DENNYS LATIN CAFE

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked sausages on shelves at walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw oxtail stored above raw shrimp on shelves at walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork (41F - Cold Holding) dated 03/12 in standing unit across preparation table at kitchen area. Employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (41F - Cold Holding) dated 03/12 in standing unit across preparation table at kitchen area. Employee discarded during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty container inside hand wash sink at kitchen area, employee removed during inspection. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at front counter. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Observed inside seasoning container at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease accumulated under fryer ps and flat grill at kitchen area. Also under equipment throughout kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in standing unit at kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Stored food not covered. Observed several food containers not covered at walk in cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall next to hand wash sink at kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves without washing their hands, coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oxtails stored above cooked pork on shelves at walk in cooler, operator stored properly during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw oxtails stored above raw fish fillets on shelves at walk in cooler, operator stored properly during inspection. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at walk in cooler.

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed food containers at walk in cooler.

Basic - Hole in or other damage to wall. Observed hole on wall behind toaster at front counter.

Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen area.

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

Basic - Stored food not covered. Observed cooked pork containers not covered on shelves at walk in cooler, employee covered food during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef (frozen) at kitchen area, employee moved ground beef to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and front counter.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); operator discarded and replaced with a new solution. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe prep sandwiches next to raw shell eggs on reach in cooler at kitchen area, employee stored properly during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe white rice (47F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours. Employee discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe white rice (47F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours. Employee discarded during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe plantains (127F - Hot Holding) at front counter, as per employee less than 2 hours. Employee proceeded to reheat food. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observe chlorine spray bottle not identified at front counter, employee identified bottle during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe on ground coffee container at front counter, employee removed during inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on shelves at walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observe across dishwasher machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe on preparation table at kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak on reach in cooler by preparation table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding) in reach in cooler, as per employee less than 1 hour, employee moved food to walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands on 3 compartment sink at front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket being stored inside HWS at front counter. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked ground beef container not date marked inside walk in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and cooked shredded beef not date marked inside walk in cooler, as per employee over 24 hours. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and keys on shelves above preparation table at kitchen area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Corrected On-Site

Basic - Stored food not covered. Observed cooked steak container not covered inside reaching cooler by preparation table. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by flat grill. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw pork inside walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (49F - Cold Holding) in reach in cooler at preparation area. As per employee food was on table during lunch time. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak and cooked rice not date marked inside walk in cooler, as per employee from previous day. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified next to dishwasher machine. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed 2 cooked pork containers not covered inside walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork( frozen) on 3 compartment sink, employee moved to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham* (50F - Cold Holding); potatoes (51F - Cold Holding); Pork (51F - Cold Holding); Beef (51F - Cold Holding) Observed Glass door cold hold unit, door was open. WALK IN COOLER Pork (45F - Cold Holding); Pork (125F - Cooling); Beef (45F - Cold Holding); ham (45F - Cold Holding); pork sandwich (45F - Cold Holding)

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. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas at 110F Warner turned to higher temp Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Walk-in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cold holding @44-45F, Technician was called for service Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked pork (56 F - Cold Holding). As per employee taken out less than 1 hour . Manager moved to walk in freezer for rapid cooling.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter warmer croquettes (102 F - Hot Holding) Door was left open during rush, croquettes were moved to bottom shelf. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Observed soiled green cutting board front counter.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on sandwich station.

Basic - Food stored on floor. Observed buckets of oxtail on walk in cooler floor. Oxtail was removed from floor. Corrected On-Site

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - Hole in or other damage to wall. Observed all in disrepair by three compartment sink.

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. Observed pans at sandwich station on shelf facing up . Pans were inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container on shelf by fryers not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored in non food grade plastic bags.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hood filters. Corrected On-Site