DENNY'S

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at front line unable to dispense soap. Manager replaced and provided soap during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler along West wall of cook line grooved and no longer cleanable.

Basic - Equipment in poor repair. Torn gaskets in reach-in coolers on the cook line.

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled behind flat top grill

Basic - Floor tiles missing and/or in disrepair. Floor tiles broken along North wall of cook line.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with accumulation of debris Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler located immediately upon entering cook line on the East hand side. Repeat Violation

Basic - Water draining onto floor surface. Dish machine draining on floor.

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. Tested at 0ppm. Manager primed equipment and retested at 50ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Freezer used at refrigerator on cookline with the following items out of temperature held overnight: cooked broccoli (48F - Cold Holding) cooked corn (48F - Cold Holding) cooked rice (58F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Freezer used at refrigerator on cookline with the following items out of temperature held overnight: cooked broccoli (48F - Cold Holding) cooked corn (48F - Cold Holding) cooked rice (58F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located in steam box on cookline: queso (120F - Hot Holding) sausage gravy (120F - Hot Holding) On flat top at cook-line: cooked sausage (120F - Hot Holding) Manager had employees reheat sausage on flat top grill. Manager reheat queso and sausage gravy on stove top. Items reached proper temperatures. Reheat temps: cooked sausage (165F - Hot Holding) queso (165F - Hot Holding) sausage gravy (165F - Hot Holding) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on side of ice machine. Manager removed bottlesRepeat Violation Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine not tested to check sanitizer solution daily. Discussed with manager to test machine each day.

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. Inspector will provide a procedure prior to the end if inspection.

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.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Freezer on cook-line with completely torn gasket not holding temperature. Advised manager to not use unit until it is repaired.

Basic - Dead roaches on premises. (2) dead roaches in dry storage area. Manager removed and sanitized the area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone observed on prep table underneath microwave oven on cook-line.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.

Basic - Floors not maintained smooth and durable. Floor uneven across from prep table in rear dish room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and spoon observed in metal pan next to steam box. Discussed with manager who dumped water and placed utensils in water on flat top. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook-line soiled with black mold like substance.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Peg board used to store utensils not easy to clean.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers across from cook-line soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler to the right of the steam box on cook-line.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed wood in rear dish room above prep table mounted to wall.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm. 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. Observed employee crack raw shell eggs then touch clean spatula and single-serve item without removing gloves and washing hands. Discussed with the operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing multi cleaner stored on side of ice machine. Operator removed spray bottle from ice machine. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet without vacuum breaker at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food buildup between groove marks.

Intermediate - No soap provided at handwash sink at end of cooks line and warewashing area. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - Spray bottle stored on side of ice machine containing multi cleaner toxic substance not labeled. Operator labeled spray bottle by common name. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp is 114f.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled equipment door handles on sliding door coolers on cooks line.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Reach-in coolers on cooks line interior have accumulation of soil residues. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); ham (51F - Cold Holding); turkey (51F - Cold Holding); pancake batter (51F - Cold Holding); pico (51F - Cold Holding) these items placed on cooks line at 6am from walk in cooler Manager placed items on rolling cart and placed in walk in freezer All items cooled quickly to below 40f within 30 minutes. Hotels pans with ice will be used on cooks line until cooler is serviced Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaner stored on hood above cooks line. Removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Far end of cooks line

Basic - Floor area(s) covered with standing water. Under bag in box soda station in dish area

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on Ansley system above cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All buckets in house. All buckets remade and tested at 200 ppm quaternary Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by soda boxes in ware washing area not landing on food or food contact surfaces.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib by outside walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of dish machine. Manager removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor of ware washing area.

