Denny's

Inspector's notes

Observed in-use ice cream scoop stored inside a temperature-controlled sanitizing well measured at 90'F via probe thermometer at time of inspection. Discussed in-use utensil requirements with PIC. Instructed PIC to elevate the temperature of the well to ensure 135'F threshold is being met. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler drawer on the end of the cook line next to combi-oven unable to fully close. PIC reported part of the cooler drawer collides with internal piece of the cooler and a work order was created. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken table, and miscellaneous items stored between shelving unit and wall in dry storage. Observed laptop computer, toaster oven, and boxes of miscellaneous items stored in boiler room. Old equipment that is no longer used is not to be kept in the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 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.

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 re-inspection.

Inspector's notes

Observed prep table between grills on the cookline with an ambient temperature of 44.7*F at time of inspection. Observed all food items in prep table and on an ice bath at 41*F or below at time of inspection. Discussed with PIC about repairing unit. All equipment must be in good repair and proper adjustment. Corrective action: Repair prior to next routine inspection.

Inspector's notes

The cold drawer underneath the flat grill had some food with internal temperatures of 48•F-50•F such as ham, shredded cheese, sliced cheese, and hashbrowns. The PIC stated the food items were holding temperature earlier today, but the drawer has been opened a lot. The PIC moved the food items to the walk-in freezer to cold down to 41*F at the time of inspection. The PIC re-arranged the drawers to address the issue at the time of inspection. Corrective Action: Corrected at time of inspection. 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.

Inspector's notes

During inspection observed build-up of grease, food debris, and organic matter adhering to the non-food contact areas of equipment such as hoods, fryer, grills, hot holding equipment, cold drawers, and reach-in coolers. The PIC was shown the areas that need cleaning. Corrective Action: Correct prior to next routine inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens Cleaned plates and bowls with food debris still on dishware, stored as clean. Manager moved dishes to the dishwasher to be cleaned and sanitized. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Small cold holding unit left of grill holding liquid eggs, unable to hold an ambient temperature of 41*F or below. 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 in a few days. Owner to provide work order invoice once completed. All foods to continue be held on ice 41*F. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Walls, side of equipment, ice machine etc. with build up of food and black organic matter. All areas need to be cleaned and maintained clean. SECOND CONSECUTIVE VIOLATION Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed an open employee drink without a lid or straw on food prep station with prepped food. All personal drinks shall be with a lid and straw and in designated area. Employee removed cup and placed in break room. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination... Employee drink stored in ice machine. Drink and ice removed, Manager to review with all employees not to store any items in the ice machine. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.... Soiled knife stored with clean knives, soiled and peeling pans stored as clean. Manager discarded peeling pans and moved other utensils to the dishwasher to be cleaned and sanitized. Correct By: 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......11 cartons of hashbrowns in walk-in cooler prepped yesterday still at 47-52'F inside after 16 hours of cooling. Hashbrowns discarded. Please ensure that employees follow the procedures on the carton that state to provide at least one inch of air space on all sides (expand and cool). Manager to re-train employees on the procedure. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.... Cooked jalapeno peppers sitting on hot line at 92-102'F. Bagged mashed potatoes sitting in the same pan at 108-120'F. All hot holding TCS food items need to be held at 135'F or above at all times. Cook reheated peppers and mashed potatoes to 185'F. Peppers were then placed on grill to hold hot and mashed potatoes were placed into a pan on line. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-6-501.12, C: Cleaning, Frequency and Restrictions.... Walls, side of equipment, etc. need to be cleaned and maintained clean. Correct By: Correct Prior To Next Routine Inspection