Dennys, 2400 S 4th, Sayre, OK 73662 - inspection findings and violations



Business Info

Restaurant name: DENNYS
Address: 2400 S 4th, Sayre, OK 73662
County: Beckham
Total inspections: 19
Last inspection: 8/17/2015

Restaurant representatives - add corrected or new information about Dennys, 2400 S 4th, Sayre, OK 73662 »


Inspection findings

Inspection date

  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
8/17/2015
  • Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
5/7/2015
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
2/18/2015
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Themometers provided, accurate, conspicuous
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Hand wash sinks:designed, clean,used; Proper signage
2/4/2015
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
10/2/2014
  • Insects, rodents, & other pests controlled
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
7/7/2014
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
4/18/2014
  • Cold holding temps; received at proper temp
  • Date marking and disposition
  • Toxic substances properly identified, stored, used
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Service Sinks;Maintenance & cleaning tools
  • Other
1/27/2014
  • Date marking and disposition
  • Adequate facilities/equip. to maintain food temps
  • Probe themometers provided & accurate
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
  • Other
7/30/2013
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Personnel: clean, jewelry, hair restraints, FH Permits
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Service Sinks;Maintenance & cleaning tools
  • Other
4/15/2013
  • Hot holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Food properly labeled, original container, honestly presented
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Other
1/14/2013
  • Cooling time & temp; cooling methods
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls ceilings (premises):clean, free of litter; Removal of pests
10/9/2012
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
4/20/2012
  • Cold holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
3/30/2012
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Toxic substances properly identified, stored, used
  • Warewashing: Sanitize at ppm/temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
12/5/2011
  • Non-food-contact surfaces of equipment and utensils clean.
9/19/2011
  • Critical: Cold Hold (41/45 F)
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Toxic Items Properly Used/Stored/Labeled
  • Original container, no misbranding, honestly presented, properly labeled
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
6/13/2011
  • Critical: Cold Hold (41/45 F)
  • Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Toxic Items Properly Used/Stored/Labeled
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
3/1/2011
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
12/13/2010

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