DENNY'S #7808

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the entrance door to the women's bathroom does not shut, operator stated a work order has been placed and operator showed confirmation. Corrective Action Taken Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tile missing over hostess and cashier stand by front entrance. Ceiling tile missing in dining room over one of the booths. Observed ceiling missing in dining room over a table next to side exit door. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his pants and resume with food preparation without washing hands or changing gloves, operator educated cook on importance and cook washed hands and changed gloves. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women 's bathroom door is not self closing, operator placed work order in on the door. Corrective Action Taken Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tile missing over hostess counter near front door.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook without a beard guard on, cook placed one on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of clear pans on the shelves in dry storage area with water in between and not air drying properly.

Basic - Equipment in poor repair. Observed gasket torn on the walk in freezer door, observed back exit door in the kitchen does not close correctly.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on the fan cover in the reach in freezer on the cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table next to diced ham and shredded cheddar cheese in a splash area, operator moved to bottom shelf. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking out of faucet at the hand wash sink next to the cook line.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wiping his hands on his pants then resuming in food preparation without washing his hands, operator stopped employee, washed their hands. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed hose in the 3 compartment sink in the dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing out a cup in the hand washing sink in the dish area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's entrance bathroom door does not close properly.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed two ceiling tiles above the hostess area by the front door, dripping water and have holes in them from water damage, observed ceiling tile in dining room near side exit door dripping water. Observed a ceiling tile over a table in the dining room dripping water.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board front counter area grooved. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint.

Basic - Equipment in poor repair. Observed a cooling unit with sliding glass doors not working at front counter.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks that were upright in the dish area.

Basic - Stored food not covered. Observed country style steak and diced potatoes with no lid, operator placed a lid on both. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves are rusted.

Basic - Working containers of food removed from original container not identified by common name. Observed bottles of sauces not labeled in the walk in cooler.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards front counter roll top reach in cooler. Warning - From follow-up inspection 2025-04-16: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Sliding glass door reach in cooler in the front counter area. Repeat Violation Warning - From follow-up inspection 2025-04-16: Time Extended

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used the bathroom (stated they washed their hands in the bathroom) then returned to work on the cook line without a washing the hands outside of the bathroom. Employee washed their hands. ** Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the exhaust hood on the cook line soiled. Floor fan on the cook line soiled. Shelves under all the equipment on the cook line soiled. Both the stove tops in the cook line area soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the slide glass reach in cooler in the wait station area solid.

Basic - Standing water in bottom of reach-in-cooler. Both the reach in cooler on the right side of the cook line have standing water in the bottom.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Admin Complaint - From follow-up inspection 2024-01-11: This was not observed at inspection missselected.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed vanilla cream (50F - Cold Holding); sour cream (46F - Cold Holding) at front counter waitstaff area not at 41F. At location for over 4 hours. Items discarded.see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vanilla cream (50F - Cold Holding); sour cream (46F - Cold Holding) at front counter waitstaff area not at 41F. At location for over 4 hours. Items discarded.see stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker installed before the splitter on the mop sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles throughout establishment with water damage.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed cook on line and waitstaff plating foods with wristwatch.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Cooler at front counter frozen up. Unable to maintain foods at 41F or colder. May not use to store time and temperature controlled foods until able to maintain at 41F or colder. Waitstaff discarded items. Corrective Action Taken

