NOV 1
2023
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
ZATO THAI CUISINE AND SUSHI BAR.
YOUR CALL. 66/100
9090 SKILLMAN ST #190A · LAKE HIGHLANDS, DALLAS
Last inspected November 1, 2023 · passed
13 of 14 inspections passed, 1 failed. 25 critical violations across the record.
THE NUMBERS
INSPECTIONS
14
13 passed · 1 failed
VIOLATIONS
81
includes 25 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*22 Accredited food handler certificate - 60 days
No food handlers for any employee provided.
*39 Store all equipment & utensil covered or inverted
Invert containers.
APR 122023PASSED1 violationDETAILS
APR 12
2023
PASSED
1 violationDETAILS
*39 Store all equipment & utensil covered or inverted
Invert all to go containers.
OCT 132022PASSED5 violations1 CRITICALDETAILS
OCT 13
2022
PASSED
5 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine bucket (300 ppm), too high.
*22 Accredited food handler certificate - 60 days
No food handlers for employees.
*36 Cloths in-use for wiping between uses stored
Cannot store wet wiping cloths on counters.
*39 Store all equipment & utensil covered or inverted
Invert containers.
*47 Handwashing signage
Need hand washing sign at all hand sinks.
FEB 142022PASSED5 violations1 CRITICALDETAILS
FEB 14
2022
PASSED
5 violations1 CRITICALDETAILS
* 21 RFSM notify 10 days & replacement in 45 days
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
salmon stored outside at room temperature
*10 Chlorine sanitizer concentration, minimum temp.
*29 Sanitizing solutions, testing devices
chlorine test strips needed
*39 Utensils, single serve items 6 inches off - floor
AUG 22021PASSED5 violations1 CRITICALDETAILS
AUG 2
2021
PASSED
5 violations1 CRITICALDETAILS
*29 Sanitizing solutions, testing devices
*18 Toxic items labeling-non original container
spray bottles
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine in the three comp sink
* 21 RFSM notify 10 days & replacement in 45 days
expired permit
*25 Prevention of Clostridium Botulinum by ph 4.6<
no documentation of the ph of the sushi rice
show all 14 inspections →
FEB 82021PASSED4 violationsDETAILS
FEB 8
2021
PASSED
4 violationsDETAILS
*29 Sanitizing solutions, testing devices
chlorine test strips needed
* 21 RFSM notify 10 days & replacement in 45 days
expired permit. Please call 214-670-8083 to set up an appointment to renew the certificate
*10 Clean Sight and Touch
soda gun and the inside of the ice machine
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
AUG 32020PASSED3 violations1 CRITICALDETAILS
AUG 3
2020
PASSED
3 violations1 CRITICALDETAILS
*29 Sanitizing solutions, testing devices
chlorine test strips needed
*10 Chlorine exposure time table
no chlorine inside the dishwasher
*02 Cold Hold (41øF/45øF or below)
chicken- 60 degrees F; raw egg-46 degrees F; mixed vegetables-45 degrees F
FEB 112020PASSED4 violations3 CRITICALDETAILS
FEB 11
2020
PASSED
4 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
tuna measured at 53 degrees F; tilapia measured at 48 degrees F
*26 Consumer Advisory Disclosure---asterisking
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs adjacent to ready to eat vegetables
*27 Cooling, heating, and holding capacities. Equipment
one of the reach in coolers was measuring at 50 degrees F-ice was used to keep the foods at the required setting of 41 degrees F and below
AUG 272019PASSED5 violations2 CRITICALDETAILS
AUG 27
2019
PASSED
5 violations2 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
missing one
*26 Consumer Advisory Disclosure---asterisking
connect disclosure to raw dishes
*40 Store single-service item in original package
keep to-go containers inverted
*18 Toxic items labeling-non original container
label sani buckets
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw beef and shrimp over vegetables raw chicken adj vegetables
FEB 152019PASSED9 violations5 CRITICALDETAILS
FEB 15
2019
PASSED
9 violations5 CRITICALDETAILS
*19 Hand sink water temperature below 110'F
92F hot water tank must keep up with demand
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef over rte vegetables
*15 Contact RTE Products w/ Bare Hands
must wear gloves when handling rte foods raw sushi fish is ready to eat
*02 Cold Hold (41øF/45øF or below)
eggs left at room temp 59 F tuna in sushi case 39 F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open personal drinks on prep tables
*41 Food storage containers, identified with common name of food.
*28 Date marking > 24 hrs,on site,temp 41F
missing many
*39 Loosely cover cooling foods
*14 When to wash hands before donning new gloves
employees in kitchen put on gloves w/o washing
AUG 72018PASSED7 violations2 CRITICALDETAILS
AUG 7
2018
PASSED
7 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
keep separate
*25 HACCP Plan Record to be maintained
keep pH Log daily records
*39 Utensils, single serve items 6 inches off - floor
*37 Storing the food at least 15 cm (6 inches) above the floor
*32 Nonfood surfaces-design to be cleaned easily
napkins@bar still
*18 Toxic items labeling-non original container
label sanitizer buckets
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef over cooked chicken in RIC
JUL 262018FAILED16 violations5 CRITICALDETAILS
JUL 26
2018
FAILED
16 violations5 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
missing for one cook
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover anything not in use
*02 Cold Hold (41øF/45øF or below)
shrimp 72 F raw shell eggs left out 71 F
*31 Handwashing lavatory - used for other purpose
raw chicken in hw same employee returned to put food in hw sink again
*18 Toxic items storage adjacent to food/utensils
soap on food shelf
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp over rte pineapples raw shrimp over veg raw sushi fish over mayo, cooked scallops
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
rice spoons not in running water
*25 HACCP Plan Record to be maintained
not maintaining pH records for sumeshi
*10 Other sanitizer exposure time
PA sanitizer reads 0 ppm tested twice
*32 Equipment & Utensils smooth easily cleanable
towels under cutting board
*40 Reuse of single service articles
reusing old food containers
*14 When to wash hands between raw and RTE foods
employees handled raw chicken then rte food without washing
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
open personal food in kitchen
*41 Food storage containers, identified with common name of food.
JAN 182018PASSED8 violations1 CRITICALDETAILS
JAN 18
2018
PASSED
8 violations1 CRITICALDETAILS
*40 Reuse of single service articles
*41 Food storage containers, identified with common name of food.
*37 Storing the food at least 15 cm (6 inches) above the floor
*25 HACCP Plan Record to be maintained
must keep pH log for acidified rice and have HACCP plan on site
*10 Other sanitizer exposure time
O ppm
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp stored over vegetables raw beef over vegetables raw sushi. fish stored over rte foods
*35 Eating food, chewing gum, drinking beverages, or using tobacco
chewing gum separate personal food
*22 Handlers-Certificate Not On Site
MAR 302017PASSED7 violations3 CRITICALDETAILS
MAR 30
2017
PASSED
7 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
KEEP IMITATION CRABS AND SHREDDED CARROTS 41F OR BELOW
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
PREVENT CONTAMINATION BY STORAGE (RAW CUT MEAT ABOVE OTHER FOOD. RAW SHRIMP STORED ABOVE OTHER FOOD (CUT VEGGIES). IN MULTIPLE COOLER
*31 Handwashing lavatory - used for other purpose
USE FOR HAND WASH ONLY
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
CLEAN AND REPAIR BROKEN GASKETS
*33 Warewashing manufacturer's operating instuctions
REPAIR LEAK AT HANDSINK NEAR 3 COMPARTMENT SINK
*36 Cloths in-use for wiping between uses stored
*41 Food storage containers, identified with common name of food.
LABEL COMMON NAME
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 →