DENNYS REST 9595

Intermediate - Manager or person in charge lacking proof of food manager certification. New manager on site Gabriel Cordero.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items cooked more than 24 hours not labeled at walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line. Handles need a deep cleaning.

Basic - Floors not constructed to be easily cleanable. Underneath equipments at cook line.

Basic - Food stored on floor. Observed several cases with merchandise (food) stored on walk in freezer floor.

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

Basic - Stored food not covered. Observed shredded beef at walk in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changing tasks from clean to soiled equipment without hand washing and gloves changed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (118 F - Hot Holding); ; mash potatoes (125F - Hot Holding); gravy (125F - Hot Holding)According to the manager items are in reheating until 11:00 am. Cook adjusted thermostat for steamer. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper dispenser at cook line soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed carton of raw sheep eggs stored at room temperature 78° F at cook line, as per chef for less than 30 minutes, chef placed raw shell eggs back in reach in cooler unit. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout back area and ware washing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag with sausage at cook line stored with food , as per chef his personal food. Her was coached to label and separated it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water at 108°F at cook line, requested the chef to washed and sanitize and change utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at chest freezer unit.

Basic - Stored food not covered. Observed ice cream tubs uncovered at chest freezer unit.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at standing reach in freezer unit at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed cutting board at cook line by handwashing sink area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Trays for utensils and cups soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed a new roll.

Basic - Floors not constructed to be easily cleanable. Observed grease under fryer at cookline.

Basic - Observed soiled floors at kitchen.

Basic - Plumbing system in disrepair. Faucet leaking for prep sink at kitchen.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at kitchen changing tasks from soiled equipment and going back to prep area without hand washing and changing gloves.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at units in the kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hotel and Restaurant license decal not displayed on vending machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign inside the men bathroom. Manager posted sigh during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg whites (51F - Cold Holding); diced ham (53F - Cold Holding) near cook line. As per operator, items were placed around 7AM. Operator put both containers in ice. Both products reach a new temperature of egg whites (43F - Cold Holding ); cut ham (41F - Cold Holding) Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed jalapeño peppers in hand wash sink near apple juice dispenser in back prep area. Operator removed immediately. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washer with soiled exterior. Operator wiped down immediately. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored on dirty bin container at dry rack area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at front of cook line with soiled interior. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in freezer in the back of cook line with rusted shelves. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near dish washing area. Operator hung up mop. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Floor soiled/has accumulation of debris.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line

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

Basic - Stored food not covered. Ice cream without lid.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler raw eggs next to muffins. Manager removed eggs from the unit. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Coffee station paper dispenser/ hand sink. Manager send for a new roll. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed at front counter knives stored dirty container. Manager sent container for knives to the dishwashing area. Corrected On-Site Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Three compartment sink.

Basic - Standing water in floor drain/floor drain draining very slowly. Under the three compartment sink.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment set up with quaternary at 300 ppm

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. At cook line.

Basic - Stored food not covered. Observed ice Cream pints stored without covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, cook line and dishwashing area.