Inspection Report

Business Name
Denny's

Business Address
3315 N SCOTTSDALE RD SCOTTSDALE AZ 85251

Permit Number
FD-74246

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
10/14/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Person-In-Charge-Duties; Performs Assigned Duties. Audit of employee food handler certificates in the establishment was conducted due to repeat violation #22; 3-501.16(A)(2) and (B); Improper cold holding in the establishment. Audit resulted in 19 out of 34 employee food handler certificates. Remaining 15 without food handler cars and 3 of 19 expired food cards. Corrective Action: Correct prior to re-inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

Addl Notes: Observed cook with regular gloves on main cook line grab raw shelled eggs with both right and left gloved hands. With contaminated gloved hands cook took off gloves and put on new contaminated gloves. With new contaminated gloved hands cook proceeded to work with open raw shelled eggs and raw steaks. Cook with contaminated gloved hands proceeded to work with open food fries and directly touch clean open plate to be plated. Notified employee to take off contaminated gloved hands and wash hands appropriately. Notified Person In Charge (PIC). ====Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed on main cook line in middle of hot well line with container of cooked sausages at 112-119*F. Notified Person In Charge (PIC). PIC had employee discard improperly hot holding cooked sausages. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Corrective Action: Corrected at time of inspection.

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: Observed inside #2unit with 4 reach in refrigeration unit on main cook line with ambient temperature of 45.8*F-52*F with min/max thermometer. Notified Person In Charge (PIC). Inside the unit was open full cooked sausage container at 59*F; raw burgers at 44*F-50*F; raw chicken at 50*F; American cheese at 49*F. Per PIC temperature check was completed at 11am. Time is after 2pm. PIC and cook employee moved all cold holding tcs foods listed to walk in unit to cool to below 41*F. Verified after 1 hour. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: cold holding equipment maintenance. Recommend documenting defrost settings. Maintenance/replace #2 unit 4 door unit part.
Re-inspection October Friday 24th

"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.