DENNYS REST 9590

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hash browns in walk in cooler not at least an inch apart as per manufacturer instructions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cooler ; raw liquid eggs (52F - Cold Holding). Per operator eggs in unit less than four hours. Operator placed liquid eggs in ice bath to quick chill. Food not prepared or portioned today. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at front door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer floors. Operator removed ice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with food debris

Basic - Standing water in bottom of reach-in-cooler. Standing water observed at single door cooler under Cookline

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. Shell eggs on cook line not time marked. Per operator shell eggs out for less than four hours. Operator time marked Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets at cookline while preparing food

Basic - Floor not cleaned when the least amount of food is exposed. Some food debris on floor in kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler next to sellable items. Operator removed drink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple Sink (Quaternary 0ppm). Operator remade solution. Quat tested 200ppm Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operating cooking with bracelet on. Operator removed bracelet. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer floor

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of raw salmon above individual bags of fries and bags of mashed potatoes in walk in freezer. Manager moved salmon to separate shelf for proper separation. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor around cook line area.

Basic - Floor not cleaned when the least amount of food is exposed. Food debris around main cook line area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by kitchen door.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touch clean plates without changing gloves and wash hands. Educate employee. Operator wash hands and change gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on garbage container in dishwashing area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cheese sauce hot held at 130 degrees Fahrenheit in steam table. Per operator, sauce placed in unit 45 minutes prior to inspection. Operator reheat sauce to 166 degrees Fahrenheit. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed liquid eggs cold held at 58 degrees Fahrenheit on cookline refrigerator. Per operator, eggs placed in unit 30 minutes prior to the inspection. Advice operator to used time as a public health control. Warning - From follow-up inspection 2023-01-31: Time Extended

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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and touch toast without changing gloves and wash hands. Educate employee Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container in dishwashing area. Operator removed garbage container . Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth not stored in sanitizer solution between uses at front counter. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Located at the clean end of the dish machine over the clean plates. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 21 days license paid during the inspection, confirmation number uploaded shows paid Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in men's restroom not reaching 100°