Inspection Report

Business Name
Denny's

Business Address
17053 E SHEA BLVD FOUNTAIN HILLS AZ 85268

Permit Number
FD-79815

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/25/2024

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 #8 Audit resulted in 3 out 13 employee food handler certificates. Corrective Action: Correct prior to re-inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At time of inspection, Person IN Charge (PIC) does not have Certified Food Protection Manager certificate (CFPM). ===During open hours of operation a CFPM needs to be on site.

Violation #: 8

Repeat Violation

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 main cook grab raw shelled egg with left gloved hand. Employee with left gloved hand picked up towel from floor. With contaminated left gloved hand employee proceeded in opening and working with open food caramelized onions. Notified Person In Charge (PIC). PIC directed employee to take off gloves and wash hands. Also observed same employee grab raw beef patty with gloved hand. Employee proceeded to work with open foods with contaminated gloved hand. Notified PIC. PIC directed employee to take off contaminated gloves and wash hands appropriately. ======Employee not washing hands between working with raw food and RTE food. Corrective Action: Corrected at time of inspection. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed inside one door reach in refrigerator to right side of burners on main cook line with several black organic particles inside open large container of open yellow liquid egg. Notified Person In Charge (PIC). PIC will discard contaminated listed liquid egg product.=====Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Corrective Action: Corrected at time of inspection.

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: Observed in two separate refrigerator units with tcs foods in temperature danger zone (41*F-135*F). Notified Person In Charge (PIC). Inside main walk in unit all tcs foods were internal 49*F-50*F. Following foods: cooked ham, cooked turkey; raw hamburgers, raw steaks, raw chicken, cut lettuce, raw shelled eggs; etc. Opened freezer door, ambient is now at 41.5*F. Establishment is taking temperatures digitally. All listed tcs foods cooled to 41*F withing 1 hr. Inside cold drawer unit opposite egg station was ambient temperature of 48*F with min/max thermometer. Inside unit following food: cut spinach, cut ham; raw eggs; liquid eggs; at 50*F-52*F. PIC discarded cut spinach and cut tomatoes. ======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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: Main walk in unit has ambient temperature of 53.7*F with min/max thermometer. Notified Person In Charge (PIC). Opened freezer door, unit is now at 41.5*F. Directed PIC to contact GM to issue work order to repair/maintenance unit. Re-inspection tomorrow 7/26/2024. ====All walk in units need to be 41*F or below to maintain tcs foods below 41*F. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A pattern of non-compliance is developing for Priority violation # 8 , 2-301.14 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.

Re-inspection will be on 7/26/2024 Walk in refrigeration unit.
Re-inspection will be on 8/6/2024 Food handler certificates.

"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.