DENNY'S RESTAURANT

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dishwasher with dirty plates and unloading clean ones without washing hands before; Educated ; employee washed hands; Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo line Provided Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 119F and 124 F at cook line and expo line; advised to remove utensils ;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler and drawers at 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. Chef cracking raw shell eggs with gloves. Observed chef handling equipment and food with same gloves. Educated on site to change gloves and wash hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. food build up on toaster on cook line Interior to freezer unit end of cook line

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler drawers on cook line Freezer unit end of cook line Gaskets to bottom reach in cooler doors on cook line Exterior to fryer

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on of clean plates on cook line

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. At expo line, Employee touching her face, then proceeded to grab clean lids without washing hands. Advised operator of proper handwashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pancake with eggs (58F - Cold Holding), not prepared or portioned today. Operator stated item held out temperature for approximately 30 minutes. Operator time marked item for 4 hours time control. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, gravy (122F - Hot Holding). Advised operator of proper hot holding parameters. Operator discarded item.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near cook line employee drink on bacon prep table, operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler underneath grill gasket on door is damaged, operator states that new gaskets has been ordered.

Basic - Food stored on floor. At walk in freezer case of steak on floor, operator moved to proper storage. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At make line cut avocado still has sticker affixed, operator discarded avocado and educated employees. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line cook cracked raw shell egg and then grabbed a dish of ready to eat food and placed in window to be served to customers. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

Basic - Single-service articles improperly stored. At dry storage area single service container of straws and container of portion cups stored on floor. Operator removed from floor and stored properly. Corrected On-Site

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. At 0 ppm. Operator primed to 100 ppm chlorine Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food( mushrooms , cooked onions)and/or clean equipment or utensils ( spatulas)without washing hands. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooler Sliced tomatoes 45°F cold Holding, hard boil eggs 45°F cold Holding . Per operator products not prepared or portioned today. Per operator products stored for approximately 3 hours and 20 minutes. Operator moved to reach in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container with cooked sausage 125°F hot Holding , per operator product stored for approximately 3 hours. Operator moved to flat top grill to reheat to 165°F + Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several boxes seating on prep area with Hash brown at 9:12am(102°F cooling) per operator since 7:30am outside cooler, operator moved to inside walk in cooler , rechecked at 10:05am(96°F cooling). At this current cooling rate product will not cool to 70°F within 2 hours. I advised operator to follow manufacturer instructions on how to properly cool this rehydrate product. Corrective Action Taken

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a case of unwashed avocados and mushrooms stored above a case of milk and chopped lettuce inside walk in cooler. Operator stored properly Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed avocados/squash and mushrooms stored above ready to eat cut tomatoes. Operator moved unwashed produce beneath ready to eat. Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. At dry storage area; cove molding missing along left wall of entryway, wall deteriorated along floor. Warning - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; in-use utensils stored in standing water 130F. At expo window service line; in-use utensils stored in standing water 130F. Operator emptied water, washed rinsed and sanitized utensils. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-08-03: At cook line; in-use utensils stored in standing water 120°F. Operator emptied water, washed rinsed and sanitized utensils. Refilled water to 185°F. Time Extended Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (110 - Hot Holding) next to flat top. As per operator food cooked earlier as back up. Food left out of temperature for less than four hours. Operator moved food on the flat top to reheat to 165° F. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in dirty water at 109° F next to stream table. Operator changed water and brought the water temperature to 136° F. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.- at cook line. Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. nacho meat sauce (120°F - Reheating )at 9:05 to 120° F at 9:15 since 7:30 spaghetti sauce (123°F - Reheating)at 9:05 to 123° F at 9:15 since 7:30 on the flat top at cook line. As per operator food opened today and placed to reheat on the flat top around 7:30 am. At this rate food will not reach 135° F within 2 hours. Operator moved food on the stove to reheat to 165° F. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee glass at cook line on top of reach in cooler. Manager removed drink. Corrected On-Site

Basic - Reach-in cooler drawers interior/shelves have accumulation of soil residues- all -at cook line