Restaurant Information
| Restaurant Name | Mei Mei Buffet |
|---|---|
| Restaurant Address | 10455 N Central Expw 123, Dallas, TX 75231 |
| Last Inspection Date | 2018-08-14 |
| Last Inspection Score | 81 |
Inspection Results
| Inspection Date | Score | Comments |
|---|---|---|
| 2018-08-14 | 81 |
Description: *28 Date marking > 24 hrs,on site,temp 41F Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared a Points: 2 Description: *03 Food products not maintained at 135øF or above Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in sub Points: 3 Description: *02 Cold Hold (41øF/45øF or below) Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Points: 3 Description: *42 Dirty nonfood contact surfaces Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Points: 1 Description: *31 Handwashing lavatory - used for other purpose Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing. Points: 2 Description: *34 Pest control-routine inspections for Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence with Points: 1 Description: *37 Storing the food at least 15 cm (6 inches) above the floor Detail: 228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: Points: 1 Description: *07 Food safe, good condition, unadulterated, and honestly presented Detail: 228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented. Points: 3 Description: *45 Premises shall be maintained in good repair Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Points: 1 Description: *44 Trash can provided for papertowel waste Detail: 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavato Points: 1 Description: *36 Cloths in-use for wiping between uses stored Detail: 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemi Points: 1 |
| 2018-07-09 | 74 |
Description: *03 Food products not maintained at 135øF or above Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in sub Points: 3 Description: *42 Floors/walls/ceiling/nonfood dirty Detail: 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Points: 1 Description: *39 Equipment in good repair and proper adjustment. Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in Points: 1 Description: *02 Cold Hold (41øF/45øF or below) Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Points: 3 Description: *31 Handwashing lavatory - accessible Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. Points: 2 Description: *43 Light - 50 foot : Food and utensils area Detail: 228.177 Physical Facilities. Lighting, intensity. The light intensity shall be: (3) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicer Points: 1 Description: *37 Storing the food at least 15 cm (6 inches) above the floor Detail: 228.69 Food. Preventing contamination from the premises. (a) Food Storage. (1) Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food: Points: 1 Description: *19 Water & Plumbing in good repair- per code Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and Points: 3 Description: *33 Warewashing equipment, clean solutions. Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (h) Warewashing equipment, clean solutions. The wash, rinse, and sanitize solutions shall be maintained clean. Points: 2 Description: *36 Cloths in-use for wiping between uses stored Detail: 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemi Points: 1 Description: *22 Handlers-Certificate Not On Site Detail: Sec. 17-2.2(d)(1)(A) (d) Food handlers. (2) Food handler certificate required. (B) A food establishment described in Section 17-2.2(d)(1) shall maintain on the premises a food handler certificate for each employee whose work requires the handling o Points: 2 Description: *28 Date marking > 24 hrs,on site,temp 41F Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared a Points: 2 |
| 2018-01-09 | 81 |
Description: *36 Cloths in-use for wiping between uses stored Detail: 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemi Points: 1 Description: *42 Dirty nonfood contact surfaces Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Points: 1 Description: *02 Cold Hold (41øF/45øF or below) Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Points: 3 Description: *27 Cooling method, criteria - using ice bath Detail: 228.75 Food. Time and temperature control. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) of this section by using one or more of the foll Points: 2 Description: *10 Chlorine sanitizer concentration, minimum temp. Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. A chemical sanitizer used in a saniti Points: 3 Description: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented Detail: 228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as Points: 3 Description: *28 Date marking > 24 hrs,on site,temp 41F Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared a Points: 2 Description: *22 Handlers-Certificate Not On Site Detail: Sec. 17-2.2(d)(1)(A) (d) Food handlers. (2) Food handler certificate required. (B) A food establishment described in Section 17-2.2(d)(1) shall maintain on the premises a food handler certificate for each employee whose work requires the handling o Points: 2 Description: *31 Handwashing lavatory - used for other purpose Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing. Points: 2 |
| 2017-05-18 | 74 |
