Denny's

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Employee in the cookline area handled two raw chicken fried steaks; then went to handle clean equipment, plates, and jalapenos without changing gloves and washing hands. The employee was asked to wash hands and did so.

Inspector's notes

Chicken fried steak items cooked to 126-144F. PIC recooked the chicken fried steaks to proper temperature.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at 0ppm in the kitchen area. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Excess ice buildup in the front walk in freezer under the fan area. The gasket is in disrepair and hanging on the cooler drawers in the rear prep area. PIC stated that the units would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee handled/cracked raw shell eggs; then went to handle clean plates and toasted bread without changing gloves and washing hands. Second employee picked items up off of the floor; then changed gloves and went to handle clean plates and food items without changing gloves and washing hands. Both employees were asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pan of sausage-105-106F cooling at ambient temperature in the cookline area. Employee stated that sausage began cooling about an hour prior and relocated to the walk in cooler. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Interior of the reach in cooler where the eggs are stored in the the cookline area with excess old food debris. The handles on both microwaves in the kitchen area have soil reside present. Ensure that the all items are cleaned as needed. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee cell phone, charger, and open drink stored over/next to clean plates in the cookline area. Employee personal food items stored directly in clean bowls in the rear prep area. All items were relocated to proper areas. Storage of employee possessions was discussed with the person in charge. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter on the top layer of ice in the ice machine. Notified person in charge and they had employee remove ice and clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced prime rib, American cheese, sausage crumbles, diced ham, diced tomatoes, and liquid egg whites ranging from 44*F to 54*F using probe thermometer. PIC stated the items were transferred from the make-line unit to the drawer below the grill approximately 30 minutes prior to inspection, and were in the make-line unit for more than four hours. The ambient temperature of the make-line unit that the items came from was 53.4*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, prime rib, hashbrowns, mac and cheese, hamburger patties, and sausage patties ranging from 44*F to 45*F in the walk in. Notified person in charge and they moved items to other refrigerators to rapidly cool. 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.

Repeat Violation Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed an accumulation of soil and food debris on the interior surfaces of the microwave on the right side of the cook-line. PIC will deep clean the microwave to remove all food and soil. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of soil and debris on the floors and walls of the cook-line. Discussed doing a deep cleaning and cleaning more frequently. 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. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed an accumulation of soil and food debris on the interior surfaces of the microwave on the left side of the cook-line. PIC will deep clean the microwave to remove all food and soil. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>> Observed cooked sausage links hot holding at the steam table on the cook-line with an internal temperature of 106-115F, probe thermometer, verified by PIC. Cook reheated the sausage links to at least 165F on the grill. Discussed monitoring the temperature of hot held foods. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. 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 raw spinach, cooked mixed vegetables, and cut lettuce cold holding in the top of cook-line reach-ins with internal temperatures of 46-51F, probe thermometer, verified by PIC. PIC placed the TCS foods in the walk-in to rapidly cool to 41F or less. The TCS foods were placed into the reach-in less than 4 hours prior to inspection. Discussed monitoring cold temperatures of TCS foods to ensure that 41F is maintained. Temperature is an important factor in limiting pathogen growth. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. 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 the cook-line reach-in to have an ambient temperature of 48.3F, min/max thermometer, verified by PIC. PIC instructed employee to place TCS foods in the walk-in to cool to 41F. PIC will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. Discussed using a dial thermometer and/or bottle of water to verify that the unit is maintaining food at 41F or less. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of soil and debris on the floors and walls of the cook-line. Discussed doing a deep cleaning and cleaning more frequently. 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. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Audit of food handlers cards was conducted on premises and resulted in 5/27. Audit was due to repeat consecutive violation #6. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed line cook directly touch raw streak with right regular glove. With contaminated right glove hand employee touched pepper shaker, multiple black spatula handles. Employee took of gloves. Employee put on new gloves over contaminated right hand. With contaminated right gloved hands employee directly touched bun for order. Notified Person In Charge (PIC). PIC directed employee to take off contaminated glove and wash hands appropriately. Another cook line employee proceeded in touching contaminated handle on main cook line. Stopped employee. Directed employee to take off contaminated gloved hands and clean and sanitize contaminated spatulas and pepper shaker on main cook line. ======Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. =====Observed inside upright refrigerator with digital temperature of 50*F. Inside the unit was tcs foods: Cheesecakes; Whip Creams; 2 Gallon Milks; Small container of cut spinach. Internal temperatures of 7 individual packaged cheesecakes was at 50*F; Whip cream at 55*F-60*F; Milk at 45*F. Notified Person In Charge (PIC). PIC moved all tcs foods to properly working reach in unit to cool to 41*F. Verified after 1hr listed foods cooled below 41*F. ===============Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System. =====Observed in back of house mop sink with hot water valve on and pressure to hose and nozzle left on . Notified Person in Charge (PIC). Turned off water and drained pressure from nozzle. ========Referring to design, construction, and installation, a plumbing system shall be designed, constructed, and installed according to law Correct By: Corrected At Time Of Inspection