Denny's # 8609

Observed during the course of this inspection that the facility probe thermometers were being stored dirty. COS: Thermometers were cleaned and sanitized. CA: Glynn EH instructs management to ensure that staff are trained that probe thermometers are cleaned/sanitized before and after use.

Observed during the course of this inspection that the facility dry storage room displayed a significant amount of pest droppings along the wall coving. CA: Glynn EH instructs management to ensure that they are inspecting the facility for evidence of pest and ensuring that it is removed before building up.

Observed during the course of this inspection that the facility grill freezer had a significant buildup of old French Fries. CA: Glynn EH instructs management to ensure that the internal non food contact surfaces of the grill freezer are cleaned often enough to not allow the buildup of old French Fries.

Observed during the course of this inspection that a flax seed crumble had become contaminated with liquid egg wash inside of a prep top cooler. COS: Flax seed crumble was removed and discarded. CA: Glynn EH instructs management to create a new storage procedure for the egg wash or French toast mix that contains egg so that liquid egg cannot be mixed with food items that do not have egg in them since egg is a major allergen.

Observed during the course of this inspection that the facility was dumping food waste into the handwashing sink at the bar area. COS: Management removed food waste. CA: Glynn Eh instructs management to ensure that handwashing sinks are used solely for the purpose of washing hands.

Observed during the course of this inspection that the facility had multiple food items in the steam well completely uncovered. COS: Lids were provided. CA: Glynn EH instructs management to ensure that all food items are covered and protected from contamination when not in use.

Observed during the course of this inspection that the facility had multiple touch screen surfaces/buttons that were covered in old food residue. COS: Management and staff cleaned/sanitized the surfaces immediately. CA: Glynn EH instructs management to create procedures to have these food contact surfaces cleaned and sanitized at least every 4 hrs or sooner when contaminated.

Observed during the course of this inspection that multiple spray bottles of cleaning solution were being stored above single service paper towels and other items inside of cabinets at the bar area. COS: Management relocated spray bottles immediately. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are stored below and away from single service items and food/food equipment to prevent potential contamination.

Observed during the course of this inspection that the facility had a thawed box of blueberries that had dripped onto multiple packages of food and prepped bags of onion rings. CA: Glynn Eh instructed management to question staff and figure out why the box of blueberries was thawed to the extent that it was and to ensure that no foods are stored underneath other dripping foods or drip hazards.

Observed during the course of this inspection that the facility and multiple food spray bottles as well and the insides of heating and cooling units that displayed significant old food/grease buildup on/in them. CA: Glynn EH instructs management to ensure that staff is cleaning and sanitizing all non food contact surfaces beginning immediately.

Observed during the course of this inspection that the facility main kitchen displayed significant old food buildup. CA: Glynn EH instructs management to ensure that the physical facility walls are deep cleaned beginning immediately.

Observed during the course of this inspection that multiple staff members engaged in food prep were switching between working with different types of raw animal proteins/shell eggs and then plating ready to eat meals while only changing gloves and not washing hands. Also observed staff working on cell phones then engaging in food prep without washing hands. CA: Glynn EH instructed management to train staff that they have to wash their hands when "switching between working with raw foods and ready to eat foods" and "after do anything that may contaminate the hands" such as touching a cell phone.

Observed during the course of this inspection that the facility had a container of cooked sausage sitting on top of a prep top cooler at 77 deg f, as well as egg products stored inside of the unit at temps between 43-47 deg f. COS: Foods were discarded. CA: Glynn EH instructs management to train staff to properly store all tcs foods in equipment at or below 41 deg f.

Glynn EH instructs management to not store any tcs food items in the affected prep top cooler until repairs are made and the unit can hold tcs foods at or below 41 deg f.

Observed during the course of this inspection that there was recently prepared grilled chicken in a warmer cabinet at temps between 103-113 and mashed potatoes on the grill at temps between 115-129. COS: Foods were reconditioned back to their initial cook temps and placed into adequate hot holding equipment. CA: Glynn EH instructs management to train staff to properly store all tcs food items inside of adequate hot holding equipment immediately after cooking at temps of 135 deg f or higher, and to not let foods sit out after cooking.

Observed during the course of this inspection that the facility had ice scoops stored inside of containers with old sticky drink residue inside of them. COS: Ice scoops and containers were sent to pot wash. CA: Glynn EH instructs management to train staff to clean all food contact utensils and storage containers when they see that they are not "clean to sight and touch".

Observed during the course of this inspection that the facility had 2 separate containers of small amounts of uncooked mac and cheese and lasagna mix that had spoons in them in contact with food product. COS: Foods were discarded. CA: Glynn EH instructs management to train staff not to store spoons or ladles inside of uncooked tcs foods in a way where the handle contacts food product.

Observed during the course of this inspection that the facility had multiple shelves inside of cabinets inside of the coffee bar that displayed significant dirt/debris/old food buildup inside of them. CA: Glynn EH instructs management to increase the cleaning frequency of all non food contact surfaces inside of food prep/serving areas.

Observed during the course of this inspection that the facility walls in the coffee bar and main kitchen area displayed significant old food buildup on them. CA: Glynn EH instructs management to increase the cleaning frequency of the facility.

Observed during the course of this inspection that the facility had a reach in cooler located next to the ice cream prep area that was cold holding tcs sour cream/tomato juice/fruit smoothie mix/milk at temps above 41 deg f. COS: All tcs food items were discarded. CA: Management stated that the unit will not be used for the storage of tcs food items until it has been repaired and is capable of cold holding items at 41 deg f or below.

