JAN 5
2024
PASSED
9 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SUSHI HOUSE.
BEAT. 34/100
5619 W LOVERS LN · BLUFFVIEW, DALLAS
Last inspected January 5, 2024 · passed
36 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
14
14 passed
VIOLATIONS
98
includes 36 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*14 Wash hands after all other activities
Wash hands when washing dishes to handling food
*22 Accredited food handler certificate - 60 days
*24 Food Labeling- with common name of the food
Label all squeeze bottles
*31 Handwashing lavatory - used for other purpose
Do not store items in hand sink
*32 Damaged Equipment
Repair torn gasket inside RIC @ sushi bar and replace rusted shelves in RIC @ kitchen
*36 Cloths in-use for wiping between uses stored
Do not use wet cloths under cutting boards
*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th
Observed ice build-up on food packages in RIF
*39 Store equipment & utensils in a clean, dry place
*42 Dirty nonfood contact surfaces
Clean dirty RIC gaskets
APR 182023PASSED10 violations5 CRITICALDETAILS
APR 18
2023
PASSED
10 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed crawfish @ 47.8 F, raw fish 50.5 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw beef next to veggies or raw fish over lettuce
*10 Clean Sight and Touch
Clean dirty shelve in RIC. Observed lettuce sitting directly on shelve with no cover or wrapping; Inside dirty microwave
*25 HACCP Plan Record to be maintained
Provide HACCP plan for sushi rice
*29 Cold/hot hold unit thermometer easily viewable
provide thermometers in every ric
*31 Handwashing lavatory - accessible
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Remove absorbent napkin from inside crawfish container and on to of sushi rice
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed ice build-up inside RIF touching food packages
*39 Equipment in good repair and proper adjustment.
Repair RIc in kitchen. Observed not holding temps at 41 F or lower
*42 Dirty nonfood contact surfaces
remove cardboard from storage shelves @ sushi bar and dirty venthood, A/C vents
OCT 42022PASSED8 violations2 CRITICALDETAILS
OCT 4
2022
PASSED
8 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Keep all hot hold food @ 135 F or higher at all times. Observed sushi rice at 115.1 F
*10 Clean Sight and Touch
Clean inside RIC and dirty microwave
*21 RFSM - Not On Site
*24 Shellfish tags kept for 90 days: record keeping
*28 Date marking > 24 hrs,on site,temp 41F
Date mark food products in RICs if kept longer than 24 hours
*31 Handwashing lavatory - accessible
Do not block access to handwash sinks in kitchen
*42 Dirty nonfood contact surfaces
Clean dirty venthood
*45 Mats / Duckboards nonabsorbent
Remove cardboard from floor in front of grill
FEB 152022PASSED5 violations2 CRITICALDETAILS
FEB 15
2022
PASSED
5 violations2 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed eggs stored over vegetables in RIC.
*21 RFSM - Not On Site
RFSM not registered with City of Dallas. Call 214-670-8083 for info.
*31 Handwashing lavatory - accessible
Observed handwash [sink] not accessible.
*33 Rinsing procedures - 3 compartment sink
Observed 3-comp sink not set up correctly.
*42 Dirty nonfood contact surfaces
Observed dirty RIC handles and microwave.
AUG 182021PASSED5 violations3 CRITICALDETAILS
AUG 18
2021
PASSED
5 violations3 CRITICALDETAILS
*18 Single Service-no deleterious substances
Observed shopping bag used as food-contact
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
Observed no hot water at hand sink in kitchen or restroom hand sink
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp and raw fish over RTE food
*31 Handwashing lavatory - accessible
Observed cutting board on hand sink in kitchen
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed utensils in ambient temperature standing water
show all 14 inspections →
JAN 282021PASSED6 violations3 CRITICALDETAILS
JAN 28
2021
PASSED
6 violations3 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp/crab over RTE
*15 Bare hands contact with ready-to-eat foods
Observed slicing vegetables w/ no gloves
*18 Single Service-no deleterious substances
Observed shopping bag used as food contact
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as mat
*33 Rinsing procedures - 3 compartment sink
Observed 3-comp sink not set up to wash, rinse, and sanitize
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed utensils in ambient-temperature standing water
JUN 232020PASSED5 violations3 CRITICALDETAILS
JUN 23
2020
PASSED
5 violations3 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp stored over vegetables
*18 Medicines labeled and stored properly
Observed medication stored next to glasses in RIC
*31 Handwashing lavatory - accessible
Do not block hand sinks
*33 Rinsing procedures - 3 compartment sink
Observed 3-comp not set up to wash, rinse, sanitize. Only bowl of soapy water.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed utensils in standing ambient temperature water.
