Health Report #105417

Establishment Name: Menna's Joint
Report Date: 08/06/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface Food-contact surface(s) and utensil(s) cooking/preparation area utensils Not cleaned At least every 4 hours during continual use 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 Handwashing Cleanser, Availabi Soap at handsink cooking area handsink Not provided 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 Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) walk in cooler shelf Without date of consumption marking 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 Potentially Hazardous Food (Ti Hot food item(s) cooking area hot holding unit Stored below 135 degrees F 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 Equipment, Food-Contact Surfac Food-contact surface(s) Equipment can openers dry storage area can opener Soiled 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
Critical Separation Poisonous/toxic material(s) Back kitchen area shelf Stored over/with Food 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.
Normal Kitchenware and Tableware Kitchenware and tableware single-service forks front counter utensil storage bin Allows for contamination of food-contact/lip-contact surfaces During handling 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)
Normal Light Bulbs, Protective Shield Light shielding Back kitchen area Ceiling Not provided 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
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area prep table With accumulation of debris 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
Normal Drying Mops Wet mop(s) storage Back kitchen area mop sink Improperly dried 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.