JUL 12
2023
PASSED
2 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
THE WING BUCKET.
BEAT. 47/100
1200 MAIN ST 100 · WEST END, DALLAS
Last inspected July 12, 2023 · passed
24 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
74
includes 24 critical
RECORDS COVER
6 YEARS
since Oct 2016
INSPECTION HISTORY
*45 Premises shall be maintained in good repair
Seal hand sinks to the wall properly. Patch holes in FRP walls in dish area, Replace missing door latch to WIC door
*18 Toxic items storage adjacent to food/utensils
Observed 3 chemical spray bottles hanging on hand sink
DEC 142022PASSED7 violations2 CRITICALDETAILS
DEC 14
2022
PASSED
7 violations2 CRITICALDETAILS
*06 Discard TCS if date marked exceeds temp & time
Container of individual ramen date marked 11/28/22 in use. Prepared RTE foods shall be discarded after 7 days.
*03 Food products not maintained at 135øF or above
Hot holding cabinet. Precooked chicken thigh @ 94 Degrees F. Employee using equipment knows it doesn't work as a hot hold. TCS food shall be held at 135 Degrees F or higher at all times.
*21 RFSM - Not On Site
Provide RFSM on site at all times and post.
*28 Original cont. of RTE/PHF/Day1= day of opening
Datemarking-Prepared frozen okra and pickles not date marked.
*20 Grease Trap Tickets
Grease trap to be serviced every 90 days. Provide service.
*42 Floors/walls/ceiling/nonfood dirty
Clean ceiling vents.
*02 Cold Hold (41øF/45øF or below)
APR 62022PASSED5 violations2 CRITICALDETAILS
APR 6
2022
PASSED
5 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below. Violations marked with * ranch 53* 65* cherry 48* limes 48*
*10 Clean Sight and Touch
Dirt food contact surfaces: can oppener, ice machine, detail clean the makeline. clean insides and bottoms of all coolers, clean tossing shelf
*19 Water & Plumbing in good repair- per code
no hot water at the front hand sink- must be able to mix hot & cold water. no hot water
*32 Equipment & Utensils smooth easily cleanable
can not use cloth in the kitchen to catchgrease replace cover to foam in RIC door. there is no way to sanitize
*31 Handwashing lavatory - used for other purpose
hand sink used for other purposes
JUL 252021PASSED10 violations2 CRITICALDETAILS
JUL 25
2021
PASSED
10 violations2 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee drinking from open cup at register. Properly store employee items.
*27 Cooling method, criteria - smaller portions
*32 Damaged Equipment
Repair bottom door to warmer (won't close). Replace worn cooler door gaskets.
*34 Controlling pests. Eliminating harborage conditions
Gnats observed throughout restroom.
*31 Individual, disposable towels
*20 Grease Trap Tickets
*03 Food products not maintained at 135øF or above
Chicken was 94.5 F inside warmer.
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
*42 Dirty nonfood contact surfaces
Detail clean all equipment throughout the kitchen.
JAN 292021PASSED8 violations7 CRITICALDETAILS
JAN 29
2021
PASSED
8 violations7 CRITICALDETAILS
*43 Clean vent syst:Intake/exhaust air ducts
a/c vents and filters dirty with soils and grease accumulations must be clean to avoid cross contamination
*02 Outfitter-Food Temperatures (Cold).
cooler units at 48 F and 47 F on freezer line dip containers must be replace or repair to adjust food temperature at 40 F or below and avoid cross contamination.
*42 Floors/walls/ceiling/nonfood dirty
ceiling and walls dirty with soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks on food containers in all areas must be have date marking on food containers in all areas to avoid cross contamination
*33 Sanitizing solution intergrated in dish. machine
zero sanitize solution at ware washing machine must be at : 50 ppm chlorine concentration to avoid cross contamination
*29 Sanitizing solutions, testing devices
missing peroxide test strips must be have correct test trips on site missing different test strips to verified chemical concentration must be have different test strips on site to verified chem
*29 Food thermometers provided and accessible
missing thermometers inside cooler units must have visible and working thermometers inside cooler units in all areas
*39 Equipment in good repair and proper adjustment.
cooler units at cooking area must be maintain proper food temperature of 40 F or below to avoid cross contamination cooler units must be replace or repair to proper condition
show all 13 inspections →
MAY 62020PASSED3 violationsDETAILS
MAY 6
2020
PASSED
3 violationsDETAILS
*10 Clean Sight and Touch
clean ice build up in freezer
*42 Dirty nonfood contact surfaces
clean fan in kitchen
*43 Light bulbs, light shields provided
replace light bulbs in vent hood
DEC 112019PASSED8 violations3 CRITICALDETAILS
DEC 11
2019
PASSED
8 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes held on the counter at 65.3 degrees Para cooked chicken held on the counter at 73.8 degress Cooked ribs held on the counter at 58.6 degrees
*03 Food products not maintained at 135øF or above
Cooked chicken breast held at 97.6
*14 When to wash hands after handling soiled equip/utensil
Dishwasher, wait staff, and cook all not washing hands
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Para cooked chicken stored over the lettuce in the walk in refrigerator
*35 Hair Restraints effective
Beard nets missing
*21 RFSM - Not On Site
*19 One Inch Air Gap
Ice maker drains
*31 Handwashing lavatory - accessible
APR 232019PASSED9 violations1 CRITICALDETAILS
APR 23
2019
PASSED
9 violations1 CRITICALDETAILS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*41 Food storage containers, identified with common name of food.
*36 Cloths in-use for wiping between uses stored
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
SANITIZER ON FLOOR
*47 Other Violations
MOP
*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*32 Approved Food Contact Equip.
*45 Premises shall be maintained in good repair
OCT 252018PASSED1 violation1 CRITICALDETAILS
OCT 25
2018
PASSED
1 violation1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
cheese 50'f
APR 192018PASSED3 violationsDETAILS
APR 19
2018
PASSED
3 violationsDETAILS
*42 Dirty nonfood contact surfaces
*10 Clean Sight and Touch
*32 Maintain in Good Repair
OCT 172017PASSED5 violationsDETAILS
OCT 17
2017
PASSED
5 violationsDETAILS
*14 When to wash hands before donning new gloves
*43 Clean vent syst:Intake/exhaust air ducts
dusty vent cover in RIC
*32 Damaged Equipment
broken gasket in RIF
*42 Nonfood-contact surfaces material
dirty gaskets
*10 Clean Sight and Touch
dirty ice machine
APR 212017PASSED8 violations3 CRITICALDETAILS
APR 21
2017
PASSED
8 violations3 CRITICALDETAILS
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
*02 Cold Hold (41øF/45øF or below)
*03 Food products not maintained at 135øF or above
wings at 102 degrees.
*22 Handlers-Certificate Not On Site
food handlers must have certificates to work in kitchen and food prep.
*20 Grease Trap Tickets
Provide grease trap trip tickets on the premises when in operation.
*27 Cooling, heating, and holding capacities. Equipment
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
*32 Nonfood surfaces-design to be cleaned easily
dirty can opener blades.
OCT 312016PASSED5 violations2 CRITICALDETAILS
OCT 31
2016
PASSED
5 violations2 CRITICALDETAILS
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
storing containers on uncovered lettuce
*14 When to wash
employee not washing hands after scratching head
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employees drinking in prep area
*02 Cold Hold (41øF/45øF or below)
raw chicken in low boy, 48.0F
*36 Cloths in-use for wiping between uses stored
wiping cloths not stored in sanitizing solution
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 →