Denny's, 1340 Tamiami Trl, Port Charlotte, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Observed: Build-up of grease on nonfood-contact surface. Exterior of cooking equipment and shelving under grills. **Warning** Priority: Basic
- Basic - Observed: Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.cookline. **Warning** Priority: Basic
- Intermediate - Observed: 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. Multiple coolers on cookline not maintaining temperature. Operator was utilizing ice baths before inspection started. **Warning** Priority: Intermediate
- Basic - Observed: Floor tiles cracked, broken or in disrepair. Cookline. **Warning** Priority: Basic
- Basic - Observed: Floors not constructed to be easily cleanable. Debris stuck in poor grouting on cookline. **Warning** Priority: Basic
|
08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment and shelving under grills.
- Basic - Ceiling tile in disrepair. Water damaged tiles in dining area.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Cookline.
- Basic - Floor tiles cracked, broken or in disrepair. Cookline.
- Basic - Floors not constructed to be easily cleanable. Debris stuck in poor grouting on cookline.
- 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. Multiple coolers on cookline not working properly. Repair technician is on site. Operator is utilizing ice baths until repairs are made.
|
08/06/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 5 employees engaged in food preparation/handling during inspection. **Warning** Priority: Intermediate
- Intermediate - Observed: Accumulation of residue on/around juice dispensing nozzles/equipment. Front line. **Warning** Priority: Intermediate
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Turkey holding at 47°F. in small grill station drawer. Corrective Action: operator placed all potentially hazardous foods into walk in cooler. **Warning** Priority: High Priority
- Basic - Observed: Build-up of grease on hood filters. **Warning** Priority: Basic
- Basic - Observed: Build-up of grease on nonfood-contact surface. Exterior of cooking equipment and shelving under grills. **Warning** Priority: Basic
- Basic - Observed: Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.cookline. **Warning** Priority: Basic
- Intermediate - Observed: 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. Multiple coolers on cookline not maintaining temperature. Operator was utilizing ice baths before inspection started. **Warning** Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Change of ownership has occurred. **Warning** Priority: High Priority
- Basic - Observed: Floor tiles cracked, broken or in disrepair. Cookline. **Warning** Priority: Basic
- Basic - Observed: Floors not constructed to be easily cleanable. Debris stuck in poor grouting on cookline. **Warning** Priority: Basic
- Basic - Observed: Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning** Priority: Basic
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. Cookline coolers. **Warning** Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Front line. **Warning** Priority: Basic
- High Priority - Observed: Raw animal food stored over cooked food. Raw ground beef stored over pre-cooked sausage in grill station cooler. **Warning** Priority: High Priority
- Intermediate - Observed: Refrigerated drawers 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. Small grill station drawers holding at 47°F. **Warning** Priority: Intermediate
- High Priority - Observed: Vacuum breaker missing at hose bibb. Cookline hose. **Warning** Priority: High Priority
|
07/29/2014 | Routine - Food | Warning Issued |
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