Uptown Thai Market
4817 Ross Ave, Dallas, TX 75204 · 75204 · Restaurant
Mostly clean — 12 of 13 passed, one prior failure
2023-04-11 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
Chicken and cheese found at 49'f, keep at 41'f or lower
*30 Does Establishment have a current valid permit posted?
Change name on permit to current store name
*34 Pest control-routine inspections for
Pests observed
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Personal drinks to be kept in designated area
*42 Dirty nonfood contact surfaces
Clean shelves below pizza prep area
*45 Clean facilities as often as necessary.
Organize pizza oven/fix leak at 3CS
*20 Grease Trap Tickets
Pump grease trap every 90 days and keep record
2022-10-24 Pass Routine CRITICAL 5
*19 Hand sink water temperature below 110'F
Fix hot water heater
*30 Does Establishment have a current valid permit posted?
Change health permit to reflect store name
*42 Dirty nonfood contact surfaces
Clean catch basin below sinks
*45 Premises shall be maintained in good repair
Replace/re-surface floor as needed
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food items in RIC
2022-04-05 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
Patty found at 46.0'f keep at 41'f or lower
*30 Food Establishment Permit
Change name of business on food permit
*42 Dirty nonfood contact surfaces
Clean top of pizza oven
*45 Premises shall be maintained in good repair
Seal 3CS to wall properly
2021-10-18 Pass Routine CRITICAL 5
*18 Toxic items labeling-non original container
Label all chemical bottles
*21 RFSM - Not On Site
RFSM not on site
*30 Does Establishment have a current valid permit posted?
Submit name change for permit
*38 Thawing. Under refrigeration
Use approved thawing method
*45 Premises shall be maintained in good repair
Replace cap in floor
2021-04-18 Pass Routine 8
*21 RFSM - Not On Site
No RFSM on site
*47 Other Violations
remove all unnecessary items from storage area
*22 Accredited food handler certificate - 60 days
all employees require food handlers card
*31 No soap at handsink
no soap at handsink- kitchen
*42 Floors/walls/ceiling/nonfood dirty
heavy grease build up on exterior of the fan, on walls, under neath 3 comp and cook line
*35 Eating food, chewing gum, drinking beverages, or using tobacco
properly store personal food away from food prep area
*39 Keep utensils handles upright or protected
scoops touching touching food in bilk container
*45 Premises shall be maintained in good repair
repair wall near dry storage
2020-09-04 Pass Routine CRITICAL 7
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty with soils, grease accumulations and food debris and stagnant water must be clean to avoid cross contamination
*45Physical Facilities Floors,Walls,Ceilings
floors behind and under fryers and cooking equipment with cracks and rough surfaces must be replace or repair to proper condition
*24 Food Labeling- with common name of the food
missing labels on food containers in all areas must be labeling food containers in all areas
*42 cleaning hermetically sealed containers of food or visible soil before opening
hermetic containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be have date mark in all food containers
*42 Floors/walls/ceiling/nonfood dirty
floors, walls and ceiling dirty with grease accumulations and soils deposits must be clean to avoid cross contamination
*39 Equipment in good repair and proper adjustment.
prep tables under shelving rust and oxidize must be replace or repair to avoid cross contamination
2020-08-21 Fail Routine CRITICAL 21
FAILED: *39 Equipment in good repair and proper adjustment.
RI cooler unit broken inside kitchen area must be replace or repair to proper condition
FAILED: *29 Food thermometers provided and accessible
food thermometers missing to test food temperatures must be have working food thermometers to check food temperatures
FAILED: *29 Cold/hot hold unit thermometer easily viewable
missing thermometers in all areas inside cooler units must be have visible and working thermometers to maintain proper food temperatures
FAILED: *14 When to wash hands before donning new gloves
employees don't washing hands during operational hours must be wash hands after change task to avoid cross contamination
FAILED: *24 Food Labeling- with common name of the food
missing labeling on food containers inside cooler units must be label all food containers in all areas
FAILED: *29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
zero concentration on sanitizer buckets , test strips expired and wet must be have proper sanitizing solutions at 100 ppm chlorine concentration on sanitizer buckets to avoid cross contamination t
FAILED: *35 Outer Clothing, Clean Condition
cook and employee outer clothing dirty must be prevent contamination wearing clean cloths or aprons to avoid cross contamination by employees
FAILED: *21 A establishment shall have written procedures for employees to follow when responding to vomitin
missing bodily fluids writing procedures /spill kit
FAILED: *45 First Aid
missing first aid kit on site must be have first air kit on site
FAILED: *10 Equipment and Utensils Sanitization
clean utensils not been sanitize must be sanitize utensils at least submerge for 30 seconds on chemical solutions to eliminate bacteria use as public health control
FAILED: *42 Floors/walls/ceiling/nonfood dirty
floors behind cooking equipment dirty with soils, grease accumulation and encrusted deposits must be clean all areas to remove and eliminate grease accumulations to avoid contamination and pest harb
FAILED: *45 Premises shall be maintained in good repair
walls around vent hood area using wrong wall material signs of burns and black smoke contamination must be replace or repair to an approved wall material resistant to fire to avoid chemical contamin
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers inside cooler units must be have date marks on food containers in all areas to avoid cross contamination
FAILED: *10 Equipment and Utensils Cleaning-contamination
re-using same utensils - bowls- to mix and prepared RTE food must be clean and sanitize reusable utensils to avoid cross contamination
FAILED: *39 Cooking equipment free of encrusted grease
cooking equipment and utensils with encrusted grease and soils deposits must be remove all encrusted grease and clean to avoid cross contamination
FAILED: *42 Floors/walls/ceiling/nonfood dirty
floors walls and ceiling dirty with soils grease and deposits must be clean to avoid cross contamination
FAILED: *12 A food employee shall comply with an exclusion or RESTRICTION
missing employee health policies and procedures
FAILED: *44 Receptacles tight fitting lids, doors, or covers
waste receptacles without lids or covers must be have lids to avoid cross contamination
FAILED: *36 Wet wiping cloths shall be laundered daily.
