Denny's #7075

Observed visibly soiled dishwashing trays (used for dishwashing machine) visibly soiled with white residue covering the tray entirely, being used.

Rule: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Corrective Action: PIC or employee must wash, rinse, and sanitize dishwashing tray until it it visibly clean to sight and touch.

Observed several plates and bowls throughout main kitchen area and front food service not covered or flipped upside down.

Rule: 511-6-1.05(10)(i) - Preset tableware wrapped/covered; Unused settings removed from table (C) (i) Preset Tableware.

1. Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.

Corrective Action: PIC will use a dummy plate method- leaving the first plate wrapped to prevent overehead contamination.

Observed sour cream located in reach in cooler across from grill cold holding at 47*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food service employee discarded sour cream.

Observed sausage links in steam well across from stove hot holding at 119F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: Employee reheated sausage links to 170F.

Observed raw steaks thawing in containers of still water in prep sink. Rule: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIC had a cook place the steaks under running water to properly thaw.

Observed several metal food bowls and metal food containers wet-stacking on the rack next to the bulk ice-producing machine. Rule: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC separated and staggered containers and bowls to allow for proper air-drying.

Observed pancake batter container and crouton container stored unopened in the reach-in freezer in the main kitchen. Observed shredded cheese container stored uncovered in the cooler drawer in the main kitchen. Observed ice cream container stored uncovered in the reach-in freezer in the server area. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge properly covered all food items.

Observed several metal food bowls and metal food containers wet-stacking on the rack next to the bulk ice-producing machine. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge properly stacked food containers to air-dry.

Observed personal cell phone and vaping device stored on the service countertop in the front food service area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Food employee removed personal devices from food serving area.

Observed chicken fingers, onion rings, chicken patties stored in reach in freezer in main kitchen. Observed ice cream stored uncovered in reach-in freezer in server area. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered food items.

Observed 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. Person in charge posted current inspection.

Observed raw salmon and raw beef products stored at the bottom shelf in the walk-in cooler next to raw chicken. Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Cos: PIC rearrange foods.

Observed food employees were not changing gloves when they became contaminated or when a task was interrupted. I observed food employees wiping hands that were covered with gloves on clothing and also observed the same employee with gloves on wipe face and not change gloves or wash hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. The PIC had food employee remove gloves and wash hands.

Observed several food items in the reach-in cooler and the reach-in freezer stored and not properly sealed from contamination. Also, observed in the walk-in cooler cooked zucchini and broccoli on a flat silver pan not covered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC provided covers for food items and/or sealed the items.

Observed cleaned food containers stored at the bottom of the prep table in the main kitchen area, splattered with food and food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must correct within 10 calendar days.

Observed black residue on the chute of the bulk-producing ice machine located near the warewashing area. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Must correct within 72 hours.

Observed most current inspection report not posted. Observed inspection report dated 03/1/2022 posted instead of the one dated 08/18/2022. 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. The food service manager posted current inspection.

Observed extreme accumulation and build-up of food and debris on floors, walls, coolers, and stoves. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must correct within 72 hours.

Observed cardboard on the floor in the main kitchen area being used as a mat. Mats and duckboards shall be designed to be removable and easily cleanable. The PIC discarded the cardboard in the trash.