Denny’s

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in coolers in the kitchen

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Ceiling bulging in the dishwasher area.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of the ice machine Corrected On-Site

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door unit in the kitchen has a work order placed to be fixed.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Spinning cycle not properly functioning.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat placed on the shelf in the walk in cooler

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment gaskets soiled, reach in coolers soiled . Coffee station.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen

Basic – Wet mop not stored in a manner to allow the mop to dry.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (54F – Cold Holding overnight) spinach (47F – Cold Holding overnight)

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (54F – Cold Holding overnight) spinach (47F – Cold Holding overnight)

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.cutting board