wet wiping clothes dirty must be clean daily to avoid cross contamination
FAILED: *29 Sanitizing solutions, testing devices
missing setup of 3c sink on site must be have setup 3c sink with sanitize solutions at 50 ppm chlorine concentration to eliminate bacteria and avoid cross contamination
FAILED: *39 No equipment & utensil under contamination sources
equipment and single use utensils contaminated by trash container located inside shelving area must be remove equipment and discard single use utensils contaminated by the trash receptacle inside sh
2019-12-09 Pass Routine CRITICAL 5
*41 Food storage containers, identified with common name of food.
LABEL SPICES IN NON ORIGINAL CONTAINER
*42 Dirty nonfood contact surfaces
CLEAN FAN TO BE FREE OF DUST, CLEAN OUTSIDE OF FOOD EQUIPMENT
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN 53 DEGREE F, RAW BEEF 47 DEGREE F
*10 Clean Sight and Touch
CLEAN INSIDE MICROWAVE
*39 Store all equipment & utensil covered or inverted
TO GO CONTAINERS
2019-06-19 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
r. chicken 49.6, veggies 47.8
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Discontinued improperly stored utensil in water in between usage
*32 Approved Food Contact Equip.
discontinue using paper towels in food
*24 Food packaged in a establishment, shall be labeled as specified in law
Label s. bottle
*22 Washing hands only at a designated hand sink
employee washing hands at 3 comp sink
*10 Clean Sight and Touch
unsanitary condition- deep clean every thing
*35 Hair Restraints effective
provide hair restraints
*21 RFSM - Not On Site
no RFSM on duty (Jason rock /531003/ expired RFSM 1/25/19)
*22 Handlers-Certificate Not On Site
certify all staff working in kitchen
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
2019-01-28 Pass Routine CRITICAL 9
*34 Outer openings:closing holes, gaps
close all gaps in ceiling
In use utensil stored in water at < 135'F
improper storage of utensil
*10 Clean Sight and Touch
clean all food contact surfaces
*35 Hair Restraints effective
properly restraint hair
*14 When to wash hands as often as necessary during prep
lack of hand washing
*47 Other Violations
label 3 comp sink
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement veggies stored with raw chicken
*42 Dirty nonfood contact surfaces
clean drains and gaskets , remove dust from ceiling
*43 Clean vent syst:Intake/exhaust air ducts
clean air vents
2018-07-17 Pass Routine CRITICAL 12
*38 Thawing. under running water criteria
improper thawing of rice
*22 Handlers-Certificate Not On Site
certify all staff
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*45 Premises shall be maintained in good repair
repair floors in kitchen
*10 Clean Sight and Touch
clean all equipment
*35 Hair Restraints effective
provide hair restraints
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*32 Damaged Equipment
remove / repair non working equipment replace gaskets
*21 RFSM - Not On Site
*42 Floors/walls/ceiling/nonfood dirty
clean floors
*27 Cooling, heating, and holding capacities. Equipment
lack of adequate refrigeration
*19 One Inch Air Gap
provide one inch air gap
2018-01-24 Pass Routine CRITICAL 10
*39 Equipment and Utensils Storage
*22 Handlers-Certificate Not On Site
*42 Floors/walls/ceiling/nonfood dirty
remove dust from ceiling over prep area
*47 Handwashing signage
*19 Water & Plumbing in good repair- per code
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*06 Discard if TCS is in container w/ no date or day
no date marking
*21 RFSM - Not On Site
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*02 Cold Hold (41øF/45øF or below)
c. cucumber 59.0,
2017-03-30 Pass Routine CRITICAL 8
*18 Licensed pest control applicator only
Raid for residential use.
*19 Water & Plumbing in good repair- per code
No cold water
*29 Food thermometers provided and accessible
*32 Approved Food Contact Equip.
Clothes under cutting boards.
*35 Hair Restraints effective
*42 Dirty nonfood contact surfaces
Vent hood grease dripping. Clean floors under equipment.
*45 Unnecessary articles prohibited
Remove unnecessary items from kitchen/prep area.
*46 Covered waste receptacle for women's restroom
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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