- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids stored in heavily soiled plastic container (heavy food debris around rim of container) on clean storage shelf in dish washing area. Manager removed to clean. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in server area on large prep cooler has heavy black marks.
- 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. Open drink on shelf next to dish machine, manager removed. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Grey standing water next to mop sink by back door, manager stated employee had been mopping and dumped bucket in that area. Employee cleaned area. **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area soiled. Left side of triple sink, heavily soiled with white food debris
- Basic - Gaskets with slimy/mold-like build-up. Gaskets on reach in cooler end of cook line has mold like build up, reach in freezer across from kitchen entrance has build up of crumbs and food debris
- Basic - Interior of microwave soiled with encrusted food debris. Microwave end of cook line heavily soiled, also exterior of microwave . **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in small reach in cooler end of cook line, no thermometer in bottom reach in cooler drawer end of cook line. Manager placed thermometers in units. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. 2 dark powders on prep by kitchen entrance, white powder under prep in server area. Manager removed products to label. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Numerous small flies in prep area by juice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 57°, whole shell eggs 62° in small prep cooler end of cooline, manager added ice and put on Time as a Public Health Control. Chicken 51°, sausage, hamburger 47°, prime rib 48° in bottom reach in cooler drawer under end of cook line. Manager voluntarily discarded chicken and moved all other items to walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Creamy soup 122-125° in server area, corrective action, manager turned up temperature **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Excessive accumulation of food debris in reach in cooler drawers and under drawers, water and food debris in prep reach in cooler end of cookline. Accumulation of food debris on bottom of reach in freezer end of cook line
- 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. Reach in cooler end of cook line ambient 56°, all TCS food inside above 41°. Bottom reach in cooler drawer end of cookline all TCS food above 47°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By sink in server area, manager replaced. **Corrected On-Site**
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy debris along wall in server area next to hand sink, closest to bathroom area. Heavy accumulation of debris along wall in back storage area. **Warning** At callback- accumulation of debris and dirt along wall next to hand sink in server area.
- Basic - Interior of microwave soiled with encrusted food debris. Across from cook line and in server area, heavy accumulation of old food debris. **Repeat Violation** **Warning** At callback - microwave in server area has accumulation of food debris on vent.
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6/26/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy debris along wall in server area next to hand sink, closest to bathroom area. Heavy accumulation of debris along wall in back storage area. **Warning** At callback- accumulation of debris and dirt along wall next to hand sink in server area.
- Basic - Interior of microwave soiled with encrusted food debris. Across from cook line and in server area, heavy accumulation of old food debris. **Repeat Violation** **Warning** At callback - microwave in server area has accumulation of food debris on vent.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Denny''''s has approved corporate training program but manager has no proof of any food safety training for any employees. **Warning** At 2 week callback- manager has no completed employee training but is in process of training staff.
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5/12/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy debris along wall in server area next to hand sink, closest to bathroom area. Heavy accumulation of debris along wall in back storage area. **Warning** At callback- accumulation of debris and dirt along wall next to hand sink in server area.
- Basic - Interior of microwave soiled with encrusted food debris. Across from cook line and in server area, heavy accumulation of old food debris. **Repeat Violation** **Warning** At callback - microwave in server area has accumulation of food debris on vent.
