- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Back splash of drink machine in waiter station area.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In corners along walls and around equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pan rack by Dishwashing machine. **Repeat Violation**
- Basic - Equipment in poor repair. Burger patties 46°, chicken 47°, and steak 50° in reach in drawer, cook line. Milk 51°, ambient air temperature 46°,Reach in cooler, waiter station by expedited window.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter in dry storage area.
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. By front register.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger patties 46°, chicken 47°, and steak 50° in reach in drawer, cook line. Corrective Action, had manager put ice bags on food. Milk 51°, ambient air temperature 46°,Reach in cooler, waiter station by expedited window. Corrective action, had manager move all TCS foods to walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whipped butter, tarter sauce, cut tomatoes, waiter station by expedited window.
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12/23/2013 | Complaint Full | Inspection Completed - No Further Action |
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