Health Report #105418

Establishment Name: Menna's Joint
Report Date: 02/03/2015
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 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 Handwashing Cleanser, Availabi Soap at handsink cooking area handsink Not provided 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 Potentially Hazardous Food (Ti Hot food item(s) cooking area hot holding unit Stored below 135 degrees F 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 Separation Poisonous/toxic material(s) Back kitchen area shelf Stored over/with Food 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 Using a Handwashing Sink Handwashing sink(s) dishwashing area handsink Not easily accessible Items stored In front of 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 Hand Drying Provision Sanitary hand drying provisions disposable, paper towels cooking/preparation area handsink Not provided 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. ,
Normal Maintaining Premises, Unnecess Unnecessary item(s) old/broken equipment floor Not removed from facility Observed old equipment and general clutter on basement floor. To correct, please remove all unnecessary items from facility as soon as possible
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area prep table With accumulation of debris 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
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) shelving Back kitchen area shelf Not easily cleanable 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
Normal Cleaning of Plumbing Fixtures Handwashing facility cooking/preparation area handsink Soiled Observed handsink in cooking area soiled with food and greasy debris. To correct, please clean now and on a more frequent schedule
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 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
Normal Equipment, Utensils, Linens, a Single-service/single-use article(s) dry storage area floor Stored on floor or less than 6 inches above floor 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