Loading…
Sunday, April 20, 2014
Current Weather
Loading Current Weather....
Published: 10/17/2010

Today's Log 10/18

Bay Park Community Hospital

Amanda Huckleberry, Toledo, girl, Oct. 16.

Flower Hospital

Jeannette and Nick Vancamp, Blissfield, boy, Oct. 15.

Jennifer and Matthew Miller, Walbridge, girl, Oct. 11.

Jessica and Jason Keeton, Bowling Green, boy, Oct. 13.

Nicole Scherer, Toledo, girl, Oct. 13.

Myeasha Hubbard, Toledo, girl, Oct. 12.

Samantha Reinhart, Toledo, girl, Oct. 13.

St. Luke's Hospital

Eva and Dan McQuirlen, Perrysburg, boy, Oct. 16.

Abigail and Jered Russell, Maumee, girl, Oct. 17.

Mercy St. Vincent Medical Center

Kateera Horton, Toledo, girl, Oct. 15.

Toledo Hospital

Tanika Smith, Toledo, girl, Oct. 16.

Shawn and David Winsted, Adrian, boy, Oct. 16.

Heather Sadowski, Toledo, girl, Oct. 16.

Kimberlee and Dan Damman, Toledo, girl, Oct. 16.

Ashley Roberts, Maumee, girl, Oct. 16.

Chava Gulley, Toledo, boy, Oct. 17.

Lorena Sprauer, Toledo, girl, Oct. 16.

Recently released inspection reports of Lucas County food-service operations:

Critical violations

Jenna's Restaurant, 5629 North Main, Sylvania, inspected Sept. 2. No water at bar four-compartment sink. All plumbing must be in good condition at all times for proper ware washing and hand washing. Restore the plumbing immediately. Both hot and cold running water must be available at all times. Restored at time of inspection. Bar hand sink not stocked with hand soap and paper towels. Provide hand-pump soap and paper towels for the bar hand sink. All hand sinks must be stocked at all times for proper hand washing. Facility bought paper towels and hand soap at the time of inspection. Observed unlabeled spray bottles with bleach water. Label all chemical spray bottles with the common name. Inspector: Jennifer Gottschalk.

Texas Roadhouse, 6137 Trust, Holland, inspected Sept. 2. Observed food stored at 45 degrees at prep top cooler in servers line. All TCS food must be stored at 41 degrees or less to prevent the growth of bacteria. Cooler was turned down. Observed mold growth in ice machine: Clean regularly. Observed mold growth in pop sprayer cup behind bar: Clean regularly. Inspector: Nicholas Kusina.

Navarre Elementary School, 800 Kingston, inspected Sept. 3. Quat sanitizer was being manually mixed and maintained above 400 ppm. For safe food contact surfaces, the concentration of quat sanitizer must be maintained at 200 ppm. The test kit provided is a 10-second test. Hold the strip in the solution for 10 seconds for an accurate reading. Inspector: Kelly Cipiti.

Ali's Meat Market, 3240 Sylvania, inspected Aug. 25. The yogurt sitting out was 62 degrees. All TCS food must be held at 41 degrees or less to prevent the growth of bacteria. The glass door cooler is holding TCS food above 41 degrees and has an ambient air temperature of 47 degrees. All TCS food must be held at 41 degrees to prevent the growth of bacteria. Adjust the cooler temperature accordingly. Inspector: Gillian Wilke.

Dollar Tree Store, 5674 Monroe, inspected Aug. 27. The Health Department must be contacted prior to any changes made in the store. Layout with equipment make and model number along with a lot of new items for sale must be provided for approval. Once approved, changes can be made. Inspector: Gottschalk.

Prayosh Corp., 429 West Alexis, inspected Aug. 31. No sanitizer strips were available at time of inspection. Sanitizer strips must be available to determine proper strength of sanitizing solution used for wiping down food contact items. Only one drain stopper was found for the three-compartment sink. All sinks must have proper drains plugs to ensure the proper wash, rinse, and sanitizing of food contact items. Inspector: Stacy Seger.

Marco's Pizza, 6801 West Central, Sylvania, inspected Sept. 2. Observed facility with no sanitizer test strips, keep test strips on hand at all times to ensure proper concentration of sanitizer. Observed employee personal items stored on storage rack, all employee items must be stored separate from facility products. Inspector: Kusina.

