- Basic - Ceiling tile in disrepair. Around hot water heater area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooks line under shelf dripping water and food debri on food contact part of plate. Manager taking plates and re washing plates and storing them inverted. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Make table and flat top grill on cooks line.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cooks line counter next to toaster. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. Observed floors to be very wet and greasy on cooks line.
- Basic - Grease accumulated under cooking equipment. Behind stove area.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In dry storage area.
- Basic - Open dumpster lid.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Reach in cooler with batter mix.
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10/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment and shelving on cookline.
- Basic - Compartment of equipment subject to the accumulation of moisture is not draining properly. Accumulation of water in grill station drawer cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at grill station. **Corrected On-Site**
- Basic - Soiled reach-in cooler and freezer gaskets. Cookline and front line.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook making a sandwich with bare hands. **Corrected On-Site**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving under cooking equipment on cookline.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Cook. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham holding at 47°F. in grill station cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- 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. Grill station cooler holding at 47°F.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving on cook line.
- Basic - Ceiling tile missing. Wait station.
- Basic - Floors not constructed to be easily cleanable. Bad grouting on cook line.
- Basic - Ice buildup in walk-in freezer.
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7/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Shelving under cooking equipment.
- Basic - Floor soiled/has accumulation of debris. Under cookline equipment.
- Basic - Floors not constructed to be easily cleanable. Bad grouting on cookline.
- 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. Dishmachine 0 ppm at dishmachine.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air at 77?F. in shell egg cooler on cookline. Corrective Action: operator discarded product.
- 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. Shell egg cooler on cookline holding at 77?F.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaners at wait stations.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile damage. water damage to multiple ceiling tiles in dining area.
- Lights missing the proper shield, sleeve coatings or covers. dry foods storage area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving on cookline
- Observed build-up of residue on air conditioning vent covers. kitchen
- Observed gaskets with residue build-up. multiple coolers
- Observed hole in wall. across from dish area
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over cheese in cold station cooler
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9/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. dry foods storage area
- Observed build-up of food debris and grease on nonfood-contact surface. shelving and outsides of equipment on cookline
- Observed floor area(s) covered with standing ice/water. walk in freezer
- Observed nonfood-contact equipment in poor repair. water/ice dripping from condenser unit in walk in freezer
- Observed residue build-up on nonfood-contact surface. dish racks
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6/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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