Wingstop

Year by year

Inspections

1. Oct 21, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided education and factsheet on employee illness.

     Code 2-102.11 (C) (2)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The grout lines in the kitchen are deteriorated in the kitchen.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

2. May 21, 2025 Follow Up · No items found

   No violations cited.

3. Apr 21, 2025 Follow Up · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Bleu cheese and ranch dressing was being held above 41 F in the bottom of the prep cooler. The dressings were relocated during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

4. Apr 15, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Dressings in the Hoshizaki 2-Door prep cooler were being held at 44-45 F. The dressings were relocated during the inspection and the cooler was adjusted.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. TCS food can be placed back in the cooler once it is capable of maintaining that food at 41 F or below.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for some of the fries. The majority of the fries were in shallow pans but some of the fries were in deep plastic pans. The deep pans were splits into shallower pans during the inspection

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Ensure food is reaching 70 F or below within 2 hours and reaching 41 F or below within a total of 6 hours.

     Code 3-501.15 (A)

5. Mar 21, 2024 Follow Up · No items found

   No violations cited.

6. Feb 16, 2024 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The Super San sanitizer is not being used according to manufacturer’s use directions and was at 500 ppm. The sanitizer was diluted to 200-400 ppm during the inspection.

     Correction: Continue diluting the product out of the dispenser to between 150-400 ppm until the dispenser is repaired. Check each batch with test strips. Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. Discussed symptoms with the manager. See handout.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Chicken wings using time as a public health control for 4 hours is not properly marked or identified with a discard time. The container was marked during the inspection.

     Correction: You must have a copy of the time plan on-site. Food items shall be marked or otherwise identified with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)