Observed during the course of this inspection that tcs mashed potatoes/meat sauce/tomato sauce were being hot held in a countertop reheating unit at temps below 135 deg f. COS: Food items were discarded. CA: Glynn EH informed management that hot held foods must be kept at 135 deg f or above.

If the reheating unit can cook/reheat the food appropriately, but not maintain temps of 135 or above after the initial event then the foods need to be removed and hot held in equipment that is capable of holding it at temps of 135 deg f or above.

Observed during the course of this inspection that the facility dishwashing machine in the main kitchen was not dispensing sanitizer solution. COS: Management instructed staff that dishes needed to be sanitized at the sanitize portion of the 3 compartment sink. CA: Management stated that all staff will be trained to ensure dishes are washed rinsed and then sanitized in either bleach/water nix of 50-100ppm of a quaternary ammonium mix of 150-400ppm

Observed during the course of this inspection that the facility microwaves displayed significant old food buildup on the internal ceilings of the machines. COS: Glynn Eh instructed that the units be cleaned immediately. CA: Management stated that staff will be trained to clean the internal ceilings of the microwaves at least every 4 hrs and as often as necessary to prevent cross contamination of old food particles and new foods.

Management informed Glynn EH that facility policy is only to microwave sealed bags of food and Glynn Eh instructed management to observed staff practices to ensure that they are following this procedure due to the severity of the buildup.

Observed during the course of this inspection that the facility had single use coffee filters stored outside of a package in the coffee bar area as well as pre filled sealed paper coffee packages stored open and exposed to the environment in the dry storage area. COS: Management had the filter placed into containers and the coffee bags collected and placed into a storage bag for protection. CA: Management stated that staff will be trained to store coffee filters and pre filled coffee bags in a way that protects them from splash damage and vertical contamination.

Observed during the course of this inspection that the facility was storing wiping cloths inside of dish soap instead on sanitizer. COS: Management instructed staff to have buckets remade and to use the quat sanitizer at the 3 comp sink not dish soap. CA: Management stated that all staff will be trained that wiping cloths must be stored inside of sanitizing solution not soap whenever they are not in use.

Observed during the course of this inspection that the facility has a leak in the plumbing system that is causing water buildup in the carpeted area next to the coffee bar.

CA: Management informed Glynn EH that they are working with contractors to have the situation repaired.

Management and Glynn EH collaborated on a plan to not sit any customers near the coffee bar area until the leak has been repaired.

Glynn EH instructed facility management that any repairs plans must be verified and approved by Glynn Eh to ensure that food safety/public health will not be impacted.

Observed during the course of this inspection that the storage shelves underneath the grill areas had significant buildup of old grease and food residue. CA: Glynn EH instructed management to adjust their cleaning schedule to ensure that all non food contact surfaces are being cleaned often enough to prevent the buildup of grease.

Observed during the course of this inspection that the facility had significant ice buildup in the walk in freezer falling from the freezing unit and building up at the entrance of the door. CA: Glynn EH instructs facility to have maintenance performed on the walk in cooler to address this issue.

Observed during the course of this inspection that the facility had ice cream stored uncovered inside of the freezing unit closet to the dining area. COS: Management covered the product. CA: Management stated that staff will be trained to properly cover all food items when not in direct use.

Observed during the course of this inspection that the facility had multiple microwaves with significant buildup on the inner ceiling food contact surface. CA: Management stated that they will have these unit cleaned before use and will train staff to clean and sanitize these units after each use due to the repeating violation.

Observed during the course of this inspection that the facility had multiple cooking utensils that were supposedly cleaned/sanitized and ready for use with significant removable buildup on the food contact surfaces. COS: Management removed all identified equipment from service and discarded them. CA: Management stated that dish cleaning staff will be trained to properly clean and sanitize all cooking utensils and to remove them from service if they become un-cleanable.

Observed during the course of this inspection that the facility had coffee filters and coffee prepared for use inside of filters stored without any form of protection from outside elements. CA: Management stated that they will train staff to store both the coffee filters and the coffee itself inside of containers until it is ready for use.

Observed during the course of this inspection that the facility had multiple stacks of plates waiting for use that were being stored in a way that did not provide protection from vertical contamination. COS: PIC stacked the plates upside down. CA: Management stated that staff will be trained to properly store plates in a way that they are protected from vertical contamination either upside down or covered.

Observed that in multiple areas the facility has significant old grease buildup on shelving and storage units. CA: Management stated that they will increase the deep cleaning frequency of all non food contact surfaces in the facility.

Observed during the course of this inspection that the facility had old grease buildup on multiple walls in the main kitchen area as well as buildup on ceiling tiles throughout the main kitchen. CA: Management stated that they will increase the cleaning frequency of walls and ceiling tiles and replace the tiles as needed.

Observed during the course of this inspection that the facility had chicken patties in a reach in freezer located closest to the dish pit area stored uncovered. COS: Management covered the items. CA: Management stated that they will train staff to properly cover all food items when not in immediate use.

Observed at the time of this inspection that the top of two microwaves in the main kitchen prep area had old food residue present. COS: Management cleaned and sanitized the equipment. CA: Management stated that they will retrain staff to clean and sanitize these surfaces multiple times as needed to keep them sanitary.

Observed during the course of this inspection that the facility had an ice scoop stored in the front bar area in a container with old ice water that was visibly clouded with floating debris. COS: Management had the scoop and container cleaned and sanitized. CA: Management stated that they will train staff to clean and sanitize the ice scoop and container at a higher frequency to ensure sanitary conditions.

Observed during the course of this inspection that the facility had chemical cleaners stored directly above a food prep sink located in the main kitchen in front of the walk in cooler. COS: Management removed the items. CA: Management stated that they will train staff not to store chemicals above food prep areas.