DENNY'S #7516

Observed pink buildup on the inner flap of the bulk ice machine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

2. 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:

(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.

C/A: Clean Frequently enough to prevent accumulations

Observed table utensil sets wrapped with lip contact surfaces exposed and handle cocered by napkin.

511-6-1.05(10)(g)2 - Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces (C) 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

C/A: Informed PIC to have employees wrap utensil sets with all lip contact surfaces covered. Sets should be inverted exposing only the handles.

Observed stagnant water in bottom of Prep cooler located next to the fry station in the main kitchen.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

C/A; clean frequently to prevent accumulations.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

C/A: Clean frequently to prevent accumulation.

Observed dust build up on ceiling tiles throuhgout main kitchen area.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

C/A: Cleaning schedule should be arranged frequently to prevent accumulations.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

C/A: Clean frequently to prevent accumulation.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

C/A: Clean frequently to prevent accumulation.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

C/A: Clean frequently to prevent accumulation.

Observed faucet leaking at handwashing sink in waitress alley.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed accumulation of dust on ceiling tiles throughout main kitchen area.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

C/A: Clean frequently to prevent accumulations. When cleaning, make sure all food/ equipment is protected from contamination.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

C/A: Clean frequently to prevent accumulation.

Observed excessive grease and debris build up at the end of the main kitchen towards fryers.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Spoke to PIC about having area cleaned at higher frequency if possible.

Observed leaking faucet from three separate locations at dishwashing station at the main kitchen.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Spoke with PIC about having the dishwashing sink serviced as soon as possible.

Observed excessive grease and debris build up at the end of the main kitchen towards fryers.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Spoke to PIC about having area cleaned at higher frequency if possible.

Observed leaking handwashing station that the front where the reach in cooler for fruit is.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: PIC will have handwashing sinks repaired as soon as possible.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers.

1. Observed buildup of grease and other debris on walls throughout main kitchen.
2. Observed dust build up on ceiling tiles in back kitchen area near ice machine and bread storage.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

C/A: Was informaed by PIC that walls are to be repainted soon.

Observed damaged ceiling beginning to sag above ice machine.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

C/A: Repair/ replace damaged ceiling tiles.

Observed missing light shield on light fixture near ice machine. One bulb contains a protective sleeve but the other is left unprotected.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

C/A: Replace light with a shatter proof bulb or add a protective sheild.