Denny's

Inspector notes: Observed a final cooking temperature of 143-145F, probe thermometer, in a cooked chicken breast that was taken off of the grill and ready to be plated. The chicken breast was cooked from raw. Cook placed the chicken back on the grill to cook to an internal temperature of 165F. Discussed checking the cooking temperatures of proteins cooked from raw, in the thickest part, throughout service to ensure that the proper cooking temperature is achieved to ensure that pathogens have been destroyed during the cooking process

Inspector notes: Observed cook with regular gloves on main cook line grab raw shelled eggs with both right and left gloved hands. With contaminated gloved hands cook took off gloves and put on new contaminated gloves. With new contaminated gloved hands cook proceeded to work with open raw shelled eggs and raw steaks. Cook with contaminated gloved hands proceeded to work with open food fries and directly touch clean open plate to be plated. Notified employee to take off contaminated gloved hands and wash hands appropriately. Notified Person In Charge (PIC). ====Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands

Inspector notes: Observed on main cook line in middle of hot well line with container of cooked sausages at 112-119*F. Notified Person In Charge (PIC). PIC had employee discard improperly hot holding cooked sausages. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher