DENNYS 7291

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. Michael ,

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Monster drink in front counter freezer. Operator relocated Corrected On-Site

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Kitchen low boy unit, shelves with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of stove top burners spiked with food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, by expo unit, bear fiat top.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Basic - Floor area covered with standing water, by water softeners.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. front counter dipper well Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove top soiled food debris. -sides and under of the flat top soiled with food debris .

Basic - Standing water in bottom of make table unit .

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.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned. Corrected On-Site

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

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

Basic - Kitchen floor and walk in cooler floor soiled/has accumulation of debris.

Basic - Standing water in bottom of kitchen reach-in-cooler.

Basic - Storage area ceiling tile shows damage or is in disrepair.

Basic - Wall soiled by kitchen hand sink, with accumulated grease, food debris, and/or dust.

Basic - Cook line soiled/has accumulation of debris.

Basic - Cove molding at floor/wall juncture broken/missing, door way by walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top soiled with grease

Basic - Standing water in bottom of kitchen reach-in-cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Corrective Action Taken

Basic - Standing water in bottom of cookline reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top cheese sauce (81F - Cold holding )/2 hours , operator placed in reach in freezer. Maketabke Sauced tomatoes 47F/2 hours. Operator placed ice Walk in cooler cooked vegetables (44F - Cold Holding);placed overnight . Operator placed in walk in freezer Corrective Action Taken

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is being replaced.

Basic - Cookline Reach-in cooler shelves with rust that has pitted the surface.

Basic - Kitchen Floor soiled/has accumulation of debris.p, behind cooking equipment,

Basic - Standing water in floor drain/floor drain draining very slowly,by mop sink. Repeat Violation

Basic - Washware Wall soiled with accumulated grease, food debris, and/or dust. repairs are being done, to replace wall.Repeat Violation** Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at mop sink. Area.

Basic - Equipment in poor repair. Gasket on wait station lowboy unit , walk in cooler and kitchen

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

Basic - Standing water in bottom of kitchen and wait station reach-in-cooler.

Basic - Washware ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Sour cream 44F; less than 4 hours. Walk in cooker raw meat (44F - Cold Holding); 43F 2nd reading ; salmon (46F - Cold Holding), less than 4 hours . Walk in cooker door was open. Corrective Action Taken

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In storage area and throughout kitchen.

Basic - Equipment in poor repair. Walk in cooler gasket torn.

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

Basic - Kitchen and washware wall soiled with accumulated grease, food debris, and/or dust.

Basic - Standing water in bottom of cookline reach-in-cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 130°F in kitchen Auto Sham , operator instructed to reheat. Corrective Action Taken

Basic - Kitchen Beverage AirReach-in cooler shelves with rust that has pitted the surface.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust, at kitchen hand sink and makeline unit.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit in front of Cookline ; diced tomatoes (45°F - Cold Holding); cooked vegetables (45°F - Cold Holding); cream (45°F - Cold Holding)/1 hour. Operator was instructed to reduce amount and keep covers. Corrective Action Taken Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket.

Basic - Standing water in by instant hot water heaters.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer.

Basic - Water draining onto floor surface. AC unit dripping unto floor by thermalizer

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site