Health Report #111094

Establishment Name: Denny's Restaurant # 864
Report Date: 07/27/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti N/A N/A N/A Sliced grape tomatoes found sitting out at room temperature above the prep unit in container temped at 48 - 49 degrees f. Cook indicates they sit out for ease of access. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding tomatoes. Numerous assorted cryovaced steaks found in the drawer below the cook line at 47 - 49 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below to minimize potential for growth of bacteria. Corrected by discarding steak at time of inspection. It is possible that the drawer is either misaligned or the gasket is not seeding properly leaving a gap that allows this draw to elevate in temperature as it is close proximity to the cooking equipment. Call for repair of drawer.
Normal Good Repair and Proper Adjustm Equipment cooking area burner broken Bagged nacho cheese and cheese sauce found on back burner sitting in water at 98 degrees f with the pilot light only barely on. Nacho cheese and cheese sauce are potentially hazardous and must be maintained at 135 degrees f or above. As per cook on make line, he needed the front burner for cooking eggs moved the nacho cheese and cheese sauce to back burner. The back burner does not work and the front burner was empty when the nacho cheese and cheese sauce were temped. Corrected by discarding food at time of inspection. The back burner must be repaired for adequate hot holding during rush period. Correct as indicated above.
Normal Equipment Food-Contact Surface Food-contact surface(s) used for nonpotentially hazardous food(s) wait station Not cleaned when contaminated The lemon cutter was found to have food debris. It is not being cleaned at the required frequency or not properly being cleaned. Clean now and place on a more frequent cleaning schedule and retrain employee on proper cleaning technique.
Normal Good Repair and Proper Adjustm Equipment prep table drawer(s) In poor repair Numerous assorted cryovaced steaks found in the drawer below the cook line at 47 - 49 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below to minimize potential for growth of bacteria. Corrected by discarding steak at time of inspection. It is possible that the drawer is either misaligned or the gasket is not seeding properly leaving a gap that allows this draw to elevate in temperature as it is close proximity to the cooking equipment. Call for repair of drawer.
Normal Temperature Measuring Devices Thermometer(s) walk in cooler broken Both of the thermometers in the walk in cooler are broken. Replace thermometers n order to properly monitor the temperatures of the units
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) cooking area shelf, wait station cabinet(s) Soiled N/A