clean to avoid cross contamination cooler units inside and outside in all areas dirty with soils and grease accumulations must be cle
*14 When to wash hands as often as necessary during prep
employees not washing hand during food preparation servers not washing hands when pick up customers food must be hand washing often during operational hours
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers at floor level must be have food containers 6 inches of the floor level
*44 Soiled receptacles and waste handling units cleaned
trash receptacles full at serving areas must be empty to avoid cross contamination
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration at dish washing machine bar area must be have 50 ppm chlorine concentration
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management to eliminate pest
*02 Cold Hold (41øF/45øF or below)
vegetables 68 F beef meat 57 F chicken 54 F
*43 Ventilation hood-prevent grease dripping
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
2021-03-17 Pass Routine CRITICAL 5
*10 Chlorine sanitizer concentration, minimum temp.
ware washing machine zero sanitizing solution concentration must be at: 50 ppm sanitizing concentration on dish washing machine
*12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
*42 Floors/walls/ceiling/nonfood dirty
floors in all areas
*29 Sanitizing solutions, testing devices
missing sanitizing buckets on all areas must be have sanitizer buckets at : 100 ppm chlorine concentration om sanitizer buckets missing test strips on site must be have test strips on site
*43 Clean vent syst:Intake/exhaust air ducts
vent hood filters dirty with grease and soils accumulations clean vent hood filters to avoid cross contamination
2020-07-29 Pass Routine CRITICAL 9
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside and outside with spills, drippings, stagnant water and food debris in all areas must be clean to avoid cross contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*20 Grease Trap Tickets
missing current grease trap ticket on site must be have current grease trap ticket on site
*02 Cold Hold (41øF/45øF or below)
shrimp 48 F meat 55 F chicken 53 F must be maintain proper food temperatures below 40 F to avoid cross contamination
*29 Sanitizing solutions, testing devices
sanitizing solutions missing on prep areas must be have sanitizer buckets in all areas at 200-400 ppm Quat chemical concentration missing Quat sanitizer test strips must be have sanitizing test s
*47 RFSM Certificate - Not Display
missing current RFSM certification on site must be have FSM registered with the city
*10 Chlorine sanitizer concentration, minimum temp.
dish washing machine zero chlorine concentration must be have proper concentration of 50 ppm chlorine to avoid cross contamination
*31 Individual, disposable towels
missing individual towels on hand sink must be have individual towels on all hand sinks
*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th
containers inside ice for human consumption must be remove and discard ice to avoid cross contamination
2020-02-07 Pass Routine CRITICAL 7
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
*45 Premises shall be maintained in good repair
paint peeling off the ceiling inside kitchen area must he replace or repair to proper condition a/c vents rust and oxidize must be repair or replace to proper condition
*47 RFSM Certificate - Not Display
missing current RFSM certification current FSM must be registered with the city
*39 Equipment in good repair and proper adjustment.
cooler unit inside kitchen area doors not working properly all cooler units must be repair to proper condition or adjusted properly
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with soils, spills and drippings must be clean and sanitize to avoid cross contamination
*42 Floors/walls/ceiling/nonfood dirty
floors under equipment in all areas dirty with soils and food debris must be clean to avoid cross contamination ceiling with spills must be clean ceiling in all areas
*43 Clean vent syst:Intake/exhaust air ducts
a/c vents and fan vents inside cooler units dirty with soils, grease and deposits must be clean all a/c vents to avoid cross contamination
2019-08-29 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
veggies above max temp
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw meat next to cooked rice
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
no sanitizer bucket in front food prep area
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
date mark all RTE food
*35 Hair Restraints effective
*36 Cloths in-use for wiping between uses stored
wiping cloths stored inside sanitizer only
2019-06-26 Pass w/ Conditions Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
bell pepper 54'f, veggies 55'f, rie 57'f, meat 50'f
*06 Discard TCS if date marked exceeds temp & time
expired foods at 6/10/19 6/18/19
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat store next to rice and above sauces
*10 Clean Sight and Touch
provide cleaning for RIF
*14 When to wash hands before donning new gloves
*18 Toxic items stored above food/utensils
observed sanitizer bucket store next to chicken
*22 Handlers-Certificate Not On Site
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food left in ric
*43 Light bulbs, light shields provided
replace the broken light under the vent hood
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
2018-12-21 Pass Routine CRITICAL 6
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken, eggs, meat store together raw shrimp above corn
*18 Chemical sanitizer generated onsite, chemical criteria
set up sanitizer bucket
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all foods in coolers
*36 Cloths in-use for wiping between uses stored
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
2018-06-28 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
Can opener blade shows buildup of food soils. Surrounding mechanisms also soiled. Underside of interior compartment of icemaker shows signs of infection of both black mold and pink biofilms. Cond
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over raw pork in walk in cooler.
