- No Violations Were Observed
|
10/09/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sink at cookline, and Dishmachine room. **Repeat Violation** **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Under cookline. **Repeat Violation** **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dry storage area. **Warning**
- Basic - Floor area(s) covered with standing water, through kitchen. **Warning**
- Basic - Food debris accumulated on mop sink floor, walkin freezer floor. **Warning**
- Basic - Food stored under dripping water line. Walkin cooler dripping from ceiling. **Warning**
- Basic - Wall soiled with accumulated food debris. Cookline wall where hand sink is located. And Behind garbage cans In Hallway to cookline. **Repeat Violation** **Warning**
- 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. 0 ppm, 50 ppm **Corrected On-Site** **Warning**
- High Priority - Presence of insects, rodents, or other pests. Flies and termite wings present in windows on north side do the restaurant. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station next to cookline and dining room. **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Waffle maker at cookline. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, wait station. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook, James Hudson, Dishmachine Chris Williams, Gene and James, cooks. **Warning**
|
08/04/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash and prep sink, cookline.
- Basic - Build-up of grease on nonfood-contact surface, grease on floor under oven. **Repeat Violation**
- Basic - Clean equipment stored on floor. Large pots next to back door ice machine.
- Basic - Grease accumulated under cooking equipment, cookline.
- Basic - Soiled reach-in cooler gaskets, butter bin. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris, next to hand sink, cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 53-56° steak, salmon,bacon, burgers moved to walkin 43°. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cheesecake dated discard 3/16/14, stop sale, discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. Cheesecake at 45°, dessert case, discarded 2 slices.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, both wait station up in hole.
- 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. 53-56° drawer under cookline with steak, salmon, cheese, bacon, burgers. Do not use until maintaining 41° or under.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Hard ice cream gaskets with black debri, wait station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bagged chicken wings at 59°, moved to walkin cooler, 43° **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Metal lids to croutons next to salad bin, wait station.
|
3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Black debri residue around exterior of ice cooler, front counter.
- Basic - Grease accumulated under cooking equipment, cookline, under oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons next to coffee station.
- Basic - Nonfood-contact equipment in poor repair, rusty walkin freezer door-outside.
- Basic - Soiled reach-in cooler gaskets, where milk and butte is stored.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cookline
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.did not do correct procedure when washing hands. **Corrected On-Site**
|
8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, dry storage.
- Basic - Employee with no hair restraint while engaging in food preparation, cook. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. juice machine 46-48?, 41?. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.milk, smoothies, 45?, prep area, moved to working cooler, 41?, at 8 am temp. Was at 40?. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 46? sliced turkey @ cookline,41? put back in walkin and brought out new turkey., Reachin in front of cooking grill. **Corrected On-Site**
- 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. 45? milk, smoothies, moved to working cooler @ 41?.cleaned filter. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, ice cream cooler gaskets **Corrected On-Site**
|
3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles-wait station-iinside hole.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--52 degrees; butter. Corrected On Site.put on ice.
- Observed wall soiled with accumulated black debris in dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--130 degrees; sausage-cookline. Corrected On Site.
|
10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookine drawer reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under cooking equipment
- Observed build-up of grease on nonfood-contact surface. under cooking equipment.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. touching raw shell eggs then clean plate with out washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg white at the cookline on an ice bath. Corrected On Site. added ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, cheese in a cookline drawer reach in cooler. Corrected On Site. added ice, moved to a another unit capable of maintaining proper temperature. Repeat Violation.
|
5/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawers reach in cooler. according to PIC the drawers were incorrectly set up preventing a good sealing. Operator set up the drawers properly.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. open top cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wiping tables then engage in food preparation without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, butter, plant foods in the open top cookline reach in cooler. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, sausages, cheese, beef in the cookline drawers reach in cooler. the drawers were left open. operator closed the drawers. less than 4 h out of temperature according to PIC.
|
11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crem chese in an overloaded container at the waitress station. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink (splitted line). backflow preventer needed at each end of the splitter.
|
7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. rinsing hands in sanitizer bucket instead of washing hands properly. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. waitress area. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
|
3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in waitress station reach in cooler. Corrected On Site. moved to another unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area. Corrected On Site.
- Critical. Observed employee wash hands with no soap. dishwashing area. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. waffle press.
|
11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Denny's, 1290 N University Dr, Pembroke Pines, FL »