DENNY'S #6613

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook using wiping cloth and then handling bread.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Freezer gasket torn across from fryers. -Scraper handle melted.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Freezer across from fryers. -Standing water in wait station cooler.

Basic - Ripped/worn tin foil used as shelf cover. -Some foil on piping behind small flat grill.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink at kitchen entrance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Stuffing 45f. Less than 4 hours. Advised to rapid chill. Recheck at 39f. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink by triple door wait station cooler.

Intermediate - Spray bottle containing toxic substance not labeled. -Under hand sink by wait station triple door cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Soda station ice bin at wait station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Powerade in reach in cooler over nachos. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -At end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around hand sink on cook line. -Interior of fryer cabinets. -Under grill. -Around egg station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Freezer across from fryers.

Basic - Single-service articles not stored inverted or protected from contamination. -Coffee filters at wait station. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In kitchen.

Basic - Hole in or other damage to wall. -At end of dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoops in water 116f. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Under flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in small reach in under nachos.

Basic - Ripped/worn tin foil used as shelf cover. -On piping behind cookline. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on microwave. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Drains on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop in 82f.

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

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

Basic - Ripped/worn tin foil used as shelf cover. -Between grill.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under fryers. -Interior of fryer cabinets. -Under flat grill. Warning - From follow-up inspection 2024-08-26: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -Between flat grills. Warning - From follow-up inspection 2024-08-26: Time Extended

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chorizo stored behind mushrooms.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f. Manager turned on hot water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Over flat grill.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water under egg prep.

Basic - Water leaking from pipe and/or faucet/handle. -Prep sink.

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. -Pancake batter. Manager determined correct time. Corrected On-Site

Intermediate - No soap provided at handwash sink. Warewash. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 150, currently 178 seats.

Basic - Hole in or other damage to wall. -Behind freezers.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in wait station juice cooler.

Basic - Ripped/worn tin foil used as shelf cover. -Behind cookline.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 52f, Sausage 47f. Less than 4 hours. Advised to rapid chill. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was filled out. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Condenser leaking water under butter well at wait station.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 150, has 178 seats. Manager has submitted change form to upper management. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Dry storage.

Basic - Hole in or other damage to wall. -Under handsink on cookline. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table by food. Corrected On-Site

Basic - Single-service articles improperly stored. Case of straws on floor in dry storage. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. -Pallet used as shelf on cookline.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken fried steak over fries in walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 55f, Cooked veggies 54f. Less than 4 hours. Advised to rapid chill.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn under flat grill.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in standing water at 103f.

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

Basic - Ripped/worn tin foil used as shelf cover. Around piping on cookline. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.

Basic - Hole in or other damage to wall. Baseboard tile missing at right side of mop sink entrance.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some hood filters. -Under coolers on cookline.

Basic - Ripped/worn tin foil used as shelf cover. Piping on cookline.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs and touch clean handle of spatula without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon not in original packaging above open pan of blueberries and chocolate chips located in the reach in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave general manager the form to fill out.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located next to the manager office. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine located in the dish room. Repeat Violation

Basic - Back door has a gap at the threshold that opens to the outside.

Basic - Buildup of food debris/soil residue on mini reach in cooler on the pancake holding door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.

Basic - Employee wearing a bracelet on her wrist while cooking food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Manager, John, cooking food without a hair restraint.

Basic - In-use ice scoop stored on soiled surface of the dish machine.

Basic - In-use scoop stored in standing at 70° Fahrenheit on the server area.

Basic - Interior of small oven and microwave located next to the stove has accumulation of black substance/grease/food debris located on the cook line. Repeat Violation

Basic - Underneath the fryer is soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses located on the prep table under the white microwave. Corrected On-Site