Dennys # 7071

2-2B: .03(5)(k)1&2Observed employee drinking from unapproved container (open cup) in kitchen. Observed multiple open cups stored on prep counters throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items were discarded. Employee stopped drinking in kitchen.

2-2D: .06(2)(o)Observed employee use hand sink in warewashing area to store trash bags. Observed hand sink at prep line area blocked by trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Trash bags were removed from hand sink. Trash can was moved.

4-2B: .05(7)(a)1Observed multiple plates stored as clean on prep line with debris on food-contact surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Plates were moved to warewashing area to be washed.

2-2A: .03(2)(o)Person in charge(PIC) cannot demonstrate in a verifiable method that 3 employees currently working were informed of the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All three employees signed an employee health agreement during inspection.

4-2B: .05(7)(a)1Several food containers stored as clean observed with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Containers cleaned and sanitized again.

6-1C: .04(6)(d)Two containers of hash browns cooling overnight did not reach 41F or below. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food discarded.

11A: .04(6)(e)Two large containers of hashbrown with lids on and stored on top of each other did not cool to 41F overnight. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food discarded; cooling methods discussed.

14B: .05(10)(e) 1,2,4Several clean food containers stored stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Container recleaned and sanitized, then allowed to air dry.

16B: .06(2)(r)Floor drains in server area sealed over with cement leaving no drains for handwashing sink and ice bin. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

16B: .06(2)(r)Handwashing sink in men's restroom leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17C: .07(5)(a),(b)1,2,3Several ceiling tiles in disrepair or missing throughout kitchen and server area. // Painted ceiling above side server area and in back storage area with ice machine in disrepair. // Wall paint in disrepair above walk in freezer. // Hole in ceiling above mop area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2D: .07(3)(b)Paper towels not provided at handwashing sink in server area nor in dishwashing area. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels placed at both sinks.

4-2B: .05(7)(a)1Several containers stored as clean observed with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Containers cleaned and sanitized again.

14B: .05(10)(e) 1,2,4Several containers stacked together wet. **2ND CONSECUTIVE VIOLAITON ON ROUTINE INSPECTION. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned and sanitized again, then allowed to air dry.

4-2B: .05(6)(n)Dish machine operating with low chlorine sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes sanitized manually in warewash sink.

6-1C: .04(6)(d)Rehydrated hashbrowns not cooling at a fast enough rate. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Methods changed to allow faster cooling.

11A: .04(6)(e)Hashbrowns cooling in large closed cartons. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Cooling methods adjusted.

13A: .02(1)(d)Most current inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

14B: .05(10)(e) 1,2,4Several containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers unstacked to allow air drying.

15B: .05(6)(d),(e)Dish machine not operating according to manufacturer's instructions. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

2-2B: .03(5)(j)1&2Open employee water bottle stored above biscuits in walk in cooler. Employee tumblers stored between handwashing sink and coffee maker upfront. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottle discarded. Tumblers stored in office.

4-2B: .05(7)(a)1Several mugs stored as clean with food debris, red stain, and trash stuff inside. One container stored as clean with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes cleaned and sanitized again.

6-2: .04(6)(g)Several items such as pico de gallo, american cheese, diced tomatoes, and cooked onions did not have date marking. Person in charge could not tell me when items were made. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods discarded.