DENNY'S #7961

High Priority - Food with mold-like growth. See stop sale. Two lemons stored in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in cook line steam table: sausage (118F,127F - Hot Holding). Manager stated sausage placed in steam table thirty minutes prior to temperature being taken. Sausage was reheated and served during inspection. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate available, manager stated there are 15 employees.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull on shelf in dish area. Manager had employee removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cans of energy drinks stored on shelf in walk-in cooler. Manager removed energy drinks from walk-in cooler. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood above fryers on cook line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gaskets for cook line reach-in coolers.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in freezer across from dish area.

Basic - Screen in door or window torn/in poor repair. Vent in maintenance room across from mop sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager had employee change sanitizer for dispenser. Manager changed sanitizer water, 200 ppm. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves, handled raw meat then washed hands and put on clean gloves, then pulled up pants then handled cooking utensils and serving plates for an order, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and she discussed with cook. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of onions and Pico de gallo dated more than 7 days earlier in walk-in-cooler . Manager discarded both items.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of onions and Pico de gallo dated more than 7 days earlier in walk-in-cooler . Manager discarded both items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table near silverware

Basic - Hole in or other damage to wall. Hole in wall in dry goods storage area

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water at 108F, Manager changed water to 160F. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at front server line.

Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( powder sugar ) from original container not labelled with name of contents. Manager had label placed on container Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink on right server station hand wash sink. Manager asked employee to stock soap dispenser Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at dishwash area not properly labeled with identifying contents ( degraeaser ).

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. Observed reach in freezer gaskets torn off cookline

Basic - Single-service articles improperly stored. Observed coffee filters stored without protection or covered. Manager asked employee to cover coffee filters Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In black pan on cookline: liquid eggs 44-47F. Manager moved to walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Gloves on shelf under bottles of hand soap in utility room. Employee moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwaves on cookline soiled with food debris. Reach in make table on cookline soiled with food debris.

Basic - Building components, attachments or fixtures in poor repair. Ceiling over fountain area is not smooth and easily cleanable. Several broken floor tiles in kitchen area.

Basic - Dead roaches on premises. One dead roach on floor in utility room. Manager cleaned. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on cookline.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoops at front counter in water at 125F. Employee refreshed water. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink on cookline. Sign added. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of several reach in coolers have slimy substance. Several coolers with gaskets soiled with slimy substance. Shelves on cookline soiled with grease. Around juice nozzles soiled with splashed product. Employee began cleaning. Exterior of equipment on cookline soiled with grease. Hood filters on cookline soiled with grease.

Basic - Standing water in bottom of reach-in-cooler. On bottom of one unit on cookline. On bottom of one unit in server station.

Basic - Unclean building components, attachments or fixtures. Wall near reach in freezer soiled with dust. Wall and floor behind fryers soiled with grease. Floor in walk in cooler soiled with food and packaging debris. Debris in floor drain on cookline.

Intermediate - Handwash sink not accessible for employee use at all times. Observed blender container in the hand wash sink by server station. Manager removed container.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( pancake mix ) from original container not identified by common name.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cook line scratch his head with and did not wash hands and change gloves. Also Observed employee leave and take food item from walk-in-cooler and return to the kitchen and begin preparing food without washing hands and changing gloves. Manager was advised and they discussed with employee when to wash hands and had employee wash hands and change gloves. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed person in charge with expired food manager certificate. However they are scheduled for a class next Wednesday. Food manager present during inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in dry goods storage area

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in the upright reach-in freezer. The items were switched. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter in the cook line reach-in cooler 56 . The batter had been out to filled customer orders. This was then placed in the walk-in freezer for quick cooling. *Corrective Action Taken ALSO, pooled eggs on the cook line 46F. This was reduced to 43F in 4 minutes. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed multiple chemical sprays and sanitizers stored over or next to prep surfaces on the wait station line. All were moved below. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the cook line hand wash sink had a tray in it. The tray was removed. 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/ Observed lack of a certificate for a certified food manager, 5+ employees on site.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed the forms were not completely filled out. The manager of the day signed them and dated them. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks stored on prep surfaces. These were moved below. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles cracked/chipped in the kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the juice machine dispensing area, right side, has dried splash up behind the nozzles.

Basic - Water leaking from pipe and/or faucet/handle. Observed over the dish wash machine, clear water dripping from the ceiling onto the clean end drain shelf. ALSO, on the wait station line, water dripping from the ceiling.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the second dining area exit door is obscured with high chairs and server tray stands.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Some mold like debris on inside right corner of ice bin located at server station near hot chocolate station. Repeat Violation

Basic - Equipment in poor repair. Observed reach in coolers throughout kitchen cook line with broken handles and not in working condition. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris on hood system outside and vents located at fry station in kitchen. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed some debris on bottom shelves of reach in freezer located across from ware washing area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in coolers located in front bar serving area. Also observed standing water in reach in cooler located next to hand washing sink on cook line.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containers of sanitizer located on prep counters in server stations to the left and right of cook line. Employees removed during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed gray bus tub in hand wash sink located in server station to the left of cook line. Employee removed during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in or near hand washing sink located in server station to the right of cook line. Employee provided paper towels during inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing yellow liquid hanging from sink at server station located to the right of the cook line. Employee labeled sanitizer during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on reach in coolers located near front counter area and server stations. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed license with expiration date 6/1/21 on display in restaurant. Establishment's license is current with the Division.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages both covered and not covered on counter areas in server stations to the left and right of cook-line expo window. Employees removed during inspection. Also observed an open container of employee food in reach in cooler where whipped cream is located at front counter. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed all reach in coolers on cook line underneath flat top grill and burners not in working order. Establishment currently not using. Repeat Violation

Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed container of in use metal serving utensils on front counter near expo window with soiled utensils and food debris in water; Water temperature 140F. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food and debris in bottom coolers throughout front counter area and server stations. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed clear to go container lids underneath front counter not properly stored. Employee corrected during inspection. Corrected On-Site

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. Dish machine 0 ppm. Manager stated they would sanitize dishes in three compartment sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in dish area. Observed one fly in wait station.

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. Eggs held on cook line counter no time mark. Employee stated item placed on cook line 15 minutes prior and placed proper time on eggs. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter has no vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior on cook line has old food debris inside. White cutting boards stored in dish area are stained.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone on wait station side of pass through window.

Basic - Equipment in poor repair. Gaskets torn on reach-in cooler across from grill on cook line.

Basic - Exterior door has a hole in the door that opens to the outside. Back door is missing peep hole glass.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and whip stored in 91°F water on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents greasy. Sides of grills greasy. Coolers beneath grill has food debris inside. Cabinets beneath prep table where ice cream is stored in wait station. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Manager proceeded to cut tomatoes without washing tomatoes. Inspector stopped manager and had them wash remaining tomatoes. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of flour in prep area across from dish machine no label.

High Priority - - From initial inspection : High Priority - Employee touched face mask and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face mask then put on gloves to make toast. Female employee touched face mask then opened container with coffee. Observed employee on cook line rub hands 3 seconds while washing hands. Manager directed employees to go wash hands. Corrective Action Taken Warning - From follow-up inspection 2021-07-09: Observed male cook on cook line use sanitizer rag to wipe off counter and continue cooking, no hand wash. Observed male cook on cook line crack four eggs and change gloves, no hand washing. Observed male cook line go to hand sink and wash hands for two seconds. Observed male cook line go to hand sink and wash hands for three seconds. Admin Complaint