Denny's

Inspector's notes

Observed cheddar cheese, American cheese, and Swiss cheese in the top of the make-line unit at 45*F using probe thermometer, verified by person in charge (PIC). PIC relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic container and cloth towels in the handwashing sink located in the cook-line. Notified person in charge and they removed the items from the sink. Hand wash sinks may only be used for hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three large containers of hashbrowns with the lids on in the walk--in ranging from 48*F to 50*F using probe thermometer, verified by person in charge (PIC). PIC stated the hashbrowns were prepared and placed in the walk-in to cool the night before and voluntarily discarded - see embargo form. Establishment uses 4-hour cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three containers of hashbrowns with no date marking sticker. PIC stated they were prepared on 3/31. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook use gloved hands to crack raw shell eggs into a pan, then change gloves without washing hands in between glove changes. PIC instructed employee to wash hands and will retrain on when to wash. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed sweet cream cheese topping and French toast batter cold holding in the make-line prep cooler and diced ham, diced tomatoes, caramelized onions, and liquid eggs cold holding in the cook-line egg cooler, with internal temperatures of 47-52F, probe thermometer, verified by PIC. According to PIC, the coolers were stocked less than 3 hours prior to inspection and the TCS foods will be cooled to 41F or less in the walk-in. Discussed the policy and procedure for line and temperature checks. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed french toast batter and cream cheese frosting cold holding in the cook-line prep cooler with internal temperatures of 45F and raw shell eggs, liquid eggs and egg whites, diced ham and diced tomatoes in the egg cooler with internal temperatures of 53-57F, probe thermometer, verified by PIC. According to PIC, the TCS foods were stocked in the cook-line refrigerators 3 hours prior to inspection; PIC placed the TCS foods into walk-in to cool to 41F or less. Discussed regularly monitoring equipment and food temperatures to ensure that TCS foods are maintained at 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo, sliced ham, cut lettuce, and hard-boiled eggs, cold holding in the prep cooler on the cook-line, with an internal temperature of 44-47F, probe thermometer, verified by person in charge (PIC). According to PIC, the temperature of the TCS foods was under 41F less than 3 hours prior to inspection. PIC placed into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>> Observed several open flats of raw shell eggs stored on a wire rack in a reach-in on the cook-line, above an open package of liquid eggs. Also observed portioned bags of salmon filets, stored directly above ready-to-eat (RTE) cooked sausage links in the tall reach-in near the prep counter. According to cook and PIC, the salmon is raw. Reviewed food storage and cross-contamination. RTE foods should be above and separated from other foods that require cooking such as raw eggs, which may contain Salmonella, or fish. PIC placed the raw eggs and fish on the bottom shelf and will continue to work with employees on proper food storage to prevent cross-contamination. The required separation is based on a succession of cooking temperatures as specified under § 3-401.11 which are based on pathogen destruction. >>> 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection