Denny's

Inspector's notes

At the cookline, in a refrigerated drawer containers of prepared and portioned mashed potatoes found cooling with tightly covered lids. At the salad prep station, back up container of cut cantaloupe melon found cooling with a tightly covered lid. All items were within time/temperature requirements for cooling. Mashed potatoes were uncovered and moved to the walk-in, the lid was removed from the cut cantaloupe. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In prep cooler, observed diced tomatoes, fajita veggie mix, vanilla cream, diced ham, and cut cherry tomatoes with opened/prep date of 4/5/26. The person in charge stated the labels are incorrect and the items were opened within the last 24 hours. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dice tomatoes, diced ham, and shredded cheese with internal temperature range of 49-53*F while being cold held inside the make-line unit across from the egg station at the cook line. The ambient temperature of the unit was 47*F at time of inspection. Per Person in charge, the products mentioned above were stocked from walk-in cooler roughly 2hrs prior to inspection. PIC returned products to the walk-in cooler where they were later observed with internal temperature range of 42-44*F and dropping. PIC stated that they will service and monitor the ambient temperature of the unit and only stock it with TCS foods when it can hold an ambient temperature of 41*F or below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook handling raw hamburger meat with gloved hands, Gloves came in contact with the raw meat. The cook then proceeded to grab a spatula to plate ready to eat Harsh browns and the same gloves came in contact with the harsh browns. Discussed handwashing, examples of when to wash and cross contamination with PIC. The cook was instructed to remove gloves, wash hands and put on new clean gloves. The harsh browns were discarded and contaminated utensils were taken back to dish room. Establishment has sher Mitts, advised employees and PIC to utilized sher mitts when handling raw products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food residue and build-up inside the microwaves. Food contact surfaces of cooking or reheating equipment shall be kept free of encrusted food deposits and other soil accumulations. Food contact surfaces shall be clean to sight and touch. PIC assigned an employee to clean the microwave at time of inspection. Advised PIC to clean equipment after spills. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ----- Cook was observed cracking raw, unpasteurized shell eggs with gloved hands and continued to grab a ready to eat pancake to plate it. Gloved hands came in contact with raw eggs. Cook was advised to remove gloves, wash hands, and put on new clean gloves before continuing. The pancake was discarded and cook properly washed hands. Discussed glove usage, proper handwashing procedures and when to wash hands with PIC. Advised the use of sher mitt when handling raw eggs. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. 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. -- Observed various TCS foods including: swiss cheese, cheddar cheese, sweet cream vanilla, crepes, and prime rib in the reach-in refrigerated drawer near grill with internal temperatures ranging from 48°F-52°F using probing thermometer. The person in charge (PIC) was unsure when the items were placed in the drawer. At the time of inspection, the PIC voluntarily discarded the swiss cheese, cheddar cheese, sweet cream vanilla, crepes, and prime rib. Ensure all TCS food is maintained at 41°F or less. Repeat Violations: 2nd,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. -- The ambient temperature of reach-in refrigerated drawer near grill measured at 44.9°F using a min/max thermometer. See violation above. All TCS items were removed from refrigeration at the time of inspection. Recommended using fridge for storing non-TCS items such as raw whole vegetables/fruits until repairs are completed. The establishment has sufficient cooler space to operate until fridge is repaired. Correct By: Corrected At Time Of Inspection

-- Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence -- Observed rodent droppings inside right-side soda fountain cabinet near floor drain. The PIC provided the most recent pest control report from October 1st, 2023 showing rodents are continuously being targeted. The person in charge shall have the rodent droppings removed, ensure a certified pest applicator comes to the establishment to perform pest control services within 10 days, and a re-inspection will be conducted once completed. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed heavy accumulation of food spoilage and grease buildup throughout the establishment: behind and on cook line equipment, in the floor drains, and on floors throughout the facility. Spoke with the person in charge (PIC) regarding increasing cleaning frequencies as needed and adhering to cleaning schedule to prevent buildup of grease, debris, and food. Correct By: Correct Prior To Next Routine 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. ------ Sliced tomatoes, shredded cheese, ham bits, and cut lettuce observed with an internal temperature of 48*F while being cold held inside the make-line unit across from flat top grills. The ambient temperature of the unit was 48*F at time of inspection (confirmed by min/max thermometer and the digital thermometer on the unit). Person in charge stated that the unit was recently serviced and was working properly during morning hours. it was unclear as to how long food was being cold held at 48*F. PIC voluntarily discarded the food at time of inspection. Establishment has adequate refrigeration to operate until the make-line unit is repaired. 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