Denny's

Inspector's notes

Cut tomato, deli meats, cheeses, and other TCS food items in prep top cooler found with internal temperatures of 47-51*F. Ambient temperature thermometer in the cooler showed around 48*F. PIC stated the cooler was last checked about 1 hour ago and was below 41*F. PIC moved the TCS food items to the walk-in for cooling and continued cold holding. Alternative cold holding equipment is available to continue normal operations. The prep top cooler will not be used for cold holding TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the unit is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Diced tomato, cooked beef, vanilla pudding whipped cream mix, and a few other TCS food items found with internal temperatures of 43-50*F in upper portion of prep cooler nearest hand wash station on end of cook-line. PIC stated they had checked the cooler about 3 hour ago and said it was about 41-43*F. Ambient temperature of the cooler during inspection was 50*F. PIC moved the TCS food items into an ice bath for cooling and continued cold holding. PIC will monitor the items and ensure they have reached 41*F or below within the next hour or they will be discarded. Discussed ice bath construction with PIC. The cooler will not be used for cold holding TCS food items (unless in an effective ice bath) until it has been replaced/repaired and able to maintain an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Various areas of facility observed with damage, cracks, crevices, holes in floors, walls, or coved base. Some areas include crevices around the plumbing below hand wash station on cook-line and near office. Missing wall panel below beverage station on service-line. Coved base separating from wall in mop sink room's back wall. Coved base damaged and chipped on cook-line. Other various areas with small cracks and holes in wall throughout facility should also be filled/coved to protect inner walls and provide an easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease accumulation on walls and floors by grill and deep friers as well as food debris. 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. **3rd Consecutive Violation** 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed floor and cove to be cracked between walkway of office and walk in fridges. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- In reach-in refrigerator near grill, observed turkey bacon, deli ham, provolone cheese, Swiss cheese, sliced white American cheese, shredded cheddar cheese, and sliced tomatoes with temperatures ranging from 47°F-58°F using probing thermometer. The ambient temperature of the reach-in refrigerator measured at 53.6°F using min/max thermometer. The person in charge stated food safety temperatures were checked a couple hours prior to the inspection, and both the unit and all TCS items in it were cold holding at or below 41°F. At the time of inspection, the items were moved to walk-in refrigerator to rapidly cool back down to 41°F. 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

The reach-in refrigerator near grill measured at 53.6°F using min/max thermometer. See violation above. All TCS foods were removed from the refrigerator at the time of inspection, and the PIC stated a work order will be placed to repair the equipment. Employees have been instructed not to use the refrigerator for TCS foods until repairs are completed. The establishment has sufficient refrigeration space to remain open while awaiting equipment repairs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed heavy accumulation of dead drain flies near server station floor drain in soda cabinet. Observed some live drain flies in soda cabinet as well. The PIC provided the most recent pest control report from 7/28/25. Provided the following recommendations to reduce the attraction of pests: limiting standing water/liquid spills, filling holes or other gaps along floors, walls, and ceilings, keeping outer openings such as doors closed/protected, limiting open/exposed food, inspecting shipments of food, premises for evidence of pests, eliminating harborage conditions, and removing dead/trapped creatures promptly to reduce the attraction of more insects and development of odors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Violation Item Name: Physical Facilities Installed, Maintained, and Clean Code: 6-501.12: Core: Cleaning, Frequency and Restrictions Inspector Notes & Corrective Actions: -- Heavy food and grease debris under fryers. Soda/liquid spills inside cabinets in server area. Discussed increasing cleaning frequencies as needed to prevent significant accumulation of food, grease, and liquid debris. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: -- Several broken floor tiles observed throughout the facility. All floors, walls, and ceilings must be maintained and in good repair. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd 6-201.17 - Core: Walls and Ceilings, Attachments Addl Notes: -- Ceiling is damaged near food prep area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd

Inspector's notes

-- Heavy food and grease debris under fryers. Soda/liquid spills inside cabinets in server area. Discussed increasing cleaning freqencies as needed to prevent significant accumulation of food, grease, and liquid debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: -- Several broken floor tiles observed throughout the facility. All floors, walls, and ceilings must be maintained and in good repair. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.17 - Core: Walls and Ceilings, Attachments Addl Notes: -- Several areas in the kitchen had paint peeling from the ceiling. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. -- No paper towels at hand sink near grill. Requested at the time of inspection the person in charge provide paper towels for hand sink. Ensure all hand sinks are supplied with soap, paper towels, and hot water at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chlorine sanitizer concentration of main dishwashing machine below 50ppm. Advised person in charge (PIC) that chlorine sanitizer concentration of dishwashing machine shall be between 50-100ppm. PIC stated they will have the dishwasher inspected/repaired, and sanitize dishware/utensils in 3-compartment sink until the dishwashing machine is sanitizing properly. 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. Observed container of rehydrated hash browns in top leftmost refrigerated drawer, near handwashing sink, on main cook line measuring 51 degrees F. Person in charge (PIC) stated the hash browns had been rehydrated the previous evening. Cook stated the hash browns were placed in the refrigerated drawer 2 hours prior to inspection. Ambient temperature of refrigerated drawers was 39 degrees F using min/max thermometer, however the top drawer with hash browns had a damaged seal and did not close properly. Additionally, observed cans of dairy whipped cream, cream cheese, and milk in small reach-in refrigerator with a glass door on server line measuring 47 degrees F. Person in charge (PIC) stated the small refrigerator was restocked with the food items within the last last few hours. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. Cook discarded the hash browns, and employee relocated the whipped cream, cream cheese, and milk to another refrigerator. PIC stated they will ensure TCS foods are held at proper temperatures. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed ambient temperature of small reach-in refrigerator with glass door on server line at 47 degrees F using min/max thermometer. Refrigerator was holding time/temperature control for safety (TCS) foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold TCS foods must hold such foods at 41 degrees F or below. PIC stated they will contact a technician to have the refrigerator inspected and/or repaired. PIC stated they will use other refrigerators until the small reach-in refrigerator is holding foods below 41 degrees. F. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Small reach-in refrigerator with glass door on server line did not have a thermometer. Advised person in charge (PIC) that any refrigerator/freezer holding time/temperature control for safety (TCS) foods must have a properly operating thermometer to monitor the ambient temperature of the refrigeration unit. PIC stated they will obtain a thermometer for the refrigerator. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged weather stripping seal on left-most, top refrigerated drawer underneath grill that is next to cook line handwashing sink. Advised person in charge (PIC) that equipment which holds foods that must be maintained in good repair to ensure foods maintain proper temperatures. PIC stated they will have the seal repaired. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed dried food build-up underneath dishwashing machine. Advised person in charge (PIC) that areas underneath equipment shall be cleaned to sight and touch and at a frequency to prevent debris build up. PIC stated they will have area underneath dishwashing machine cleaned a soon as possible. Correct By: Correct Prior To Next Routine Inspection