DENNY'S REST

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pooled eggs (54F - Cold Holding); pancake batter (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, ticket box heavily soiled with food debris/grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cook line area- pooled eggs 45F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At front counter area near ice cream station- bottle of soap stored over packets of sugar.- operator removed and stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter area- In-use utensil stored in standing water at 118F- operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cook line area- in use bananas with stickers still attached- operator removed stickers and washed properly. Corrected On-Site 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. No time mark for raw shell eggs at cookline- operator provided for remaining 2 hours. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter in use bananas with stickers attached - educated operator - operator removed and washed properly.

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. At dishmachine area dishwasher touched soiled dishes then proceeded to handled bags of sliced bread. Educated the operator, employee washed their hands. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance-at cookline area.

Basic - No handwashing sign provided at a hand sink used by food employees. Emailed signs, operator printed and posted. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cook line, in use avocados with stickers attached-operator removed and washed properly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food ( muffins and Canadian bacon) and/or clean equipment or utensils ( spatula, plates)without washing hands. Employee washed hands 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 raw steak stored above cooked rice Observed raw chicken stored above French fries Both inside reach in freezer on cook line. Observed raw burgers stored above cheese sticks inside walk-in freezer. All non commercially packaged. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a container with chicken tenders full of frozen water from the condensation inside reach in freezer under Fryer station. Operator discarded. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed double pan with pumpkin pancakes batter at 9:19am(48°F cooling since 6:30am, rechecked at 9:55am same temperature. Operator removed extra pan and moved product to inside of reach in cooler. Rechecked again at 9:53am (48°F cooling). Product did not cool to 41°F within 4 hours. Operator discarded. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler under flat top grill an small container with diced tomatoes 46°F cold Holding, per operator product stored over 4 hours. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler under flat top grill an small container with diced tomatoes 46°F cold Holding, per operator product stored over 4 hours. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale 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. Observed raw shell eggs with no time mark on cook line. Per operator product stored for approximately 1 hour. Operator timed marked product for the remaining time of 3 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed deep container with Cooked sausage 115°F hot Holding seating on flat top grill. Per operator product was reheated on oven approximately 2 hours ago and place on hot Holding. Operator decided to use time control. Operator added to time control list and marked product. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed double pan with pumpkin pancakes batter at 9:19am(48°F cooling since 6:30am, rechecked at 9:55am same temperature. Operator removed extra pan and moved product to inside of reach in cooler. Rechecked again at 9:53am (48°F cooling). Product did not cool to 41°F within 4 hours. Operator discarded. See Stop Sale

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line with a lot of condensation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a carton with raw shell eggs (60 - Cold Holding) seating on top of cook line. Per operator product stored for approximately one hour. Operator transferred to inside of reach in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on both sinks on cook line Operator provided Corrected On-Site

Basic - Employee opened beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.and gaskets

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on prep table in the cook line. Operator stored properly. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair in the storage room area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed To Go containers not stored in a protected manner in the storage room. Operator stored properly. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler handle in disrepair in the cook line.