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Door way entrance to kitchen by bag in box soda station - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-10-10: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly over flat top on cook line. 1 live fly in dry storage area. 1 live fly in dishwashing area. Repeat Violation Warning - From follow-up inspection 2022-11-21: 1 live fly observed near soda syrup lines in rear prep room Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice machine on servers station soiled with accumulation of debris near spouts Repeat Violation Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing on several walls in single service storage closet next to server's station Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in stick trap hanging from ceiling in dry storage area. Warning - From follow-up inspection 2022-11-21: 1 dead roach on floor under shelves in single service closet, roach was disposed of and area sanitized Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on racks near dishwashing area Repeat Violation Warning - From follow-up inspection 2022-11-21: Plastic containers on storage racks in dishwashing area Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor under soda lines near dishwashing area Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line soiled Warning - From follow-up inspection 2022-11-21: A/C vents on cook line with accumulation of dust Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors at cook line accumulation of food debris/grease Floors at server's station accumulation of food debris and trash Floors soiled in walk in freezer with food debris Repeat Violation Warning - From follow-up inspection 2022-11-21: Accumulation of food debris and grease under equipment on cook line Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Accumulation of grease on ground and around grease trap near dumpster Warning - From follow-up inspection 2022-11-21: Grease receptacle removed from rear of building, grease present on walls and floor Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on server's station near ice cream cooler Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cook line soiled with food debris. Accumulation of grease on side of fryer, behind cooking equipment and on hood filters. Repeat Violation Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In omelet cooler next to burners on cook line Repeat Violation Warning - From follow-up inspection 2022-11-21: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in walk-in cooler, manager corrected order Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to gas burners: pancake batter (47F - Cold Holding), manager voluntarily discarded and replaced with new batch, discussed with manager about time as a public health control. Reach-in cooler across from flat top: tomato salsa (63F - Cold Holding); sliced tomatoes (52F - Cold Holding); sliced turkey (48F - Cold Holding); cut lettuce (51F - Cold Holding), manager placed items in ice bath; tomato salsa retemp 40F, sliced tomatoes retemp 43F, sliced turkey retemp 42F, cut lettuce retemp 43FCorrective Action Taken Corrective Action Taken Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager was unable to provide proof of any food handler's training. Repeat violation from previous routine inspection on 9/20/2, callback inspection scheduled for 11/19/22. Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling surface torn above cook line. Ceiling tile missing in dry storage. Cove molding missing in multiple locations in self service storage room. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls at servers station not inverted or covered, manager inverted dishes. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near turbo oven, employee moved to bottom shelf. Employee drinks on equipment storage shelves in dishwashing area, employee moved to break room Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on on storage racks in dishwashing area Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors on cook line soiled with accumulation of debris/grease. Floors under equipment at servers station with accumulation of trash. Floors in outdoor walk-in freezer with accumulation of food debris. Standing water on floor near soda syrup lines near dishwashing area. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Accumulation of grease on ground and around grease trap near dumpster. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge on dish machine damaged.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of microwave at servers station near ice cream soiled with food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cook line soiled.

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

Basic - Single-service articles improperly stored. Coffee filters at servers station not covered, manager placed lid over filters. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of omelette reach in cooler on cook line Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in dry storage room behind walk in freezer slow draining. Mop sink drain slow draining. Storm drain near grease trap slow draining, manager advised due to excess rains.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly in dish washing area -1 live fly in mop sink area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whipped butter(50F - Cold Holding) Item held out for less than 4 hours Employees moved items during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans on dish drying rack Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -wooden cutting board at cooks line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans above flat top grill Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -Standing water at cooks line -wall above toaster has accumulation of food residue Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle in diced tomatoes at prep station Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler next to steam table Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler and reach in freezer gasket throughout kitchen have accumulation of food debris -sides of fryers have accumulation of grease Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -reach in cooler at front counter Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -3 cracked shell eggs at prep station Operator discarded during time of inspection. Corrected On-Site Repeat Violation

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 at reach in cooler at front counter area Discussed date marking with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler next to hand sink in kitchen has accumulation of food residue -stove top at cooks line has accumulation of food residue

Basic - Ceiling shows damage or is in disrepair. -above cooks line -cove molding at door next to soda fountain syrups -ceiling tile missing above chemical rack

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots in dish drying area not inverted

Basic - Cutting board has cut marks and is no longer cleanable. -on both cutting boards in kitchen

Basic - Damaged/spoiled/recalled food not properly segregated. -3 cracked shell eggs at prep station Repeat Violation

Basic - Drain cover(s) missing. -next to water heater

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on microwave in kitchen Operator moved during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -earphones charging on shelf above hash browns in dish washing area Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee at cooks line wearing a watch while prepping food Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans above hand sink in kitchen area -plastic containers in on dish drying rack in dish drying area Repeat Violation

Basic - Equipment in poor repair. Duct tape used to repair nonfood-contact surface. -repairing handle of prep station next to hand sink in kitchen area -reach in cooler gasket torn next to hand sink in kitchen area -duct tape used to repair reach in freezer chest

Basic - Floor soiled/has accumulation of debris. -floor at steam table in kitchen area has accumulation of food debris -wall at steam table has accumulation of food residue -floor at fryers have accumulation of grease -ceiling above food -vents in kitchen area has accumulation of dust and grease -standing water on floor in dry storage area -grease buildup on floor in dry storage area next to grease equipment Repeat Violation

Basic - Ice buildup in walk-in freezer on shelf.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle in reach in cooler drawers at cooks line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler next to hand sink in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of fryers have accumulation of grease -reach in cooler drawers at cooks line have accumulation of food residue -floor fan in kitchen has accumulation of food residue -interior of reach in freezer next to the rightmost stove has accumulation of food debris -grease buildup on dish drying rack in dish washing area -exterior of Minute Maid nozzles have accumulation of drink residue -reach in cooler racks at class reach in cooler next to ice cream reach in freezer chest have accumulation food residue

Basic - Standing water in bottom of reach-in-cooler. -at front counter next to steam table