DENNY'S #8014

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Repeat Violation Admin Complaint

Basic - Building components, attachments or fixtures in poor repair. In dry storage room light fixture in ceiling has puddle of water in cover, discussed with operator to clean fixture.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee beverage storage on top of microwave, discussed with operator who removed beverage. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to flat to top stove interior soiled with liquid eggs, discussed with operator to clean and sanitize.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler at entrance to cook line interior shelves rusted and pitted, discussed with operator to repair or replace. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler hash browns (47F - Cooling) per operator product cooling since yesterday evening. Discussed proper cooling procedures with operator. See stop sale.

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. Cook took raw steak and placed onto stove and after without washing hands handled clean spatula to plate food. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer placed trash in trash can and sat dirty dishes down in sink then removed cleaned and sanitized dishes without washing hands. Discussed with operator who had employee wash hands and place dishes back in dishwasher to be re sanitized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler hash browns (47F - Cooling) per operator product cooling since yesterday evening. Discussed proper cooling procedures with operator. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from flat top grill area overfilled container of cheese spread (46F - Cold Holding) per operator product removed from walk in cooler and placed in flip top cooler approximately 15 minutes ago and not portioned or prepared today. Discussed with operator to move to freezer to cool. 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 server expo line potato soup (119F - Hot Holding) per operator product is reheated on stove top then moved to hot holding unit approximately 1 hour ago; discussed hot holding procedure with operator; operator removed product to be reheated on stove to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At cook line bucket of sanitizer stored next to single service food basket liners and another bucket stored next to margarine dispensers. Discussed storage practices with operator who moved buckets Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink in back of store no vacuum breaker; discussed with operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large containers of pancake batter with eggs (48F - Cooling) at 9:30 per operator since 8:30 to 48F at 10:05. At this current rate of cooling product will not reach 41F within 4 hours; discussed with operator cooling procedures operator removed lids and moved to freezer to cool rapidly. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line all vents above cooking areas and food preparation areas have heavy dust and debris. Discussed with operator to have replaced or cleaned.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 51F in flip top reach in cooler at kitchen, food not prepped or portion today , food being less than 4 hour , manager voluntarily discarded food. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...dumped water , rinse container in handwashing sink at front line . Manager educated employees Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding Hallandale sauce 118° in steam table being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 53°, cheese 51° over storing food in flip top reach in cooler at kitchen being held less than four hours, employee removed food to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding Hallandale sauce 118° in steam table being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken

Basic - In-use utensil knives stored in standing water less than 135 degrees Fahrenheit on 120°F at cook line . Employee removed knives . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 trash cans in front of sink at entry to cook line. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Chair and trash cans blocking the sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink located by dishroom. Operator installed new dispenser. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks above clean side of dish machine. Operator removed. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observe one broken shelled egg in walk-in refrigerator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at hash browns over night (44-45F - Cooling).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at walk-in refrigerator pasteurize pooled eggs (55F - Cold Holding). Operator discarded. 2) observe at flip top refrigerator pancakes mix (53F - Cold Holding). Operator discarded.g Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observe at walk-in refrigerator hash browns over night (44-45F - Cooling). See stop sale.

Basic - Missing drain plug at dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe half bottle of water in reach in freezer. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at cook line reach in freezer unpackaged raw salmon over potatoes Operator moved potatoes above salmon Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook-line shelled eggs (60°F - Cold Holding) Operator put on ice Corrected On-Site