DENNYS #1773

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over mozzarella sticks and onion rings in reach-in freezer across from office. Operator rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Soiled blue wiping cloth inside handwashing sink at entrance to cook line. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on maketable at front counter with fruits. Operator discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in water temping 69F, at front counter by juice machine. Operator removed from water. Corrected On-Site

Basic - Insect control device installed over food preparation area. Sticky plug in trap installed above maketable cooler by waitstaff area leading to bathrooms, operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer pull out drawers at entrance to cook line has food debris on bottom. Gaskets of cooler pull out drawers on cook line. Operator in the process of getting gaskets changed.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over prepped onions and other prepped vegetables in walk-in cooler. Operator rearranged. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at handwashing sink by entrance to cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasteurized eggs 47F, next to stovetop on cookline. Operator stated less than 1 hour. Placed lid. Operator will be putting eggs on time plan. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese in hot holding cabinet at end of cookline temping 128F, per operator less than 4 hours, operator asked employee to reheat. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing at entrance to cookline. Operator placed paper towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above fryers at cook line. Operator flipped all plates. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by office, along fans. Interior soiled at bottom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 128F next to maketable at front counter. Operator changed water. Corrected On-Site

Basic - Insect control device installed over food preparation area. Small insect control device on prep tabke at front counter next to handwashing sink by windows. There are utensils and single service items on prep table. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at front counter by windows, and handwashing sink at dish area. Operator printed signs and hung up. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over diced ham in cooler drawer on cookline Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (60F - Cold Holding); cooked peppers and onions (60F - Cold Holding) cooler drawer on cook line under flattop. Operator states in unit less then four hours, placed in walk-in cooler top of make table on cookline, over chill line. In unit less then four hours. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cooler drawer pans soiled on cookline

Intermediate - No soap provided at handwash sink. At front counter near beer cooler. Dispenser missing

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On cookline near eggs station

Basic - Food stored on floor. Case of water in back hall Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline equipment in need of deep clean Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at machine Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sauce in standing water in sink near dish station

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer-pot roast,brisket burnt ends,grilled onions and fajita mix all temping between 48F-53F:Per operator in cooler less than 3 hours.Operator moved to walk in cooler for temperature recovery Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sanitized knives and forks not inverted at dish wash area.Operated inverted utensils Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front counter and cooks line

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine reading 0ppm.Operator ran dish machine again and got 50ppm reading Corrected On-Site

Basic - Equipment in poor repair. Reach in drawer at cooks line not keeping TCS foods 41F and below

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line above sliced bread(s)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers Fryer station is soiled Table flat top grill is sitting on has debris

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board Warning - From follow-up inspection 2024-07-03: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

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. -raw shell eggs at room temperature covered under internal time as public health control policies without time marking. Manager added time 30 minutes prior Corrected On-Site

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. -cut melon 46-47F inside cooler out front near beverage station. Manager stated cut 4 hours prior at noon. Unit has no other food requiring temperature control, advised operator to use nearby working cooler/time as public health control until verified safe for food considered temperature control for safety. See stop sale

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink out front near beverage station Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -grill station

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while preparinf food.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -nacho meat, 79F placed top top of thermalizer reheating unit, less than 4 hours, manager placed in to reheat immediately 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. -handle resting inside pan of commercially cooked vegetables

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers -surface area behind fryers

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink on cook line

Basic - Water softener salt (food) stored in a location that is not clean and dry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over precooked sausage in reach in cooler under combi oven

High Priority - Toxic substance/chemical improperly stored. Bottle of chemical near the toaster on the cook line.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the Dish person dipped hands in the rinse sink then sanitizing water no proper hand wash .

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. Manager on duty not able to access.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook-line

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. Manager on duty not able to access .

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to access the training .

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

Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack

Basic - Floor and wall junctures not fully coved in food preparation/storage/warewashing areas or bathroom. By the reach in freezer near the dish area

Basic - Floor soiled/has accumulation of debris.grout soiled throughout the kitchen , floors on the cook-line.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream area , water temperature 67 degrees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the reach in cooler in the kitchen , reach in cooler shelves soiled, exterior of the fryer , exterior of the ice machine .

Basic - Wall soiled with accumulated grease, food debris, and/or dust on the cook-line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Grabbed clean plate after cracking eggs.

High Priority - Toxic substance/chemical improperly stored near gloves in dry storage area. Hand soap above food service gloves in dry storage. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired Ana F

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler.

Basic - Cove molding at floor/wall juncture broken/missing. Multiple areas in back.

Basic - Cutting board has cut marks and is no longer cleanable on front line by hot holding unit holding gravy and sauces .

Basic - Equipment in poor repair draw under hot holding unit on front line.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Filters do not sit tightly in rack above cookline.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in walk in cooler top shelf. Coffee drink. Corrected On-Site

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

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout the cook line. Staff started cleaning. Corrective Action Taken - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. 1. At pan cake station 2. Dish room clean pans under table - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen. - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. oil - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Storage area - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocado . Manager removed stickers and washed. Corrected On-Site - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen on cook line. - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Staff removed towels. Corrected On-Site - From follow-up inspection 2022-12-15: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks leaving line going to back area and returning .

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler under flattop grill in back area. All cooling units on cooks line.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. On cooks line

Basic - Floor tiles missing and/or in disrepair. Missing grout at cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment on cooks line. Hood filters on cooks line.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink on cooks line.

Basic - Worn, torn and/or soiled floors/carpeting. Floor under all equipment in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes in storage for less than 4 hours at 44-47°F. Operator removed and place in the freezer for quick chill. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed in the kitchen under the cook line equipments and tables in the dishwashing station.

Basic - Floors not constructed to be easily cleanable. Observed deterioration of grout and broken tile pieces on the cook line. Repeat Violation

Basic - Single-service articles improperly stored. Observed with coffee filters at the coffee station. Operator removed and place a lid on the container. Corrected On-Site