1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants

Business Info

Restaurant: D/B/A Denny's
Address: P.F.C. of Waukesha, Inc., Waukesha, WI 53188
Phone: (262) 513-5636
Total inspections: 4
Last inspection: Oct 4, 2010

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about D/B/A Denny's, P.F.C. of Waukesha, Inc., Waukesha, WI 53188 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.134.99.32 will be logged.

Violation descriptions and comments

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.
• Employee break table is in the middle of kitchen. Observed an ash tray with cigarette butts in it. The break area is in the middle of
warewashing, food storage and food preparation areas. Employees must find other areas to smoke (ie outside, front of the house, etc).
• Violation corrected: No smoking signs were put up.
Food Contamination
Prevention
2–401.11 Eating, Drinking, or Using Tobacco.C
(A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of
tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE–SERVICE and SINGLE–USE ARTICLES; or other items needing
protection can not result.
(B) A FOOD EMPLOYEE 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.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Tops are crevices of dish machine
• Handles of equipment
• Bottom of utensil bins
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
• Door is missing on prep cooler on grill line
• Large utensil bins noted as cracked. Replace.
• Ice cream freezer door was broken (would not slide back and forth)
The PHYSICAL FACILITIES shall be maintained in good repair.

Low temperature dish machine, 100ppm chlorine sanitizer + 2-compartment sink + multiple hand wash sinks + 2-compartment food prep sink.
Temperatures recorded during inspection:
Grill line
Nacho meat: 35f
Single door prep cooler: 41f
Sausage: 140f
Drawer coolers: sausage 33f, hash browns 33f, ham 39f
Traulsen cooler: 40f
Walk-in cooler: 39f
Walk-in freezer: 16f
Perlick cooler: 39f
Milk dispenser: 35f
juice dispenser: 41f
Wait staff area
Ice cream freezer: 17f
Dessert display cooler: 38f
Upright cooler: 38f
* Hood and hood filters will need to be cleaned soon. Noticed grease beginning to build up in certain areas.

Single grill cooler noted at 50f and inserts were at 51f. Food [egg and ham]was removed and discarded. Repair person was on premise
by end of inspection
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Utensils that are worn[ie. spatulas, etc.]
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 45 V: 4-501.12 Cutting Surfaces. Cutting boards with deep cuts
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Floor under and behind equipment
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

2 compt. sink/Dishmachine-chlorine sanitizer-NSU
Food prep sink
Several handwash sinks
Temperatures-kitchen
walkin cooler 35f-41f
prep cooler drawer 36f, inserts 41f-43f
single cooler 39f, inserts 40f
hot hold-sausage 150f, gravy 170f, white sauce 170f
grill drawers 34f
freezer 10f
upright cooler 34f
Wait areas-
walkin freezer -8f
pie cooler 35f, freezer 9f
glass door cooler 34f
salad cooler 35f
soup 156f, 152f
dressing cooler 37f
Discussed risk factors

Follow up of critical items
1. The egg cooler bottom compartment is noted at 37f-43f-the repair company is working on unit.
The top insert of unit is above 45f and is not being used. The top portion use will be limited to items that can be held in an ice bath
capacity. Egg wash noted at 36f.
The functioning units will be used to hold potentially hazardous foods until egg cooler is repaired.
The other cooling units[in grill area] are holding between 35f-41f.
Keep otentially hazardous foods below 41f using mechanical or tempoary use of ice.

Followup of customer concern after eating.
Customers ate here on 9/28/10 around 6:45pm. The female customer said she had pulled pork and french fries-however they do not serve that
type of sandwich. There is a pulled chicken BBQ sandwich. Chicken comes in precooked frozen and is thawed in the walkin cooler, and is
portioned. When ordered-chicken is cooked then sauce is added.
Temperatures-walkin cooler 33f, cooler drawer 34f
cold table 38f
Handwash sink available, gloves are used.
No other reports noted.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend D/B/A Denny's to others? (optional)

Yes

  

No

Add photo of D/B/A Denny's (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.134.99.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
MC's Sports Bar	Waukesha, WI
Kwik Trip #436	Waukesha, WI
Dave's Restaurant	Waukesha, WI
Margarita's Mexican Grill	Waukesha, WI
R J's Sports Pub & Grill	Waukesha, WI
ACE Sushi @ Pick 'N Save #6415	Waukesha, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI

1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants