Denny's

Proper Cold Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed hashbrowns, hot dogs, diced tomatoes, mac n cheese, turkey bacon, deli turkey, deli ham, mashed potatoes, potato soup, shredded beef, liquid eggs, hard boiled eggs, hard shell eggs, sausage links, steaks, salmon, chicken, sour cream, and hamburger pucks in the walk-in refrigerator ranging from 45*F to 48*F using probe thermometer, verified by person in charge (PIC). Ambient temperature was 47.6*F using min/max thermometer. PIC stated a temperature check was done approximately three hours prior to inspection and it was at 41*F or below. PIC opened the freezer door to rapid cool. All items were at 41*F or below by the time the inspection was over. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the walk-in refrigerator in use cold holding TCS items (see violation #22 for complete list) at 47.6*F using min/max thermometer. Water was dripping from the fan unit. PIC placed a work order at time of inspection and the technician arrived during inspection. Corrective Action: Correct within 24 hours. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. ===RE-INSPECTION: 10/1/26