- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasteurized eggs(45F0,diced tomatoes(43F) and shredded chhese(42F) are held on top of a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched, scored, and melted. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
08/27/2015 | Routine | |
Clean right side of grill area on cooking line.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Two employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
|
01/09/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(after cracking raw shell eggs)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes(44F) and sausage(45F)are held on top of a cold holding unit at improper temperatures.) Tomatoes(43F), cooked peppers/onions,(49F), and pasteurized eggs(51F) are held on top of a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in danger zone 4 or more hours.
|
10/10/2014 | Routine | |
Consider TPHC policy for this unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods on top of a cold holding unit are held at improper temperatures. (eggs-45-52F,pastuerized eggs-44F). unit is located between 2 sources of heat from cooking equipment.
Correction: Keep lid closed
|
07/02/2014 | Routine | |
All other risk factor violations from previous inspection are not recurring.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese (44-42F) and bagged cooked vegetables(45-44F are held on top of a) cold holding unit at improper temperature.s
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below Permanently positioned these products away from a heat source.
|
04/08/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage (126-134F) is held for hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheeses(46-42F,55-42F) in baggies on top of a cold holding unit are held at improper temperatures. Ham(45F), sausage(44F),beef puck(45F) and steaks(46F) are held in a grill refrigeration drawer at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Remove cheeses from baggies and go to a portion-control dispensing system. Lower thermostat on grill drawers or repair the unit.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: TCS foods on steam table for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Timers were not set as required.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Grill refrigeration drawers are not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration or repair existing refrigeration unit necessary to maintain food items at 41F 0r below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food equipment were not observed sanitized, because the booster heater was not turned on.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
04/01/2014 | Routine | |
Recheck of refrigeration units:
1. Butter bar unit-Out of service for new compressor to be installed.
2. Grill drawer-satisfactory. Keep par levels low on cheeses during slow periods
3. Sandwich unit-satisfactory.
- Warewashing Machines, Flow Pressure Device (repeated violation)
Observation: The pressure gauge for the high temperature final rinse warewash machine is not accurate.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. The gauge should be repaired..
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration uints are not maintaining TCS foods at 41 F 0r below.Repair or replace units.
Correction: Provide refrigeration units necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
|
01/23/2014 | Follow-up | |
Correct Section 14 within 10 days,Correct GRPs within 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pancake batters( 47-54F) are held in a cold holding sandwich unit at improper temperatures-unplugged.Cheeses(42-47F) are held in a cold holding grill drawer at improper temperatures.Butter and salsa are held in a cold holding sandwich unit at improper temperatures-
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the high temperature final rinse warewash machine is not accurate.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. The gauge should be repaired..
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration uints are not maintaining TCS foods at 41 F 0r below.Repair or replace units.
Correction: Provide refrigeration units necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 198-200F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of glass cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/13/2014 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Eggs are cracked with gloves on and gloves are not changed
Correction: food is in contact with utensil(glove) that has been contaminated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food on top of a cold holding unit is held at improper temperatures-diced tomatoes-43F,shredded cheese-49F. TCS food in a grill drawer is held at improper temperature-burgers-45F,cheese-43-44F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because booster was not on.
Correction: Go to manual dish wash operation After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at one lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
10/23/2013 | Risk Factor | |
All discrepancies from initial inspection have been corrected except:1.Lockers or designated area for employee belongings,2.Self-closures for rest room and exterior door,3.Sandwich unit on cooking line was not holding at 41 F or below. TPHC policy is in place for foods held on steam table and hot holding unit with timers. Hot water shall be sufficient to accommodate all operational needs for 24 hours. Provide food handler cards. Issued permit.
No violation noted during this evaluation. | 09/21/2013 | Pre-Opening | |
Preopening inspection-Correct discrepancies noted on EHS-152 form.
No violation noted during this evaluation. | 09/19/2013 | Pre-Opening | |
Joint pre-opening inspection with district standardization officer(NM & CCP)
No violation noted during this evaluation. | 09/19/2013 | Training | |
Restaurant representatives - add corrected or new information about Denny's, 409 Bypass Road, Williamsburg, VA 23188 »