Denny's

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed missing cove base tiles in the dry storage room and at the wall in between the walk-in cooler and dish pit. Discussed replacing the cove base tiles to prevent damage to the wall structure and to create a smooth and easily cleanable surface that prevents pathogen growth and pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook open a sealed package with a raw steak, use gloved hands to place the raw steak on the grill, change gloves, then handle clean dishes and utensils. Cook did not wash hands after handling the raw steak and glove change, and prior to handling clean dishes and utensils. PIC instructed employee to wash hands. Discussed the importance of washing hands to prevent foodborne illness. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between gloves changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed liquid egg, cooked chorizo, grilled onion, grilled fajita veggies, turkey bacon, sliced ham, sliced turkey, diced tomatoes, cooked sausage crumbles, raw spinach, grilled chicken, raw chicken, raw beef patties, sweet cream topping, cooked sausage links, cooked, shredded beef, raw steaks, and diced ham cold holding in the refrigerated cook-line drawers, with internal temperatures of 48-50F, probe thermometer, verified by person in charge (PIC). Also observed diced tomatoes, shredded beef, hot dogs, spinach, sliced ham, and sliced turkey cold holding in the walk-in cooler with internal temperatures of 46-48F. According to PIC, the walk-in cooler was repaired and the door was left open for 3 hours just prior to inspection; the TCS foods were documented to have internal temperatures of 41F or less, about 3 hours before the inspection. Inspector verified that the TCS foods in the walk-in cooler were rapidly cooling later in the inspection and that the walk-in had an ambient air temperature of 41F or less. The refrigerated drawers were observed to have an ambient air temperature of 55.3 on the cook-line and were stocked 5 hours prior to inspection, see violation #33. PIC voluntarily discarded the TCS foods that were in the danger zone for more than 4 hours, see embargo form for the complete list, and placed the other TCS foods in 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. 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 the cook-line refrigerated drawers with an ambient air temperature of 55.3F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 48-50F, see violation #22. PIC discarded the TCS food in the danger zone and put the remaining TCS food into the walk-in to cool/remain at 41F. PIC will not use the refrigerated drawers to store TCS food until the unit is maintaining 41F or less. According to PIC, a repair company has already been contacted. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed missing cove base tiles in the dry storage room and at the wall in between the walk-in cooler and dish pit. Discussed replacing the cove base tiles to prevent damage to the wall structure and to create a smooth and easily cleanable surface that prevents pathogen growth and pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There are multiple areas of coving that are in disrepair and/or missing around the walk in cooler and mop sink area. Ensure that the coving is repaired and/or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and grease buildup on floor and wall by deep friers. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS foods improperly cold held in stand up 2 door unit along cook line. TCS foods include hard boiled eggs (46*F), cooked chicken (46.1*F), pork burnt ends (45.5*F), and cooked pot roast (45*F). Cook stated all items were put in unit around 8:30am. PIC stated fridge measured 37*F at 9:30am. Ambient temperature of unit measured 50.3*F with min/max thermometer at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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

Observed hand sink near dish washing area, next to ice machine to have stagnant water in basin, unable to drain. Person in charge stated the sink got clogged yesterday and plumber was called. All other plumbing in facility is in good working order. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection. 3 day re-inspection required.

Inspector's notes

Observed food debris and grease buildup on floor and wall by deep friers. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing personal apron at hand sink. Notified Person In Charge (PIC). PIC stopped washing apron at hand sink. ====Not used for other purposes than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection. =====Establishment currently has second consecutive violation. 2-103.11 (A)-(O). An audit of employee food handler certificates was completed in the establishment had 4 out of 16 employee Food Handler Certificates.

Inspector's notes

Observed cook employee crack raw eggs with left gloved hand. With contaminated left gloved hand employee touched lids to raw egg containers and liquid egg container. Employee with clean left gloved hand touched contaminated handles. Proceeded to work with contaminated left gloved hand directly touching bread; working with open foods and directly touching clean food plate orders being placed to be completed. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloves and wash hands appropriately. PIC cleaned and sanitized contaminated lids. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed cook employee with gloves on both hands go outside back door of kitchen. Upon returning, employee with same contaminated gloved hands proceeded in directly working with open food mushrooms. Proceeded to the cook line and handle more open foods. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloves and wash hands appropriately. ======Employee hands actually being clean and washed when necessary. 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/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. ===Observed 20 lbs large container of hash browns cooling on top rack with internal temperature of 44*F-46*F with inspector and establishment thermometer. Per Date mark the hash browns were made on 4/10 at 3pm. Time of inspection is 4/11 at 12pm. PIC discarded improperly cooled hash browns. ===Reconstituted hash browns have a cool time of 12 hrs to be at 41F. 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/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ====Observed inside main upright Everest refrigerator/freezer unit with ambient temperature of unit at 43.7*F-44*F with establishment and inspector min/max thermometers. Internal temperature of liquid pasteurized eggs are at 47*F' container of large cut lettuce at 47*F. Notified Person In charge (PIC); PIC confirmed internal temperatures and moved to walk in unit to cool to 41*F. ==========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Various areas of the facility observed with holes or damaged walls. Please repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection