What is Prestonwood Country Club - The Creek's health inspection score?

Prestonwood Country Club - The Creek has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Prestonwood Country Club - The Creek last inspected?

Prestonwood Country Club - The Creek was last inspected on July 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Prestonwood Country Club - The Creek have?

Prestonwood Country Club - The Creek has 45 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Prestonwood Country Club - The Creek safe to eat at?

Prestonwood Country Club - The Creek has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Prestonwood Country Club - The Creek serve?

Prestonwood Country Club - The Creek serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Prestonwood Country Club - The Creek

Name: Prestonwood Country Club - The Creek
Address: 15909 PRESTON RD, Dallas, 75248
Rating: 63

15909 PRESTON RD, Dallas

Data may be outdated — inspected 7/23/2023

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0Fair

American•Far North Dallas

Ranked #218 of 441 in Far North DallasBetter than 22% of american restaurants

Stable

9 inspections

Last: Jul 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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15909 PRESTON RD, Dallas, TX 75248

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Violation Timeline

Mar 2019

1 inspections

5 intermediate

10 basic

Mar

Apr 2019

1 inspections

3 intermediate

4 basic

Sep 2019

1 inspections

3 basic

Sep

May 2020

1 inspections

1 basic

Oct 2020

1 inspections

2 intermediate

2 basic

Oct

May 2021

1 inspections

2 intermediate

3 basic

Feb 2022

1 inspections

2 intermediate

1 basic

Feb

Jan 2023

1 inspections

4 basic

Jul 2023

1 inspections

1 intermediate

2 basic

Jul

Inspection History

9 records on file

8 Routine1 Follow-up

Jul 23

Routine InspectionLatestScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*10 Hot water sanitizer surface temp. < 160'F−5
Dish machine rinse cycle doesn't reach 180F on final rinse. Was at 160F.

Basic (2)

−4 pts

DAL-1*28 Do not exceed manuf. use by date−2
Devil egg filling discard past 7 days, dated on 7-6-23. Cut melons
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Black spots on ceiling tiles in dry storage, heavy accumulation under front.

Base deductions−9 pts

Jan 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 No soap at handsink−2
DAL-3*39 No equipment & utensil under contamination sources−2
DAL-4*43 Ventilation hood-prevent grease dripping−2

Base deductions−8 pts

Feb 22

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Q.A. PPM - follow manufacturer's direction−5
0ppm
DAL-3*02 Cold Hold (41øF/45øF or below)−5
RAW SLICED STEAK 52 RAW HAMBURGER PATTY 50

Basic (1)

−2 pts

DAL-2*21 RFSM - Not On Site−2

Base deductions−12 pts

May 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*6 Discard PHF is exceeds time/temp combinations−5
DAL-5*19 Water & Plumbing in good repair- per code−5

Basic (3)

−6 pts

DAL-1*29 Thermometers to be accurate +/- 3'F−2
dish washer thermometer
DAL-2*45 Premises shall be maintained in good repair−2
dish washer sitting on a tray at the bar
DAL-3*21 RFSM - Not On Site−2

Base deductions−16 pts

Oct 20

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
cooler at 47 F
DAL-3*19 Water & Plumbing in good repair- per code−5
leak

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*29 Mechanical holding unit, thermometer location−2

Base deductions−14 pts

May 20

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*31 No soap at handsink−2

Base deductions−2 pts

Sep 19

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*31 No soap at handsink−2
BAR SINK
DAL-2*45Floor, wall, ceiling - Exposed material−2
CLOSE ALL OPENING AREA FROM CEILING
DAL-3*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK AS THE FOLLOWING ORDER: WASH, RINSE AND SANITIZER. OBSERVED SANITIZER SET UP IN THE MIDDLE SINK

Base deductions−6 pts

Apr 19

Follow-up InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*09 Food on display shall be protected from contamination−5
STORE ALL BUFFET LINE FOOD PRODUCTS UNDER SNEEZING GUARD OR COVERED CONTAINER
DAL-4*10 Q.A. PPM - follow manufacturer's direction−5
BAR MACHINE SANITIZER TESTED AT 100 PPM
DAL-7*02 Cold Hold (41øF/45øF or below)−5
HAM 47'GF, SAUSAGE 47'F

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED
DAL-2*26 Consumer Advisory Disclosure---asterisking−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

Base deductions−23 pts

Mar 19

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-4*03 Food products not maintained at 135øF or above−5
SAUSAGE 86'F
DAL-5*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING UTENSIL IN HAND SINK WITHOUT SANITIZER
DAL-9*09 Food on display shall be protected from contamination−5
STORE ALL BUFFET LINE FOOD PRODUCTS UNDER SNEEZING GUARD OR COVERED CONTAINER
DAL-12*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
DAL-13*02 Cold Hold (41øF/45øF or below)−5
SHRIMPS 48'F, RIB 49'F, LOBSTER 49'F. PORK 49'F

Basic (10)

−20 pts

DAL-1*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-2*43 Light bulbs, light shields provided−2
KITCHEN
DAL-3*25 Reduced Oxygen HACCP Plan - packaged−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-10*45 Floor& wall junctures- coved & sealed−2
STORAGE AREA BY BACK DOOR
DAL-11*22 Handlers-Certificate Not On Site−2
DAL-14*34 Remove dead/trapped pests−2
OBSERVED DEAD INSECTS INSIDE LIGHT BOXES IN KITCHEN
DAL-15*31 Handwashing lavatory - used for other purpose−2
OBSERVED EMPLOYEE WASHING UTENSIL IN HAND SINK. DO NOT USE HAND SINK FOR ANY PURPOSE OTHER HAND WASH

Base deductions−45 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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