Denny's

Inspector's notes

Observed a final cooking temperature of 143-145F, probe thermometer, in a cooked chicken breast that was taken off of the grill and ready to be plated. The chicken breast was cooked from raw. Cook placed the chicken back on the grill to cook to an internal temperature of 165F. Discussed checking the cooking temperatures of proteins cooked from raw, in the thickest part, throughout service to ensure that the proper cooking temperature is achieved to ensure that pathogens have been destroyed during the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person-In-Charge-Duties; Performs Assigned Duties. Audit of employee food handler certificates in the establishment was conducted due to repeat violation #22; 3-501.16(A)(2) and (B); Improper cold holding in the establishment. Audit resulted in 19 out of 34 employee food handler certificates. Remaining 15 without food handler cars and 3 of 19 expired food cards. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cook with regular gloves on main cook line grab raw shelled eggs with both right and left gloved hands. With contaminated gloved hands cook took off gloves and put on new contaminated gloves. With new contaminated gloved hands cook proceeded to work with open raw shelled eggs and raw steaks. Cook with contaminated gloved hands proceeded to work with open food fries and directly touch clean open plate to be plated. Notified employee to take off contaminated gloved hands and wash hands appropriately. Notified Person In Charge (PIC). ====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 Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on main cook line in middle of hot well line with container of cooked sausages at 112-119*F. Notified Person In Charge (PIC). PIC had employee discard improperly hot holding cooked sausages. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside #2unit with 4 reach in refrigeration unit on main cook line with ambient temperature of 45.8*F-52*F with min/max thermometer. Notified Person In Charge (PIC). Inside the unit was open full cooked sausage container at 59*F; raw burgers at 44*F-50*F; raw chicken at 50*F; American cheese at 49*F. Per PIC temperature check was completed at 11am. Time is after 2pm. PIC and cook employee moved all cold holding tcs foods listed to walk in unit to cool to below 41*F. Verified after 1 hour. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside small 4 reach in unit on main cook line with ambient temperature of 47.8*F-50.9*F with min/max thermometer. Notified Person In Charge (PIC). Inside the unit was open cooked bacon at 48*F; cut tomatoes at 48*F; cooked ham at 47*F; cubed cut cooked ham at 47*F. American shredded cheese at 47*F. Per employee all tcs foods were prepared on previous night shift. PIC discarded improperly cold holding tcs foods listed. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside main walk-in unit in back by fans with three by one containers of cooling hash browns. Sticker on hashbrowns were from 10/28 at 4:28am. Time of inspection is 3pm. Internal temperature of the hashbrowns in middle was at 50*F and top at 44*F. Notified Person In Charge (PIC). PIC confirmed temperatures and separated containers and opened lids for hashbrowns to cool to 41*F with in 12 hours. ===Incorrect method was used. No stacking and covering cooling containers. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --Observed several surfaces with accumulated soil and residues throughout the kitchen, on the cook line, walls, and counter tops. Observed buildup along equipment door frames, handles, and gaskets. Ensure that cleaning frequencies are increased and any unused clutter is removed to prevent attracting/harboring pests/bacteria. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection