HomeMy WebLinkAboutDL MACKS 2026.06.16p1Insp date06/16/2026 Time In Time Out Permit Number2025-00009697 11917 Permit TypeRetail Food Risk Process 3
Scor1Establishment OwnerScot HokeEstablishmentDL Macks Scor0 scor6
Establishment6501 Hillcrest EstablishmentUniversity Park Establishment75205 Establishment(214) 699-5141
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LicenseNicole Weatherford
LicenseRestaurant Manager
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO Email
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Permit Number2025-00009697 LicenseDL Macks License6501 Hillcrest LicenseUniversity Park,
Item/Location 16Item/Location 8Item/Location 0Cooked salmon Temp 0146°F Temp 8 Temp 16
Item/Location 17Item/Location 9 Temp 17Temp 1151°F Temp 9Item/Location 1Mashed potatoes
Item/Location 10 Item/Location 18 Temp 18Temp 240°FItem/Location 2 Cut lettuce Temp 10
Item/Location 11 Item/Location 19 Temp 19Item/Location 3Crusted chicken Temp 339°F Temp 11
Item/Location 12 Item/Location 20 Temp 20Temp 438°F Temp 12Item/Location 4Outside walk in cooler
Item/Location 21Item/Location 13 Temp 13Item/Location 5 Temp 5 Temp 21
Item/Location 14 Item/Location 22Item/Location 6 Temp 6 Temp 14 Temp 22
Item/Location 15 Item/Location 23 Temp 23Item/Location 7 Temp 7 Temp 15
Observations9 - Food Separated & protected, prevented during food preparation, storage, display, and tasting
Code Reference: 3-302.11(A)(2) - Food protected cross contamination separating types of raw animal food storage, preparation, holding, display
Observation: Food not protected from cross contamination, raw animal food was stored above ready-to-eat food. Observed raw eggs stored by
ready to eat foods on same shelf- separate-cos
Violation Type: Violation
Corrected by Date: 06/16/2026
25 - Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods;
manufacturer instructions
Code Reference: 3-502.12(D)(1) - Cook-Chill or Sous Vide. Except as specified under paragraphs (C) and (F) of this subsection, a establishment
that packages time/temperature controlled for safety food using cook-chill or sous vide process shall: provide to the regulatory authority prior to
implementation, a HACCP plan that contains the information specified under §8-201.14(C) and (D) of this title;
Observation: The establishment failed to comply with the HACCP plans and procedures that were submitted and approved by the regulatory
authority.
Violation Type: Repeat,Violation
39 - Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Code Reference: 3-304.12(A) - In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and
dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food
and the container
Observation: Observed clean equipment/utensils not stored inverted.
Violation Type: Violation
Must keep outside walk in cooler at the back door locked when not in use.
LicenseNicole Weatherford LicenseRestaurant Manager
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO
License
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