Denny's
Permit ID: FD-58230
Permit Type: E & D
16487 W Bell Rd Suite 109 Surprise 85374
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed raw chorizo, cooked chorizo, raw chicken, raw hamburger patties, raw steak, and raw bacon in refrigerated drawers below stove/grill measuring 46 - 49 degrees F. Person in charge (PIC) stated the food items were restocked from the walk-in refrigerator to the refrigerated drawers one hour prior to inspection. Advised person in charge (PIC) that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. PIC moved the food items to another properly operating refrigerator and stated they will ensure TCS foods are held at proper temperatures.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: 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. Observed ambient temperature of refrigerated drawers below grill/stove to be 47 degrees F. Refrigerator was holding time/temperature control for safety foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold time/temperature control for safety (TCS) foods must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerator inspected and/or repaired. No TCS foods are to be held within the refrigerator until the unit is holding foods at 41 degrees F or below. PIC stated they will use other properly operating refrigerators until refrigerator is working properly.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces
Observed cutting boards on prep refrigerators on main cook line, discolored with heavy scoring. Advised person in charge (PIC) that cutting surfaces shall be maintained so they are smooth and easily cleanable. PIC stated they will have the cutting boards re-surfaced or replaced.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1Core Violations on this inspection. Inspection rights verbally reviewed with person in charge, Manny C. No County legal action will result from this inspection. Emailed inspection report.
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.
