DENNYS REST 9597

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. at walk-in cooler a¿¿ pico de gallo marked 7/15 not used within seven days a¿¿ see stop sale Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area a¿¿ employee handle dirty dishes, and touch their face, then proceeded to handle clean dishes without washing their hands a¿¿ educated operator, employee washed hands . Corrective Action Taken Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At Expo station a¿¿ employee cut banana and placed sliced bananas onto a plate of pancakes with bare hands a¿¿ educated operator- employee discarded food. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler a¿¿ Cheesecake 48F- cold holding , soup 48F- cold holding, tomato soup 47F- cold holding,a¿¿ food prepare portion today a¿¿ food out of temperature for one hour dash operator place food in walk-in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at Cook line a¿¿ mashed potatoes 79F - hot holding, chili 79F- hot holding, marinara sauce 79F - hot holding a¿¿ food out of temperature for one hour a¿¿ operator placed food to be reheated. Admin Complaint

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walking cooler a¿¿ hash browns 121F at 10:20 to 119F at 11:10 ( cooling since 9:30)a¿¿ food store in large quantity a¿¿ at current rate of cooling food will not reach to 70F within remaining timea¿¿ operator placed in walk-in freezer to quick chill. Corrective Action Taken Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At mop, sink area, unlabeled blue chemical spray bottle a¿¿ operator labeled . Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Observed in low boy cooler across from cook line ready to eat bread stored next to raw carne asada. PIC removed and stored appropriately. - Observed raw chorizo stored above ready to eat pot roast in walk-in cooler. PIC removed and stored appropriately. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler cut lettuce (43-57F - Cold Holding). Lettuce was packed above fill line. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in flip top cooler cut lettuce (43-57F - Cold Holding). Lettuce was packed above fill line. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. - Observed in low boy cooler below cook line sliced cheese (45F - Cold Holding); ham slices (46F - Cold Holding); Turkey slices (46F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for approximately 1 hour. PIC voluntarily discarded. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Minute Maid dispenser soiled with an accumulation of mold like debris. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 200ppm. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Main kitchen cook line. Observed employee cracked raw shell eggs and then handled ready to eat french toast without washing hands. Advices manager of proper hand washing procedures. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Utility room mop sink away from kitchen. Observed approximately 14 live flying insects landing on wall. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler Observed pico (48F - Cold Holding); cut tomato (42-47F - Cold Holding). Items were out of temperature for approximately 1 hour. Manager placed food in cooler to rapid cool. Front counter- Observed butter (42-50F - Cold Holding) manager placed item in cooler to cool. Butter was out of temperature for approximately 2 hour. Manager placed food in cooler to rapid cool. Per operator, food was not prepared or portioned today. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen cook line flat top grill. Observed fried sausage (121-131F - Hot Holding). Items were out of temperature for approximately 30mins. Cook placed sausage to be reheated to 165+. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter. Observed minute maid juice dispenser with accumulation of mold like build up on dispensing nozzle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen preparation table next to hand wash sink. Observed opened employee soda beverage. Manager discarded employee beverage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter next to juice dispensers. Observed microwave with an accumulation of old food debris .

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on dishwashing machine. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 8:38a.m. Pooled eggs temps at 44 degrees Fahrenheit on made shift table. Per operator, eggs place in unit 30 minutes prior to inspection. Operator placed eggs in ice bath for quick chill. At 9:15 a.m temps at 41°F. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored inside hand wash sink at dishwashing area. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup inside walk in freezer. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager is new and not sure of where certificates are. Warning

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 is new and not sure of where certificates are. Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Advised operator to remove all ice before cleaning with sanitizer rag and allow for machine to air dry. Warning

Basic - Current Hotel and Restaurant license not displayed. License displayed expired Dec 1st 2021. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks stored above pasteurized liquid egg cartons. Operator removed pasteurized liquid eggs and stored above raw products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold hold make table, window - garlic butter (55°F - Cold Holding); pico d gallo (53°F - Cold Holding); turkey cuts (53°F - Cold Holding); steak portions (52°F - Cold Holding); beyond burger (52°F - Cold Holding); per operator items in cooler were stocked at 7:30 AM from walk-in cooler. Operator removed items and stored in working cooler and added ice to products to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter with tea residue and employee dumping drinks in handwash sink. Operator cleaned out sink and instructed employees on proper use. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed tin Togo containers stored at cook line windows, not inverted. Operator inverted at time of inspection. Corrected On-Site