Denny’s

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to food at preparation table at cook line. Manager discarded during inspection.

Basic – Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic – Equipment in poor repair. Observed reach in cooler drawers not working at cook line.

Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed no running water at the dessert area, also at the cook line. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave located at the end of the cook line.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit next to stove at cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at the end of the cook line. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination. Observed clean utensils not inverted at dishwasher area. Employee stored properly during inspection. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner. Observed vanilla toppings bags no longer frozen at prep table in kitchen area. As per Manager less than 3 hours.Manager moved to reach in cooler during inspection. Corrective Action Taken

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash. Inspector instructed Manager.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (46F – Cold Holding) at unit next to stove, as per Manager less than 2 hours, Manager moved to walk in cooler during inspection. Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stuffing not date marked inside walk in cooler, as per Manager over 24 hours.