Basic - Hood ventilation system inadequate as evidenced by condensation accumulation on walls/ceiling. Observed vents throughout the establishment with condensation forming on ceiling vents. Tiles at vent locations swollen and discolored.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle raw egg, dipping French toast with gloved hands then remove gloves , no handwash, and touch plates and clean utensils then add gloves and continue to handle clean utensils and ready to eat foods without washing hands. Manager retrained employee advised using tongs or other utensils to handle raw egg products and wash hands between glove changes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Foods found held above 41F for more than 4 hours. cold table at passthrough (); pico (44F - Cold Holding); sausage bits (46F - Cold Holding); ham (46F - Cold Holding); vegetables medley (46F - Cold Holding); cut tomatoes (47F - Cold Holding)see stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Foods found held above 41F for more than 4 hours. cold table at passthrough (); pico (44F - Cold Holding); sausage bits (46F - Cold Holding); ham (46F - Cold Holding); vegetables medley (46F - Cold Holding); cut tomatoes (47F - Cold Holding)see stop sale. Observed raw chicken and beef in drawers above 41F for less than 1hour moved to another cold hold unit.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damaged ceiling at end of waitprepmarea. Vents and ceiling show water damage and black growth on ceiling. Dry wall ceiling is peeling.

Basic - In-use utensil stored in sanitizer between uses. Observed knives and spatulas stored in sanitizer water at cookline. Employee sent all through dishwash. Corrected On-Site

Exit door locked. For reporting purposes only. Observed Walk on Freezer door with hasp and lock on exterior of freezer door. Freezer door locks must be openable from interior at all times. Hasp locks not permitted.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook grab shredded cheese from reach in cooler and put on omelette. Manager retrained had employee wash hands and add gloves. Cheese was discarded.

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. Foods less than 4 hours.. Operator added times.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage at front area at walkway to wait station. Repairs have been started but leaks are still falling from ceiling due to roof and AC leaks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator sent back through dishwash. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms in box NOT labeled ready to eat or prewashed were not washed before use. Operator discarded.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over washed, cut, ready to eat vegetables

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.ham 51F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.ham at front cook drawer found at 51F. Unable to determine when ham was placed out of temp. Manager voluntarily discarded. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at salad prep reach in discolored and not properly cleaned.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and old straw in basin of handsink at front counter. Manager removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at front wait station. Manager removed and replaced soap refill. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At waitstaff area. Repeat Violation

Basic - Floor area(s) covered with standing water on corners of wall at walk-in freezer and cooler. Manager stated there may be a roof leak and has repair order in place Corrective Action Taken

Basic - Reach-in cooler with no gasket at cookline.

Basic - Standing water in bottom of reach-in-cooler. Several units on cookline with water standing in bottom.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods on grill drawers at far end of cookline not at 41F or below. hash browns (51F - Cold Holding); beef (48F - Cold Holding); chirizo (45F - Cold Holding). Manager states they were put on line at 800am .All must be used or discarded by 12pm On reach in on cookline between grills egg white (56F - Cold Holding); raw shell egg ambient (67F - Cold Holding); pooled egg (57F - Cold Holding); cooked onions (52F - Cold Holding); cheese (55F - Cold Holding) cook says all were put on line at 800am, must be used or discarded by1200pm. Discussed using time as a public health control. Gave management paperwork. Front counter butter at 48F manager added more ice to holding pan to bring temperature to 41F. Repeat Violation - From follow-up inspection 2022-05-24: At callback cooked onions and peppers found at 67F Pooled egg 57F shedded cheese 70F. Pooled egg white 65F , raw shell eggs at 57F ambient. On cookline. See stop sale Admin Complaint

Basic - - From initial inspection : Basic - Reach-in freezer interior accumulation of ice buildup . Observed reach in ice cream freezer with heavy buildup of ice on interior. Lid no longer able to close properly. - From follow-up inspection 2022-05-24: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed waitress deliver dirty dishes and not wash hands for 10 seconds then return to front to deliver foods to customers. Manager reinstructed on proper hand wash procedure, employee correctly washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pooled egg at 51F on cook line. Manager checked this cooler at start of day at 39F. Will use time as a public health control and time stamp until cooler can be repaired. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.observed plastic container stored in handsink at dish wash area. Corrected dishwasher removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Manager ordered from DM during inspection. Corrective Action Taken

Basic - Stored food not covered.observed box of chicken in freezer ,box open and food unwrapped , open to above contamination. Manager rewrapped plastic to cover. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed dining room carpet soiled. Manager stated that carpet replacement is in works. Corrective Action Taken