Denny's

What the inspector found

• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Observed cook open a sealed package with a raw steak, use gloved hands to place the raw steak on the grill, change gloves, then handle clean dishes and utensils. Cook did not wash hands after handling the raw steak and glove change, and prior to handling clean dishes and utensils. PIC instructed em
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed liquid egg, cooked chorizo, grilled onion, grilled fajita veggies, turkey bacon, sliced ham, slice
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed the cook-line refrigerated drawers with an ambient air temperature of 55.3F, min/max t

As listed in the inspection report.