Tanoshi Ramen
2724 Commerce St, Dallas, TX 75226 · 75226 · Restaurant
Mostly clean — 5 of 7 passed, one prior failure
2019-05-14 Pass Routine CRITICAL 6
*38 Thawing. under running water criteria
*19 Water & Plumbing in good repair- per code
*02 Cold Hold (41øF/45øF or below)
*20 Grease Trap Tickets
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
2018-11-20 Pass Routine CRITICAL 3
*45 Premises shall be maintained in good repair
*02 Cold Hold (41øF/45øF or below)
*29 Cold/hot hold unit thermometer easily viewable
2018-04-19 Pass Routine CRITICAL 8
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
carrots stored on the floor in WIC
*14 When to wash hands before donning new gloves
*47 Handwashing signage
*31 Individual, disposable towels
*42 Dirty nonfood contact surfaces
dirty microwave
*21 RFSM - Not On Site
*02 Cold Hold (41øF/45øF or below)
2017-11-12 Pass Routine CRITICAL 5
*15 Bare hands contact with ready-to-eat foods
employee handling RTE with barehands
*30 Food Establishment Permit
permit not posted
*37 Storing the food at least 15 cm (6 inches) above the floor
food items on floor in WIC
*41 Food storage containers, identified with common name of food.
squeeze bottle not labeled
*47 RFSM Certificate - Not Display
RFSM expired 9/16/15, must update
2017-06-25 Pass w/ Conditions Routine CRITICAL 13
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
RAW PORK IN WALK IN NOT PROTECTED FROM CONTAMINATION, PLEASE COVER
*10 Clean Sight and Touch
CLEAN ICE MACHINE
*21 RFSM - Not On Site
MUST BE ON SITE
*25 HACCP-Method for monitoring & controlling
NO RECORD FOR SUSHI RICE PH OR TIME LOG
*26 Consumer Advisory Disclosure---asterisking
*34 Controlling pests. Eliminating harborage conditions
*28 Date marking > 24 hrs,on site,temp 41F
*29 Sanitizing solutions, testing devices
MISSING
*31 Handwashing lavatory - used for other purpose
USED FOR DUMP SINK
*32 Approved Food Contact Equip.
PROVIDE NSF
*33 Manual ware washing, sink compartment requirement
3 COMP SITE IS TIED TOGETHER AND WIALK
*43 Light bulbs, light shields provided
VENT HOOD
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING FAUCETS
2016-12-08 Pass Follow-up CRITICAL 5
*01 Cooling -- total 6 hours, 135-41øF
boiled eggs left in room temperature to cool. left in room temp due to doing other tasks. eggs where 66.6F
*36 Cloths in-use for wiping between uses stored
all wiping cloths must be in sanitizer solution, cannot use cloth towels as a non slip surface
*39 Cutting surfaces.
heavily use cutting surface on front line
*10 Clean Sight and Touch
bacteria build up on soda gun dispenser and nozzles
*21 RFSM - Not On Site
an RFSM not on site
2016-10-13 Fail Routine CRITICAL 13
FAILED: *22 Handlers-Certificate Not On Site
not practicing basic food safety, not monitoring temps/bare hand contact
FAILED: *19 No Hot Water / Water heater 50 gallon min.
no hot water available in restaurant
FAILED: *37 Preventing contamination from other sources. Miscellaneous sources of Contamination
food container stored on open food (Chicken on top hold )
FAILED: *10 Clean Sight and Touch
heavy dirt build in between top hold covers where cutting knife was stored
FAILED: *27 Cooling, heating, and holding capacities. Equipment
RIC 52.0F, WIC 46.0-50.0F,
FAILED: *02 Cold Hold (41øF/45øF or below)
Pork 59.1F top hold , Chicken (cooked) 59.2F top hold, cooked chicken WIC 46.9F tofu 54.5F, raw shrimp 57.0F
FAILED: *32 Approved Food Contact Equip.
cloth used as a heat resistant handle for sandwich press
FAILED: *36 Cloths in-use for wiping food spills used for no other purpose
FAILED: *15 Contact RTE Products w/ Bare Hands
bare hand contact with garnish for dish
FAILED: *09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw shrimp stored above Ready to eat items in RIC
FAILED: *18 Toxic items labeling-non original container
Label all spray bottles
FAILED: *21 Demonstrateion of knowledge by PIC
too many temp violations/ critical violations
FAILED: *03 Food products not maintained at 135øF or above
Corn on steam tray 124.3F, Ground Beef on steam tray 108.0F
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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