AUG 22
2023
PASSED
4 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SURA (2ND FLOOR).
YOUR CALL. 55/100
2240 ROYAL LN STE #106 · PRESTON HOLLOW, DALLAS
Last inspected August 22, 2023 · passed
15 of 15 inspections passed. 34 critical violations across the record.
THE NUMBERS
INSPECTIONS
15
15 passed
VIOLATIONS
94
includes 34 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*28 Date marking > 24 hrs,on site,temp 41F
*02 Cold Hold (41øF/45øF or below)
*18 Toxic items labeling-non original container
*42 Floors/walls/ceiling/nonfood dirty
FEB 222023PASSED2 violations1 CRITICALDETAILS
FEB 22
2023
PASSED
2 violations1 CRITICALDETAILS
*18 Toxic items stored above food/utensils
DO NOT STORE CHEMICAL ABOVE FOOD PRODUCTS.
*39 Keep utensils handles upright or protected
FEB 162022PASSED4 violations1 CRITICALDETAILS
FEB 16
2022
PASSED
4 violations1 CRITICALDETAILS
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*21 RFSM - Not On Site
EXPIRED.
*19 Plumbing System Construction
DIRECT AC DRAIN PIPE OUTLET TO FLOOR DRAIN OR MOP SINK. DO NOT DIRECT ANY DRAIN PIPE OUTLET TO 3 COMPARTMENT SINK OR HAND SINK.
*18 Toxic items labeling-non original container
SPRAY BOTTLES
AUG 262021PASSED4 violations1 CRITICALDETAILS
AUG 26
2021
PASSED
4 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
PORK 45'F, BEEF 46'F,CHICKEN 46'F, BEEF GUT 47'F PLEASE TURN ON BUFFET LINE COOLER FIRST IN THE MORNING.
*45 Premises shall be maintained in good repair
REPAIR YOUR COOLER IN GOOD WORKING CONDITION TO ENSURE YOUR PRODUCTS ARE MAINTAIN AT 41'F OR LOWER AT ALL TIMES, BEEF GUT AT 47'F
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*19 Plumbing System Construction
DIRECT AC DRAIN PIPE OUTLET TO FLOOR DRAIN OR MOP SINK, DO NOT DIRECT ANY DRAIN PIPE OUTLET TO 3 COMPARTMENT SINK OR HAND SINK.
JAN 192021PASSED2 violations1 CRITICALDETAILS
JAN 19
2021
PASSED
2 violations1 CRITICALDETAILS
*29 Cold/hot hold unit thermometer easily viewable
FREEZER.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."
show all 15 inspections →
JUL 282020PASSED4 violations2 CRITICALDETAILS
JUL 28
2020
PASSED
4 violations2 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
OBSERVED CHEMICAL SPRAY BOTTLE STORED BY GLASSES.
*29 Cold/hot hold unit thermometer easily viewable
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
POST SIGN
JUL 12019PASSED8 violations3 CRITICALDETAILS
JUL 1
2019
PASSED
8 violations3 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*42 Nonfood-contact surfaces material
Foil and newspaper lined equipment
*09 Food on display shall be protected from contamination
*31 Individual, disposable towels
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Walk in refrigerator
*02 Cold Hold (41øF/45øF or below)
Kim Chee (Cooks line) at 48.9 degrees Kim Chee (Wait area) at 47.3 degrees
DEC 122018PASSED10 violations3 CRITICALDETAILS
DEC 12
2018
PASSED
10 violations3 CRITICALDETAILS
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*38 Thawing. under running water criteria - < 4 hours
*10 Chlorine sanitizer concentration, minimum temp.
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish in the same set of sink holding dirty dishes Raw chicken prepared on the same table as ready to eat soy sauce Raw fish stored over bean sprouts - Walk in refrigerator
*02 Cold Hold (41øF/45øF or below)
Tofu - East refrigerator -tofu at 42.9 degrees Tofu - middle refrigerator - tofu at 47.4 degrees
*01 Cooling -- within 2 hours, 135-70øF
Spicy beef cooling on the counter without refrigeration at 91.9 degrees
*42 Dirty nonfood contact surfaces
*31 Individual, disposable towels
Rear hand sink
JUL 172018PASSED8 violations4 CRITICALDETAILS
JUL 17
2018
PASSED
8 violations4 CRITICALDETAILS
*32 Approved Food Contact Equip.
