Menna's Joint

Contact Information

607 E William St
Ann Arbor, MI 48104

Health Report - 02/03/2015 (6 critical incident(s))

(Critical) Observed no paper towels at hand sink in cooking area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed employee bike stored in front of handsink in dishwashing area. All handsinks must be fully accessible for handwashing at all times. To correct, do not store any items in or around any handsink at anytime. Also, bikes do not belong in the kitchen. Need to remove from kitchen immediately. Pic corrected by taking bike outside at time of inspection. Violation corrected

(Critical) Observed all food contact surfaces on food slicer in back kitchen area soiled with grimy food debris ( lettuce, onions). Slicer was not disassembled or washed, rinsed and sanitized after last use yesterday. All food contact surfaces of equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. To correct, need to disassemble slicer and then wash, rinse and sanitize all slicer components immediately. Also, pic needs to educate and train all staff on proper cleaning frequencies of food equipment as needed. I will check on this item at follow up inspection. Correct within 10 days. Please note: this same cleaning frequency violation was cited at last routine inspection on other equipment in kitchen (knives on cooking line). Need to complete a risk control plan. ,

(Critical) Repeat violation: observed pan of rte cooked chicken in tabletop steam table next to grill with internal food temperatures of 90-100f. Chicken has been in steam table for less than 15 minutes per pic. Pic stated that chicken comes pre-cooked from supplier and is reheated on grill to 165f and supposed to be held at 135f or more in steam table. Pic stated that steam table was just turned on when he put chicken in unit. All phf must be held at 135f or more at all times. Need to preheat all steam tables before placing any food in equipment. Pic temporarily corrected violation by reheating all above mentioned chicken to 165f and turning unit temperature up at time of inspection. I will check on this item at follow up inspection to ensure compliance. Correct within 10 days. Same violation cited at last routine inspection. Risk control plan required. ,

(Critical) Repeat violation: observed no soap at handsink in cooking area. Also, observed low soap/foam soap turned to liquid at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. I will check on this item at follow up inspection. Correct within 10 days. Same violation cited at last routine inspection. Risk control plan required. ,

(Critical) Repeat violation: observed 2 chemical spray bottles stored on edge of shelf in front prep area next to food and single service (s/s) items. Also, observed several chemical containers on chemical storage shelf in back kitchen area stored directly above paper towels (paper towels are on bottom shelf). As stated in past, all chemicals must be stored below and away from all food and s/s items to help prevent possible contamination. To correct, please organize all chemical shelves as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Same violation cited at last routine inspection. Risk control plan required. ,

Observed several open boxes of s/s items stored on basement floor. All food and s/s items must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect items from potential contamination

Observed the following areas in need of cleaning: *interior of all drawer coolers/sliding door tracks on cooking line (soiled with food debris). *exterior door handles on several drawer coolers on cook line (accumulation of sticky food debris). *food shelves/dry can shelf in back kitchen area (accumulation of debris). To correct, need to clean all these areas now and on a more frequent schedule

Observed several plastic spoons stored all jumbled together in utensil bin in dining room. All utensils must be stored with the handles all facing the same direction to protect the food contact portion of utensil from potential contamination

Observed handsink in cooking area soiled with food and greasy debris. To correct, please clean now and on a more frequent schedule

Observed old equipment and general clutter on basement floor. To correct, please remove all unnecessary items from facility as soon as possible

Observed piece of cardboard lining can shelf in back kitchen area. Cardboard is not an approved shelf liner as it is not smooth and cleanable. To correct, please remove cardboard as soon as possible

Health Report - 08/06/2014 (6 critical incident(s))

(Critical) Observed pans of rte chicken and chopped sirloin steak in tabletop steam table on cooking line with internal food temperatures of 105-109f (unit was unplugged). All phf must be hot held at 135f or more at all times. Pic corrected by discarding chicken and steak at time of inspection. Violation corrected

(Critical) Observed no datemark labels on housemade rte tzatziki sauces in wic or prep unit coolers. All potentially hazardous rte foods must be labeled with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all housemade tzatziki at time of inspection. Violation corrected

(Critical) Observed no soap at handsinks in cooking and dishwashing areas. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at both handsinks at time of inspection. Violation corrected

(Critical) Observed several boxes/bottles of chemicals stored on top shelves in back kitchen area directly above tea, fryer oil and plastic gloves for food service. All chemicals/toxics must be stored below and away from food and s/s items to protect those items from potential contamination. Pic corrected by reorganizing chemical shelf and placing all chemicals below and away from all food and s/s items at time of inspection. Violation corrected.

(Critical) Observed all utensils on cooking line (spatulas, tongs, scoops) with an accumulation of grease and debris. Pic stated that they usually wash the utensils if they get contaminated or twice a day at most. Restaurant is open from 1030am-3/4am daily. Need to increase your cleaning frequency of cooking utensils and scoops. All cooking utensils and food scoops (left on top of food items) must be washed, rinsed and sanitized every 4 hours or when possibly contaminated or when switching between raw and rte foods. Pic corrected by sending all in-use utensils to 3 compt sink at time of inspection. Pic to educate staff as needed. Violation corrected

(Critical) Observed can opener blade in dry storage area soiled with grimy food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected

Observed all plastic single service forks and knives in utensil bin on front counter and plastic forks in prep area of kitchen with food contact portion of utensil pointing out. All utensils must be stored so the food contact portion of the utensil is facing down/away from customer to protect utensils from potential contamination (from customer hands)

Observed several wet mops stored in and around mop sink in back kitchen area. All mops must be hung up to dry after use to allow for proper air drying.

Observed interior door gaskets on bottom portion of prep unit cooler in middle of prep area with a heavy accumulation of greasy food debris. To correct, please clean now and on a more frequent schedule

Observed missing light shield on ceiling in back kitchen area (above bagged raw potatoes). To correct, please replace missing light shield as soon as possible