Health Report #111092

Establishment Name: Denny's Restaurant # 864
Report Date: 01/14/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods Food item(s) cooled make line Improperly In large container Cartons of hash browns rehydrated by adding hot water to them. They are left in carton. Found sitting out at room temperature temped at 128f and subsequently put in cooler to cool. An hour later they were temped and found at 110f. In attempt to cool down to 41f within a maximum of 4 hours, hash browns were placed onto sheet tray and into 2 tubs w/ approximate depth of 4 inches and placed into freezer. At the four hour mark, hash browns were temped. Those on sheet tray had reached 38f, and those in the tub were at 85f. Hash browns in tub were discarded. The facility is cooling hash browns using an improper cooling technique. Once rehydrated with hot water, hash browns need to be placed onto sheet trays and put in cooler. Potentially hazardous foods need to be cooled rapidly from 135f to 70f within 2 hours, and from 70f to 41f within an additional 4 hours to minimize potential for bacterial growth and toxin production. Correct as indicated above. ,
Critical Handwashing Cleanser, Availabi Soap at handsink front hand sink handsink Not provided At hand sink Hand sink between the front service area and employee break room did not have soap available. Soap needs to be available for proper handwashing. Fill soap dispenser with soap, and make sure soap is replaced as needed. , gaps noted in between hood filters. Eliminate gaps for proper ventilation. Cardboard noted at edge of hood canopy to block air. Cardboard is not approved for this purpose. Replace with approved materials that are smooth and cleanable. ,
Critical Potentially Hazardous Food (Ti Cold food item(s) make line prep unit(s) Stored above 41 degrees F Several pre-portioned packages of cook chicken and garlic butter found on top rail of the prep unit at 45 - 51 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding chicken and garlic butter at time of inspection. Assorted potentially hazardous foods including milk and whip cream found in cooler in front serving area found at 43-46f. Potentially hazardous foods need to be maintained at 41f or below. Door on the cooler may be mis-alligned leaving a gap between the door and the cooler, thus elevating the temperature in the unit. Corrected by potentially hazardous food was relocated or discarded at time of inspection. Repair unit by realigning door to eliminate gaps
Critical Potentially Hazardous Food (Ti Hot food item(s) make line burner Stored below 135 degrees F Nacho meat in bag found in warm water temped at 104 degrees f as backup waiting to be placed into hot holding table once the same food in unit has been served. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating the nacho meat to 165 degrees f and consuming within 4 hours.
Critical Cooling N/A N/A N/A Cartons of hash browns rehydrated by adding hot water to them. They are left in carton. Found sitting out at room temperature temped at 128f and subsequently put in cooler to cool. An hour later they were temped and found at 110f. In attempt to cool down to 41f within a maximum of 4 hours, hash browns were placed onto sheet tray and into 2 tubs w/ approximate depth of 4 inches and placed into freezer. At the four hour mark, hash browns were temped. Those on sheet tray had reached 38f, and those in the tub were at 85f. Hash browns in tub were discarded. The facility is cooling hash browns using an improper cooling technique. Once rehydrated with hot water, hash browns need to be placed onto sheet trays and put in cooler. Potentially hazardous foods need to be cooled rapidly from 135f to 70f within 2 hours, and from 70f to 41f within an additional 4 hours to minimize potential for bacterial growth and toxin production. Corrected as indicated above
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Numerous locations Soiled Numerous utensils/dishes were found in tubs on the clean utensil rack soiled with food debris residual. Clean now and inspect dishes /utensils prior to placing onto clean storage rack. Vegetable slicer found on the shelf on the make line with food debris residual. Clean now and retrain employees on proper cleaning technique. Provide scrub brush with wire handle to reach inside to properly clean/loose food debris on the blades. Correct as indicated above. Dishes found on the line with food splash on them. Clean now and take measures to avoid food splash onto clean dishes. Correct as indicated above. The blendtec mixer and some knives were found dirty at the front counter area. This is most likely a dishwash problem. Returned to the dishwash area to be rewashed. Make sure dishwasher properly pre soaks, scrubs and rinses food debris to loosen so that utensils and dishes are properly wash rinsed and sanitized in the dishmachine. Dishes and utensils must be inspected prior to placing on clean storage rack. ,
Critical When to Wash Employee(s) prep area Did not wash hands Food employees on make line observed not to wash hands in between glove changes. Hands need to be washed prior to putting on gloves to prevent potential for contamination of food. Food employees on the make line were observed to wash hands once during this 5 hour inspection. Employees are required to wash hands in between glove changes, in between handling raw and ready to eat foods, and whenever soiled. Retrain all food employees on when to wash hands and on proper handwashing technique. Correct as indicated above. , the following non-food contact surfaces need cleaning: outside of the cooking equipment, burners, the outside of the toaster, non-food contact surfaces of the waffle iron, piping under and behind the cooking equipment, underneath the cooking equipment, cabinets underneath ice bins, inside of hood overhang, light sheild under hood, cabinet and associated piping under the 2-compartment sink, rust build-up noted on splash guard of back ice machine where old screws used to be, and excess frost build-up on wall between cooler and door to freezer. Clean now and place on a more frequent cleaning schedule