Open can used for food storage
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing on meat cleavers
*36 Cloths in-use for wiping between uses stored
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Oyster sauce open, stored in the can and held at room temperature
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Onions were stored on the floor where juice from fresh cut fish was dripping on the floor (COS) In the Walk in refrigerator - raw meat was stored over cooked food products
*02 Cold Hold (41øF/45øF or below)
Raw meat held outside of refrigeration at 64.0 degrees Small point of usage of refrigerato, tofu at 47.6 degrees Walk in refirgerator at 43.3 degrees - five different samples with the same temperatu
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JUL 32018PASSED13 violations5 CRITICALDETAILS
JUL 3
2018
PASSED
13 violations5 CRITICALDETAILS
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Miso paste at 82.5 degrees
*31 Handwashing lavatory - accessible
Kitchen, Wait area and sushi area
*20 Grease Trap Tickets
*18 Toxic items storage adjacent to food/utensils
Raid
*33 Manual warewashing equipment, wash solution temp.
*32 Approved Food Contact Equip.
Open can used for oyster sauce storage
*42 Nonfood-contact surfaces material
Foil lined surfaces
*10 Chlorine sanitizer concentration, minimum temp.
None
*47 RFSM Certificate - Not Display
*34 Outer openings:closing holes, gaps
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Defrosting raw meat in the dish sinks while washing pots and pans
*14 Hands wash procedures-without soap
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
JAN 92018PASSED5 violations2 CRITICALDETAILS
JAN 9
2018
PASSED
5 violations2 CRITICALDETAILS
*42 Nonfood-contact surfaces material
Foil lined surfaces
*40 Reuse of single service articles
*37 Storing the food at least 15 cm (6 inches) above the floor
*18 Toxic items stored above food/utensils
Easy off over foods
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Defrosting and dirty dishes in the same set of sinks Raw meats stored over ready to eat sauces - walk in refrigerator
DEC 282017PASSED13 violations4 CRITICALDETAILS
DEC 28
2017
PASSED
13 violations4 CRITICALDETAILS
*35 Hair Restraints effective
*46 A ware washing sink not used for hand washing or dumping mop water
*01 Cooling -- within 2 hours, 135-70øF
*36 Cloths in-use for wiping between uses stored
*28 Date marking combined ingredients for RTE/ TCS food
*38 Thawing. under running water criteria - < 4 hours
*14 When to wash hands between raw and RTE foods
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over cooked foods
*18 Toxic items storage adjacent to food/utensils
*39 Store all equipment & utensil covered or inverted
*42 Nonfood-contact surfaces material
Triple layers of foil
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
*31 Individual, disposable towels
Rear kitchen hand sink
DEC 212017PASSED14 violations4 CRITICALDETAILS
DEC 21
2017
PASSED
14 violations4 CRITICALDETAILS
*19 One Inch Air Gap
ice machine
*42 Dirty nonfood contact surfaces
foil lined surfaces
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw vegertables being process in the same sinks with dirty dishes
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
*21 PIC ensures employees are properly sanitizing equi
*31 Individual, disposable towels
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*01 Cooling -- total 6 hours, 135-41øF
All stock pots in the refrigerator are in need of quick cool methods
*39 Case lot handling equipment, movability
Pallets in the walk in
*37 Storing the food at least 15 cm (6 inches) above the floor
*02 Cold Hold (41øF/45øF or below)
Beans sprouts held at 71.7 degrees
*01 Cooling -- within 2 hours, 135-70øF
*32 Equipment & Utensils resistant pit,chip, crazing
Freezer lid
APR 192017PASSED1 violation1 CRITICALDETAILS
APR 19
2017
PASSED
1 violation1 CRITICALDETAILS
*29 Food thermometers provided and accessible
OCT 252016PASSED2 violationsDETAILS
OCT 25
2016
PASSED
2 violationsDETAILS
*42 Dirty nonfood contact surfaces
clean gaskets inside the ric.
*21 RFSM - Not On Site
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 →