DENNY'S #7516

Observed several items holding above 41F in the Walk in cooler. Items are listed in temperature log. Temperature may have risen due to a food delivery and employees restocking the cooler. Boiled eggs in Prep top cooler near grill were holding at 47F ( Discarded). WIC: (2) containers of Raw sausage patties were discarded- observed above 41F and discoloration. C/A: Manager was informed to monitor walk in cooler and discard items if temperature has not dropped to 41F or below.

Observed stagnant water in bottom of Prep cooler located next to the fry station in the main kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: clean frequently to prevent accumulations.

Observed Buildup on equipment throughout main kitchen, dishwashing area and back prep with walk in cooler and freezer. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. C/A: Clean frequently to prevent accumulations.

Observed pink buildup on the inner flap of the bulk ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. C/A: Clean Frequently enough to prevent accumulations.

Observed table utensil sets wrapped with lip contact surfaces exposed and handle cocered by napkin. 511-6-1.05(10)(g)2 - Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces (C) 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. C/A: Informed PIC to have employees wrap utensil sets with all lip contact surfaces covered. Sets should be inverted exposing only the handles.

Observed stagnant water in bottom of Prep cooler located next to the fry station in the main kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A; clean frequently to prevent accumulations.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Clean frequently to prevent accumulation.

Observed dust build up on ceiling tiles throuhgout main kitchen area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A: Cleaning schedule should be arranged frequently to prevent accumulations.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Clean frequently to prevent accumulation.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Clean frequently to prevent accumulation.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Clean frequently to prevent accumulation.

Observed faucet leaking at handwashing sink in waitress alley. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Observed accumulation of dust on ceiling tiles throughout main kitchen area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. C/A: Clean frequently to prevent accumulations. When cleaning, make sure all food/ equipment is protected from contamination.

Observed buildup of grease and other debris on equipment located in the main kitchen area. The equipment includes, fryers, reach in freezer, stove and preptop coolers. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Clean frequently to prevent accumulation.

Observed excessive grease and debris build up at the end of the main kitchen towards fryers. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Corrective action: Spoke to PIC about having area cleaned at higher frequency if possible.

Observed leaking faucet from three separate locations at dishwashing station at the main kitchen. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Corrective action: Spoke with PIC about having the dishwashing sink serviced as soon as possible.

Observed excessive grease and debris build up at the end of the main kitchen towards fryers. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Corrective action: Spoke to PIC about having area cleaned at higher frequency if possible.