Inspection Report

Business Name
Denny's
Business Address
1750 W CHANDLER BLVD CHANDLER AZ 85224
Permit Number
FD-61998
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
9/24/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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: *SECOND CONSECUTIVE VIOLATION* A pan of seasoned fries and a pan of regular fries-77-78F in the cooler drawer unit below the cookline. PIC was unsure of how long the fries had been in the unit and discarded-see embargo form. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. PIC stated that the unit has been turned off due to it not maintaining proper temperature and is scheduled to be replaced. The PIC stated that all cooks would be instructed to store food items in the walk in cooler and freezer. Establishment has sufficient refrigeration. Correct By: Corrected At Time Of Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: The interior of the cooler drawer and reach in/make line coolers in the cookline area have excessive old food debris present. . Ensure that equipment is cleaned frequently enough to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: *SECOND CONSECUTIVE VIOLATION* The floor tiles around the drain in ware wash area are cracked and has standing water. There are multiple areas of grout missing in the cookline area. There is missing coving on the wall under the dish machine behind where the chemicals are stored and next to the walk in cooler. There is a hole in the wall in the cookline area in front of the egg station cooler. Ensure that floor, wall, and coving are repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.110 - Core: Using Dressing Rooms and Lockers Addl Notes: Employee personal phone, backpack, and sunglasses stored directly on and next to the re-thermalizer in the cookline area. Employee removed the all the items to proper location. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Corrected at time of inspection.

Comments/Details

A complaint was addressed during this inspection.

Two make line/reach in coolers units in the server pass thru area and in the cookline area are in disrepair, and the cooler drawer unit below the cook line is in disrepair. The PIC stated that all items are scheduled to be replaced within the next few weeks and that all PHF/TCS food items will be stored in the walk in cooler.
Predefined Comment: No County legal action will result from this inspection.
A pattern of non-compliance for foodborne illness risk factor violation #22, 3-501.16 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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