Denny's

Inspector's notes

Observed several containers of hashbrowns cooling in the walk-in with the covers on. Hashbrowns were prepared two hours prior to inspection and were ranging from 44*F to 47*F using probe thermometer, verified by person in charge (PIC). PIC removed the covers at time of inspection and will discuss cooling methods with employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulations of soil and debris on the floors and walls, mainly under the equipment, of the cook-line. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed house-made lasagna cold holding in a reach-in on the cook-line with a start date of 1/26 (2 days expired). Observed open packages of sliced ham, sliced turkey, cooked sausage crumbles, and cooked pot roast in a cook-line reach-in without date marks. PIC discarded the lasagna, see embargo form, and dated the other TCS foods. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulations of soil and debris on the floors and walls, mainly under the equipment, of the cook-line. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked corn, cooked rice, and hardboiled eggs cold holding in the cook-line reach-in cooler with internal temperatures of 46-57F, probe thermometer, verified by PIC. The TCS foods were above 41F for an unknown amount of time. PIC discarded, see embargo form. According to PIC, temperature checks are done 3 times per day and had not yet been done because of inventory and the food delivery. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. 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.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 several cartons of hash browns cooling in the walk-in cooler from the evening prior (14 hours) with an internal temperature of 51-59F, probe thermometer, verified by PIC. PIC discarded the hash browns, see embargo form. Reviewed the procedure for cooling the rehydrated hash browns, which requires cooling to 41F or below within 12 hours. PIC will retrain the cooling procedure with employees and ensure that the hash browns are labeled with the 12 hour cooling label, 48 hour label, and are separated for adequate airflow while cooling. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. After discussion with the person in charge, it has been determined that the root cause of the violation was a training issue, which resulted in the violation. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. >>> Observed sliced turkey, cooked pot roast, and cooked noodles in a reach-in on the cook-line without date marks. According to PIC, the cooked proteins and noodles were prepped/opened the day prior to the inspection and are held in the establishment for 48 hours. PIC instructed employee to place a date mark on the TCS foods and will retrain on date marking. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours. 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. >>> Observed the low-temp dish machine turned on, full of water and having a recently washed rack of dishes inside of the machine, with a chlorine concentration of 0 ppm. Inspector and establishment's test strips were used to test the chlorine concentration from the wet rack, wet dishes, and multiple other wet areas inside of the dish machine after several full cycles, including the sanitize cycle, were complete, all resulting in a 0 ppm concentration of chlorine. The bucket of sanitizer appeared to have been recently replaced. Inspector and several employees primed the sanitizer pump on the dish machine for several minutes. Air observed to be in the chlorine line and the liquid chlorine was not being pumped. Chlorine observed not to be dispensed into the machine at the end of the line. Person in charge (PIC) contacted the dish machine servicer during the inspection to schedule a repair. Discussed filling the 3-compartment sanitizer basin to sanitize dishes. PIC instructed dishwasher to use the quat sanitizer to properly sanitize all dishes and equipment until the dish machine is repaired and has a chlorine concentration of 50-100 ppm. Discussed checking the sanitizer concentration prior to use and logging the concentration, along with necessary corrections in order to properly destroy pathogens on the dishes. >>> 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. Correct By: Corrected At Time Of Inspection