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
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