Denny's

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food protection and cross-contamination
  • Basic: Food stored on floor. Cooking oil stored on floor in front dry storage area.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Scoop stored in water inside the steam well at 98°F. Employee replaced the water and placed back into steam well at 135°F.
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in cooler and prep table at cook-line.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Inspector observed employee enter the cook-line and dawn gloves in anticipation to start work. Inspector stopped employee and discussed handwashing requirements prior to dawning gloves. Employee removed gloves and washed their hands.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler directly across from cook-line
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Accumulation of debris along floors underneath booths in the dining room, equipment at front wait station/counter, and under equipment in the kitchen.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Dishwashing facilities and test kits
  • Basic: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Insects, rodents, pests and animals
  • Basic: Outer openings of establishment cannot be properly sealed when not in operation.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. Found dented can of Sauer Kraut on top of prep area near flat top. Operator threw can away when asked about it.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen area behind hotline.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Small amount of ice build up on top shelf inside walk in freezer on the west side wall of freezer.
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit was not accessible and DM had low ppm when tested.Test kit was provided and left near dish area.
  • Basic: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge was not reading temperatures, was stuck on one single temperature with no fluctuation.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine read at 10 ppm. Operator primed machine and was able to bring it to proper ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive grease buildup on sides of equipment on cook line.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hand wash sink in kitchen area nearest to door of front line had no hot water due to hot water nozzle being turned off by staff.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Found large amount of standing water in reach in cooler on south side wall of kitchen area.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. No hand wash sign on any sinks throughout kitchen and front line area. Inspector will provide hand wash signs to operator.
• Insects, rodents, pests and animals
  • Basic: (4) Dead roaches on premises: Observed (2) under hot holding unit in dish area on floor. Observed (2) Stuck to roach trap underneath dry storage area shelving.
  • High priority: Rodent activity present as evidenced by (7) rodent droppings found. Observed behind defunct reach in cooler in dry storage area on north side wall.
  • High priority: Roach activity present as evidenced by (5) live roaches found. Observed (4) live roaches inside of unused reach in deli cooler stored in dry storage areas on west side wall of the restaurant. Roaches of varying size leading to evidence of breeding. Observed (1) live roach in dish pit area underneath table on west side wall.
  • Basic: Outer openings of establishment cannot be properly sealed when not in operation. Ceiling panel leading to roof has visible openings on all 4 sides, no seal around edges.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Standing water in dish machine area in excess due to a leak in the dish machine filter.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Bowed and open ceiling tiles throughout both dry storage areas.
  • Basic: Floor soiled/has accumulation of debris. Floor had excessive buildup of trash and grease under the entirety of the kitchen area on the north and south side hotlines.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Choking poster not present in any part of the restaurant.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Restaurant has no proof or documentation of any food handler certification. Restaurant does have employee agreements with most of them expired past the 60 day marker.