DENNY'S RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons, forks , and knives near dish area

Basic - Equipment and utensils not properly air-dried - wet nesting. In back clean equipment area next to employee break room

Basic - Ice buildup in front of walk in freezer Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp , 122F in front expo line , operator discarded and replaced with hot water temping at 140F Corrected On-Site

Basic - Nonfood-contact surface soiled/ stained with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers in reach in coolers on cooks line Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment on cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler on the left when entering cooks line caramelized onions (51F - Cold Holding); diced tomatoes (50F - Cold Holding) Less than four hours per manager Placed in walk in cooler for temperature recovery 30 minutes later Caramelized onions 43F Diced tomatoes 43F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer on cooks line sausage links (117-123F - Hot Holding) Less than four hours per manager Placed on flat top and reheated to 179F Corrected On-Site

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cooks line Repeat Violation

Basic - Drain cover missing in bread room

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches in dish room Corrected On-Site

Basic - Ice buildup in walk-in freezer around door

Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Frilled toothpicks on the line Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs(47F - Cold Holding) per operator less than 4 hrs at egg stations. Placed in walk-in cooler rechecked 41F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled. Juice nozzles soiled in beverage stations Soda nozzles soiled in beverage stations

Intermediate - Handwash sink not accessible for employee use at all times in trash can blocking hand wash sink at dishwashing staton Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing on cookline used to fill container with water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing station and cookline.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in dishwashing are.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dishwashing area. Repeat Violation

Basic - Hole in or other damage to wall in dishwashing area.

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

Basic - Light not functioning on cookline.

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cookline and expo station.

Basic - No handwashing sign provided at a hand sink used by food employees on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled on cookline

Basic - Single-service articles not stored inverted or protected from contamination. Togo Containers on cookline not inverted Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle on cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs behind liquid eggs on egg station on cooks line Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank in storage area next to walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Pans on dish rack. Corrected On-Site Repeat Violation

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

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut with sticker still on.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - Reach in cooler kitchen area by cooks line Repeat Violation

Basic - Vending machine exterior soiled. Trash can soiled in ware washing area by three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Walls by three compartment sink and dishwasher.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown and white cutting boards soiled. Fryers and fryer baskets on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand wash sink at the end of cooks line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Server filling gallon jug in hand was sink.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in freezer and cold holding units on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.

Basic - Floor area(s) covered with standing water. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line reach in freezer. Hoods filters on cooks line over range stoves. Rational oven in kitchen on cooks line.

Basic - Old labels stuck to food containers after cleaning. 2 inch food insert pan has old manufacturers label. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Relocated to walk in to rapid chill pancake batter (51F - Cold Holding) chorizo (46F - Cold Holding) shaved ham (46F - Cold Holding) Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. 1 stall missing covered can

Basic - Dishmachine has no data plate/operating specifications. Data plate has worn to be unreadable

Basic - Drain cover(s) missing. In server area

Basic - Equipment in poor repair. Torn gaskets located on freezer drawers in kitchen torn.

Basic - Floor area(s) covered with standing water. On cook line

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Ice buildup in walk-in freezer. Reach in freezer for ice cream Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in wic Hood filters on kitchen soiled. Under steam table shelves soiled.

Basic - Plumbing system in disrepair. Hand sink in kitchen located across from egg burner leaking water.

Basic - Standing water in bottom of reach-in-cooler. First cooler on cook line

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

Observed electrical wiring in disrepair under dryer in kitchen . For reporting purposes only.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator item in unit less than 1 hour. Sausage link 118F Operator returned item to flat top for temperature recovery. Corrected 187F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink in Dish area to fill pitcher

Basic - Floor soiled/has accumulation of debris. Floor underneath bag in box soda system

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer through back door. Ice cream reach in freezer.

Basic - Light not functioning. 2 bulbs out in hood system on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line. Underneath all equipment on cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at service station below toppings.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Pan lids stored in sink. Repeat Violation - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment. On cook line, underneath all equipment and the sides. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above syrups and silverware at bread station. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in server station. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Debris build up on floor at the end of cook line, and on floor drains. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both walk in freezers have ice build up. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cookline. Gaskets on reach in cooler. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on top of reach in cooler. Stored next to soda station in server area. - From follow-up inspection 2022-11-08: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 200 ppm Manager is calling vendor. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs in the sandwich top cooler on the cooks line 46°F, manager discarded and replaced and new liquid eggs 41°F Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 comp sink 500ppm quat Remade and then was 300 ppm quat Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher in hand sink at the end of the cooks line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on the server station with cooler for bottled after and mugs. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses on the outside of the ice machine. Corrected On-Site Repeat Violation

Basic - Pan of hamburger patties in the walk in cooler not covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room.

High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Manager addressed with the dish washer. Corrective Action Taken

High Priority - Raw steaks and sausage patties over hash browns in the walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Box of liquid butter blend blocking hand sink on the cook's line. Corrected On-Site

Basic - Employee personal items stored in reach in cooler in the server side station across from the toaster area. Corrected On-Site

Basic - Ice buildup in reach-in freezer on the server line in the ice cream freezer.

Basic - In-use ice scoop stored in soiled third pan between uses. Corrected On-Site

Basic - One Light not functioning on the hood system over the cook's line.