NZR Retail of Toledo Corp., 905 South, inspected Aug. 27. At least one service sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. At time of inspection, observed no mop sink in facility; establishment dumps wastewater outside. Immediately stop disposing mop water outside. Establishment can temporarily for one week dispose of water into bathroom toilet until a mop sink has been provided. Contact a professional plumber to install plumbing fixtures, and properly provide receipts. Establishment has one week to provide new mop sink. A hand-washing sink shall be equipped to provide water at a temperature of at least 100 degrees through mixing valve or combination faucet. A steam mixing valve may not be used at a hand-washing sink. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic hand-washing facility shall be installed in accordance with manufacturer's instruction. At time of inspection, no hot water was provided in the only restroom in facility. Contact a professional plumber to repair, provide hot water to facility, and have corrected by Aug. 30. Provide receipt of work. A plumbing system shall be repaired according to the Ohio building code and maintained in good repair. At time of inspection, smell and obnoxious odor from either the inside or outside the facility. Contact a professional plumber to investigate source of smell. Inspector: Patrick Niles.

Vito's Pizza, 2120 North Holland Sylvania, inspected Sept. 9. Blender and microwave are not commercial grade. Replace with commercial grade equipment. Inspector: Kusina.

Central Avenue Foods Inc./FoodTown, 2725 West Central, inspected Sept. 9. Observed improper labeling of garlic spread, colby cheese, cajun peanuts, seafood deluxe salad, and Mexican dip. All packaged foods must have a label stating the common name, an ingredients statement, a net weight, and a responsibility statement. Observed raw shell eggs over ready-to-eat food in the bakery walk-in cooler and raw bacon over ready-to-eat food in the deli self-serve island case. Store all ready-to-eat food above raw meats/eggs to prevent cross contamination. Inspector: Wilke.

Little Caesar's Pizza, 6363 Monroe, Sylvania, inspected Sept. 9. Pizzas in the warmer had a temperature of 124 degrees. All hot holding-time/temperature-control-for-safety food items must be held at 135 degrees or higher at all times to prevent possible growth of bacteria. Adjust the temperature on the warmer. A calibrated food thermometer must be available to check the temperature of the pizzas. Observed two containers of food stored directly on the floor. All food containers must be stored at least six inches off the ground at all times to prevent contamination. Found the air temperature on the bottom section of the prep top cooler at 42 degrees. All time/temperature-control-for-safety foods must be held at 41 degrees or lower. The cooler air temperature should be 34 to 38 degrees. Adjust the cooler temperature and monitor with a calibrated food thermometer. No date labeling observed on open-time/temperature-control-for-safety food items. All open and prepared TCS food items not used in 24 hours must be dated. There is a seven-day discard date on all open and prepared TCS food items. Observed a bottle of degreaser stored with food items. All chemicals must be stored separate from food and food contact items to prevent possible cross contamination. Chemicals should be stored in one area. Inspector: Gottschalk.

Tex-Mex Tortilleria, 846 South Broadway, inspected Sept. 8. An air gap between the water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. At time of inspection, facility using three-compartment sink to prep food that does not have a 2-inch air gap. Facility does have a two-compartment sink, which could be used for an appropriate prep sink, but it does not have an air gap. Contact a professional plumber to install a 2-inch air gap within 30 days, or facility will not be able to do any prep work on any raw foods. Plumbing system shall be repaired according to the Ohio building code and maintained in good repair. At time of inspection, observed drainage issues in the bathroom facility, and also observed sewage drainage in basement. Facility needs to contact a license professional plumber to correct violation with 24 hours, or establishment will be shut down. Properly provide documentation that a plumber has corrected violation. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained and operated according to law. Properly repair plumbing in bathroom. Establishment flushed toilet twice, and inspector verified that there was sewage draining into basement. Wall and ceiling covering materials shall be attached so that they are easily cleanable. Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. This requirement does not apply in areas used only for dry storage. Observed ceiling wall tile hanging loosely over tortilla machine. Properly make sure all walls and ceilings are smooth, cleanable, and easily nonabsorbent. Also make sure that tile particles do not come into contact with tortilla machine. Inspector: Niles.

Vito's, 847 South McCord, Holland, inspected Sept. 7. Observed TCS food stored at 44 to 45 degrees, all TCS food must be stored at 41 degrees or less to prevent the growth of bacteria. Cooler checked and adjusted. Inspector: Kusina.

