Denny's #9343

Year by year

Inspections

1. Aug 20, 2026 Routine · 1 priority, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands in between glove use.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops were stored in water at 125°F

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fans throughout the kitchen and kitchen cold holding equipment needs to be cleaned on a more frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

2. Dec 2, 2025 Re-inspection 2 · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Milk in the walk in cooler has exceeded its datemark

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

3. Nov 11, 2025 Re-inspection · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Milk in the walk in cooler has exceeded its datemark

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     There are multiple surfaces like the sides of grills, fryers, coving, front of cooler doors ect that are in need of cleaning

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Oct 14, 2025 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Milk in the walk in cooler has exceeded its datemark

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     There are multiple surfaces like the sides of grills, fryers, coving, front of cooler doors ect that are in need of cleaning

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. Aug 20, 2024 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer buckets were measureing at 0 ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops were stored in water at 125 degrees and in a second well that dud not have flowing water

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Multiple areas in the kitchen are in need of cleaning including cooler doors, sides of equipment, floors and walls.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

6. Oct 16, 2023 Routine · 4 priority, 4 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands before putting on gloves

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee was handling raw onions and lettuce with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw chicken was cooked to an internal temperature of 140 degrees.

     Correction: Adjust procedures and methods to cook chicken to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dish machine is at 0 ppm at the time of inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty. When asked when the sanitizing solution was made the employee responded with the night before.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The prep cooler on the line is leaking water on the inside and is in need of repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     There are multiple items in the kitchen that are in need of cleaning. The floors, behind the fryers, sides of equipment, legs of tables and many other surfaces are all heavily soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Plates are stored on top of the grill that has an accumulation of grease subject to contamination.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)