Dennys Rest #1231 Improves its Sanitary Rating

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks.

Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Throughout kitchen, dish washing, and storage room areas. Employee used push broom to get rid of water. **Corrective Action Taken**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Hash brown in walk in cooler.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface under the grills on the cook's line. **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris on the expo line. This was immediately cleaned.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested, then corrected to 50 ppm **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer drawers, all products not commercially packaged. Observed a raw breaded beef patty stored directly ontop of raw breaded fish in a reach-in freezer drawer. The meat was put in its proper storage spot. **Corrected On-Site**

High Priority - Vacuum breaker/back flow preventer missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Accumulation of food debris/grease on food-contact surface. Observed that a hot hold drawer used for pancakes is soiled on the cook's line.

Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. Observed pans used to store food in the reach-in cooler drawers have old food debris in the bottom of them. This indicates the pans are not changed when refilling these pans.

Basic - Build-up of grease on nonfood-contact surface. Observed a build-up of grease under the hash brown grill.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed chicken noodle soup being thawed in standing water in a container in a prep sink. The soup was put in a pan to heat. **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing to the right of the ice machine.

Basic - Employee with no hair restraint while engaging in food preparation or handling of food contact surfaces. The dishwasher. He put on his hat. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Ambient thermometer is broken in the reach-in cooler drawers under table #2.

Basic - Soil residue build-up on nonfood-contact surface. All shelving under the counters on the cook's line.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the reach-in cooler and reach-in cooler drawers under table # 2.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed the cook go in the walk-in freezer, remove 1 glove, pick up an item then go back to the cook's line and put the glove back on without washing hands. Cook washed hands after being informed. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All potentially hazardous foods in the reach-in cooler drawers and reach-in cooler under table # 2.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The inside bottom of the Victory reach-in freezer at the end of the cook's line is soiled with food debris.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The reach-in cooler and cooler drawers under table #2.

Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Observed a build-up of food and grease under all the cooking equipment. **Repeat Violation**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed the dripper well water only dripping. **Corrected On-Site**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need to install a back flow preventer on both sides of the splitter at the sink by the mop sink.

High Priority - Raw animal food not properly separated from ready-to-eat food. Observed a bag of shredded cheese stored on top of uncovered potatoes in a reach-in cooler drawer on the cook's line. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Observed accumulated food in the warmer drawers on the cook's line. These drawers should be cleaned at least once every 24 hours.

Intermediate - Employee used handwash sink as a dump sink. Observed ice in the wait staff hand sink. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser is empty. **Corrected On-Site**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build-up of food under the grills. At callback inspection ; still observed a heavy build-up of food under the grills on the cooks line.

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Food starting to slack in the freezer drawers under the deep fat fryers. At callback inspection, observed all the food in the rach-in freezer drawers to be slack or not frozen solid.

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Found temperature range of 42 to 48 **Repeat Violation** At callback inspection, observed the temperature for portioned broccoli to be 47°, portioned precooked rice to be 47°, breaded onion rings to be 47° and 2 kinds of French fries to be 46°. All the items are stored in the reach-in freezer drawers located under a flat top grill and deep fat fryers on the cook's line.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw mini burgers. At callback inspection; a stop sale was issued on (2), one gallon containers of hash brown potatoes that were cooled by unapproved methods.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling for hash brown potatoes are being done in closed containers that are placed next to each other when cooling is started. By placing them next to each other, they keep each other warm. Closed containers do not allow for proper cooling. **Corrected On-Site** At callback inspection; observed the temperature of (2) closed (1) gallon containers of hash brown potatoes to be 67°. According to the date mark on these containers, they were rehydrated at 10:35 pm on 3/17/14. These containers were also observed to be on a shelf in the walk-in cooler right next to each other. This demonstrates unapproved cooling methods.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build-up of food under the grills.

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher

Basic - Equipment in poor repair. Reach-in cooler drawers on the cooks line under the grills, are unable to maintain TCS foods at proper temperatures. Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures. Also some of the reach-in cooler drawers are difficult to close. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refridgerator#3.

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Food starting to slack in the freezer drawers under the deep fat fryers.

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Found temperature range of 42 to 48° **Repeat Violation**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw mini burgers.

Intermediate - Employee used handwash sink as a dump sink. Drink service area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling for hash brown potatoes are being done in closed containers that are placed next to each other when cooling is started. By placing them next to each other, they keep each other warm. Closed containers do not allow for proper cooling. **Corrected On-Site**

Intermediate - Food manager certification expired. Clovis Hibbert, exp 3/28/13.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler used for egg storage.

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Cooler # 2

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pie cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fries in the small reach-in cooler drawer. Voluntarily disposed.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small fry reach-in cooler drawer.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of the hash brown reach-in cooler drawer

Intermediate - No soap provided at handwash sink. End of the cooks line. Battery dead in dispenser. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name.water **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator unable to locate form - provided an other form

Observed utensils in poor condition.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Plumbing system in disrepair. Mop sink drainage problem-

Critical - Working containers of food removed from original container not identified by common name. Water Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Server areaCorrected On Site.

Observed wall soiled with accumulated grease. By cook line

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease deposits.Hot holding metal tray-

Critical - Hand wash sink lacking proper hand drying provisions. Front Corrected On Site.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed residue build-up on nonfood-contact surface. Shelves by cook lineCorrected On Site.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed wall soiled with accumulated food debris.Corrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit pancake batter.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pancake batter. Corrected On Site.Management thru away.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage and gravy,red sauce and gravy. Corrected On Site. Reheated.

Critical - Observed interior of microwave soiled, cookline.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw shrimp next to ready to eat - reachin freezer. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. - front - kitchen

Critical - Observed food-contact surfaces rusty 0 trays in walkin cooler.

Observed residue build-up on nonfood-contact surface - inside cabinet - front - kitchen

Observed residue build-up on nonfood-contact surface. - walkin freezer gasket.

Observed residue build-up on nonfood-contact surface - walkin cooler - gasket.

Observed residue build-up on nonfood-contact surface - inside cabinet near ice machine - front.

Critical - No handwashing sign provided at a handsink used by food employees - frontline.Corrected On Site.

Observed wall soiled with accumulated food debris -wall next reachin freezer - kitchen - near hand sink.

Lights missing the proper shield, sleeve coatings or covers - dry storage area.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.

Observed build-up of grease on nonfood-contact surface. Side of fryers.

Observed build-up of grease on nonfood-contact surface. Side of grill.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris. Close to handwash sink.

Observed attached equipment soiled with accumulated dust. Walkin cooler fans.

Observed build-up of grease on nonfood-contact surface. Under grill.

Observed cutting board grooved/pitted and no longer cleanable.

Observed food debris accumulated on kitchen floor.

Observed hole in wall. Under dishmachine.

Critical - Observed live flies in kitchen. Dish area.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris. By cookline handsink.

Wet wiping cloth not stored in sanitizing solution between uses.