Dennys #1773

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the the kitchen .

Basic – Equipment and utensils not properly air-dried – wet nesting. On the dry storage rack

Basic – Floor and wall junctures not fully coved in food preparation/storage/warewashing areas or bathroom. By the reach in freezer near the dish area

Basic – Floor soiled/has accumulation of debris.grout soiled throughout the kitchen , floors on the cook-line.

Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream area , water temperature 67 degrees.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the reach in cooler in the kitchen , reach in cooler shelves soiled, exterior of the fryer , exterior of the ice machine .

Basic – Wall soiled with accumulated grease, food debris, and/or dust on the cook-line.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over precooked sausage in reach in cooler under combi oven

High Priority – Toxic substance/chemical improperly stored. Bottle of chemical near the toaster on the cook line.

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed the Dish person dipped hands in the rinse sink then sanitizing water no proper hand wash .

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager on duty not able to access.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook-line

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager on duty not able to access .

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to access the training .