Basic - Build-up of grease on nonfood-contact surface. On equipment throughout kitchen
Basic - Cutting board has cut marks and is no longer cleanable. On grill table.
Basic - Employee personal items stored in or above a food preparation area. In dish washing area **Corrected On-Site**
Basic - Floor soiled/has accumulation of debris. With food debris.
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Reach-in cooler gasket torn/in disrepair. Cold holding units under grill
Basic - Shelf under preparation table soiled with food debris. Throughout kitchen
Basic - Soiled reach-in cooler gaskets. Cold holding unit under grill
Basic - Standing water in handwash sink/ handwash sink draining very slowly.
High Priority - Grease interceptor/trap overflowing onto floor/ground.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce at 47° F for less then 4 hours. Corrective action taken by operator by placing item in ice bath
Intermediate - Handwash sink used for purposes other than handwashing.
Intermediate - Spray bottle containing toxic substance not labeled.
07/14/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Clean equipment stored on floor.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Food stored on floor. Oil
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
Basic - Utensils in poor condition. Spatula handles.
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