Notes:
EcoLab was contacted during inspection regarding sanitizing concentration in the dish machine.
Non-critical violations must be corrected within 30 days.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Utensils stored in the standing water at 72 F.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Cutting Surfaces
Observation: The cutting board along the left make-up sandwich table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer in the dish washing machine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer tested >200 ppm.
Correction: Utilize only 100 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
10/21/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chicken noodle soup not adequately cooled to prevent the growth of harmful bacteria. Product was discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Kitchenware and Tableware
Observation: Single-service soup spoons at soup well not displayed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
|
06/12/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese, sliced Ameican cheese, and portioned pot roast cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the production line is being used for purposes other than washing hands. Spatula noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Jacket observed stored with single-service articles (plates)
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
|
02/18/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the production make up cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Non-functioning ice cream freezer not removed from the premises. Omelet station cooler not working
Correction: quat dispenser at manual washing sink is not dispensing product in proper concentration.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory on the production line
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
11/05/2014 | Routine | |
Additional food temps: sliced turkey 39
- Food - Frozen Food
Observation: Several items in reach-in cooler are partially thawed.
Correction: Ensure frozen food is maintained frozen.
|
07/31/2014 | Routine | |
Anonymous complaint of 6/27/15 alleged sewage smell around 2 a.m. that made her vomit after going out to her car. Called Denny's later that morning and spoke to manager Shameka and GM Mr. Jones. Although odors were not detected at time of investigation, similar complaint was received by Colonial Heights Health Department in Sept. 2013 from another patron. At that time and during this inspection, GM confirmed periodic sewage odors emanating from sinks and drains. He has had toilets re-sealed, and has been taking aggressive action to clean affected areas and treat with chemicals, but to no avail. Possible building design/construction flaws. Will return to re-assess in 30 days.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive vapors and obnoxious odors
|
06/30/2014 | Complaint | |
| No violation noted during this evaluation. | 03/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in drawer under grill is cold holding at improper temperatures
Correction: Discard or relocate food as appropriate. Maintain food at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Several refrigerated drawers and the gaskets to them and the reach in freezer are in poor repair.
Correction: Repair or replace the drawers and/or door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerated drawers are not capable of cold holding TCS foods at adequate temperature. .
Correction: Repair the refrigerated drawer units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
12/06/2013 | Routine | |
Additional food temps: sausage links 31
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths used to wipe out skillets between orders are improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken noodle and potato soups hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
|
08/29/2013 | Routine | |
New ice buckets ordered. Dispose of one cited.
All other noted issues are resolved.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Hook to hang ice bucket inverted to self-drain is broken, and rough holes are punched into the bottom to compensate The ragged holes may horbor bacteria as the surfaces are not smooth and cleanable.
Correction: Replace the ice bucket to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of debris.
|
05/20/2013 | Follow-up | |
1. Good hand washing practices observed.
2. Ensure accuracy of date labels on prepared food products.
3. Inspection cycle adjusted from 4 to 3 month frequency to reflect use of raw non-frozen ingredients (e.g. chili).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: observed Production cook working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sauteed onion mix and pork sausages cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: Hook to hang ice bucket inverted to self-drain is broken, and rough holes are punched into the bottom to compensate The ragged holes may horbor bacteria as the surfaces are not smooth and cleanable.
Correction: Replace the ice bucket to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of debris.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the production make up cooler .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration in the dish machine.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Ffood-contact surfaces washed in dish machine were not being sanitized. Chlorine was not cycling.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice bucket observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Dirty items (coffee pots and hot pads) were found stored together on storage racks with clean equipment and utensils..
Correction: Store ice bucket inverted in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
05/10/2013 | Routine | |
Additional food temps: pot roast 32
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Delfield cooler .
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dennys, 851 South Avenue, Colonial Heights, VA 23834 »