DENNY'S #6822

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

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

High Priority - Raw animal food stored over or with unwashed produce. - raw eggs over over unwashed produce in walk-in cooler - operator removed eggs Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - hash browns stacked on top of each other -operator separated hash browns Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - operator removed container Corrected On-Site

Basic - Equipment in poor repair. - torn reach in cooler gasket

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - employee cleaned microwave Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gasket - operator cleaned gasket Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook put hands under water immediately after putting soap on hands. Educated, rehashed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.- cooked pasta

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.- cooked pasta portioned last night

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.- manager put new one in cooler Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.- in bags and stacked high

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave, manager cleaned Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.- behind hot holding unit in kitchen

Basic - Equipment in poor repair. Edges of cutting boards

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up under equipment Food debris in cookline freezer Inside of cooler on front line

Basic - Open dumpster lid.- manager closed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.employee removed Corrected On-Site

Basic - Plumbing system in disrepair.- hand wash sink in dish area leaking

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored overlapping pasteurized eggs in cook line egg station reach-in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed lids stored inside cook line hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No hot running water at cold table station hand wash. Observed at hand wash sink located by fryers.

Basic - Plumbing system in disrepair. 1. Hand wash sink in cold table station hot water faucet handle is stripped/ not working. Observed at hand wash sink located by fryers. 2. Hand wash sink in cold table station cold water faucet handle is stripped/ not working. Observed at hand wash sink located by grill.

Basic - Unwashed vegetables stored with ready-to-eat food. Unwashed grapes and peppers stored with ready-to eat diced onions and sliced red onions in walk-in cooler.