DENNY'S

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. Observed Dishwasher (Chlorine 0ppm).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger (47F - Cold Holding)in reach in cooler at cook line, as per employee less than 1 hour, employee moved hamburgers to walk in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna not date marked inside reach in cooler at cook line, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site

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 croutons container, employee removed during inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed croutons, potatoes sticks and crackers containers not identified with common names at salad station.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Inspector instructed Manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (46F - Cold Holding) at unit next to stove, as per Manager less than 2 hours, Manager moved to walk in cooler during inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stuffing not date marked inside walk in cooler, as per Manager over 24 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to food at preparation table at cook line. Manager discarded during inspection.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler drawers not working at cook line.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed no running water at the dessert area, also at the cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave located at the end of the cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit next to stove at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at the end of the cook line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean utensils not inverted at dishwasher area. Employee stored properly during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed vanilla toppings bags no longer frozen at prep table in kitchen area. As per Manager less than 3 hours.Manager moved to reach in cooler during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mushrooms in walk-in cooler

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 - Cook , Employee with no hair restraint while engaging in food preparation.

Basic - Cookline reach in Cooler gaskets are soiled with grease, food debris, dirt, slime or dust. The door edge Gaskets on walk-in cooler are soiled with mold like substance

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

Basic - In-use tongs stored on fire suppression equipment between uses.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not running water at dipper well

Basic - Refrigeration drawers under flat top Equipment in poor repair. Not working , no food in units

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen reach in cooler by the burners shredded potatoes (44F - Cold Holding). Per operator less than 2 hours. The potatoes were changed from location for rapid cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the dishwashing area hand wash sink.

Basic - Equipment in poor repair. Observed the reach in coolers under the grills inpoor repair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets of the reach in cooler at the end of the kitchen soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the dishwasher soiled. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep table cooler pooled eggs (51 F - Cold Holding). Eggs were out for less than 1 hour, eggs were moved to reach in freezer for rapid cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled microwave.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink filled with bottles and tv remotes. Items were removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap by dishwasher.

Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaner sprayer not labeled.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler by burners.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled bottom of reach in freezer by stove.

Basic - Stored food not covered. Observed ice cream not covered. Ice cream was covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep table on cook line pooled eggs (55°F - Cold Holding) Eggs were discarded and replaced. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in Sanitizer Bucket (Quaternary 500ppm). Sanitizer was adjusted to 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep tables on cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket blocking hand wash sink. Bucket was removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ac vent in kitchen cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line to hair restraint. Hair restraint was provided. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler across from dipper well.

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 spoon handle in condiments. Spoon was removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on small reach in cooler across from dipper well. Observed soiled top of dishwasher. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled bottom of reach in freezer on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Plates on top of microwave not inverted. Plates were inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at end of cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by dishwasher.