Denny's

Inspector's notes

White gravy-121-123F in the steam table unit. Employee stated that the gravy had been made over four hours prior and discarded-see embargo form. Keep TCS food items in hot holding at 135F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Paper towel dispenser at handwash sink in kitchen is not in working condition with no hand drying provisions accessible at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC removed paper towels from dispenser and placed next to hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spinach to have an internal temperature of 47*F in cold holding unit on top of counter near hand sink and blenders in server area. PIC stated spinach has been in the unit since the day prior. Unit observed to have an ambient temperature of 48-50*F measured with min/max thermometer, unit is attached to under the counter refrigerator unit that had an ambient temperature of 37*F 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**

Inspector's notes

Observed grease buildup on sides of fryers, food debris on floor under prep sinks in kitchen, and white accumulation on water spigots along server line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside clean tomato slicer and chopper with visible food residue; green residue on other slicer. Notified Person In Charge (PIC). PIC will have employees rewash, rinse, and sanitize slicers and chopper. ===Clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed with establishment and inspector min/max thermometer with sever refrigerator with ambient temperature of 52.7*F-58.9*F. Internal thermometer of unit is at 58*F. Inside unit was tcs butter at 48*F; whip cream at 48*F; sour cream at 50*F; packages of sour cream, butter, and salsas at 50*F. Notified Person In Charge (PIC). PIC verified internal temperatures. Unit was temperature checked at 6am. Time of inspection is 12pm. Moved all tcs foods listed to other refrigeration units to cool to 41*F. Verified after 40 minutes. ===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 with raw chorizo stored directly above open cooked sausage links. Notified Person In Charge (PIC). PIC moved raw chorizo. ====Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 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 #8 Audit resulted in 3 out 13 employee food handler certificates. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At time of inspection, Person IN Charge (PIC) does not have Certified Food Protection Manager certificate (CFPM). ===During open hours of operation a CFPM needs to be on site.

Inspector's notes

Observed main cook grab raw shelled egg with left gloved hand. Employee with left gloved hand picked up towel from floor. With contaminated left gloved hand employee proceeded in opening and working with open food caramelized onions. Notified Person In Charge (PIC). PIC directed employee to take off gloves and wash hands. Also observed same employee grab raw beef patty with gloved hand. Employee proceeded to work with open foods with contaminated gloved hand. Notified PIC. PIC directed employee to take off contaminated gloves and wash hands appropriately. ======Employee not washing hands between working with raw food and RTE food. Corrective Action: Corrected at time of inspection. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside one door reach in refrigerator to right side of burners on main cook line with several black organic particles inside open large container of open yellow liquid egg. Notified Person In Charge (PIC). PIC will discard contaminated listed liquid egg product.=====Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in two separate refrigerator units with tcs foods in temperature danger zone (41*F-135*F). Notified Person In Charge (PIC). Inside main walk in unit all tcs foods were internal 49*F-50*F. Following foods: cooked ham, cooked turkey; raw hamburgers, raw steaks, raw chicken, cut lettuce, raw shelled eggs; etc. Opened freezer door, ambient is now at 41.5*F. Establishment is taking temperatures digitally. All listed tcs foods cooled to 41*F withing 1 hr. Inside cold drawer unit opposite egg station was ambient temperature of 48*F with min/max thermometer. Inside unit following food: cut spinach, cut ham; raw eggs; liquid eggs; at 50*F-52*F. PIC discarded cut spinach and cut tomatoes. ======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

Main walk in unit has ambient temperature of 53.7*F with min/max thermometer. Notified Person In Charge (PIC). Opened freezer door, unit is now at 41.5*F. Directed PIC to contact GM to issue work order to repair/maintenance unit. Re-inspection tomorrow 7/26/2024. ====All walk in units need to be 41*F or below to maintain tcs foods below 41*F. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed main cook grab raw shelled egg with left gloved hand. Employee took off gloves. Put on new gloves over contaminated left hand. With contaminated left gloved hand employee proceeded in working with open food omelets/potatoes; directly grabbing bread with contaminated gloved hand. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloves and wash hands appropriately. PIC sanitized contaminated areas. ======Employee not washing hands between working with raw food and RTE food. 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

Core-6-501.12, C: Cleaning, Frequency and Restrictions. ===Heavy yellow organic grease matter build up all along the entire cookline stainless steel wall panels. Also observed black organic matter along. Notified Person In Charge (PIC). ====A dirty wall/s. Correct By: Correct Prior To Next Routine Inspection