Sylvan Pantry, 5502 Monroe, Sylvania, inspected Sept. 7. No hand soap at the restroom hand sink and the hand sink by the three-compartment sink. All hand sinks must be stocked at all times with hand soap, paper towels, and hot/cold (100 degrees) running water for proper hand washing to occur. Inspector: Gottschalk.

Lee Williams Meats Inc., 3002 131st, inspected Aug. 31. Observed no sanitizing wiping bucket and a damp cloth on the prep surface in the salad/cookie area. During all hours of operation, all areas must have a sanitizing wiping bucket setup to properly sanitize surfaces and to properly store damp/soiled cloths. Observed various food items on the floor in the walk in coolers, freezers, and storage areas. All food items must be protected from contamination, stored in a clean and dry area at least six inches off the ground. Observed no paper towels at the hand sinks in the meat and processing rooms. Keep all hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Processing room must have a towel dispenser installed. Observed buildup on the inside of the ice machine. Clean and sanitize according to the manufacturer's specifications. Observed buildup on the ice scoop. Clean and sanitize daily, allowing to air dry before using. Observed the auto dispensing unit in the processing room not properly set up to dispense both soap and sanitizer without manual manipulation due to missing hose. Have auto dispensing unit repaired to have the hoses properly inserted in both the soap and the sanitizer. Observed improper storage of raw animal products, such as raw meats, above cooked ready-to-eat foods and raw ground beef above whole cuts of beef. To prevent cross contamination that can cause food-borne illness, all raw meats and shell eggs must be stored below all other food items. Then continue to store raw meats according to the required cooking temperatures. Observed product in an ROP state held beyond the 14-day allotment and also dated beyond the 14-day allotment. ROP product may only be dated for a total of 14 days. Check product daily for expired items. Repeat Violation. Observed improper date marking of deli items. To limit the growth of bacteria that can cause food-borne illness, all ready to eat TCS food items may only be held a total of seven days once opened, prepared, etc. Sandwich spread must be monitored closely. The product may only be held for as many days left on the oldest deli loaf. Inspector: Kerry Stanley.

Dragon Phoenix Restaurant, 4204 West Alexis, inspected Sept. 15. Improper cooling process. Place cooling food in small amounts, spread out on trays, and place the trays in the walk-in cooler. Cool food from 135 degrees to 70 degrees in two hours and from 70 to 41 degrees in an additional four hours. Monitor both time and temperature of cooling food. Do not cover until fully cooled. Observed raw chicken and raw beef out at room temperature. Only bring out enough to work with in a 20-minute time period. Once you are done trimming the beef, it must be placed back into the cooler to maintain at proper temperature. All prepared and open-time/temperature-control-for-safety food must be dated, with the date made and discard date if not used in 24 hours. No date labeling observed on any prepared product. The date made is day one for a total of seven days to use it by. Inspector: Gottschalk.

Wendy's, 1859 Laskey, inspected Sept. 15. The cheese sauces were holding 125 degrees and 129 degrees. All TCS food must be held at 135 degrees or greater to prevent the growth of bacteria. Reheat the cheese sauce to at least 165 degrees. Inspector: Wilke.

Del Taco, 3348 Secor, inspected Sept. 17. Prep top cooler is holding TCS foods at 43 to 46 degrees at this time. Adjust this cooler so that all foods hold cold at 41 degrees or less at all times. Inspector: Kelly Sattler.

Panera Bread, 7117 West Central, inspected Sept. 17. Observed mold growth under pop sprayers in dining area. Clean regularly. Inspector: Kusina.

Steak 'N Shake, 535 Monroe, inspected Sept. 17. Found time/temperature-control-for-safety foods above 41 degrees in the wait station top cooler. Found soup at 46 degrees, cottage cheese at 49 degrees, and air temperature was 43 to 45 degrees. All TCS food must be held at 41 degrees or lower at all times to prevent possible growth of bacteria. Remove all TCS food from this cooler. Do not use this cooler until repaired. Observed shallow pans of sliced tomatoes at 44 to 45 degrees on the line in the prep coolers. Once tomatoes are sliced, they must be held at 41 degrees or lower. Provide deeper pans for the tomatoes to allow the cold air to reach the entire product. Switched pans at time of inspection. Inspection: Gottschalk.

Wendy's, 7351 West Central, inspected Sept. 17. Observed walk-in freezer door with buildup of ice. Door won't close properly. Have seal checked and fixed. Inspector: Kusina.

