Medina Meadows, 550 Miner Drive, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Medina Meadows
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 550 Miner Drive, Medina, OH
License #: FSO-C187-10
License holder: Strategic Healthcare Partners
Total inspections: 4
Last inspection: 10/28/2011
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Inspection findings

Inspection Date

Type

Comments
  • R/6.4 Clean the caulk above the scrap sink in the dish area, which is soiled, and the caulk above the scrap sink is damaged.
  • 5.4 Provide a covered can in the unisex restroom.
  • 4.5 Clean the vent on the juice machine, which is dusty.
 10/28/2011Standard2One accurate temperature measuring devices were available for use.
Foods were properly stored to avoid cross-contamination.
Pasteurized juice and eggs are used on the menu.
PIC was Karen
No critical violations were observed during this inspection.
  • 6.2 Repair the non-functioning light fixture in the dish area, to provide lighting requirements as specified in OAC 3717.
  • 6.4 Clean the caulk above the scrap sink in the dish area, which is soiled.
  • 6.2 Provide the lacking end caps on the light fixture in the dish area.
  • Note: The floor surface by the oven was in disrepair, due to a water leak experienced at this facility. The operation was in the middle of repairs, and a newly installed concrete surface was in this area.
 7/1/2011Standard 1One accurate temperature measuring devices were available for use.
Foods were properly stored to avoid cross-contamination.
Pasteurized juice and eggs are used on the menu.
PIC was Karen
PROTECTION FROM CONTAMIANTION: Observed the sauerkraut was dented on the seam on the canned foods storage rack. Packages of food shall be in good condition to protect the integrity of the contents and to protect potential contamination. This canned good was relocated from the normal stock area.
  • 6.2 Repair the non-functioning light fixture above the kitchen hand sink, to provide lighting requirements as specified in OAC 3717.
  • 6.4 Clean the wall surface above the scrap sink in the dish area, which is soiled.
 12/20/2010Standard2One accurate temperature measuring devices were available for use.
Foods were properly stored to avoid cross-contamination.
Pasteurized juice and eggs are used on the menu.
PIC was Karen
  • 4.4 Repair the chipping paint on the cart holding the mixer, to provide a cleanable surface.
  • 4.8 Thoroughly air dry utensils prior to storing them.
  • 3.2 Store the chocolate chip spoon in the food with the handle extended outward.
  • 6.4 Repair the damaged floor tiles in the employee restroom, to provide a cleanable surface.
  • 6.4 Provide the lacking base cove throughout the employee restroom, to provide cleanable surface.
 7/6/2010Standard 1Two accurate temperature measuring devices were available for use.
Foods were properly stored to avoid cross-contamination.
Food were properly thawing under refrigeration.
Reviewed the menu with PIC, pasteurized juice and eggs are used on the menu.
PIC was Karen
HOLDING: Observed the refrigeration unit was holding at 44°F during this inspection and the foods in this unit were holding at 42°F-47°F. Refer to the temperature log below. Refrigeration units and foods shall be maintained at 41°F and below to limit the growth of organisms. This unit was adjusted today and the coils were cleaned.

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