Denny's

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed door broken on the reach cooler. PIC will have the door replaced by 6/10/2026. Walk in cooler shelves contained build up. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood-contact surfaces clean — Inspector Note: Observed equipment in the kitchen in need of a deep cleaning (fryers hoses). PIC will have the area cleaned by 6/5/26. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the walk in floor freezer severely buckling. Build up also observed on the floor. PIC will place a work order and email a copy of the completed work order and plan of action for repairs to [REDACTED EMAIL] by 6/5/26. Ceiling tile missing in the storage area. Floor tile and grout in bad repair in the dish washing area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a very strong odor in the men's restroom. Please contact pest control to check to see if there is any pest activity in the restroom including the ceiling tile. 511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Vents in the men's restroom and dish storage area contained excessive build up.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean plates with an accumulation of old food build up. Bottom of the ice bin lid also contained build up. Quat sanitizer observed at 0 ppm in the three compartment sink. PIC advised to rewash all dishes that were previously washed and improperly sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed the dairy reach in cooler/soda cooler in the server area at temperatures above 41F. All TCS food items were discarded (COS). Also observed the reach in freezer at 30 degrees. Mashed potatoes, sauteed peppers and onions, sliced turkey, and ice cream were all thawed due to the PIC turning off the freezer during the delivery this morning. The freezer was cut off for several hours. PIC was advised to relocate frozen items to the walk in cooler. Thawed TCS foods cannot be refrozen. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several food items stored in the reach in freezer not covered to protect food items from contamination or freezer burn. Advised PIC to make sure that the items in the reach in freezer are covered or portioned out. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Wiping cloths: properly used and stored — Inspector Note: Observed the wiping cloths buckets at 0 PPM quaternary ammonium solution. PIC remade the solution to 200 PPM (COS).

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the fryers and grills (underneath the grill) on the hot line with an excessive amount of food build-up (exterior and interior). PIC stated that one of the grills and fryers are not in us. If not in use the equipment must be cleaned or removed. Also, observed build up (yellow color, old cheese, and a mold like substance) in the bottom of the reach in cooler. The reach in cooler had an out of order sign, but was filled with accumulation. The reach in cooler must be cleaned and repaired or it cannot be used. Please submit a service report to [REDACTED EMAIL] by 12/8/25. Observed the blowers (vents) in the walk in cooler in need of cleaning due to thick dust accumulation. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood-contact surfaces clean — Inspector Note: Observed several equipment in the kitchen in need of a deep cleaning (fryers, grill, prep top cooler, reach in cooler, drawers in the lowboy cooler) with an accumulation of old food debris. This is a constant repeat. Facility must clean equipment in 3 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tile missing in the dry storage and the outside storage area by the hot water heater. The ceiling tile must be replaced. Excessive food build up observed in the food preparation area floor drains. Observed the floors behind the equipment on the hot line with an excessive amount of build-up. Observed the grout in bad repair in the dish room and on the hot line. The floor must be properly sealed and repaired to make it smooth, easily cleanable, and nonabsorbent.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with a build up of black mold like substance and hair on the interior surface of the door. Observed clean plates with an accumulation of old food build up. Observed the microwave with an accumulation of old food build up. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper date marking and disposition — Inspector Note: Observed food items expired in the prep top cooler two containers of mac and cheese (12/1), mashed potatoes (11/26), and dressing (without a date). All items were discarded (COS). Advised PIC to make sure all food items are rotated first in first out and date marked.