Denny's Restaurant #7449 - Eureka

136 5th St, Eureka

Billable Reinspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Denny's Restaurant #7449 - Eureka!!”

Reinspection
22. Hot and Cold Water Available

Conditions Observed: Hot water at cookline prep sink measured at a maximum of 104.2°F today. Please adjust/service/repair by the Comply By date noted above to ensure that hot water is available at this sink at 120°F at all times; thank you.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Handwash sink in rear warewashing room was missing the soap dispenser. Please replace dispenser and ensure that all handwash sinks are kept stocked with soap and paper towels at all times. Until soap is provided at this sink, please direct staff to use one of the front (cookline or service area) handwashing sinks.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

22. Hot and Cold Water Available

Conditions Observed: Hot water at 2-compartment prep sink in cookline area reached a maximum of 103.3F. Please adjust/service/repair/replace hot water heater as needed to ensure that hot water at this sink is available at a minimum of 120°F at all times.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Both of the two small under-counter freezers in the cookline area were observed to be in disrepair. Foods inside were frozen and packaged, but on both freezers the door gaskets were missing/damaged, elements were iced over, and rust was observed on interior surfaces. Please repair or replace both of these freezers to ensure that they are functioning properly, maintaining correct temperatures, and not introducing cross-contamination to foods stored inside.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Floors/surfaces in several areas throughout the facility were observed to have an accumulation of food and other debris. Specific areas in need of cleaning include the floor area between the freezer and cooktop on the south side of the cookline, the bottom interior shelf of an unused cabinet at the west end of the cookline (to the left of the small prep top unit), and floors in the rear storage room. Please clean these areas to removed food accumulation and other debris and maintain clean; thank you.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

Routine Inspection

ROACHY SAYS:

“Take a victory lap, Denny's Restaurant #7449 - Eureka! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

Routine Inspection
35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Front cookline, two comp sink doubles up as handwashing station please replace with single use handwashing sink in the near future Warewashing room lacks a three compartment sink, replace the two compartment sink in the near future. Thanks for installing a handwashing station in the warewashing room.

ROACHY SAYS:

“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Facility has one active cookline of aprox 20 ft in length. Cookline lacks a designated handwashing station for employees. Exisitng is a two compartment sink that doubles up as a handwashing station and prep area. Please provide a separate handwashing station. Hand sinks are required to be accessible in the food prep area. Waste plumbing may be direct or indirect.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed grease accumulation throughout the cookline equipment. Please maintain clean.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

35. Warewashing: installed, maintained, used, Adequate Means to measure sanitizer

Conditions Observed: Observed a two compartment sink in the ware washing area, and absence of an air gap for sink and dish machine. Facility lacks a three compartment sink and a designated handwashing station. A minimum of a three compartment sink with dual integral drains boards is required as primary ware washing that has basins large enough to fit the largest utensil fully submerged for cleaning and sanitizing. Waste plumbing must be indirect with 1 inch air gap in front of a grease trap.

ROACHY SAYS:

“Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards, except as specified in 114099(c). A warewashing sink shall not be used for handwashing except as specified in 114125(a). Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125(a))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: One low boy freezer located at cookline has a door that does not close, observed duct tape used on door and shelves frozen over with ice. Please cease and desist of using freezer. Replace ASAP. Do not store potentially hazardous food inside. All equipment must be in good working order. Observed condensate leaking into a pan in the outdoor walkin refrigerator. Please correct. Observed a second freezer also frozen over. Please repair or replace ASAP. Observed at cookline two not fully functioning, undercounter freezers/refrigerator. All equipment shall be in good working order.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

Routine Inspection
14. Food in good condition; safe and unadulterated.

Conditions Observed: Ice cream scooper used for serving hot food found with thumb release in the hot water. Please keep hot water level below thumb release.

ROACHY SAYS:

“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”

26. Personal cleanliness and hair restraints.

Conditions Observed: Found uniforms on the floor and on the ladder inside the dry storage room. Employees shall wear clean garments when reporting to work. Please provide personal items storage area. Please assure that these garments are not worn the next shift.

ROACHY SAYS:

“Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-use articles. All food employees preparing, serving, or handling food or utensils shall wear hair restraints such as hats, hair coverings, or nets which are designed and worn to effectively keep their hair from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles. (113969, 113971)”

28. Food separated and protected.

Conditions Observed: Observed pooled raw eggs next to ready to eat inserts at cookline refrigerator. Please separate raw eggs, shall not be close to ready to eat food.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

31. Food storage; food storage containers identified.

Conditions Observed: Observed pancake batter, hushpuppy batter, and tater tots stored uncovered on the lower shelves of the walk-in refrigerator. Food shall be stored covered to protect from the possibility of cross-contamination, especially when stored on the lower shelves.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed door not fully closing on one undercounter freezer located at the cook line. All equipment shall be kept in good working order. Please repair. Observed leaking condensate in the walk-in produce refrigerator. Observed container under leak to catch condensate. Please repair. Observed ice scooper chipped at the end. Please replace.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

40. Wiping cloths: properly used and stored.

Conditions Observed: Sanibuckets sanitizer/QT weak reading. Refilled bucket remained low reading. temp at 58F. Reviewed temperature requirements for sanitizer ideal between 65-75. Discussed monitoring tempearature for efecctiveness of sanitizing sol.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Observed debris accumulation under the metro shelves in dry storage room. Please maintain and clean.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

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