Denny's #7249

Violations (3)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handsink end of cook line Observed handsink at far end of cook line (against wall where line ends) to be blocked for access by a rolling cart holding a fan.

  Preventing Contamination by Hands

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Make units on cook line Observed several TCS foods holding well above 41F on the cook line make units. PIC stated they experiencing a warmer than usual kitchen due to HVAC issues and the lids had been opened recently due to a service rush. Observed stickers to be accompanying each item, indicating Time as a Public Health Control (TPHC) in use. Stickers for every item were labeled "4 hours 08/27/26 07:43 AM 08/27/26 11:43AM". After asking about the stickers, PIC stated they use TPHC, pointing out the procedure posted on a nearby wall, and the employees hadn't yet had a chance to replace the items due to a service rush. Observations were made at 12:15PM. Dishes were observed still being made using these items marked for discarding at 11:43AM.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Omelet make unit Measured ambient air temperature of the omelet make unit, using a MIN/MAX thermometer for 10 minutes, at 48F. Unit is located next to a cook top where the area was very warm. TCS items in the unit were marked under TPHC.

  Utensils, Equipment and Vending