Denny's

Inspector's notes

-- Gasket for low profile reach-in refrigerator drawer that holds prime rib pieces observed with opened gaps/spaces in seal. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and maintained in good repair in accordance with manufacturer's specifications. Repair equipment prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Accessible stall in women's restroom did not have closed trash bin available for feminine hygiene products at the time of inspection. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed multiple areas in floors, walls, and ceilings in disrepair at the time of inspection: • There are damaged and missing floor tiles observed throughout the kitchen • Dishwashing equipment stand is starting to detach from wall, • Damaged grout in floor tiles. Floors, walls, ceilings, and attached equipment must be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- In low profile drawer on prep line, observed unopened can of personal beverage being stored with unopened food packages. On main prep line, observed container of personal food being stored directly on top of single-service lids/containers. No visible contamination observed. Reviewed MCESD approved locations for personal items with the person in charge (PIC): Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. The PIC relocated all items to break room area at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items with internal temperatures between 50*F-54*F on cookline in lower refrigerated drawers: various sliced cheese, raw salmon, raw beef/steak, rehydrated hash browns, and sliced ham. Per person-in-charge (PIC), a refrigeration technician was at establishment approximately an hour prior and had shut off unit for repairs. PIC had checked internal temperatures of food items and stated they were at 41*F or below within 4 hours. 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. Establishment observed to have adequate refrigeration. PIC states technician is scheduled to visit establishment today to continue repairing unit. Corrective Action: Corrected at time of inspection. Repeat violation (2nd consecutive).

Inspector's notes

Walk-in found holding ambient temperature of 51-55*F. All food items in the walk-in were observed with temperatures of 51-58*F except a few items that were still thawing (6 bags of mac and cheese, some t-bone steaks, and fajita veggies which were moved to alternate cold holding units). Attached freezer also appeared to have been malfunctioning with frozen items beginning to thaw but still below 41*F. PIC stated the coolers were last checked this morning around 6:00 AM. PIC had all TCS food items in the walk-in discarded (see embargo list). Repair technician was contacted during inspection and was able to complete freezer repair around 4:00 PM. Refrigerator repair was complete around 6:00 PM. Please continue to monitor the coolers and ensure they are maintaining 41*F or below prior to placing TCS food items inside for cold holding.

Inspector's notes

Various areas of facility in need of repairs with damaged walls and flooring including the following areas, inside walk-in near freezer door, behind ice machine, below hand wash in bar area, behind cook-line equipment, mop sink area, warewash area, and freezer storage area. Please repair these areas and maintain them in good condition. ***2nd consecutive violation*** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Various areas of facility in need of repairs with damaged walls and flooring including the following areas, inside walk-in near freezer door, behind ice machine, below hand wash in bar area, behind cook-line equipment, mop sink area, ware wash area, and freezer storage area. Please repair these areas and maintain them in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sausages, in an uncovered double pan on top of the grill, were at from 97°F to 118°F (depending on area of the pan checked). These were discarded Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the top level of a cook-line prep cooler, cream cheese filling -- 44°F to 52°F (depending on area of container checked) and diced tomatoes -- 45°F. These were discarded. SECOND CONSECUTIVE VIOLATION Per person in charge (PIC), this unit had been shut off earlier when it was being worked on. Discussed with PIC removing foods from units that are turned off for maintenance. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handles of various refrigerators and various pieces of equipment on the cookline are soiled with old food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chorizo (raw) -- 48°F, liquid eggs in bag -- 49°F and raw beef patties -- 45°F; foods in various cold drawers on the cook line. The chorizo and the liquid eggs were discarded (see embargo). The raw beef patties were relocated to the walk-in refrigerator to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The gasket on the double glass door upright refrigerator is deformed and does not properly seal when the door is closed. Repair. 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.

Core-4-602.13, C: Nonfood Contact Surfaces --There is an accumulation of food soils on the handles of several of the refrigeration units. Clean. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected - a new backdoor has been installed but the lower door sweep is missing and has a noticeable gap at the lower portion of the door. Please provide a sweep for the door to help prevent access to pests. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation 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. - French toast egg mix found with internal temperature of 50*F in prep top cooler on cook-line nearest dry storage area. Other TCS food items in the cooler had temperatures ranging from 41-48*F. Temperatures were verified with both PIC's and inspector's probe thermometers. Ambient thermometer in the cooler read 50*F, while inspector's min/max thermometer read 46*F after leaving it in the cooler for the remaining duration of the inspection. PIC stated the items were all placed in the cooler at 8:00 AM or sooner and opted to use time as a control for the unit until it is repaired/replaced. A sticker with a discard time of 12:00 PM was placed on the unit. Please ensure cold held TCS food items are maintained at 41*F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - drain pipe below hand wash station on cook-line nearest front entrance had become detached and was leaking on the floor. PIC was able to push it back together as a temporary fix and will complete repairs at a later time. A water line behind the ice machine is spraying a small stream of water onto the floor. Please repair these plumbing fixtures prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Numerous areas throughout facility with damaged cove base and damaged walls, including below dish machine, areas behind cook-line equipment and hand wash station, in freezer/cooler areas, and ware wash station area. Please have these areas repaired prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd