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Denny's

Permit ID: FD-46834

Permit Type: E & D

3205 E Bell Rd Phoenix 85032


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
4
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash The cook placed frozen fish on the grill using his hands and then changed his gloves without washing his hands and worked with exposed ready to eat food (cooked chicken strips). The cook was asked to wash his hands and did so.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision No paper towels were available at the handwashing sink on the wall near the food preparation and warewashing areas. Towels were provided.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Two flats of raw shell eggs were stored on the wire shelf immediately above tortillas in the walk-in refrigerator. The eggs were moved.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency The cook used a knife to open the wrap on several pieces of frozen fish and then later used the same knife to open a bag of frozen vegetables. The knife was taken to the warewashing area to be cleaned and sanitized. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: ... (5) At any time during the operation when contamination may have occurred
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding A container of chicken vegetable soup was sitting on the stove between the burners with the burners turned off. The soup was at 109°F. Per cook the soup had been there for less than 2hr and was reheated to 165°F.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use A can of Raid Flying Insect Killer was present on the chemical storage rack. This product was labeled, "For Residential Use Only." The can was placed at the back door to be removed from the premises.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment The evaporator units of both the walk-in freezer and refrigerator are leaking water. Water is pooling at the bottom of reach-in unit #2 on the cook line. Repair these units.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Various areas of the establishment are in need of cleaning including, but not limited to, the floor of the dry storage room, and the floor and walls in the cook line area. Clean PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Correct Prior To Next Routine Inspection
Inspection Comments

This inspection was done as a result of a citizen's complaint. No evidence was found to support the allegations made in the complaint (CC-17-15051). This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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