MENTENYC LLC

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in rear kitchen. Employee cleaned and sanitized Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License not available on site.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed beef brisket 50-50 degrees F. Operator stated brisket has been inside cooler overnight. See Stop Sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Cook line reach in freezer- observed raw beef being stored over raw potatoes and shrimp.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed beef brisket 50-50 degrees F. Operator stated brisket has been inside cooler overnight. See Stop Sale.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line- observed prep cook wearing watch.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line- observed prep cook with no hair restraint.

Basic - Soiled dry wiping cloth in use. Main kitchen cook line prep table- observed soiled Cook line reach in freezer- observed wiping cloths on prep table at microwave. Operator removed wiping cloths. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen prep at walk-in cooler- observed hand washing sink being blocked by trash can. Operator removed trash can. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed bags of frozen vegetables being thawed in standing water. Operator turned on running cold water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cold holding unit at grill station. Observed soiled wiping cloth on on cutting board.