Denny's, 2898 West Ridge Road, Rochester, NY 14626 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	02/23/2016	Re-Inspection	all handwashing sinks in facility operational in prep area dishwasher area and bathrooms.Hot water at all sinks. Manager stated in January they had an incident where repair man turned on ventilation which blew black debris into prep area. Service was interrupted for 1.5 hours approximately 300 lbs of food was discarded. No ceiling drippage noted in prep area. Dining area did have two areas with leaks but coned off. At recent Preop inspection and during complaint investigation there was heat in the facility. Manager, Gail, stated Monday last week water pipe had froze and Hydestone corrected problem. Store was closed for 9.5 hours. water turned off until repaired no leakage in grill area.
Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non food contact surfaces of equipment not clean	01/12/2016	Inspection	Comments only: 1. Food located inside the ""cold table 2"" cooler was temped in the range from 43 to 46 degrees F. Please monitor food temperatures in this cooler closely. If food temps rise above 45F, discontinue use of this cooler until it is serviced and is capable of cold holding all foods at or below 45F. 2. Liquid egg located in the top section of the egg cooler was recorded at 46F towards the surface and 44F at the bottom. Please monitor the liquid egg cold holding temperature. Follow same instructions as mentioned above. Must correct all violations no later than 1/26/16. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 1/26/16.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	12/15/2015	Inspection
No violation noted during this evaluation.	12/07/2015	Inspection	No Part I Critical Item Violations No Part II Blue Item Violations
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces In use food dispensing utensils improperly stored Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	12/04/2015	Inspection	Discussed deficiencies with the manager and the acceptable method for cooling potentially hazardous food items. The following temperatures were measured (degrees F): Egg Station Cooler - Diced Tomatoes - 42.5, Chorizo Sausage - 38.5, Sausage Patties - 42.2; Sandwich Cooler - Sliced Tomatoes - 33.5; Walk-In Cooler - Stuffing - Two Containers - 43.2 and 42.3; Burger Prep Cooler - Sliced Tomatoes - 41.4, Meatballs - 44.5; Soup Crock Pots - Chicken Noodle - 141.1, New England Clam Chowder - 173.0; Steam Table - nacho Meat Sauce - 157.1, Mashed potatoes - 150.2, Chili - 160.9, Brown Gravy - 162.0. The Mechanical Dishwasher had a chlorine residual in the final rinse of 50 ppm and the Fire Suppression System on the Ventilation Hood was inspected in November 2015. Report e-mailed.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Insects, rodents present Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean	10/28/2015	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/26/2015	Inspection
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Non food contact surfaces of equipment not clean Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Pesticide application not supervised by a certified applicator In use food dispensing utensils improperly stored	09/03/2015	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	07/14/2015	Inspection	Discussed deficiencies with the operator. The following temperatures were measured (degrees F): Vegetable Beef Soup - 168.8, Chicken Noodle Soup - 169.5; Walk-In Cooler: Sliced American Cheese - 42.0; Egg Cooler: Chicken Sausage Patties - 46.1, Diced Tomatoes - 40.8, Diced Ham - 40.4; Sandwich Cooler: Sliced Tomatoes - 35.7; Sandwich Cooler in Corner: Cooked Sausage Links - 44.5; Steam Table: Sausage Gravy - 156.7; Smoothie Cooler: Strawberry Smoothie Base - 37.7. The Mechanical Dish Washer was a Low Temperature Rinse that had a Chlorine Residual of 50 ppm. Report e-mailed.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/08/2015	Inspection	All corrections are to be addressed in writing in two weeks from the date of this inspection, with documentation sent to GFDO. you can contact 5187933893 for questions regarding this inspection.
Single service items reused, improperly stored, dispensed, not used when required Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	11/19/2014	Inspection	All items in walk in cooler and freezers are to be properly sealed. Togo lids with soda on them replaced and container stored in a more appropriate area. All fridges have working thermometers and at adequate tempatures. All hot holding items above 160 degrees.
Non food contact surfaces of equipment not clean	10/28/2014	Inspection	Violations to be corrected by 10/31/14. Contact Richard Hess via email when completed or with any questions. ( richard.hess@health.ny.gov ). Discussed bare hand contact prevention with ready to eat food.
Miscellaneous, Economic Violation, Choking Poster, Training.	05/09/2014	Inspection
No violation noted during this evaluation.	05/09/2014	Inspection	All cooler at 40 degrees or below. Hot holding items at or above 145 degrees. Disposable gloves placed in multiple locations throughout kitchen. All cooks observed wearing gloves. Additional discussion of shelled egg storage and care discussed with owner and manager. Owned states pervious stipulations have been agreed to.All cooler at 40 degrees or below. Hot holding items at or above 145 degrees. Disposable gloves placed in multiple locations throughout kitchen. All cooks observed wearing gloves. Additional discussion of shelled egg storage and care discussed with owner and manager. Owned states pervious stipulations have been agreed to.All cooler at 40 degrees or below. Hot holding items at or above 145 degrees. Disposable gloves placed in multiple locations throughout kitchen. All cooks observed wearing gloves. Additional discussion of shelled egg storage and care discussed with owner and manager. Owned states pervious stipulations have been agreed to.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded	02/10/2014	Inspection	Bare hand contact was discussed at time of inspection, additional steps to proper barriers will be implemented. Coolers without proper fridge thermometers all had food times under 45 degrees at time of inspection.
No violation noted during this evaluation.	12/10/2013	Inspection	No critical violations noted at time of inspection. Well organized facility. Any questions contact Richard Hess via email (rbh01@health.state.ny.us)
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.	03/13/2013	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	01/29/2013	Inspection
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	01/08/2013	Inspection
Non food contact surfaces of equipment not clean Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	10/31/2012	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	09/17/2012	Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	10/28/2011	Inspection
Hair is improperly restrained	10/07/2011	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Wiping cloths dirty, not stored properly in sanitizing solutions	09/27/2011	Inspection
No violation noted during this evaluation.	12/21/2010	Inspection
Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.	06/03/2010	Inspection
No violation noted during this evaluation.	10/14/2009	Inspection
No violation noted during this evaluation.	03/31/2009	Inspection
Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.	10/08/2008	Inspection
No violation noted during this evaluation.	03/14/2008	Inspection
No violation noted during this evaluation.	09/04/2007	Inspection
No violation noted during this evaluation.	12/12/2006	Inspection
No violation noted during this evaluation.	06/06/2006	Inspection
No violation noted during this evaluation.	12/12/2005	Inspection

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Denny's, 2898 West Ridge Road, Rochester, NY 14626 - Restaurant inspection findings and violations

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