Denny's

Repeat Violation 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

Repeat Violation 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment

Repeat Violation No person on duty with a food manager certification. Person in charge able to correctly answer questions regarding: cold holding, hot holding, sanitation. Manager to coordinate with management to schedule exam soon. THIRD CONSECUTIVE VIOLATION Corrective Action: Correct prior to next routine inspection. Predefined Comment: 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

Repeat Violation American cheese, cheddar cheese, swiss cheese, sliced tomatoes, chopped lettuce, and sliced ham in right cold holding drawers under grill and sliced ham, and mac and cheese in cold holding unit at hand sink at far end of cook line, all with an internal temperature of 50-60*F. Person in charge stated foods last had an internal temperature of 41*F 3 hours prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge placed mac and cheese on ice to reach an internal temperature of 41*F within 30 min and voluntarily discarded remaining items. Discussed overfill, and recommended checking ambient temperature of units with internal ambient thermometers prior to use. SECOND CONSECUTIVE VIOLATION Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Inspector's notes

Corrective action: Correct prior to re-inspection.

Repeat Violation Right drawers under grill with an ambient temperature of 51*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced soon. Manager to place out of order sign on unit, and provide work order invoice once completed. No temperature-controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice, in neighboring units, or in walk-in at 41*F. SECOND CONSECUTIVE VIOLATION Corrective Action: Correct prior to next routine inspection. Predefined Comment: 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. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

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 Addl Notes: Predefined Comment: 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 there to be no hand drying paper towels at the handwashing sink located at servers station. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handwashing sink nearest to dish room is leaking from underneath, there was a catch bucket at time of inspection. PC stated that they will submit a work order to repair the leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

TCS food items including ham, deli sliced turkey, sliced and shredded cheeses, found in drawer cooler below grill with internal temperatures of 45-47*F; temperatures verified with PIC's and inspector's calibrated probe thermometers. PIC stated the cooler was last checked at 8:00 AM and will continue to monitor the food items to be cooled to 41*F or will discard them at 12:00 PM today. Discussed possible use of time as a control for items in the drawer cooler as PIC stated they are unable to keep them cool during busy times due to opening the drawer so often. Please ensure cold held TCS food items are maintained at 41*F or below.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. ------ Observed an employee wash hands by putting soap on hands and immediately rinsing under running water. Notified the employee about the correct handwashing procedure and had them rewash their hands correctly. Discussed handwashing procedure with person in charge. The proper handwashing procedure is: rinse under warm running water, apply soap and lather for 15-20 seconds and rinse for 5 seconds. Advised PIC to ensure that all employees are educated on proper handwashing. Correct By: Corrected At Time Of Inspection

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. ------ Liquid egg, cooked mixed veggies, ham and sausage bits observed with an internal temperature range of 48-50*F while being cold held inside the egg station cooler (Make line unit across from handwashing sink). All items listed above were stored on the top half of the unit and the lid couldn't be shut all the way, causing the unit to struggle to maintain an ambient temperature of 41*F or below. Per PIC, all items in the egg station cooler came from walk-in cooler roughly 2hrs prior to this inspection. The ambient temperature of the walk-in cooler was 38*F at time of inspection. PIC relocated all items to the walk-in cooler where they were later observed below 41*F. PIC placed a work order and prepared ice baths for products that will be store on the top half of the unit (All products mentions above). TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC Repeat Violations: 2nd,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. 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. ------ Prime rib, cheddar cheese, diced tomatoes, sliced ham and turkey and raw chorizo meat observed with internal temperature range of 46-51 while being cold held inside the make line unit across from the burners. Per PIC all item had been stocked roughly 1.5hrs prior to this inspection. PIC stated that the refrigerated unit was service earlier today. A min/max thermometer confirmed an ambient temperature of 46*F. All items were relocated to the walk-in cooler where they were later observed at 43*F and dropping (prime rib @ 43*F all other items were below 41*F). TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Correct By: Corrected At Time Of Inspection