DENNY'S #6915

Violations (2)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions), or Automatic sanitizer dispenser above 3-compartment sink Observed chemical sanitizing solution in the sanitizer basin of the 3-compartment sink was above the required upper limit of 400PPM. PIC stated that the 3-compartment sink is used to ware-wash large equipment such as baking pans used for bacon and large containers used to hold hash-browns.

  Food/Color Additives and Toxic Substances

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed Temperature Controlled for Safety (TCS) food items being cold-held above 41F inside the make unit nearest the handwashing sink. Person-in-Charge (PIC) and food employees stated that the facility usually places ice packs underneath the containers of food in the top condensing unit of the make unit, but had forgotten to place ice packs underneath containers of food. Foods were not in the cooling process. Food employee stated that ice packs are placed in the make unit to allow foods to cold-hold below 41F or less, facility has recently had issues with the Air Conditioning (AC) units and has not had working AC in the kitchen. Food employees stated that facility had recently gone through a rush in business and has not been able to close the door at the top of the make unit. Lowest ambient temperature of the make unit once the ice packs were placed in the make unit was 35F. Observed hashbrowns cold-holding above 41F inside of the refrigerated cabinet below the flattop grill area. Food employees were unsure why hash browns were cold-holding above 41F.

  Time Temperature Control for Safety Food (TCS Food)