KFC, 2224 Woodville, inspected Sept. 20. Observed TCS food items, cheese and shredded cheese, at improper temperatures of 40 to 50 degrees. All TCS food items must remain at 41 degrees or below to prevent growth that can cause a food-borne disease. Repair or replace the cooler so it can maintain the food temperature at 41 degrees or below. Inspector: Julie Nye.

Rally's, 5855 West Central, inspected Sept. 20. Chicken patties are holding at 125 degrees and chicken tenders are holding at 115 degrees in the warmer drawer at time of inspection. All TCS foods must be held hot at 135 degrees or higher at all times to inhibit the growth of harmful bacteria. Adjust or repair this warmer as needed so that all foods maintain proper temperature. Discard out-of-temperature food items. The only handwashing sink in the facility is blocked by empty cardboard boxes and a large bun rack at time of inspection. The handwashing sink must be kept clear and accessible for convenient handwashing at all times. Remove the items that are stored in front of the hand sink. No sanitizer was detected in either the wipe cloth buckets or in the three-compartment sink at time of inspection. Chlorine sanitizer must be maintained at 50-100 ppm and quat sanitizer must be maintained at 200 ppm at all times. Do not make sanitizer solution with hot water as it can speed the break down of the chemical. Sanitizer remade at time of inspection. Observed dishes being washed and then being put directly into sanitizer without a rinse step in between. All dishes must be rinsed to remove all soap suds before they are sanitized. The sanitizer will not be effective if the soap is not rinsed off of dishware first. Inspector: Sattler.

Waffle House, 6715 West Central, inspected Sept. 21. Observed mold growth in the ice machine. Clean regularly. Observed food debris in walk-in cooler and freezer floor. Clean regularly. Observed wiping cloth resting on counter. All cloths must be kept in sanitizer when not in use to the prevent the growth of bacteria. Observed facility with no test strips. Keep test strips on hand to ensure proper sanitizer concentration. Observed chlorine sanitizer at above 200 ppm. Use test strips to keep sanitizer concentration at 100 ppm to prevent chemical contamination. Inspector: Kusina.

Summit Diner, 1039 North Summit, inspected Sept. 20. Observed various items without proper date marking. Any TCS food items kept longer than 24 hours requires a date mark to limit bacteria growth that can cause food-borne illness. Keep 41 degrees or less for seven days. Corrected at inspection. Observed buildup on the potato cutter. Thoroughly clean, sanitize, and maintain in clean condition. Observed chemical spray bottles stored on shelves with food and clean containers. Designate an area for chemicals below or away from all food and food-contact items. Inspector: Stanley.

Table 44, 610 Monroe, inspected Sept. 22. Observed no sanitizing wiping bucket setup at inspection and damp/soiled cloths on preparation surface. During all hours of operation, facility must have wiping buckets set up to properly sanitize surfaces and to properly store damp/soiled cloths. Observed TCS food items in the one-door server area cooler above 41 degrees. To limit the growth of bacteria that can cause food-borne illness, all refrigeration must hold product at 41 degrees or less. Observed various TCS food items without proper date marking. To limit the growth of bacteria that can cause food-borne illness, all TCS food items kept longer than 24 hours after cooked, prepared, opened, etc., require a date mark. Keep 41 degrees or less for seven-day hold time. Observed an unlabeled chemical spray bottle stored above an ice bin at the bar. All chemicals must be labeled with the common name of ingredients. Designate an area for all chemical storage below or away from all food and food contact items. Inspector: Stanley.

Gloria's Tamales, 5004 Lewis, inspected Sept. 24. Observed ground beef and tamales in walk-in cooler that were not covered. Once cooled, all foods must be properly covered to prevent cross contamination in storage areas. Inspector: Seger.

Platinum Showgirls, 5801 Telegraph, inspected Sept. 24. A wipe bucket with the proper amount of sanitizer must be available to store wipe rags in between use. A concentration of 50-100 ppm bleach or 200 ppm quat may be used. Inspector: Seger.

CYO Field, 555 South Holland Sylvania, inspected Sept. 25. The hand sink was blocked from use with a bag of chips at time of inspection. Do not store anything inside sink. Inspector: Cipiti.

