DENNY'S #7947

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple equipment door handles at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup around fryers and equipments at cook line.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in bathrooms and front counter

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled reach in cooler at cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach in drawers under griddle at cook line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand wash sink at cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -back of building. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -soap dispenser in women's and men's ADA stalls do not dispense soap. Dispensers at all other sinks in front and back of house dispensing soap.

Basic - Floor area(s) covered with standing water. -behind hand wash sink at end of cook line.

Basic - Floors not constructed to be easily cleanable. -areas of missing grout in dish room and kitchen holding water and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line hand wash sink soiled. -grease build up on pipes behind cook line equipment, table under grill and burners.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw bacon above portion cups of mashed potatoes, packages of deli meat in walk-in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -back of building.

Basic - Condensation or other drainage not disposed of according to law. -condensation dripping from ceiling in multiple areas where food products may be carried, outside walk-in cooler, between dish room and cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up behind fryers. -fan cover in tall boy cooler soiled. -food debris and grease on table under grill. -prep sink at far end of cook line soiled. -fan covers in walk-in cooler slightly soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of cooler where raw shell eggs are stored is soiled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open pan of raw chicken on shelf above ice cream in reach-in freezer. Operator removed chicken from freezer. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floors soiled under equipment, behind hand wash sink at end of cook line. -soda syrup on floor under bag in box rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large amount of food debris and grease on table under flat grills. -some gaskets, cooler doors soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line reach in cooler extremely soiled behind flats of raw shell eggs.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - employee began to pull gloves out of box without washing hands after cracking raw shell eggs. Advised. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in apples. Removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -line cook.

Basic - Floor soiled/has accumulation of debris. -under dish machine.

Basic - Floors not maintained smooth and durable. -tile, cove molding in kitchen no longer smooth and cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -knives in container of 76° water on cook line. Manager replaced container with no water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris and grease on table under flat grill, reach in cooler across from fryers. -interior of reach in cooler in wait station under butter and microwave soiled.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked raw shell Eggs in egg container at omlet station. Operator immediately discarded Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warming cabnet ; pepper Jack cheese, nacho meat, potatoes 120-126F. all less than 4hrs per operator Advised operator to reheat to 165F for temperature recovery.

Intermediate - Handwash sink used for purposes other than handwashing. Hand Sink on cookline had water pitcher in basin. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over metal pan rack

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and outside microwave on cook line

Basic - Light shield damaged/in disrepair. Crack light shield in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets In 2 door reach in cooler by hand sink at end of cook-line -fan cover in same cooler -Food debris under fryer and grill -Under microwave

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. gaskets and Interior of most cooler drawers on cookline

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above cook line not smooth and cleanable, light fixture missing, exposed wires.

Basic - Floor soiled/has accumulation of debris. -floors extremely soiled throughout cook line. Grease and food debris under and behind equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water in heat well holding butter scoops 124°f. Recheck 167°f. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line shelves, fans, gaskets soiled. -grease and food debris on sides of all cooking equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -English muffins, butter portions in reach-in cooler that is soiled on expo line. -interior of all cook line coolers soiled with food debris, some with standing water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand up reach in cooler with pancake batter heavily soiled. Gasket's heavily soiled with food debris in all reach in coolers on cook line.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gasket torn on several reach in cooler's on cook line.

Basic - Floor soiled/has accumulation of debris. Underneath fryers soiled with grease and a mold like substance.

Basic - Floor tiles missing and/or in disrepair. In ware washing area area.

Basic - Light shield damaged/in disrepair. Above reach in cooler at the entrance of the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cook line equipment soiled with grease and food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in server area. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line around fryers.

Basic - 36-73-4 Observed: Floor soiled/has accumulation of debris. -floors soiled with standing water and food debris by batter cooler, grease build up next to fryers on cook line. Priority: Basi

22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -interior of batter cooler soiled with food debris. -interior of cold drawers soiled with food debris. Priority: Intermediate

23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line drawer gaskets soiled. -shelf under flat grill, sides of equipment soiled with grease and food debris. Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken kept at cooling drawers under oven for 24 hrs with temperature of 56F. Mac and cheese with temperature of 51F, pico 47F. Kept at make table for less than 4 hrs.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Multiple outlets outside.

Basic - Cove molding at floor/wall juncture broken/missing.At wall behind dry rack in front of walk in cooler.

Basic - Equipment in poor repair.Gaskets at multiple cooling drawers. Make table by oven in cook line with ambient air cooling of 55F. Door at reach in cooler part of make table in servers area. Multiple gaskets in cooling drawers.

Basic - Exterior door has a gap at in a trap door that opens to the outside. Back door hose access port.

Basic - Floor area(s) covered with standing water.Standing water at cook line.

Basic - Floor soiled/has accumulation of debris.Grease build up at floor close to prep sink by walk-in cooler.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at reach in freezer .

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in cooler that has pancake batter had food debris. Walk in cooler shelves had mold like substance.Reach in cooler that have sauces in cook line have build up.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Sausage links 94° less than 4 hour, operator reheated for immediate temperature recovery Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge was unable to answer cooking temp questions and hot holding temp questions, educated certified food manager on cooking temps and hot holding

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with beard handling food no beard guard

Basic - Floor soiled/has accumulation of debris under fryer

Basic - Light not functioning over cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fans on cooks line soiled

Basic - Time/temperature control for safety food thawed in an improper manner. 2 packs of bacon on counter defrosting - operator moved back to refrigeration Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dish machine and handwashing washing sink by dishwasher