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Facility: Denny's Restaurant #6217
Address: 1128 W. 13th St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 5-20-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-20-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(REPEAT VIOLATION) Observed the right latch for the door on the right three door refrigerator across from the dish washing area are not working properly. This is causing the door, to not close properly. Repair. A lot of the doors are still not latching tightly. Evaluate and repair.

(REPEAT VIOLATION) Observed the floor panel in the walk in freezer closest to the door is lifting up. Repair.

Observed build up of debris on top of the dish washing machine. Clean and increase frequency to prevent build up.

Observed the build up of debris inside/on the microwave near the deep fryers. Clean/sanitize and increase frequency to prevent build up.

Observed the cutting boards at the cook line area is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-20-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (REPEAT VIOLATION) Observed ice built up on the ceiling, boxes, and walls of the walk in freezer. Evaluate, repair, and clean.

Observed the build up of grease/gunk on the baffles of the hood system in the cook line area. Clean and increase frequency to prevent build up.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-20-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed large amount of build up of food items and trash on the floor in the cook line area. Clean and increase frequency to prevent build up. Area was cleaned during inspection.

Observed the build up of mold/mildew on the wall area next to the walk-in freezer. Clean/sanitize and increase frequency to prevent build up.

Observed missing tile on the floor in the walk-in fridge and walk way in the back. Repair/replace.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-20-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (CDI) Observed the temperature of the three door upright silver fridge unit across from the dish washing area was measured at 50F during inspection. Store all potentially hazardous food items at 41F and under. All PHF was moved to another unit during inspection. Have unit evaluated and repaired as necessary.

(CDI) Observed various food items in the cook line area on the food prep fridge units were measured between 41F-48F during inspection. Items were in a reusable frozen container and had exceeded the time limit to keep PHF cold. During inspection old containers were replaced with new ones. Be sure to exchange containers as needed to keep foods at 41F and under.

Observed the temperature of the refrigerator unit holding eggs in the cook line area was measured at 49F during inspection. Have unit evaluated and repaired as necessary so unit is at 41F and under.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 2-14-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-14-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. REPEAT VIOLATION
Observed debris built up on the FRP paneling on the left side of the three refrigerators across from the dish area. Clean.

NEW VIOLATION
Observed ice built up on the ceiling, boxes, and walls of the walk in freezer. Evaluate, repair, and clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
2-14-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
REPEAT VIOLATIONS
Observed the right latch for the door on the right three door refrigerator across from the dish washing area are not working properly. This is causing the door, to not close properly. Repair. A lot of the doors are still not latching tightly. Evaluate and repair.

Observed the floor panel in the walk in freezer closest to the door is lifting up. Repair.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS