DENNYS #7952

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steamwell on cook line sausage gravy (121F - Hot Holding); mashed potatoes (119F - Hot Holding); grits (126F - Hot Holding); soup (128F - Hot Holding). Operator stated food had been placed into well at 630am to reheat.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer and lower holding area of reach-in cooler at end of line under stovetop. raw chicken (50F - Cold Holding); egg whites (53F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on cook line sausage gravy (121F - Hot Holding); mashed potatoes (119F - Hot Holding); grits (126F - Hot Holding); soup (128F - Hot Holding). Operator stated food had been placed into well at 630am to reheat. SEE STOP SALE Warning

Basic - Equipment in poor repair. Multiple gaskets torn or improperly seated

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 121°F. Dipper well behind front counter

Basic - Light shield damaged/in disrepair. Over cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and baskets are egregiously soiled. Walk-in cooler shelves are soiled. Repeat Violation

Basic - Plumbing system in disrepair. Sink in women's bathroom large stall does not shut off

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on service alley next to dish area entry. Shelves have an accumulation of mold like substances Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Brisket in standing water at prep sink. Operator turned on cold running water Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Facility being used as storage unit for unused equipment from other locations

Audible alarm coming from panel in electrical room. Fire marshal called. For reporting purposes only.

Marked exit/path to marked exit blocked. For reporting purposes only. Rear hallway has unused equipment

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles have a mold like substance growing in dining areas. Multiple a/c vents are dripping onto tables and seats in dining room. Operator placed signs on all affected areas to not use for service until issue is fixed. Warning

High Priority - Food placed in soiled container/equipment. In walk in cooler. Pan of deli meats sitting in pan of liquid with unidentifiable growth. SEE STOP SALE

High Priority - Food prepared with soiled equipment/utensil. Knives and utensils on cook line are being stored in soiled container. Operator removed Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop on front service line for whipped butter

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lowboy beneath flat top. hash browns (53F - Cold Holding); sliced cheese (53F - Cold Holding); shredded cheese (53F - Cold Holding); diced ham (53F - Cold Holding); cooked sausage (53F - Cold Holding). In reach in cooler on service line sour cream (51F - Cold Holding); cut melon (51F - Cold Holding); salsa (51F - Cold Holding); butter (51F - Cold Holding); whipped cream (51F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on service line sour cream (51F - Cold Holding); cut melon (51F - Cold Holding); salsa (51F - Cold Holding); butter (51F - Cold Holding); whipped cream (51F - Cold Holding). SEE STOP SALE. In open face wells on cook line cut tomatoes (58F - Cold Holding); deli ham (61F - Cold Holding); shredded cheese (72F - Cold Holding); cut lettuce (71F - Cold Holding). In lowboy beneath flat top. hash browns (53F - Cold Holding); sliced cheese (53F - Cold Holding); shredded cheese (53F - Cold Holding); diced ham (53F - Cold Holding); cooked sausage (53F - Cold Holding)SEE STOP SALE. In well to thrift of flat top pooled eggs (61F - Cold Holding); hard shelled eggs (79F Ambient- Cold Holding). In reach in cooler across from fryers cooked beef (55F - Cold Holding) Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water softener not maintained according to manufacturer's instructions. Salt in water softener tank contaminated by fallen ceiling. Lid not positioned to fully cover and protect well. Ceiling portion growing mold like substance Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on water filter Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple handles on cook line

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling area above water softener tank has fallen into water softener tank. Ceiling tile missing above dish area Repeat Violation

Basic - Dead roaches on premises. 1 in water softener room

Basic - Employee with no hair restraint while engaging in food preparation. Cooks

Basic - Floor not cleaned when the least amount of food is exposed. On cook line

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Salt in water softener tank contaminated by fallen ceiling. Lid not positioned to fully cover and protect well. Ceiling portion growing mold like substance Warning

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Deli meats container in walk in cooler. SEE STOP SALE Warning

Basic - Food stored on floor. Multiple cases of foods stored on the floor in walk in cooler, walk in freezer and dry storage areas. Operator moved Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line are soiled

