DENNY'S #6106

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food managers certificate is expired. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 4+ employees and no CFM

Basic - Floor tiles missing and/or in disrepair. On cook line; floor tiles are cracked/missing.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and auto Shaam on cookline are soiled. Person in charge cleaned both. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of side reach in cooler. Person in charge had it wiped clean. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink on cookline is slow draining.

Basic - Stored food not covered. In reach in freezer chicken not covered. Person in charge covered. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is at 0ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers 1; drawers 1; Turkey 47F, ham 46F, sausage, beef 47F; ( - Cold Holding) Drawers #2; hash browns, sausage, bacon, whipped cream 47F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; Shell eggs 67F, pooled eggs 65F; ( - Cold Holding eggs moved to another cooler. In drawers 1; drawers 1; Turkey 47F, ham 46F, sausage, beef 47F; ( - Cold Holding) see stop sale. Drawers #2; hash browns, sausage, bacon, whipped cream 47F; ( - Cold Holding) see stop sale. In bottom of server cooler; whipped butter 45F; ( - Cold Holding). Butter moved to another cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on pancake batter. Person in charge time stamped. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk oped yesterday not dated. Person in charge dated yesterday. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryers have accumulation of grease and food on them.

Basic - Dead roaches on premises. Observed 1 dead roach and 1 dead beetle on floor in dry storage. Person in charge swept up and disposed of. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish washer is not dispensing sanitizer. Person in charge called company to come repair. Corrective Action Taken

Basic - Drain cover(s) missing. Missing on drain at end of cookline.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cookline are soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers soiled. Microwave handles are soiled. Repeat Violation

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Reach in freezer on colline s soiled. Food debris on bottom shelf.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket above food on cookline. Person in charge moved sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In reach in freezer; chicken not covered. Person in charge covered. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down on floor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cookline; Hollandaise 74F; ( - Cold Holding) Drawers; turkey 46-51F; ( - Cold HoldingWarning Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top; cheese 46F, sausage 47F, tomatoes 51F, onions 44F, egg whites 45F, shredded cheese 47F; ( - Cold Holding)in drawers; Hash browns 67F; ( - Cold Holding) on line; Pancake batter 61F; ( - Cold Holding) per person in charge all items in cooler a short time. On cookline; Hollandaise 74F; ( - Cold Holding) Drawers; turkey 46-51F; ( - Cold Holding Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose in dish area. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop Hollandaise.

Basic - Drain cover(s) missing. Drain cover missing on right side at end of cookline. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef is missing beard guard.

Basic - Employee with soiled clothing. Chefs shirt is soiled.

Basic - Floor not cleaned when the least amount of food is exposed. Floor has food debris/grease on it.

Basic - Floor tiles missing and/or in disrepair. Floor tiles on cookline are broken.

Basic - Food not stored at least 6 inches off of the floor. Oil on floor in dry storage.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor by ice machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Mixed cooked vegetables have spoon handle in them. Person in charge removed spoon. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves are soiled. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all drawers are soiled. Microwave handles soiled. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on top of drawers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados on cookline. Avacados still had stickers on them. Asked person in charge if he washed them and he answered no.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tests at 0ppm.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas powered power washer in back hallway.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 72F cold holding. Time eggs out could not be determined.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 58F, shell eggs 72F; ( - Cold Holding) Pooled eggs and shell eggs were discarded by manager. Cheese 47F above fill line on make table. Drawers; sausage 47F, hash browns 47F; ( - Cold Holding). All discarded by manager for quality. Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Missing on shell eggs. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At end of cook line;unlabeled spray bottle.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry storage area is rotted. Repeat Violation

Basic - Equipment in poor repair. Gaskets on all drawers are dirty with old food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf in back hallways is soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple interior shelves are soiled with food debris. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects at server area by the chocolate syrup station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers under cookline Pudding, hashbrowns, In drawers under make top, beef, fish, chicken, beef, deli meat, In make top, butter, cheese, sausage. All items (46-64°F - Cold Holding) person in charge states were brought from walk in cooler appropriately 3 hours ago. Person in charge will hold make top items on time, moved items in drawers to walk in cooler. Person in charge states repair service has been called. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shell eggs, liquid eggs, French toast batter with no time mark. Person in charge marked appropriately. Corrected On-Site Repeat Violation Admin Complaint

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. At the time of inspection, person in charge unable to provide proof of training for employees. Warning

Basic - Ceiling tile missing. One ceiling tile missing above dish,aching, also one ceiling tile missing on server line. Also, ceiling by vent on cookline with water damage, paint chipping.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Wall in dry storage area with black mold like substance. Ceiling tile in server area and by ice machine with staining, water damage.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach in cooler drawers on cookline with heavy build up of food debris.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Buildup of mold like substance on vent above the cookline. Multiple ceiling tiles throughout the dishwashing area have black mold like substance. Warning - From follow-up inspection 2021-06-29: Operator needs more time to replace tiles/ vent. Time Extended - From follow-up inspection 2021-08-30: Ceiling tiles above dish washing area have been cleaned. Operator needs more time to clean the ceiling vents above the cookline. Time Extended