Denny's

Inspector's notes

Cut tomatoes, sour cream, cut lettuce, shredded cheese, and eggs with internal temperatures between 41 degrees F and 48 degrees F were cold holding in the prep table at the far end of the kitchen. Ambient temperature of the prep table was found to be 45.8 degrees F. PIC removed TCS items and placed them in the walk-in cooler to rapidly cool. Items that remained on the prep table were placed in an ice bath to get through breakfast. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut tomatoes, sour cream, cut lettuce, shredded cheese, and eggs with internal temperatures between 41 degrees F and 48 degrees F were cold holding in the prep table at the far end of the kitchen. Ambient temperature of the prep table was found to be 45.8 degrees F. PIC placed a work order to have the prep table repaired. Establishment has sufficient cooler capacities to operate safely until the unit is repaired. Observed torn gasket on the up-right cooler near the drink station that is causing the cooler door to not close properly. A repair ticket has been placed to repair the torn gasket. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease and food build up on the inside/outside of the coolers on the cook line. Ensure nonfood contact surfaces are cleaned at a frequency to prevent the accumulation of grease and food build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food and grease build up on the floor under equipment on the cook line. Ensure that floors/walls/ceilings are cleaned at a frequency to prevent the accumulation of grease and food build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager on site during inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floor drain in the mechanical ware washing machine area was backing up and was not draining properly. After several minutes the drain cleared and was able to drain water again. PIC stated that the drain will do this occasionally and the last time it happened was two weeks ago. PIC is having a plumber come out this afternoon to take a look at the drain. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection

Inspector's notes

No certified food manager on site during routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black and pink organic build up on the plastic ice shield in the ice machine. Ensure it is cleaned. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Observed three refrigeration units not in good repair. Salad refrigerator in server station measured with an ambient temperature of 52 degrees F. The omelet prep refrigerator measured with an ambient temperature of 50 degrees F. The walk-in refrigerator measured with an ambient temperature of 50 degrees F. Various TCS foods such as sauces, meats, and cooked vegetables measured with internal temperature ranging between 48-55 degrees F. These items were recommended for discard- see embargo form. These units will not be used to store TCS foods until in good repair. Discussed cold holding and conducting routine temperature checks. Units are required for flow of business- temporary operating solution in place- see violation #33

Inspector's notes

Observed three refrigeration units not in good repair. Salad refrigerator in server station measured with an ambient temperature of 52 degrees F. The omelet prep refrigerator measured with an ambient temperature of 50 degrees F. The walk-in refrigerator measured with an ambient temperature of 50 degrees F. Various TCS foods such as sauces, meats, and cooked vegetables measured with internal temperature ranging between 48-55 degrees F. These items were recommended for discard- see embargo form. These units will not be used to store TCS foods until in good repair. Discussed cold holding and conducting routine temperature checks. Units are required for flow of business- temporary operating solution in place. Ice baths will be utilized. Adjoining freezer door opened for the walk-in refrigerator. A 24 hour re-inspection will be conducted

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed TCS food in omelette station above 41 degrees F. Items such as cooked meat, cooked onions, and egg whites measured with internal temperature ranging between 51-54 degrees F. No verification available for how long product had been stored on top in this prep refrigerator. These items were recommended for discard. Connecting prep refrigerator was in good repair. Items on top portion are exposed to near by stove heat. Reviewed alternative cooling solutions such as ice bags. Discussed cold holding Correct By: Corrected At Time Of Inspection