Sura (1st Floor)

Year by year

Inspections

1. Aug 22, 2023 Routine Score 90
   • Not serious Core (1 points)

     Thawing. under running water criteria - water velocity

   • Not serious Core (1 points)

     Remove dead/trapped pests

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

2. Aug 18, 2022 Routine Score 89
   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     NO FOOD PRODUCTS STORED IN OPENED CAN OR SHOPPING BAG ALLOWED.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     PUSH COMPRESSOR OF FREEZER BACK TO IT DESIGNATED AREA, OBSERVED IT STORED 7 INCHES OUT FROM THE FREEZER, REPAIR MAN WAS WORKING ON IT THIS AFTERNOON AT 1:41 PM

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN SANITIZER OF MACHINE AT 50 PPM, TESTED AT 0 PPM. SANITIZE ALL YOUR EQUIPMENT IN SINK UNTIL MACHINE IS WORKING.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN SHELVES AND DOOR OF WALK IN COOLER.

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     ALL KITCHEN LIGHT BULBS.

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     SALT CONTAINERS??

3. Aug 26, 2021 Follow-up Score 92
   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     MOVE ALL CHEMICAL AWAY FROM FOOD PREP. TABLE.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     STORAGE AREA

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REMOVE RUSTED WALLS FROM WALK IN COOLER

4. Jan 19, 2021 Routine Score 80
   • Not serious Core (1 points)

     Handler-Certificate Not on site

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     ALSO CLEAN VENT HOOD.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

   • Serious Priority (3 points)

     Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

     PROVIDE PROCEDURE AND TIME LABEL TO ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     STORE PERSONAL ITEM IN DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     DO NOT STORE ANY KNIVES IN THE GAP BETWEEN FOOD PREP. TABLES/ COOLERS

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Not serious Core (1 points)

     Hair Restraints effective

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM.

5. Jul 28, 2020 Routine Score 81
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     ALSO CLEAN VENT HOOD, CEILING VENTS

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     REGISTERED YOU CLASS CERTIFICATE WITH CITY OF DALLAS. PLEASE SEE LINK BELOW FOR DETAIL: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

   • Not serious Core (1 points)

     Insect control devices-not over food/food prep

     DO NOT PLACE INSECT TAPE ABOVE FOOD PREP. AREA.

   • Not serious Priority Foundation (2 points)

     Advisory-"consuming raw or undercooked#" text

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     NO DRINKING IN SUSHI BAR ALLOWED. OBSERVED A GLASS OF BEVERAGE.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REPLACE CRACKED DOORS FROM SUSHI DISPLAY COOLER

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     DO NOT STORE ANY KNIVES IN THE GAP BETWEEN FOOD PREP. TABLES/ COOLERS

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

6. Jan 30, 2020 Routine Score 94
   • Not serious Core (1 points)

     Store equipment & utensils - avoid contamination

     DO NOT STORE EQUIPMENT IN THE GAP BETWEEN COOLER

   • Not serious Core (1 points)

     Handwashing signage

     TO ALL HAND SINKS

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN

   • Not serious Priority Foundation (2 points)

     Consumer Advisory--salad bar or buffet --- use of clean tableware to return

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK ON FOOD PRPE. TABLE

7. Jul 1, 2019 Routine Score 97
   • Not serious Core (1 points)

     Unpackaged food may not be stored in direct contact with undrained ice

     Cooler used for an ice bin

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

8. Dec 12, 2018 Routine Score 94
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Fish cake held in the display at 60.3 degrees All food products on the display were above 41 degrees

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

9. Jul 3, 2018 Routine Score 80
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Serious Priority (3 points)

     Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

     Meat slicer area

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw rib eye meat at 42.0

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked potatoes cooling ont he top of the POUR at 92.1 degrees

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Marinated fish cake at 61.1 degrees

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     Hand sinks: number installed for convenient use

     Meat slicing area is required to have a hand sink

10. Dec 21, 2017 Routine Score 83
    • Not serious Priority Foundation (2 points)

      Consumer Advisory--salad bar or buffet --- use of clean tableware to return

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cold soup held at 50.6 degrees Raw steak held at 45.0 degrees

    • Not serious Core (1 points)

      Reuse of single service articles

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

    • Serious Priority (3 points)

      One Inch Air Gap

      Ice maker

    • Serious Priority (3 points)

      Raw unpackaged animal food, beef, lamb, pork, poultry, and fish may not be offered for consumer

      Raw meats are not for customer self service

    • Not serious Core (1 points)

      Unpackaged food may not be stored in direct contact with undrained ice

      Ice bin without a drain

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Cooked pork held at 129.1 degrees Fried fish held at 95.5 degrees

11. Jun 6, 2017 Routine Score 85
    • Not serious Priority Foundation (2 points)

      PIC ensures food handlers properly trained

      all employees that work directly with food preparation must obtain a valid food handler card.

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

      clean the ice machine

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw eggs stored adjacent to ready to eat foods inside the ric.

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Serious Priority (3 points)

      When to washWhen to wash hands after coughing/sneezing/eating/etc

      observed employee shake a customer's hand with his glove and then proceeded to wash his gloves.

    • Serious Priority (3 points)

      Time as PHC: 4 hours provide written procedures methods of compliance

12. Dec 6, 2016 Routine Score 92
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      onions stored on the floor of the food prep area

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      all employees must obtain a valid food handler card

    • Not serious Priority Foundation (2 points)

      Food Consumer Advisory-raw food

      food menu needs a consumer advisory

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      cooked pork stored below raw beef in wic