- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Dry storage area
- Basic - No handwashing sign provided at a hand sink used by food employees. By three compartment sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Low boy under the flat grill
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. I wait station area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in large tub 47°f, shredded cheese 48°f, products was to in the process of preparation or cooling. Corrective Action: operator placed products in walk in cooler for rapid cooling. both products got down to 41°f. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over ready to eat turkey in walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.Batter cooling from Approximately 7:30am 56°f cookline reach in freezer temped at approx. 9:35am second temperature of batter 54°f temped at approximately 10:05am, same location. Corrective Action: operator was asked to stir product so heat is dispersed from product.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. End of cookline.
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water and food debris.
- Basic - Gaskets/seals on walk in freezer in poor repair.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Employee handling strawberries with barehands. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 48, tomatoes 48 potatoes 53. Also shredded lettuce 53 cut melon 48 shredded cheese 50 all less than 4 hrs per operator, moved to alternate cooler for temperature recovery
- Intermediate - Hot water not provided/shut off at employee handwash sink. Warewashing
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4/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Under cookline cooking equipment **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Cookline freezer drawer
- Basic - Grease on the ground and/or pad around and on top ofgrease receptacle.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 65F, moved into cooler for temperature recovery
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Servers area, used as a dumpsink
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean creamer pitchers not stored in a protected manner. Too close to server's handsink. Splash potential
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop stored in soiled scoop holder Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Vent over server's area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Cookline freezer drawer
- Observed build-up of grease on nonfood-contact surface. Under fryers,flatgrill and oven.
- Observed clean utensils/equipment stored in dirty containers. Knives, expo Corrected On Site.
- Observed food debris accumulated on storage area floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed residue build-up on juice dispenser
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7/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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