Inspection Report

Business Name
Denny's

Business Address
9030 N BLACK CANYON AC PHOENIX AZ 85051

Permit Number
FD-50908

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
8/12/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: -- In reach-in refrigerator near grill, observed turkey bacon, deli ham, provolone cheese, Swiss cheese, sliced white American cheese, shredded cheddar cheese, and sliced tomatoes with temperatures ranging from 47°F-58°F using probing thermometer. The ambient temperature of the reach-in refrigerator measured at 53.6°F using min/max thermometer. The person in charge stated food safety temperatures were checked a couple hours prior to the inspection, and both the unit and all TCS items in it were cold holding at or below 41°F. At the time of inspection, the items were moved to walk-in refrigerator to rapidly cool back down to 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: The reach-in refrigerator near grill measured at 53.6°F using min/max thermometer. See violation above. All TCS foods were removed from the refrigerator at the time of inspection, and the PIC stated a work order will be placed to repair the equipment. Employees have been instructed not to use the refrigerator for TCS foods until repairs are completed. The establishment has sufficient refrigeration space to remain open while awaiting equipment repairs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: -- Observed heavy accumulation of dead drain flies near server station floor drain in soda cabinet. Observed some live drain flies in soda cabinet as well. The PIC provided the most recent pest control report from 7/28/25. Provided the following recommendations to reduce the attraction of pests: limiting standing water/liquid spills, filling holes or other gaps along floors, walls, and ceilings, keeping outer openings such as doors closed/protected, limiting open/exposed food, inspecting shipments of food, premises for evidence of pests, eliminating harborage conditions, and removing dead/trapped creatures promptly to reduce the attraction of more insects and development of odors. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Violation Item Name: Physical Facilities Installed, Maintained, and Clean Code: 6-501.12: Core: Cleaning, Frequency and Restrictions Inspector Notes & Corrective Actions: -- Heavy food and grease debris under fryers. Soda/liquid spills inside cabinets in server area. Discussed increasing cleaning frequencies as needed to prevent significant accumulation of food, grease, and liquid debris. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: -- Several broken floor tiles observed throughout the facility. All floors, walls, and ceilings must be maintained and in good repair. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd

6-201.17 - Core: Walls and Ceilings, Attachments Addl Notes: -- Ceiling is damaged near food prep area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violations: 2nd

Comments/Details

No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.