Denny's # 8688

Inspector's notes

-- In rethermalizer, observed bags of potato soup and red-skinned mashed potatoes sitting above water line with internal temperatures at 93°F using probing thermometer. The highest water temperature of rethermalizer measured at 92°F. An employee stated the items were placed in rethermalizer at approximately 8:00 AM this morning. All TCS foods improperly reheated were discarded by PIC. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- The maximum water temperature for rethermalizer measured at 92°F using probing thermometer. See violation above. Per PIC, the unit should automatically heat up to around 165°F. The PIC was unsure if there was a way to adjust settings to ensure the equipment is reaching required temperatures. At the time of inspection, all TCS items in rethermalizer were removed and discarded. The PIC stated alternative reheating equipment such as the grill and microwave will be used to reheat TCS foods until rethermalizer equipment is repaired. The establishment has sufficient heating equipment to safely remain open until repairs are completed. Reheating equipment must have the capacity to heat commercially processed TCS foods to 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In reach-in refrigerator, observed containers of ready-to-eat (RTE) TCS, foods date mark labeled: macaroni and cheese (no date), cooked meatballs (no date), cooked spaghetti (no date), holiday sliced turkey (1/11/26), and burnt end brisket (1/14/26). The person in charge (PIC) stated all items were prepared 4 days prior to the inspection (1/18/26). Requested all RTE/TCS foods be properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.