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
D
3
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. Upon entering kitchen, observed cook preparing and touching a sandwich on the grill with bare hands. Advised cook and person in charge (PIC) that ready to eat (RTE) foods must not be handled with bare hands. Suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment shall be used when handling RTE foods. Cook discarded the grilled sandwich, washed hands, and put on food safe gloves.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 rehydrated hash browns in covered and stacked metal pans, in walk-in refrigerator, measuring 47 - 49 degrees F. Date marking on pans indicated hash browns were prepared and placed in the walk-in refrigerator the previous day (12/8) to cool; greater than 4 hours. All other food items in the refrigerator were below 41 degrees F. Advised person in charge (PIC) that that the rehydrated hash browns are time/temperature control for safety (TCS) foods which must be cooled from 135 degrees F to 70 degrees F in two hours, then further cooled to 41 degrees F within four hours. PIC discarded the hash browns and stated they will ensure TCS foods are properly cooled.
Corrected At Time Of Inspection
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 shredded cheese, leafy green salads, cut melon, butter, and ranch dressing in prep-style refrigerator, on server line across from soda fountain, measuring 46 - 49 degrees F. Additionally, observed shredded cheese, sliced cheeses, tomato salsa, sliced deli meats, maple butter, and cooked bread stuffing in prep-style refrigerator on main cook line, across from grill, measuring 47 - 62 degrees F. Person in charge (PIC) stated the food items were restocked from the walk-in refrigerator within the last hour. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. PIC and employee relocated the food items to the walk-in refrigerator to rapidly cool. PIC 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 prep-style refrigerator on server line, across from soda fountain, to be 48 degrees F. Additionally, observed ambient temperature of prep-style refrigerator on main cook line, across from grill, to be 64 degrees F. Temperatures obtained using min/max thermometer. Refrigerators were 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 refrigerators inspected and/or repaired. No TCS foods are to be held within the refrigerators until the units are holding foods at 41 degrees F or below. PIC stated they will use other properly operating refrigerators until refrigerator is working properly.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Core-4-204.112, C: Temperature Measuring Devices-Functionality
Prep-style refrigerators on server line and main cook line did not have thermometers to monitor ambient refrigeration temperatures. Advised person in charge (PIC) that refrigeration units which hold time/temperature control for safety (TCS) foods must have a thermometer to monitor ambient refrigeration temperatures. PIC stated they will obtain thermometers for the refrigerators as soon as possible.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), P – Time/Temperature Control for Safety Food, Cold Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection rights verbally reviewed with person in charge, Katelyn B. 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.
