Ja-Mo's Medina Diner, 700 West Liberty Street, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Ja-Mo's Medina Diner
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 700 West Liberty Street, Medina, OH
License #: FSO-C351-10
License holder: Carol Stastny
Total inspections: 1
Last inspection: 6/10/2010
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Inspection findings

Inspection Date

Type

Comments
  • R/*4.5/4.6 Observed the slicer is soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
  • *4.4 Dish machine contained 0ppm. Maintain chlorine sanitizer at 50-200 ppm in order to effective sanitize.
  • R/5.3 Provide a mop sink to dispose of water.
  • R/6.2 Replace the burned out lights throughout. Reportedly light fixtures are on order.
  • R/6.1 Push together or provide end caps on the light shields to prevent contamination.
  • R/6.4/4.4 Repair the damaged floor tiles by the griddle, the damaged edge on the counter, to provide a cleanable surface.
  • R/6.4 Clean the stained, soiled ceiling and walls throughout, soiled floor/wall junctures under the preparation table.
  • R/6.4 Repair the self closure on the restroom, to prevent contamination.
  • R/4.4 Refrigeration shelves in the 2-door refrigeration unit, and the Pepsi unit were damaged/uncleanable. Repair this area to provide a cleanable surface.
  • R/6.4 Repair the hole in the ceiling above the duct work to provide a cleanable surface.
  • 6.4/4.5 Clean the ceiling vents throughout as needed, and pooling water in the bottom of the reach-in unit.
  • 6.4 Repair the lacking base cove under the dish machine.
  • 3.2 Observed a bowl used as a scoop in the ice. Provide a handled scoop and store the scoop in the food with the hand extended outward.
  • 4.1 Provide a accurate thermometer in the Turbo air unit, and the Pepsi unit, to assure 41°F and below is maintained.
  • 6.1 Eliminate the air gap under the rear door to prevent pest entry.
  • Note: GE existing microwave shall be replaced with commercial grade microwave when existing unit is non-functioning.
 6/10/2010Standard 1*HOLDING: Refer to the temperature log below foods marked with an asterisk were holding at improper temperatures.
Maintain potentially hazardous foods cold at 41°F and below. Discussed time in lieu or relocating food to the bottom of the unit.
One accurate long stem thermometer available for use.
Chemicals stored properly.
Consumer advisory was available on the menu.
DATE MARKING: Bologna, gravy, cheese sauce lacking date marking. Ready-to-eat food shall be dated the day of preparation and shall be used or discarded in seven calendar days.
PROTECTION FROM CONTAMINATION: Observed bologna was stored with raw bacon in the upright refrigerator.
Different types of raw animal foods shall be store separate from ready-to-eat foods to prevent cross-contamination.
Relocate this item.

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