SANITARY INSPECTION RECORD — CITY OF DALLAS
✕

SOCIAL CHICKEN 2.

YOUR CALL. 60/100

1700 PACIFIC AVE C111 · DOWNTOWN, DALLAS

Last inspected September 9, 2022 · passed

11 of 11 inspections passed. 17 critical violations across the record.

THE NUMBERS

INSPECTIONS
11
11 passed
VIOLATIONS
62
includes 17 critical
RECORDS COVER
5 YEARS
since Nov 2016

INSPECTION HISTORY

SEP 9
2022
PASSED
2 violations2 CRITICAL
DETAILS
CRITICALFood Temperature
*02 Cold Hold (41øF/45øF or below)

Cooked chicken found at 49'f keep at 41'f or lower

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

Do not store raw chicken over ground beef

DEC 15
2021
PASSED
6 violations1 CRITICAL
DETAILS
SERIOUSSanitation
*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer Buckets at 0ppm

MINORSanitation
*29 Sanitizing solutions, testing devices

Must have sanitizer test devices on location

MINOREmployee Hygiene
*35 Hair Restraints effective

Employees observed without hair restraints

MINORSanitation
*42 Dirty nonfood contact surfaces

Observed Soiled WIC gasket

MINORFacility Condition
*43 Ventilation,mechanical

Replace non functioning light in vent hood

CRITICALSanitation
*47 Other Violations

Must have trash can next to hand wash sink

MAY 21
2021
PASSED
6 violations2 CRITICAL
DETAILS
CRITICALSanitation
*31 Handwashing lavatory - used for other purpose

Bowls stored in sink.

MINORSanitation
*42 Floors/walls/ceiling/nonfood dirty

Clean vent hood.

MINORFood Storage & Handling
*41 Food storage containers, identified with common name of food.

sauce squeeze bottles

MINOROther
*40 Store single-service item in original package

Do not store spoons inside container.

MINOROther
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
CRITICALPest Activity
*47 Other Violations

Provide pest control inspection. Check internal temp of WIC.

JAN 9
2020
PASSED
5 violations1 CRITICAL
DETAILS
SERIOUSOther
*06 Time as PHC: 4 hours provide written procedures methods of compliance

Sushi

CRITICALDocumentation & Training
*09 Food on display shall be protected from contamination

Condiments

MINOROther
*25 HACCP Approved Procedures

Sushi rice

MINORFood Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor

Produce in the walk in refrigerator

SERIOUSOther
*03 Food products not maintained at 135øF or above

Cooked chicken held at 80.2 - on the lower self of a cart

JUL 31
2019
PASSED
5 violations1 CRITICAL
DETAILS
SERIOUSSanitation
*14 When to wash hands before donning new gloves
CRITICALPest Activity
*18 Licensed pest control applicator only
MINOREmployee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
MINOROther
*36 Cloths in-use for wiping between uses stored
MINORSanitation
*42 Dirty nonfood contact surfaces
show all 11 inspections →
NOV 29
2018
PASSED
4 violations1 CRITICAL
DETAILS
SERIOUSOther
*03 Food products not maintained at 135øF or above

spicy chicken @ 99'f

CRITICALFood Temperature
*02 Cold Hold (41øF/45øF or below)

tuna @ 51'f

MINORFood Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
SERIOUSOther
*06 Time as PHC: 4 hours provide written procedures methods of compliance
MAY 21
2018
PASSED
4 violations
DETAILS
MINORSanitation
*43 Clean vent syst:Intake/exhaust air ducts
MINORFacility Condition
*43 Light bulbs, light shields provided
SERIOUSOther
*06 Time as PHC: 4 hours provide written procedures methods of compliance
SERIOUSOther
*19 No Hot Water / Water heater 50 gallon min.
NOV 27
2017
PASSED
4 violations1 CRITICAL
DETAILS
SERIOUSSanitation
*10 Clean Sight and Touch

dirty oven and microwave

CRITICALSanitation
*18 Toxic items stored above food/utensils

leak in walk in cooler cooling unit

MINORSanitation
*42 Nonfood-contact surfaces material

dirty gaskets

MINOROther
*31 Individual, disposable towels

missing in back/front handsink

JUN 26
2017
PASSED
7 violations1 CRITICAL
DETAILS
SERIOUSEmployee Hygiene
*14 Gloves single use
CRITICALSanitation
*18 Toxic items stored above food/utensils

leaky cooling unit in WIF

SERIOUSFood Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F

un-date marked cooked chicken in WIC

MINORSanitation
*36 Cloths in-use for wiping between uses stored

wash cloths stored on counter tops

SERIOUSSanitation
*10 Clean Sight and Touch

mold in ice machine

MINORSanitation
*42 Dirty nonfood contact surfaces

dirty gasket in RIC

MINORDocumentation & Training
*22 Handlers-Certificate Not On Site
MAY 12
2017
PASSED
11 violations4 CRITICAL
DETAILS
CRITICALSanitation
*20 FOOD,HANDWASH,LAVATORIES

repair leak at sushi prep hand sink drain

CRITICALDocumentation & Training
*09 Food on display shall be protected from contamination
MINOREmployee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks stored on food prep counters

MINORDocumentation & Training
*22 Handlers-Certificate Not On Site
SERIOUSSanitation
*10 Sanitization after Cleaning
SERIOUSSanitation
*14 When to wash hands before donning new gloves
MINORFood Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
CRITICALSanitation
*31 Handwashing lavatory - accessible

repair hot water faucet handle at cashier hand sink

CRITICALSanitation
*18 Toxic items storage adjacent to food/utensils
MINOROther
*47 Other Violations

maintain records on site

MINORFacility Condition
*45 Floor& wall junctures- coved & sealed
NOV 10
2016
PASSED
8 violations3 CRITICAL
DETAILS
CRITICALSanitation
*31 Handwashing lavatory - accessible

front hadwashing sink had ketchup bottle inside,

MINORSanitation
*21 Demonstrateion of knowledge by PIC

too many critical violations/ RFSM not practicing basic food safety ( date marking, proper cleaning and sanitation of utensils, keeping proper temps)

MINORSanitation
*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizer solution in between use

SERIOUSEmployee Hygiene
*03 Food products not maintained at 135øF or above

diced chicken for prep 71.6F, grilled chicken for prep 71.3F, fried green beans 83.7F, untreated (no vinegar added) white rice 60.0F (will cite next inspection)

SERIOUSDocumentation & Training
*11 Food Disposition - reconditioned Food

Instructed manager to discard out of temp rice, employee placed back in WIC

CRITICALSanitation
*10 Equipment and Utensils Cleaning-contamination

manager wiping knife used for sushi on soiled wiping cloth before reusing again

MINOREmployee Hygiene
*28 Date marking > 24 hrs,on site,temp 41F

no items stored in WIC/RIC's were date marked (will site on next violation)

CRITICALFood Temperature
*02 Cold Hold (41øF/45øF or below)

tuna in front line vertical RIC 51.5F, salmon in vertical RIC 50.2F, Raw shrimp on prep station 62.2F (will cite Next inspection)

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 →

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