SEP 22
2023
PASSED
11 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
WILLIE D'S.
BEAT. 37/100
2929 N HENDERSON AVE · LOWER GREENVILLE, DALLAS
Last inspected September 22, 2023 · passed
Failed an inspection 9 years ago. 16 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
5
4 passed · 1 failed
VIOLATIONS
57
includes 16 critical
RECORDS COVER
6 YEARS
since Dec 2016
INSPECTION HISTORY
*47 Operate with a lapsed permit
DUE TO ITEM E ABOVE Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of o
*39 Utensils, single serve items 6 inches off - floor
*06 Discard TCS if date marked exceeds temp & time
MILK 9-12-23
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD WITH USE BY DATE.
*45 Premises shall be maintained in good repair
REPAIR COLD WATER FAUCET FROM HAND SINK. REPLACE MISSING CEILING TILES
*44 Grease Trap Location
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER FOOD FROM WALK IN COOLER.
*36 Cloths in-use for wiping between uses stored
*21 RFSM - Not On Site
*10 Other sanitizer use - manufacturer label direction
MAINTAIN DISH WASHING MACHINE SANITIZER ACCORDING TO MANUFACTURE INSTRUCTION. TESTED AT 100 PPM Q.A.
OCT 52022PASSED7 violations1 CRITICALDETAILS
OCT 5
2022
PASSED
7 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Can opener observed with product accumulation.
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
Provide a trash can for handsink in prep area
*47 Handwashing signage
Designated hand sink sign
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverage purse and personal items observed stored on top of clean equipment
*42 Dirty nonfood contact surfaces
Fan covers inside WIC observed with dust accumulation
*43 Light - 50 foot : Food and utensils area
Replace broken lights under vent hood (x2)
*29 Sanitizing solutions, testing devices
Provide test strips
JUL 272017PASSED16 violations3 CRITICALDETAILS
JUL 27
2017
PASSED
16 violations3 CRITICALDETAILS
*31 No soap at handsink
at kitchen hand sink
*02 Cold Hold (41øF/45øF or below)
ranch 49.4°F, cooked shrimp 50.7°F, buttermilk dips 59°F, milk dip 50.8°F, chicken curry 45.3°F, cole slaw 52°F
*10 Chlorine sanitizer concentration, minimum temp.
200ppm in sanitizer bucket, bar dish washer 0ppm
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*22 Nail polish, fake nails, criteria
employee wearing nail polish handling shrimp without gloves
*28 Date marking > 24 hrs,on site,temp 41F
dressing labeled 7/1, shallot dressing 6/27, chow chow 7/13, pickled watermelon radish 10/20/15
*45Physical Facilities Floors,Walls,Ceilings
Floors
*29 Cold/hot hold unit thermometer easily viewable
in bar coolers
*38 Thawing. under running water criteria
raw beef sitting in 3-compartment sink
*15 Contact RTE Products w/ Bare Hands
employee handling cooked shrimp with bare hands to add to bag
*47 Conditions of Permit-in use of food equipment
*32 Damaged Equipment
ice bucket
*42 Dirty nonfood contact surfaces
vent hood covers, floors under fryers
*14 When to wash hands before donning new gloves
employees donning new gloves without washing hands
*34 Outer door: solid,selfclosing,tightfitting
gap in back door, gap at patio door, gap at front door
*43 Light - 50 foot : Food and utensils area
lighting in food prep area
DEC 292016PASSED8 violations5 CRITICALDETAILS
DEC 29
2016
PASSED
8 violations5 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
mashed potato 55 F, 47F
*21 RFSM - Not On Site
register w City
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks
*45Floors easily cleanable
floors need to be sealed
*27 Cooling, heating, and holding capacities. Equipment
WIC need repair
*31 Handwashing lavatory - accessible
blocked@ handsink
*02 Cold Hold (41øF/45øF or below)
raw egg 65 F crab cakes 59 F blue grits 49.4 F
*39 Loosely cover cooling foods
DEC 172016FAILED15 violations5 CRITICALDETAILS
DEC 17
2016
FAILED
15 violations5 CRITICALDETAILS
*29 Food thermometers provided and accessible
in WIC
*25 Obtain Variance: using food additives or adding components such as vinegar: as a method of food
*37 Storing the food at least 15 cm (6 inches) above the floor
*43 Light bulbs, light shields provided
*19 Water & Plumbing in good repair- per code
fix draining problem at 3 comp sink
*28 Date marking > 24 hrs,on site,temp 41F
missing tons
*15 Contact RTE Products w/ Bare Hands
@ salad
*14 Cleaning procedure--steps Improper drying method
drying with cloth towel@ bar
*21 RFSM - Not On Site
not yet registered
*03 Food products not maintained at 135øF or above
mashed potatoes 115 F on top of oven
*31 Handwashing lavatory - accessible
still blocked
*32 Approved Food Contact Equip.
no cloth undercutting boards
*45 Premises shall be maintained in good repair
ceiling above ice machine
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw shrimp over sauces
*02 Cold Hold (41øF/45øF or below)
raw oysters 45 on top green tomatoes 55 F beans 56 f cooked potatoes 44F
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 →