All violations corrected. Good job replacing grout on cook line. Annual permit issued.
No violation noted during this evaluation. | 08/17/2015 | Follow-up | |
Current permit expires 7/31/15. Will issue permit through 8/31/15 to allow time to complete repairs.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed diminished grout and cracked tiles - cook line.
Correction: Repair or replace.
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07/28/2015 | Follow-up | |
Good glove use and changing gloves. Gaskets replaced. We discussed: cream cheese, replenish fresh below older product. Current permit expires 7/31/15. If correction of above violations cannot be completed by that time, provide work plan and time frames for correction.
- Cooling, Heating, and Holding Capacities
Observation: Observed several nonfunctional unused refrigeration units at cook line.
Correction: Repair or replace.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed diminished grout and cracked tiles - cook line.
Correction: Repair or replace.
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07/14/2015 | Routine | |
Good handwash and glove use observed
No violation noted during this evaluation. | 03/24/2015 | Risk Factor | |
Glove use observed, remember when to change gloves. Good label and date practices. No risk factor violations observed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulated food/grease under and around grill.
Correction: Clean and keep clean.
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11/03/2014 | Routine | |
Facility is much cleaner! Cook line refrigeration units that have drain lines running through them make the units very hard to keep clean. In some cases the lines are wrapped with duct tape or encased in foam insulation. Water stands in the bottom of the units. Increased risk of contaminating food with microorganisms that can grow in these wet, cool spaces is not acceptable.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash hands before putting on clean gloves after handling raw meat.
Correction: Discussed requirement to wash hands when changing gloves between different tasks. Employee washed hands and put on new gloves.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Commercially precooked sausage heated to 104°F for hot holding.
Correction: PIC returned sausage to grill and heated to >135°F.
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07/23/2014 | Risk Factor | |
Facility is much cleaner!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Damaged gaskets on refrigerated drawers under cooking equipment. Freezer condenser leaking onto floor creating ice build-up on freezer floor. Condensers in the cook line refrigerators (both prep coolers and the refrigerated drawer unit) leak or drain into the units.
Correction: Replace damaged gaskets. Repair to eliminate water and ice build-up in these refrigerators and freezer.
07-23-2014 - Gaskets on refrigerated drawers have been replaced. Technician says that new drip pan for walk in freezer has been ordered. Still need to eliminate water build up in units under prep coolers.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet at 3 part sink leaks.
Correction: Repair faucet to eliminate leak.
- Light Bulbs Protective Shielding (repeated violation)
Observation: End caps missing on some light shields in kitchen.
Correction: Replace missing end caps.
07-23-2014 - end caps have been replaced but two lights over 3 part sink are not shielded. Find out if bulbs are shatterproof - if not get shields over the bulbs.
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07/23/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg whites in carton were 63°F. The carton was in a pan in the top of the prep refrigerator table next to the grill.
Correction: Egg whites were used within 4 hours. PIC corrected by instructing employee to store egg whites in the metal pan with the pan inside the prep cooler. Also discussed the possible use of time control.
- Equipment - Good Repair and Proper Adjustment
Observation: Damaged gaskets on refrigerated drawers under cooking equipment. Freezer condenser leaking onto floor creating ice build-up on freezer floor. Condensers in the cook line refrigerators (both prep coolers and the refrigerated drawer unit) leak or drain into the units.
Correction: Replace damaged gaskets. Repair to eliminate water and ice build-up in these refrigerators and freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several pans with dried on food residue in clean dish storage area.
Correction: Pans were rewashed. Make sure dish wash employees look to see if wares are clean before storing them for reuse.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the following nonfood contact surfaces in need of cleaning: Interior of under counter prep units, exterior of microwave (cook line), dishracks, top of dishmachine.
Correction: Clean nonfood contact surfaces as often as necessary to prevent accumulation of debris. Some of this equipment is very hard (or maybe impossible) to keep clean. The refrigeration units on the cook line need to be replaced - the existing units continually have standing water in them and have areas that aren't cleanable.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service spoons observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or in a covered container. PIC discarded the spoons.
- Critical: Backflow Prevention Device, Carbonator
Observation: Carbonator has old style backflow prevention device on it that does not have the atmospheric vent.
Correction: Replace backflow device on carbonator with atmospheric vented backflow prevention device.
- Plumbing System Maintained in Good Repair
Observation: Faucet at 3 part sink leaks.
Correction: Repair faucet to eliminate leak.
- Light Bulbs Protective Shielding
Observation: End caps missing on some light shields in kitchen.
Correction: Replace missing end caps.
- Physical Facilities in Good Repair
Observation: Grout eroded between floor tiles in dishwash area.
Correction: Regrout.
