DENNY'S

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over deli turkey and ham in walkin. Corrected On-Site - From follow-up inspection 2026-03-17: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . cooler drawers under flattop (); macaroni and cheese (45F - Cold Holding); raw salmon (45F) in unit overnight. Cooler drawers under cold make table ; pot roast (48F - Cold Holding); burnt ends (48F - Cold Holding) in unit over night Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dishwasher area above glass racks - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in ice cream chest freezer at server station - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter. Operator placed in covered cambro Corrected On-Site - From follow-up inspection 2026-03-17: Time Extended

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

Basic - Water leaking from faucet. Handsink at dish

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (40-58F - Cold Holding) top of make table, in unit less then four hours. Over filled, operator removed excess product Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station next to ice cream freezer Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shredded cheese at make table Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (51F - Cold Holding); shredded cheese (49F - Cold Holding) top of make table on cookline. In unit less then four hours. Operator moved to different unit Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink on cookline 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. Scoop in mushrooms on cookline Corrected On-Site

Basic - Water leaking from faucet.handsink on cookline

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 52F cooler between grills. Per operator for 2 hours. Operator put back in walk in to bring temperature down. Recheck one hour 45F. Corrective Action Taken

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in cooler. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in drawers kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen/dish area. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Frying pans sitting in front of handwash sink in kitchen. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Server area to cut toast.

Basic - Drain cover(s) missing. Three compartment sink.

Basic - Floor area(s) covered with standing water. In server area and kitchen

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In server area had food debris in it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in server area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water and soiled in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in both makeline still have stickers. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (121F - Hot Holding); chicken (121F - Hot Holding) in hotbox on cookline. Operator states in unit less then 3 hours, will reheat to minimum of 165F Corrective Action Taken - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline upon arrival Corrected On-Site - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in reach in cooler at server station - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in coolers. Exterior of walk-in door - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pie cooler, interior and fan at top of unit. Interior of salad station - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under microwave on cookline Repeat Violation - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2023-08-15: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At mop sink - From follow-up inspection 2023-08-15: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly by the heater area not touching any food. Next announcements visit with supervisor Randy Hicks .

Intermediate - fan guard cover/splatter shield. Walk-in freezer.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charger-apron by the make table . Corrected On-Site

Basic - Equipment in poor repair. Gasket in disrepair throughout the kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Throughout the establishment.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Throughout out the kitchen equipment.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the kitchen.

Basic - Standing water in bottom of reach-in-cooler. Kitchen area . Repeat Violation

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed equipment and refilled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs above pasteurized egg mix Advised operator to move eggs under pasteurized eggs in the walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill line reach in ; tomatoes (52F - Cold Holding); egg batter (51F - Cold Holding); romaine lettuce (49F - Cold Holding); pico (52F - Cold Holding); pot roast (48F - Cold Holding); raw chicken (52F - Cold Holding); pancake batter (42F - Cold Holding); raw egg yolk (53F - Cold Holding) all less then 1 hour In unit have operator remove to properly cool down second reading at 10:38 am egg yolk 42F. Tomatoes 36F. Pot roast 34F pancake at 40FRaw chicken 46F. Romaine 38F.Operator taking steps to bring down temperature. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Installed in wrong spot Operator removed and installed in proper location Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Both stalls

Basic - Equipment in poor repair. Reach in coolers underneath fry station sticky and broken Advised operator to keep equipment clean even if broken Sever station reach in cooler gasket broken Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line near grill station

Basic - Standing water in bottom of reach-in-cooler. Underneath grill station

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in womens restroom

Basic - Water leaking from pipe and/or faucet/handle. Hand sink not able to be turned off Operator called plumber to repair Corrective Action Taken