Basic - Light shield damaged/in disrepair. Over cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cooking equipment on cook line have an egregious buildup of grease. Walk in cooler shelves have an accumulation of mold like substances. Milk crates in walk in cooler coated in mold like substances. Dipper well spout soiled Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cook line are Warning

Basic - Single-service articles not stored inverted or protected from contamination. Togo cup lids on service line stored with food contact surface facing upwards

Basic - Stored food not covered. Multiple pans of food in walk in cooler

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs into pan and then began touching thermometer, clean plate, and spatula handle without changing gloves and washing hands Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Waitress brought dirty dishes to dish area and then poured drinks for guests without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lower holding drawers of reach in cooler beneath egg cook line cut tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding); shredded cheese (47F - Cold Holding); diced ham (47F - Cold Holding) Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time markings for whipped butter and whipped cream on service line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine and juice dispenser has an accumulation of mold like substance. Interior of juice dispenser is heavily soiled with standing water on interior that has some type of growth happening in fluid Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for ice machine, coffee makers, and soda machine are not marked with last service date Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper rear interior wall of ice bin for soda machine has an accumulation of mold like substance

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in corner near entry to cook line has water damage with paint peeling away

Basic - Floor area(s) covered with standing water. Throughout kitchen areas

Basic - Floor tiles missing and/or in disrepair. Multiple cracked floor tiles throughout kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on service line is in standing water at 111°F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and surrounding surfaces of fryers and the fryers have an accumulation of grease. Walk in cooler shelves have an accumulation of mold like substance Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Rinse sink with spray nozzle at dish area does not drain

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers: precooked onions/ peppers 58, precooked onions 65, sausage crumbles 58, cut tomatoes 53, precooked prime rib 54 chorizo 58 hash browns 54 precooked turkey 56 ham 50 cheddar 55, American 55 Swiss 55 raw beef 55 raw chicken 57 links 54, turkey bacon 53, raw steaks 53, Grill side: raw shell egg (cracked) 58 egg whites 58 liquid eggs 61 in units overnight. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers: precooked onions/ peppers 58, precooked onions 65, sausage crumbles 58, cut tomatoes 53, precooked prime rib 54 chorizo 58 hash browns 54 precooked turkey 56 ham 50 cheddar 55, American 55 Swiss 55 raw beef 55 raw chicken 57 links 54 turkey bacon 53 raw beef 52, raw steaks 53. Grill side: raw shell egg (cracked) 58 egg whites 58 liquid eggs 61 in units overnight. Repeat Violation Admin Complaint

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front counter. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Entry to kitchen, no hot water. 87 degrees

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline drawers and grill side cooler 52 degrees ambient. Warning

Basic - Current Hotel and Restaurant license not displayed. Although current.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Cookline, under ice machine floors. Tiles coming off walls by ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104 front counter dipper well.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Near triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham steak 54° turkey 48° ham 47° sliced cheese 55° cold holding, cooked onions 52° sliced tomatoes 49° cooked peppers 49° cold holding, operator states temperatures at 7 am we're below 41°. Placing on ice bath. No stop sale issued. butter 55° ineffective ice bath. . Recheck ham 41° shredded cheese 41° Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. Cookline and dish area. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee pots under soap dispenser. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Set up sanitizer in triple sink.. Repairman called. Corrective Action Taken

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 48°, cooked onions 54°, turkey bacon, 51°, sausage crumbles 53°, turkey 55° ham 55° Swiss 53° American 49° nacho meat 49° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48°, cooked onions 54°, turkey bacon, 51°, sausage crumbles 53°, turkey 55° ham 55° Swiss 53° American 49° nacho meat 49° in cooler overnight Liquid eggs 53° placed on ice 1 hour prior, ineffective ice bath, recommended Time as a Public Health Control. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Glass cleaner by clean wares. Corrected On-Site

Basic - Equipment in poor repair. Cookline cooler, iced up.

Basic - Floor area(s) covered with standing water. Cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.