Normal Equipment Food-Contact Surface Food-contact surface(s) and utensil(s) oven Not cleaned Oven on make line was found to have excess food debris. Cooking equiptment needs to be cleaned regularly for proper food protection. Clean now and place on a routine cleaning schedule. , assorted potentially hazardous foods including milk and whip cream found in cooler in front serving area found at 43-46f. Potentially hazardous foods need to be maintained at 41f or below. Door on the cooler may be mis-alligned leaving a gap between the door and the cooler, thus elevating the temperature in the unit. Corrected by potentially hazardous food was relocated or discarded at time of inspection. Repair unit by realigning door to eliminate gaps. ,
Normal Good Repair and Proper Adjustm Equipment components doors front counter area reach in cooler Not adjusted per manufacturer's specifications Assorted potentially hazardous foods including milk and whip cream found in cooler in front serving area found at 43-46f. Potentially hazardous foods need to be maintained at 41f or below. Door on the cooler may be mis-alligned leaving a gap between the door and the cooler, thus elevating the temperature in the unit. Corrected by potentially hazardous food was relocated or discarded at time of inspection. Repair unit by realigning door to eliminate gaps. , wooden cutting boards in kitchen are in poor repair and need to be replaced. Replace with new cutting boards that are smooth and cleanable. Correct as indicated above
Normal Heating, Ventilating, Air Cond HVAC system Hood canopy hood filters Not constructed, designed, installed according to law Gaps noted in between hood filters. Eliminate gaps for proper ventilation. Cardboard noted at edge of hood canopy to block air. Cardboard is not approved for this purpose. Replace with approved materials that are smooth and cleanable. , oven on make line was found to have excess food debris. Cooking equiptment needs to be cleaned regularly for proper food protection. Clean now and place on a routine cleaning schedule.
Normal Cleaning, Frequency and Restri Physical facilities/structures floors N/A With accumulation of debris Accumulation of debris noted on floor under coolers in dishwash room and under juice dispenser/ice machine in the side wait station. Floors need to be kept clean to prevent attraction of pests. Clean floors now and place on a more frequent cleaning schedule. , hand sink between the front service area and employee break room did not have soap available. Soap needs to be available for proper handwashing. Fill soap dispenser with soap, and make sure soap is replaced as needed. ,
Normal Cutting Surfaces Cutting surface(s) Cutting board(s) make line cutting board With deep cuts/grooves Wooden cutting boards in kitchen are in poor repair and need to be replaced. Replace with new cutting boards that are smooth and cleanable. Correct as indicated above. , back door floor threshold has a large gap opening to exterior. Eliminate gap by providing weatherstripping and repairing floor threshold to minimize access for insects and rodents. Correct as indicated above. ,
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) Numerous locations With accumulation of debris The following non-food contact surfaces need cleaning: outside of the cooking equipment, burners, the outside of the toaster, non-food contact surfaces of the waffle iron, piping under and behind the cooking equipment, underneath the cooking equipment, cabinets underneath ice bins, inside of hood overhang, light sheild under hood, cabinet and associated piping under the 2-compartment sink, rust build-up noted on splash guard of back ice machine where old screws used to be, and excess frost build-up on wall between cooler and door to freezer. Clean now and place on a more frequent cleaning schedule. , sink in men's restroom and both sinks in women's restroom are not draining properly, resulting in standing water in the sinks. Floor drain at the ice machine at the far wait station has standing water. Faucet at the 3-compartment sink in the dishroom is leaking. Repair/replace drains and plumbingso they are operating properly. Correct as indicated above. Excess corrosion/build-up noted at junctures of vacuum breaker of dish machine where it connects to the pipe. This is indicative of leaking. Repair leak and clean. ,
Normal Outer Openings, Protected Outer opening(s) Door(s) back door delivery door Not sealed to prevent pest entry Back door floor threshold has a large gap opening to exterior. Eliminate gap by providing weatherstripping and repairing floor threshold to minimize access for insects and rodents. Correct as indicated above
Normal System Maintained in Good Repa Plumbing system Drain line(s) Numerous locations Not maintained Sink in men's restroom and both sinks in women's restroom are not draining properly, resulting in standing water in the sinks. Floor drain at the ice machine at the far wait station has standing water. Faucet at the 3-compartment sink in the dishroom is leaking. Repair/replace drains and plumbingso they are operating properly. Correct as indicated above. Excess corrosion/build-up noted at junctures of vacuum breaker of dish machine where it connects to the pipe. This is indicative of leaking. Repair leak and clean. , accumulation of debris noted on floor under coolers in dishwash room and under juice dispenser/ice machine in the side wait station. Floors need to be kept clean to prevent attraction of pests. Clean floors now and place on a more frequent cleaning schedule
Normal Light Bulbs, Protective Shield Light shielding Light shield(s) entire establishment Not provided Numerous lights throughout facility were not shielded. Lights need to be shielded or provide plastic-coated bulbs in order to prevent any potential glass fragments from getting onto food/food contact surfaces and prep areas. Correct as indicated above. , food employees on make line observed not to wash hands in between glove changes. Hands need to be washed prior to putting on gloves to prevent potential for contamination of food. Food employees on the make line were observed to wash hands once during this 5 hour inspection. Employees are required to wash hands in between glove changes, in between handling raw and ready to eat foods, and whenever soiled. Retrain all food employees on when to wash hands and on proper handwashing technique. Correct as indicated above. ,