DENNYS

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in the egg station maketable in the cooking line at 55F. Per employee, eggs have been there for less than an hour. Manager placed the eggs in the walk in cooler to bring them back to temperature. Eggs reached 44F ambient temperature at the time of inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Nonfat yogurt in the server station reach in cooler at 45F, per staff item in cooler for undetermined amount of time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cantaloupe and salad mix in the server station salad Maketable at 50F. Per manager, items sat out at room temperature approximately 30 minutes before being placed back in refrigeration approximately 15 minutes prior to taking temperature. Manager placed items in walk in cooler for rapid cooling. Nonfat yogurt in the server station reach in cooler at 45F, per staff item in cooler for undetermined amount of time. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Presence of buildup around the nozzles of the juice dispenser in the server station.

Basic - Ceiling/ceiling tiles/vents, walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles and vents with the presence of dust and debris throughout the cooking line and the ware washing area. Wall soiled with accumulated grease, food debris, and/or dust by the door in the walk in cooler.

Basic - Ice buildup on the far back of walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water at 128F. Manager discarded and replaced water at 187F at the time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the end of the cooking line, adjacent to pancake cooking station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Presence of debris on the cooling unit above the shelves in walk in cooler, and on the shelves in the walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over cooked sausage links in walk-in cooler. Manager removed chorizo from area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake station drawers: vanilla cream 44F, provolone 44F, per manager items in cooler for unknown amount of time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake station drawers: vanilla cream 44F, provolone 44F, per manager items in cooler for unknown amount of time. See stop sale. Egg make table: diced tomatoes 46F, sausage 46F, chorizo 54F, per manager less than 1 hour, items placed in colder unit during inspection. Server station upright cooler: milk 45F, per manager less than 4 hours, voluntarily discarded at time of inspection. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 121F, per manager approximately 30 mins. No timer set, manager unable to produce written procedures for time as a public health control. Voluntarily discarded at time of inspection.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non-chemical side of splitter where water hose connects.

Basic - Covered waste receptacle not provided in women's bathroom stall.

Basic - Floor soiled/has accumulation of debris. Build up on walk-in freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on walk-in cooler shelves.

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Ac condensation dripping on floor in dining area. Repeat Violation Warning - From follow-up inspection 2023-08-17: Time Extended

High Priority - Employee cracked raw shell eggs and then handled clean plates and steam table lid handles. Discussed with employee, employee washed hands and obtained new plate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: burger ground beef 46F, cooked pepper and onion mix 49F, sliced Turkey 52F, ham 51F, t bone steak 46F, manager states items are being monitored and discarded within 4 hours out of temp. No time mark or written plan for using Time as a Public Health Control. Provided Time as a Public Health Control template to operator. Repeat Violation Warning

Basic - Ceiling vents soiled with mold-like substance. On cook line.

Basic - Condensation or other drainage not disposed of according to law. Ac condensation dripping on floor in dining area. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 130F, in server station. Manager replaced with hot water 172F at time of inspection. Corrected On-Site

Basic - Walk-in cooler shelves rusting/ finish flaking off.