Basic - Floor tiles cracked, broken or in disrepair. In main cook line.
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
Basic - Wall soiled with accumulated black debris in dishwashing area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chorizo sausage at 46°F. Placed in freezer 2nd temp. 40°F **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
08/15/2014
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 (butter - 49f). Operator instructed to move item into cooler. Item observed at 41f. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. **Corrected On-Site**
5/16/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
1/15/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Food (pancake mix) stored on floor in dry storage area. **Corrected On-Site**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (46f). **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food (sour cream - 52f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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 (52f).
Intermediate - Reach-in cooler 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 (46f).
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