DENNY'S #7636

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 handled soiled dishes while washing and rinsing then handled clean and sanitized dishes while removing from dish washer placing to dry or store. Operator dis with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; uncovered pan of raw chicken stored over cooked sausage. Operator removed pan of raw chicken from walk-in. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from tables and then handled clean utensils and cups to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; sliced cheese (49F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 2 hours, moved overfilled portions to walk-in. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line flip top; whipped butter (52F - Ambient Cooling 9:20/52F 9:55). Operator stated butter portioned 1 hour prior, portions held overfilled in pan, at this rate will not reach 41F within 4 hours, moved overfilled portions to reach in cooler. At cook line Flip top; cut tomatoes (55F - Ambient Cooling 9:05/55F 9:45). Operator stated tomatoes cut 10 minutes prior, held in shallow pan on make top, at this rate will not reach 41F within 4 hours, discarded tomatoes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Unwashed fruit stored over/not properly separated from ready-to-eat food. In walk in produce cooler unwashed melons stored over sliced tomatoes and sliced pickles. Discussed storage practices with operator; storage of products corrected. Corrected On-Site

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. Dishwasher handled soiled dishes while placing into dish washing machine; without washing hands he then removed clean and sanitized dishes. Discussed with operator hand washing procedures; dishwasher washed hands and placed dishes back in machine to be cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from flat top over stacked sliced cheese (46F - Cold Holding) per operator product removed from walk in and placed in flip top unit approximately 1 hour ago; per operator product not portioned or prepared today. Operator chose to discard product. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. In steam table nacho meat (80F - Reheating) at 8:55 since 8:15 to 79F at 9:40. Operator stated steam table was turned off; operator turned on machine and chose to discard product. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At server expo line spray bottle of sanitizer stored next to single service packets of salt and sugar and sanitizer bucket stored above clean and sanitized cups. Discussed storage practices with operator; spray bottle moved. In kitchen at cook line bottle of cleaning agents stored next to frying oil. Discussed with operator who moved spray bottles. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler hash browns (120F - Cooling)at 8:50 since 8:00 to 119F at 9:25. At this current rate of cooling product will not reach 70F within 2 hours. Discussed with operator cooling procedures; operator spaced out containers of hash brown and opened tops to allow for fast cooling. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen at cook line on top of microwave employee car keys and cell phone. Discussed with operator who removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook not wearing beard guard while preparing food. Discussed with operator .

Basic - Floors not constructed to be easily cleanable. In walk in cooler flooring has rusted away and has large holes.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At server expo line dipper well with ice cream scoops stored in water at 112F. Discussed with operator who changed utensils and water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom no hand washing sign provided.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line drawers under grill; raw chorizo stored over raw whole muscle steak. Operator moved raw chorizo. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; opened bags of raw chicken stored over opened bags of raw country fried steak. Operator moved country fried steak. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked sausage (122F - Hot Holding). Operator stated sausage was reheated in oven prior to being placed on flat top 2 hours prior, moved to be reheated to 165F. At expo line; beef and vegetable stew (125F - Hot Holding). Operator stated stew was reheated on flat top prior to being placed on expo line 1 hour prior, moved to be reheated to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At expo line/front counter; sanitizer concentrate stored over/with single service lids and all purpose cleaner stored with ketchup/salt/pepper. Operator removed chemicals. Corrected On-Site

Basic - Food stored on floor. At walk-in freezer; case of bread stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw shell eggs stored over hash browns. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At wait station; hand wash sink used to dump ice. Operator removed ice. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. At kitchen ice machine; ice scoop stored directly on top of ice machine. Operator removed, washed, rinsed and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wait station/expo line; wet wiping cloth(s) left on counter. Operator placed in sanitizer bucket. Corrected On-Site

High Priority - Employee dried hands on clothes , followed by putting gloves, followed by handling clean utensils. Employee washed hands.

High Priority - Raw animal food ( raw chicken)stored over ready-to-eat food ( ice cream) in a freezer - not all products commercially packaged. Both items are open Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on cook line table a container with Pancake batter with buttermilk 52°F cold Holding and Observed overstocked container with cheese 46°F cold Holding inside reach in cooler. Observed overstocked container with cheese 46°F cold Holding inside reach in cooler. Per operator both products out of temperature for approximately 30 minutes. Per operator both products not prepared or portioned today. Operator moved to walk-in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed metal pan seating on flat top grill end corner with cooked sausage 121°F hot Holding . Per operator product stored for approximately 30 minutes. Operator moved to center of flat top grill for reheating to 165°F+ Corrective Action Taken Repeat Violation Admin Complaint

Basic - Box with buttermilk pancake batter stored on floor on dry storage. Operator stored properly Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation Admin Complaint

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 200 ppm quaternary Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47°F cold holding ) reach in cooler next to microwave per operator product stored for 30 minutes. Per operator product not prepared or portion today. Operator placed reach in freezer. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line cooked sausage (130°F Hot holding ) per operator product stored 30 minutes. Operator placed sausages in oven reheating to 165°F Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line closest to the convection oven. Advised operator to clean and sanitize. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (53°F - Cold Holding)stored in 2 door flip top on cook line. Item was stored on top of pans. Operator states item was opened approximately 1 hour ago. Operator discarded

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at soda fountain at wait station. Operator refilled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Employees started to clean and sanitize Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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. Dishwasher (Chlorine 0ppm) Tested machine 3 times and operator stated that the machine has been ran multiple times this morning. Operator stated that repair man came by yesterday to check on machine and that he will be back today to repair. In the meantime, they will use triple sink to hand wash dishes. Triple sink was already set up. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45°F - Cold Holding); ham (45°F - Cold Holding); liquid egg (45°F - Cold Holding); garlic butter (45°F - Cold Holding) Observed in cold holding unit across from fryer station. Operator showed me the temp log from 8:45am showing the food was temping at 40°F. Operator added ice to items for rapid cooling. operator will call for service on unit. Corrective Action Taken

Basic - Stored food not covered. Observed chicken patties stored in reach-in freezer near cook line without a cover. Operator covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a container with mashed potatoes at 9 am (70°F - Cooling),rechecked at 9:28am same temperature . A container with stuffing at 9 am (70°F - Cooling) rechecked at 9:28am same temperature.both containers stored inside reach in cooler. Per operator products cooling for approximately one hour. At the current cooling rate products will not reach 41°F within 6 hours. Operator transferred to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed an overstocked container with turkey (52°F - Cold Holding)on top rail cooler on cook line next to steam table. Observed two containers with pasteurized liquid eggs at(51°F cold holding)on top rail cooler at the end of the cook line. Per operator products stored for approximately one hour. Operator moved turkey to walk-in cooler. Operator iced down liquid eggs. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Inside of walk-in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris and handle. Operator cleaned and sanitized Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At server station and on men's bathroom. Provided sign for operator Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. On cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two partially frozen bags with sauces thawing on standing water on cook line. Operator opened water faucet and placed product under running water Corrected On-Site