DENNY'S RESTAURANT

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Omelette station raw shell eggs ambient temp of 45- 59F. Per,operator food cold holding in unit less than four hours. Observed eggs overfilled in unit. Operator laced eggs in freezer to quick cool Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Left flip top cooler cutting boards heavily grooved Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside of omelette cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right kitchen 6 drawer coolers cooked sausage (46F - Cold Holding). Per operator food in unit less than four hours. Operator placed ice on food to quick chill

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:05am portioned cooked onions 46F ambient cooling for 1 hour to 46F at 9:30am. At this rate proper ambient cooling to 41F in four hours will not occur.operator it food on ice to quick chill

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen left flip top cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen cold rail

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in left drawer coolers. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at right flip top,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 raw shell eggs and handled single service items , then changed gloves without washing hands. Cook was advised to wash hands and change gloves. Employee washed hands and changed gloves. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager not present with four employees at start of inspection. Manager arrived during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor near to end of cook line next to prep sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area between deep fryer and flat top soiled with grease and food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Single service containers not inverted on shelf in kitchen next to ice machine. Manager inverted for proper storage. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in low 2 door cooler next to prep sink at end of cook line. Repeat Violation

Basic - Two ceiling tiles soiled with dust in kitchen, near to handwashing sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen. Operator moved towel to sanitizer solution. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers on avocados at left fliptop cooler. Manager washed hands and removed stickers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In bottom of kitchen right fliptop cooler and single door unit by oven. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At omelette station, raw shell eggs (65F - Ambient). Eggs stacked above chill line of holding container and lid not covering container. Per employee eggs in unit approximately 1.5 hrs. Manager moved eggs to lower reach in cooler to rechill. Corrective Action Taken

Basic - Portable water tank not enclosed or sloped to drain properly.

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of right fliptop unit on cook line.

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door emergency exit in red undercharged zone. - From follow-up inspection 2024-09-25: Observed at callback inspection same. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Seasoning shaker on clean ware wash rack soiled. Operator moved to be washed , rinsed and sanitized. Corrective Action Taken

Basic - Clean bowls not stored inverted or in a protected manner in wait station area. Operator inverted bowls properly. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach at the end of cook line next to walk in cooler, Operator cleaned and sanitized area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager.

Basic - Standing water in bottom of reach-in-cooler, located under right microwave in cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Reach in cooler under microwave in cook line , Stuffing 46F (cold holding) held less than 4 hours ago. Operator discarded at will. 2. Carton of liquid eggs 49F in reach in cooler next to crate of bread in cook line; liquid eggs pulled from walk in cooler less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink or on fitting /splitter added to mop sink faucet. Left side vacuum breaker missing on splitter end where hose is attached.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer above 200ppm in ware washing area. At end of inspection chlorine sanitizer at 100ppm chlorine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust debri under stove in cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues next to stove in cook line.

Basic - Standing water in bottom of reach-in-cooler by hand washing sink in right end of cook line.

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. Chlorine 0ppm. Employee is now using the triple sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top- ; Link sausage (100-112F - Hot Holding). Per chef food item stored on flat top less than 4 hours. Chef reheated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Repeat Violation

Basic - Interior of Wells warmer server's station has accumulation of grease/food debris.

Basic - Stored food not covered. Pancake batters in reach in under microwave in kitchen. Chef covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to dishwashing machine

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Salad bar station -cold table 1 and cold table 2 -Cook line. Warning - From follow-up inspection 2022-09-07: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line, 6 cooling drawers, gaskets with build up of food and grease -3 fryer filters by cook line Warning - From follow-up inspection 2022-09-07: Observed cooling drawer gaskets clean. Fryer filters same. Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed utensils in standing water 117 F at wait station in kitchen.Operator instructed to increase temperature of water well to 135 F or above.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed four drawer reach in freezer gaskets soiled on cook line in kitchen.

Basic - Standing water in bottom of reach-in-cooler. -Observed standing water inside grill station lowboy cooler in kitchen.