Sautter's Food Center, 5519 South Main, Sylvania, inspected Sept. 13. Unlabeled spray bottle observed on the table. All chemical spray bottles must be labeled with the common name of the chemical it contains so employees know what it is. Observed shredded cheese stocked in dry stock. The label on the container stated “keep refrigerated.” The product was removed from the shelf and discarded. Read all product labels for proper storage rules. Observed some shredded cheese packages at 45 to 56 degrees hanging in the case. The case was stocked too full. Do not overstock the hanging cheese case. There must be room in between cheese packages to allow proper air flow through the entire case. Observed baby shampoo and baby oil stocked over baby juice in the baby food aisle. Do not stock shampoo or baby oil above food or juice. Inspector: Gottschalk.

Lucas County

Dotson-Vassar, Karen, 45, Scottwood Avenue, chronic obstructive pulmonary disease.

Gardner, Donald, 48, Bellevue, sepsis.

Gluza, Ruth, 66, 145th Street, heart disease.

Goree, Virgie, 95, Monroe Street, congestive heart failure.

Greer, Clyde, 87, Port Clinton, multi-system organ failure.

Hingst, Marjorie, 92, Erie, Mich., pen ding.

Jameson, Gordon, 80, Napoleon, can cer.

Kerlin, Bertha, 76, Donnelly Street, acute respiratory failure.

Kunkel, David, 50, North Favony Avenue, Springfield Township, cancer.

Kwiatkowski, Salomea, 92, Amsden Avenue, epistaxis.

Love, Robert, 61, Wenz Road, renal disease.

Luczak, Louise, 86, Dexter Street, cerebrovascular disease.

Macleod, Lana, 61, Atlantic Avenue, lymphocytic leukemia.

Mankowski, James, 70, Park Place Boulevard, Sylvania, cancer.

Maras, John, 74, North Crissey Road, Sylvania, coronary artery disease.

Marzano, Mary, 90, North Centennial Road, Sylvania Township, dementia.

Maxwell, James, 72, Corey Road, intracerebral hemorrhage.

McCain, Evan, 15 hours, Woodsdale Avenue, pulmonary hypertension.

Michalak, Sylvia, 71, Vermaas Avenue, intracerebral hemorrhage.

Michon, Georgia, 61, Maryann Place, cancer.

Murtagh, James, Sr., 86, Talmadge Road, heart disease.

Mustafaga, Ruth, 98, King Road, Sylvania, general debility.

Nance, Harriet, 73, New Boston, Mich., congestive heart failure.

Peneff, Eric, 50, Catawba Street, pending.

Piggee, Joanne, 59, Pinewood Avenue, congestive heart failure.

Pressley, Lester, Sr., 79, Warren Street, heart disease.

Prusakiewicz, Kathryn, 94, Holland-Sylvania Road, cerebral vascular accident.

Rodela, Christina, 55, Bronx Drive, pending.

Schrecongost, Ronald, Sr., 75, Har schel Drive, cancer.

Sprague, Laurence, Sr., 92, West Daisy Lane, Holland, congestive heart failure.

St. Julian, Terrence, 71, Donegal Lane, cancer.

Stokes, Andre, 32, North Michigan Street, cardiomyopathy.

Stovall, Bennetta, 82, Manley Road, Maumee, cerebral vascular accident.

Striedl, George, 80, 302nd Street, de mentia.

Sturdivant, Jacqueline, 56, Buckingham Street, cardiogenic shock.

Summers, Robert, 72, Temperance, intracranial hemorrhage.

Trapp, Lavern, 80, Garden Road, Holland, heart disease.

Triggs, Donald, 68, Napoleon, aortic stenosis.

Vanvorce, Victor, 92, Silverpine Court, aspirational pneumonitis.

Wagner, Blanche, 99, Indian Road, congestive heart failure.

Weber, Dorothy, 86, Deshler, Ohio, accident.

Webster, Lacey, 20, Bloomville, Ohio, cardiac arrythmia.

Weislak, Kenneth, 63, Perrysburg, heart disease.

West, Eva, 85, South Street, chronic obstructive pulmonary disease.

Wilson, Beulah, 89, Harroun Road, Sylvania, respiratory insufficiency.

Wolf, Dorothy, 83, Swancreek Lane, chronic obstructive pulmonary disease.

Wright, Carl, 93, Valleston Parkway, re nal failure.

Zeller, Antoinette aka Toni, 88, Oxbridge Drive, pneumonia.

Zeluff, Larry, 74, Adrian, right heart failure.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.