Menna's Joint 7, Llc

Contact Information

607 E William St
Ann Arbor, MI 48104

Health Report - 02/12/2015 (5 critical incident(s))

(Critical) Follow up site visit 2/12/15: no rte chicken in tabletop steam table in cooking area at time of follow up inspection. Observed stream table on and pre-heating. Pic stated that they are now pre-heating steam table before placing rte chicken and steak in the steam wells. Rcp plan received. Violation corrected

(Critical) Follow up site visit 2/12/15: soap observed at handsink in cooking area. Staff aware that all handsinks must be stocked with soap and paper towels as required. Rcp submitted. Violation corrected

(Critical) Follow up site visit 2/12/15: chemical shelf in back kitchen area has been reorganized. All chemicals and toxics are located below and away from food and single service items. Rcp submitted. Violation corrected

(Critical) Follow up site visit 2/12/15: paper towels now available at handsink in cooking area. Violation corrected

(Critical) Follow up site visit 2/12/15: all food contact surfaces of slicer and other equipment/utensils clean to sight and touch. Pic stated that new cleaning checklist has been created to ensure cleaning frequencies of equipment are maintained. Rcp submitted. Violation corrected

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

(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) 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) 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 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. ,

(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. ,

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

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

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

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