Marc's Medina, 1041 North Court Street, Medina, OH - Restaurant inspection findings and violations



Business Info

Name: Marc's Medina
Type: Commercial < 25,000 Sq. Ft. Risk Level 2
Address: 1041 North Court Street, Medina, OH
License #: RFE-C21-10
License holder: Marc Glassman, Inc
Total inspections: 1
Last inspection: 8/12/2010

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Inspection findings

Inspection Date

Type

Comments

  • *7.1 Wet One packets were stored above BBQ sauce on the endcap. Toxic chemicals shall be stored in a separate designated area from food and equipment.
  • R/*3.2 Observed raw and ready-to-eat sausage products were stored together, raw eggs were stored with cheese, raw bacon was stored with pizzas, raw bacon and raw sausage foods were stored above ready-to-eat foods in the walk-in cooler, raw ground pork products were stored above whole meat items in the retail case, corned beef was stored under turkey products in the retail case.
  • Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent contamination.
  • *3.4 Produce case with dips and dressings contains an air temperature of 47-59°F, and the vegetable dip was holding at 50°F.
  • Maintain foods and refrigeration units at 41°F and below.
  • 3.2 Observed the frozen food products were stored in the frozen case above the load line. Some of the food items were thawed.
  • Frozen foods shall be frozen. Store food items to the load line, to assure products stay frozen.
  • 6.2 Provide a hand washing sign in the men's restroom, to inform employees to wash hands.
  • 4.0 Remove the cloth liners lining the kiwi baskets, provide a cleanable surface.
  • 6.1 Provide light shields, and end caps, or shatter proof bulbs on the light fixtures above the open produce items.
  • R/4.2 Provide a QAC test kit to assure proper concentrations are maintained.
  • 4.5 Clean the baby foods shelves, which are soiled.
  • 3.5 Provide the manufacturers name and address on the bulk candies.
  • 4.4 Repair the damaged door seals throughout the retail display cases, to provide a cleanable surface and to facilitate temperature maintenance.
  • 6.4 Repair the damaged bricks in the rear storage area, to provide a cleanable surface.
  • 6.4 Provide caulk at the wall/three vat sink juncture in the meat room, and repair the base cove in the meat room, to provide a cleanable surface.
8/12/2010Standard 1

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