- Basic - Old labels stuck to food containers after cleaning. On metal bin on equipment storage shelf across from dishwashing area. **Warning**
- High Priority - Presence of insects, rodents, or other pests. Manager stated that they have an ongoing termite problem, working actively to fix. Multiple holes along booths on the right side of dining area entrance. Multiple areas on building exterior show holes and evidence of termite activity. **Warning** At callback- Manager states that they have been actively working on pest control problem. Ecolab is assisting them in pest control according to manager. Holes from termites in dining area have been repaired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler end of cook line across from handsink, reach in freezer end of cook line by kitchen entrance. **Warning** At callback - Reach in cooler end of cookline has accumulation of food debris.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Denny''s has approved corporate training program but manager has no proof of any food safety training for any employees. **Warning**
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4/25/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In container of powdered sugar under prep in server area. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen, cook line is heavy soiled with food and debris. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy debris along wall in server area next to hand sink, closest to bathroom area. Heavy accumulation of debris along wall in back storage area. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. AC vent in back dry storage area. **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Utensils in dipper well under cookline window, standing water 100°. Manager turned up water speed. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Across from cook line and in server area, heavy accumulation of old food debris. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On metal bin on equipment storage shelf across from dishwashing area. **Warning**
- Basic - Soiled reach-in freezer gaskets. Reach in freezer end of cook line across from kitchen entrance. **Warning**
- Basic - Wall in disrepair. Wall end of cook line has large hole along floor from the sink to the reach in cooler. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat bucket along cook line 0 ppm, corrected to 300 ppm. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw eggs into frying pan then immediately touched toast and placed on plate at cook line window. Discussed proper hand washing with both employee and cook. **Warning**
- High Priority - Excrement and/or droppings present. Manager stated that they have an ongoing termite problem, evidence of droppings along walls in back dry storage area, heavy accumulation of termite like excrement along wall behind office. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 91° on steam table across from cook line. **Warning**
- High Priority - Presence of insects, rodents, or other pests. Manager stated that they have an ongoing termite problem, working actively to fix. Multiple holes along booths on the right side of dining area entrance. Multiple areas on building exterior show holes and evidence of termite activity. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Container of Raw turkey bacon behind container cooked prime rib in reach in cooler drawers. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Container of Raw steak behind container of raw salmon reach in cooler drawers under cookline. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bins in server area. **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Juice machine in server area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler end of cook line across from handsink, reach in freezer end of cook line by kitchen entrance. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Denny's has approved corporate training program but manager has no proof of any food safety training for any employees. **Warning**
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4/24/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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2/25/2014 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48 and sausage patties 50 in reach in cooler drawers under flat top grill. Corrective action operator discarded items. **Warning** 2/19/2014- ham 43°, tomatoes 43°, chicken 43°. 50° ham, steak, sausage, cold cuts in drawer unit under flat grill and stove, 54-58° cheese, sausage links, pasta in drawers under large flat grill.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken not in original packaging over breaded steaks. **Corrected On-Site** **Warning** 2/19/2014- Raw turkey burger over corn.
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2/19/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Build up of grease on stove at end of cookline. Build up of grease on gaskets in reach in cooler under stove top. Build up of grease on wall behind equipment on cook line. **Repeat Violation** **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates stored next to hand wash sink across from flat top grill exposed to splash from hand wash sink and hand sanitizer. **Corrected On-Site** **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters in server area. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and in server area are grooved. **Repeat Violation** **Warning**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee on cook line washed hands with no hot water and did not rub hands for at least 15 seconds. Hand antiseptic was used to wash hands instead of soap. AOP guideline should be reviewed with employees to refresh hand washing procedures. **Warning**
- Basic - Leaking pipe at plumbing fixture. Leaking pipe at hand wash sink across from flat top grill. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers along cook line. **Corrected On-Site** **Warning**
- Basic - Old food stuck to clean dishware/utensils. Food residue on plastic bins and pans on dish rack. **Corrected On-Site** **Warning**
- Basic - Urinal not flushing/functioning properly. Urinal in men's restroom is not draining properly. **Warning**
- High Priority - Employee washed hands with cold water. Employee on cook line washed hands with cold water and did not rub hands for approximately fifteen to twenty seconds. Also used hand antiseptic in place of soap to wash hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48° and sausage patties 50° in reach in cooler drawers under flat top grill. Corrective action operator discarded items. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken not in original packaging over breaded steaks. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Black mold-like build up in back of ice bins under soda fountains in server area. **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Juice dispenser in server area. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in women's restroom has no hot water. Operator has contacted plumber to fix issue. **Warning**
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12/17/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. In between multiple pieces of equipment on cook line.
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple
- 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. On prep table and on microwave. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack.
- Basic - Equipment in poor repair. Reach in cooling middle of cook line holding batters at 47°, 48°. Corrective action placed batter on temporary time control.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave on server line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. Put sign in bathroom. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at cook line. Moved cloths to sanitizer bucket. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Multiple batters 47°, 48°. Corrective action put on temporary time control.
- Intermediate - Accumulation of white/black residue around soda dispensing nozzles. Soda fountain in server area closest to restroom.
- Intermediate - Food service manager not certified within 30 days of employment. Sharlene Bobo
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager arrived. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet **Corrected On-Site**
- Basic - Food placed in soiled container/equipment. Reachin cooler at end of cookline pooling water
- Basic - Plumbing system in disrepair. Reach in cooler at end of cookline not draining properly
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 113-117'F corrective action voluntarily discarded
- Intermediate - Employee used handwash sink as a dump sink. On cookline **Corrected On-Site**
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5/21/2013 | Complaint Full | Inspection Completed - No Further Action |
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