Cold Hold (41 F/45F) Observed cantaloupes to be out of temperature. Ice was placed below container in order to cool down. Check temperatures of potentially hazardous food periodically.
Toxic Items Properly Labeled/Stored/Used Observed sanitation buckets to be kept next to food items. All chemicals should be store away from food items in order to avoid contamination.
Thermometers Provided/Accurate/Properly Calibrated (2C) Thermometers were missing in prep coolers. All cooling devices should have thermometers provided to them in order to check on proper temperatures.
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