Description: *01 Cooling -- total 6 hours, 135-41øF Detail: 228.75 Food. Time and temperature control. (d) Cooling. (1) Cooked temperature/time controlled for safety food shall be cooled: (B) within a total of six hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 5 deg Points: 3 Description: *02 Cold Hold (41øF/45øF or below) Detail: 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Points: 3 Description: *10 Sanitization after Cleaning Detail: 228.117 Equipment, Utensils, and Linens. Sanitization Frequency, Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Points: 3 Description: *22 Handlers-Certificate Not On Site Detail: Sec. 17-2.2(d)(1)(A) (d) Food handlers. (2) Food handler certificate required. (B) A food establishment described in Section 17-2.2(d)(1) shall maintain on the premises a food handler certificate for each employee whose work requires the handling o Points: 2 Description: *18 Toxic items labeling-non original container Detail: 228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with Points: 3 Description: *27 Cooling method, criteria - using ice bath Detail: 228.75 Food. Time and temperature control. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (d) of this section by using one or more of the foll Points: 2 Description: *31 Handwashing lavatory - accessible Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. Points: 2 Description: *32 Maintain in Good Repair Detail: 228.223 REQUIREMENTS APPLICABLE TO CERTAIN ESTABLISHMENTS Bed and Breakfast . (h) Equipment and utensil design and construction. All equipment and utensils shall be constructed of safe materials and maintained in good repair. Points: 2 Description: *41 Food storage containers, identified with common name of food. Detail: 228.66 Food. Preventing food and ingredient contamination. (b) Food storage containers, identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working c Points: 1 Description: *45 Premises shall be maintained in good repair Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Points: 1 Description: *47 OTHER VIOLATIONS Detail: 229.164 Food. (b) Approved sources. (6) Exotic animals and game animals. (B) If game animals are received for sale or service they shall be: (i) commercially raised for food and: (I) raised, slaughtered, and processed under a v Points: 1 Description: *29 Food thermometers provided and accessible Detail: 228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (b) Food temperature measuring devices. Food temperature measuring devices shall be provided readily accessible for use in ensuring Points: 2 |
| 2016-11-28 | 94 |
Description: *18 Toxic items labeling-non original container Detail: 228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with Points: 3 Description: *28 Date marking commercially prepared RTE/ TCS food Detail: 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety foo Points: 2 Description: *42 Dirty nonfood contact surfaces Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Points: 1 |
| 2017-06-19 | 80 |
Description: *45 Floor& wall junctures- coved & sealed Detail: SEC. 17-6.2. ADDITIONAL REQUIREMENTS. (c) Floors, walls, and ceilings. (2) Special requirements for floors. A food establishment shall: (B) cove and seal junctures between walls and floors in new or extensively remodeled establishme Points: 1 Description: *39 Cutting surfaces. Detail: 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (b) Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be eff Points: 1 Description: *18 Use toxics according to additional condition Detail: 228.204 Poisonous or Toxic Materials. Presence and use. (b) Conditions of use. Poisonous or toxic materials shall be: (1) used according to: (D) additional conditions that may be established by the regulatory author Points: 3 Description: *47 Handwashing signage Detail: 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to Points: 1 Description: *10 Clean Sight and Touch Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and Points: 3 Description: *19 Water & Plumbing in good repair- per code Detail: 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and Points: 3 Description: *36 Cloths in-use for wiping between uses stored Detail: 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemi Points: 1 Description: *34 Pest control-routine inspections for Detail: 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence with Points: 1 Description: *25 HACCP Plan Record to be maintained Detail: 228.244 Compliance Facility and Operating Plans. (d) Contents of a HACCP plan. For a food establishment that is required in subsection (a) of this section to have a HACCP plan, the plan and specifications shall indicate: (4) a s Points: 2 Description: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented Detail: 228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as Points: 3 Description: *42 Dirty nonfood contact surfaces Detail: 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Points: 1 |
Data Source
This data was provided by Code Compliance Services Department, Consumer Health Division and last updated on Jan 15, 2019. Dataset contains 7722 restaurants inspected in Dallas.
Nearby Restaurants
| Name | Address |
|---|---|
| Mei Mei Buffet | 10455 N Central Expw 123, Dallas, TX 75231 |
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