Denny's #8574

Inspector's notes

-- In walk-in refrigerator, observed multiple racks raw bacon being stored above precooked sausage links. No visible contamination observed. Reviewed food storage hierrachy with the person in charge (PIC): All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Employee observed using same kitchen shears between opening raw animal food packages (steaks) and ready-to-eat packages (wild grain rice) without cleaning and sanitizing between use. On cook line, observed tongs used for raw animal foods (steaks) being stored in same dipper well for scoops used for ready-to-eat foods (vanilla cream). Also observed raw animal foods (steaks) packages being opened on ready-to-eat cutting board surface for sandwiches. Reviewed MCESD requirements with the PIC: • Equipment food-contact surfaces and utensils must be cleaned and sanitized before each use with different raw animal foods, when changing from raw to ready-to-eat foods, at any time contamination occurs, and at least every 4 hours for time/temperature control for safety (TCS) foods. Requested the PIC educate/train employee on cleaning and sanitation requirements as well as sanitize all equipment at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Final cooking temperature for Alaskan salmon placed in to go container for service measured between 91°F-111°F using probing thermometer. Reviewed minimum cooking requirements for fish: Fish must reach a minimum of 145°F for 15 seconds. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. The cook placed fish back on grill to finish cooking to 145°F minimum at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- The ambient temperature of walk-in freezer observed at 33.1°F using min/max thermometer. Multiple foods softened/not solid to the touch at the time of inspection. The PIC provided proof of a service order to repair walk-in placed earlier in the day. Stored frozen foods shall be maintained frozen unless in the process of slacking or thawing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Low profile drawer under grill has significant amounts of condensation water dripping onto the floors when opened. Discussed with management having refrigeration units repaired to prevent condensation drip. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Observed heavy buildup of food debris and grease throughout the facility. 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

Gaps, crevices, and/or holes observed around piping entering walls below hand wash station nearest bread storage, condensation line near walk-in freezer, and behind bar area. Please seal, cover, repair these areas. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Heavy debris buildup observed below steamtables and cookline equipment. Please clean these areas in a manner and frequency that prevents buildup of debris. ***2nd consecutive violation*** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sausage links being hot held temp at 115*F-124*F. PIC stated sausage links were cooked within the hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

a). Under the silverware sink at the floor sink, raise the drain lines and provide a two inch air gap. b). Backflow valve under soda station in the front is leaking. See if backflow valve can be removed and the water source tied into the other valve in the dry storage room. If not then please have backflow devices tested and certified, or provide a report that is less than a year old. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor and wall under and behind prep fridge along cook line to be soiled and have food debris. 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.