- No Violations Were Observed
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07/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Left side of cook line **Warning**
- Basic - Food stored in holding unit not covered.ice cream in reach in freezer **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Left of cook line **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. On top of microwave **Warning**
- Basic - walk-in freezer floor soiled. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs, cut tomatoes, sausage, ham whole shell eggs, batter, chicken salad and cheese at 50-55°F. Calibrated thermometers to verify, both operators and inspector thermometers read 32°F. Items taken from walk in cooler 1 hr prior. Manager rapid chilled items in walk in freezer. Technician called for reach in cooler repair. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links hot holding on griddle top 102°F, cook reheated to 165°F and will ht hold 135°F or hotter. Sausage link cooked 20 min prior to temperature check. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cookline in front of griddle **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving-walk in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cove molding at floor/wall juncture broken/missing-Mop room.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Red tongs hanging with clean utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Floor area(s) covered with standing water-under dish machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline Handwash sink water temped at 84° after 3 plus minutes **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled-degreaser. **Corrected On-Site**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile heavily soiled and darkened.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable-cookline.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Faucet/handle at plumbing fixture very loose and inconvenient. One of two Handwash sinks in ladies room- spinning handles
- Basic - Wall in disrepair-north east corner of dining room as well as other areas.
- Basic - Wall soiled with accumulated black debris in dishwashing area-minor.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0 ppm.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
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1/15/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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