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Facility: Devika Inc dba: Denny's 8791
Address: 12820 S Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-10-2019: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-10-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed quat sanitizer in rag bucket in cooks line area measured at approximately 100 PPM. Check of wall unit seems to show that unit is not dispensing quat at the required strength. Sanitizer in rag bucket being manually remixed so as to meet the needed 200 PPM strength. Ensure consistent checks are done on sanitizer strengths to ensure proper concentration is being used in rag buckets. Failure to maintain proper concentration of sanitizing solution used for cleaning cloths. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
4-10-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed dirt, grease, and / or food particle buildup on the horizontal 'hood vents' over the cooking surfaces on the cooks line; accumulated grease may be sufficient to possibly drip in some spots. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness and so as to avoid potential cross contamination; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
4-10-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
(1) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the mens restroom. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.

(2) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink at the cook's line handwashing sink location. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS


Rating on date 1-22-2018: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-22-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed open carton of mango smoothie mix in the under counter reach in cooler near the register that was open / uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. Carton immediately closed. Corrected during inspection. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2018 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 7.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
Observed open top cold cook's line cooler table items are being held in bins resting on (not in) ice. Per staff, cooks line cooler unit went down several days ago and repairman is due in later this evening. Cook states current batch of food items have been out for approximately one hour, generally item turnover is fairly rapid especially during meal periods. All items checked were out of temperature, no containers marked, no log sheets.

Discussed correct use of time, rather than temperature, as a control point for PHF items. All items currently on the bar immediately discarded and replaced by cook. Log sheet set up, times recorded for new batch of items being held on this unit, discard window of three hours elected for discarding unused PHF items, active managerial control requirement and documentation requirement discussed and implemented during inspection. Continue to log all PHF items and practice active managerial control at least until cooks line cooler is repaired and shown capable of consistently holding all PHF items at or below 41ºF at all times. Corrected during inspection.

Failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2018 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.
(1) Observed the FRP wall finishes near the janitorial sink area are discolored in spots, pulling away from the underlying brick/cinderblock. Repair / replace so as to meet a commercial grade standard and to improve the ease of cleaning.

The walls and ceilings of all rooms (except bar areas, dressing rooms, dressing areas, locker areas, offices and store rooms where food is only stored in unopened shipping containers) shall be durable, smooth, nonabsorbent, and easily cleanable. Examples of acceptable surfaces include gloss or semi-gloss enamel paint over smooth gypsum board, FRP (Fiberglass Reinforced Plastic paneling), and stainless steel. Materials such as exposed brick, concrete block, rough concrete, rough plaster, and textured gypsum board are not acceptable. Vinyl coated acoustical ceiling tile may be used. The area immediately adjacent to a bar sink or a food preparation area in bar is not exempt from these requirements.

(2) Observed broken / missing / damaged quarry tiles especially in the cook line area near the floor drain. Repair / replace broken / damaged tiles and replace missing grout, so as to ensure floors are smooth and easily cleanable.

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, easily cleanable, non porous, meet a commercial grade standard, 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. NOTE: "like for like" replacements of flooring material do not require additional approval. However, if a different flooring material will be used, have a sample of the new material approved by MCDEH prior to installation.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS