Denny’s #8007

Basic – Current Hotel and Restaurant license not displayed

Old license displayed 7-1-22

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee keys stored next to microwave on cook line. Moved by manager. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee on front line preparing food with bracelet on wrist

Basic – Equipment in poor repair

Walk in cooler and walk in Freezer gasket torn

Basic – Floor soiled/has accumulation of debris

Floors under cooking equipments soiled in kitchen soiled

Basic – Hood filter missing from automatic fire suppression/exhaust system

One hood filter on cook line

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior of reach in cooler on cook line soiled

Basic – Standing water in bottom of reach-in-cooler

Inside dessert reach in cooler at wait station

Basic – Stored food not covered

Liquid eggs in container in walk in cooler not covered. Manager covered Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Multiple walls in kitchen soiled

Basic – Water leaking from pipe and/or faucet/handle

Hand wash sink on cook line with leak at faucet

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Slice cheese (57-59F – Cold Holding), stored in flip top make table reach in cooler on cook line at far wall next to hand wash sink. Place there from main walk in cooler approximately 2 hours ago and items is over the fill line. Employee removed extras and place in walk in cooler nnLiquid eggs and raw shell eggs (46-47F – Cold Holding), stored in flip top make table reach in cooler on left side of stove top on cook line, place there from walk in cooler approximately 2 hours ago. Discussed placing items on Time and completed Time/Temperature Control for Safety (Potentially Hazardous) Foods paperwork nnboil eggs, cut lettuce and shredded cheese (46-47F – Cold Holding), stored in flip top salad reach in cooler at wait station and place there from walk in color approximately 2 hours ago. Employee going in and out of unit. Manager closed lid Warning

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Missing back flow preventer at mop sink on non- chemical side of splitter Warning

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

In reach in salad wait station cooler. Temperature reading at 50F

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water turn off at hand wash sink on cook line. Employee turn hot water on Corrected On-Site