*21 RFSM - Not On Site
No employee able to provide evidence of successful completion of Registered Food Service Manager course. Registered Food Service Manager certified through the City of Dallas must be present at all
*43 Light bulbs, light shields provided
Light bulb not functioning under vent hood. Lights not functioning under open top reach in coolers.
*47 Conditions of Permit-in use of food equipment
Please post a sign or placard that latest health inspection report is available upon request.
*18 Equipment and Utensils Multiuse Materials-safe
Glassware in dining room stored inverted on top of cloth napkins. Any potential lip contact surfaces may not be stored on materials that are absorbent.
*31 Handwashing lavatory - used for other purpose
Water pitcher left in hand wash sink near walk in cooler during entire inspection. All designated hand wash sinks should be accessible at all times.
*29 Cold/hot hold unit thermometer easily viewable
Please provide easily readable thermometers for all reach in coolers
*36 Cloths in-use for wiping between uses stored
Moist mop cloths observed in walk in cooler resting on cooling covered foods. When not in employee's hand, moist mop cloths should be stored in sanitizing solution.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Scoop for rice stored in container of water. This should be at at least 135°F. Or the scoop may be stored on a clean section of counter, under running water, or in the food itself with the handl
2018-04-16 Pass Routine CRITICAL 8
*31 No soap at handsink
No soap at hand wash sink by walk in cooler.
*47 RFSM Certificate - Not Display
Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co
*34 Outer door: solid,selfclosing,tightfitting
Front door was propped open at initial time of inspection. If outer doors are to be kept open during operating hours, please apply for a variance.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Bell peppers stored in walk in cooler with other containers and bags resting directly on food.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Please do not store utensils in standing water unless that water is maintained at at least 135°F
*14 When to wash hands before donning new gloves
Employee observed putting new pair of gloves without first washing hands thoroughly first.
*10 Q.A. PPM - follow manufacturer's direction
Sanitizer bucket tested at less than 100ppm Quaternary Ammonium. Please make sure supply to Sanitizer dispenser is full.
*30 Does Establishment have a current valid permit posted?
Location is not displaying a Food Products Establishment Permit issued by the City of Dallas. Please contact our office to resolve this issue: Code Compliance Office: 7901 Goforth Road Dallas, T
2017-09-28 Pass Routine CRITICAL 9
*28 Date marking > 24 hrs,on site,temp 41F
DISCARD ITEMS PAST DATE IN WIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN OVER RAW BEEF, RAW EGGS OVER NOODLES
*34 Outer door: solid,selfclosing,tightfitting
DOORS PROPPED OPEN
*15 Contact RTE Products w/ Bare Hands
*10 Clean Sight and Touch
INSIDE ICE MACHINE
*29 Food thermometers provided and accessible
IN RIC
*24 Food Labeling- with common name of the food
BULK BIN
*39 Keep utensils handles upright or protected
*02 Cold Hold (41øF/45øF or below)
CHEESE 52 DEGREE
2017-03-08 Pass Routine CRITICAL 3
*03 Food products not maintained at 135øF or above
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
ICE SCOOP HANDLE IN ICE
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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