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05/05/2014 | Routine | |
The refrigeration equipment on the cook line is in poor condition (doors and drawers that don't fit well and don't close, interior surfaces that aren't cleanable, etc.) and is not easily cleanable. Heavy cooking equipment makes it hard to keep the area clean. Improvements in the cook line need to be made to make this area cleanable. Soda carbonator is hooked to the water line without the required atmospheric back flow device installed..
- Critical: Cooling* (corrected on site)
Observation: Hash brown potatoes rehydrated with hot water at 6 AM today are still 57 degrees F 8 hours later.
Correction: PIC discarded potatoes that had not cooled as required. Cool rehydrated potatoes to <42F within 4 hours. Use shallow pans with loose cover and check temps to make sure it is cooling fast enough. Once it has cooled to <42 you can combine the pans and cover for storage.
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01/21/2014 | Risk Factor | |
Equipment on cook line is in poor condition and hard to keep in sanitary condition. The lines running through the prep refrigerator are not cleanable and create an unclean environment for storage of food. Repair or replace equipment so it's easily cleanable. Make sure to check temp on rehydrated potatoes to make sure they cool to <41 F in
- Critical: Cooling* (corrected on site)
Observation: Waffle mix 48 F more than 4 hours after it was prepared.
Correction: PIC discarded waffle mix. Cool waffle, pancake mix, etc to <41 F in 4 hours or less.
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10/16/2013 | Risk Factor | |
Observed very good handwash and glove use practices by servers and cooks. Dishmachine final rinse - 100 ppm chlorine - ok. Equipment on cook line is past due for replacement - equipment is hard to clean, ice is used to "help" keep food cold, drawers are very hard to open/close - staff appears to be doing a good job of compensating for the poor condition of the equipment. Ok for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets severely damaged on drawer unit under fryers.
Correction: Replace damaged gaskets. Repair so drawers fit properly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces found in need of cleaning: shelves under grills, fryers and counters at prep line, interior of right reach-in refrigerator around pipes, etc.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: Broken/missing tile by dishmachine, grout eroded in same area.
Correction: Repair floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean between and under shelf units in walk-in refrigerator and pantry.
Correction: Clean.
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07/15/2013 | Routine | |
Next inspection is for permit reissuance. Clean under cooking equipment. Repair/replace gaskets, eliminate water standing in reach-in refrigerator. Replace broken floor tiles. Repair water line leak at beverage station.
- Critical: Cooling* (corrected on site)
Observation: Found about 12 gallon sized containers of rehydrated hash browns at temperatures >41 degrees >4 hours after hot water was added to containers (date marked 4/1).
Correction: These hydrated potatoes must cool to 41 degrees or less within 4 hours after adding the water. (If you have studies documenting the safety of these potatoes if not cooled to 41 degrees or less within 4 hours please email that information to me - card provided).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food found >41 degrees in top part of prep refrigeration unit. Found white cheese at 55.8 degrees and yellow cheese at 49.3 degrees. The other foods in the unit were 41 degrees or less. Employee states that cheese was frozen earlier this morning.
Correction: Corrected by placing cheese in refrigeration unit to use or discard within 6 hours.
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04/02/2013 | Risk Factor | |
Follow up to check reach-in refrigeration unit that was found by data logger records not to be holding temperature at 41 degrees or less. PIC states that service tech has been contacted to repair unit. The unit was being used today to hold pancake batter. Temperature of batter was 41 degrees at this time. PIC states that temperatures are taken every 3 hours - other foods in the unit are held on ice.
No violation noted during this evaluation. | 01/03/2013 | Follow-up | |
Picked up log tag #7. Results will be emailed to establishment.
No violation noted during this evaluation. | 12/28/2012 | Follow-up | |
Good handwash practices observed. Quat = 200 ppm, chlorine = 50-100 ppm.
- Critical: Cooling* (corrected on site)
Observation: Hash brown potatoes reconstituted with hot (approximately 130 degrees) water are 110 degrees 1.75 hours after prepared.
Correction: PIC spread them in hotel pan to cool rapidly to 41 degrees. The potatoes had been prepared as directed in the Denny's procedure manual - please discuss this problem with GM and GA managers - these reconstituted potatoes must cool to 41 degrees or less in 4 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in prep and reach-in refrigerator units found >41 degrees.
Correction: Corrected by discarding foods >41 degrees. The reach-in refrigerator needs to be repaired to hold foods 41 degrees or less - also to eliminate water standing in unit.
- Handwashing Cleanser - Availability
Observation: No soap at handwash sink in dish area. Dispenser is broken.
Correction: Employees are using other handsinks. Note: cold water handle at sink on cook line is very hard to turn on - I couldn't get it on.
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12/18/2012 | Risk Factor | |
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