DEC 92019PASSED2 violations1 CRITICALDETAILS
DEC 9
2019
PASSED
2 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Observed wiping cloths not in sanitizing solution
*18 Toxic items storage adjacent to food/utensils
Observed cleaner bottle hanging next to food utensils.
NOV 62019PASSED14 violations5 CRITICALDETAILS
NOV 6
2019
PASSED
14 violations5 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken and raw crab over vegetables
*07 Food safe, good condition, unadulterated, and honestly presented
Observed rotten bell pepper in RIC
*26 Advisory-"consuming raw or undercooked#" text
Provide consumer warning for raw/undercooked food in view of customers or on menu
*28 Date marking combined ingredients for RTE/ TCS food
Date mark prepared food for 7 days, including prep date as day 1.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed towel used as food-contact surface in RIC
*34 Pest Control
Observed several drain flies around 3-comp drain and pipes.
*36 Cloths in-use for wiping between uses stored
Observed wiping cloths in bucket with no sanitizer solution.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bucket of ginger and soy sauce on floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Obserced rice paddles in standing ambient temperature water. Must be flowing water or 135 degrees F.
*42 Dirty nonfood contact surfaces
Observed dirty walls and shelves in kitchen
*45 Drying Mops-air dry
Invert or hang mop to allow air-dry
*46 Enclosed toilet room w/self closing doors
Keep both bathroom doors closed. Must be self-closing.
*47 Handwashing signage
Provide hand wash sign in employee bathroom
*18 Toxic items stored above food/utensils
Observed Febreeze over plates
APR 222019PASSED6 violations3 CRITICALDETAILS
APR 22
2019
PASSED
6 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
Interior of microwave
*31 Handwashing lavatory - accessible
Food containers blocking hand sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store beef over shrimp
*02 Cold Hold (41øF/45øF or below)
*36 Cloths in-use for wiping between uses stored
*45 Mats / Duckboards nonabsorbent
do not use cardboards as floor mats
OCT 172018PASSED8 violations1 CRITICALDETAILS
OCT 17
2018
PASSED
8 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*45 First Aid
*31 Handwashing lavatory - accessible
*36 Cloths in-use for wiping between uses stored
*44 Trash can provided for papertowel waste
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Evidence of drinking at prep area
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*28 Date marking > 24 hrs,on site,temp 41F
APR 112018PASSED5 violations1 CRITICALDETAILS
APR 11
2018
PASSED
5 violations1 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - accessible
*28 Date marking > 24 hrs,on site,temp 41F
*10 Clean Sight and Touch
interior of microwave dirty
OCT 92017PASSED7 violations3 CRITICALDETAILS
OCT 9
2017
PASSED
7 violations3 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
EXTERIOR OF FOOD CONTAINERS
*22 Washing hands only at a designated hand sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN ABOVE OTHER FOOD ITEMS IN REACH IN COOLER
*10 Clean Sight and Touch
CLEAN INSIDE MICROWAVE
*39 Store all equipment & utensil covered or inverted
*31 Handwashing lavatory - accessible
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
EMPLOYEE FOOD STORED WITH OTHER FOOD ITEMS IN REACH IN COOLER
MAR 272017PASSED8 violations3 CRITICALDETAILS
MAR 27
2017
PASSED
8 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
RICE 115'F
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITHOUT SANITIZER
*36 Cloths in-use for wiping between uses stored
*37 Food, utensils and equipment in toilet room
NO WIPING CLOTHS STORED IN RESTROOM ALLOWED
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE WORKING THERMOMETER TO ALL COOLERS AND FREEZERS
*31 Handwashing lavatory - accessible
DO NOT STORE ANY ITEM ON RESTROOM HAND SINK
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE CONTACTED READY TO EAT FOOD WITH BARE HANDS
*26 Consumer Advisory Disclosure---asterisking
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 →