JUL 29
2019
PASSED
6 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SUSHI FORK.
YOUR CALL. 66/100
5600 SMU BLVD #101 · LOWER GREENVILLE, DALLAS
Last inspected July 29, 2019 · passed
5 of 5 inspections passed. 10 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
5 passed
VIOLATIONS
33
includes 10 critical
RECORDS COVER
2 YEARS
since Nov 2016
INSPECTION HISTORY
*31 Handwashing lavatory - accessible
hand sink blocked and used for filling water container
*35 Hair Restraints effective
hair nets or hats required
*45 Lockers to be used to store personal items
personal items on prep surface (bag/purse)
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
move nat trap from above food and utensils
*36 Cloths in-use for wiping between uses stored
sanitation cloths not in solution
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
JAN 292019PASSED3 violationsDETAILS
JAN 29
2019
PASSED
3 violationsDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drinks on prep table
*45 Lockers to be used to store personal items
personal items on prep surfaces- phone chargers
*21 RFSM - Not On Site
Must have a RFSM on site at all times food is being produced. must register learn2serve with the city of Dallas
JUL 162018PASSED7 violations3 CRITICALDETAILS
JUL 16
2018
PASSED
7 violations3 CRITICALDETAILS
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Sanitation buckets must be off floor
*41 Food Labeling - Bulk food for self dispensing
Label all bulk goods with the common name
*18 Toxic items labeling-non original container
Must label all chemicals not in their original container with common name
*02 Cold Hold (41øF/45øF or below)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drink on prep table
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
soiled apron next to condiments
*32 Equipment & Utensils smooth easily cleanable
can not use cloth under cutting bard
MAY 252017PASSED10 violations3 CRITICALDETAILS
MAY 25
2017
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
couscous 49.6F hummus 45.9F do not mix old and new foods if temps are bad
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*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
separate raw turkey from pre cooked pork
*03 Food products not maintained at 135øF or above
lamb/beef gyro 128F chicken gyro 80F, 115F keep outside at 135F
*21 RFSM - Not On Site
*41 Food storage containers, identified with common name of food.
*29 Food thermometers provided and accessible
*47 Conditions of Permit-in use of food equipment
*20 Grease Trap Tickets
NOV 152016PASSED7 violations1 CRITICALDETAILS
NOV 15
2016
PASSED
7 violations1 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
ensure employees are date marking properly food over 7 days old discarded
*41 Food storage containers, identified with common name of food.
rice container
*19 Hand sink water temperature below 110'F
hot water in w restroom not working or very slow must have hot water if this is the employee restroom actually a #31 violation
*39 Store all equipment & utensil covered or inverted
flip single use bowls
*14 When to wash hands before donning new gloves
must wash hands before donning gloves
*21 RFSM - Not On Site
get certified and registered
*03 Food products not maintained at 135øF or above
falafel 102 F- must keep at or above 135 F brussel sprouts 88 F grilled veggies 98 F gyro (lamb and beef) 118-125 F, must keep outermost layer at 135 F
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 →