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Tuesday, October 21, 2014
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Published: Monday, 7/4/2011

Daily log: 7-4

Births

Bay Park Community Hospital

Lori Torres and David Sanchez, Jr., Toledo, boy, June 30.

Erin and Derek Besgrove, Oregon, girl, July 1.

Mercy St. Vincent Medical Center

Kentara Simpson and Claude Hopings, Jr., Toledo, girl, July 2.

St. Luke's Hospital

Lisa and Brian Braatz, Perrysburg, girl, July 2.

Kellie and Josh Shirey, Waterville, boy, July 1.

Kishawnda Wilson, Holland, girl, July 2.

Lindsay and Michael Jewell, Perrysburg, girl, July 3.

Flower Hospital

Erica Chesney, Toledo, girl, June 29.

Sarah and Kenny Reeves, McClure, Ohio, girl, June 29.

Tracy and Keith Krumm, Luna Pier, Mich., girl, June 30.

Joelene Todd, Toledo, boy, June 30.

Restaurant inspections

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

Violations:

China King, 5801 Telegraph, inspected May 18. Observed plastic cups inside rice to use as scoop. Provide a proper or ladle with handle for portioning rice to prevent cross contamination from hands. Observed rice cooker on floor with cooked rice. All food must be stored a minimum if 6 inches above the floor. Provide a table surface for rice cooker. Observed pork thawing in a dish tub of water. Thawing must be conducted on cool running water in the cooler or as part of the cooking process. Never thaw at room temperature. Observed bags of flour, rice, etc opened. Once opened large bags of flour rice, etc., must be placed in properly labeled bulk storage bins to prevent pest infiltration. Improper hand washing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment or utensils; or unwrapped single-service or single-use articles and after bare human body parts other than clean hands and clean exposed portions of arms, after using the toilet room, or after coughing, sneezing, or using a handkerchief or disposable. Inspector: Paul Bauman.

Los Hermano's Enterprises LLC, 1955 West Alexis, inspected May 19. Observed chicken thawing in a pan of water. Thawing must be conducted under cool running water, in the cooler or as part of the cooking process. Never thaw at room temperature. Salsa sitting out at room temperature. Salsa is a food and must be kept at 41 degrees or below to prevent bacteria growth that can cause a food borne illness. Recommend using ice bath method. When using ice as an exterior coolant, the ice must meet the level of the product. Observed towels under bar matting for drying glasses. Remove towels from under bar matting. Towels are absorbent and harbor bacteria. Inspector: Bauman.

Ruby's Kitchen, 4933 Dorr, inspected May 19. Raw Chicken stored above precooked items in freezers. To prevent potential cross contamination, store all raw chicken on the bottom of freezers and coolers. Observed improper cooling of large container of items with lids on in cooler. To properly cool, items must be broken down into smaller portions in vented containers, to allow doe cold air exchange. All items cooled in bulk must go from 135 degrees to 70 degrees to 41 degrees in an additional 4 hours (6 hours total). Inspector: Bauman.

Subway, 3107 Navarre, Oregon, inspected April 7. Observed food at unsafe temperatures of 45 to 46 degrees. All food items must be held at 41 degrees or below to prevent bacteria growth that can cause a food borne disease. Lower the temperature of the cooler to maintain the food at 41 degrees or below or repair the unit. Inspector: Julie Nye.

Salad Galley, 3023 Navarre, Oregon, inspected April 6. Observed food at improper temperatures bar-b-que beef 118 degrees in the hot holding unit. All food items must be held at 135 degrees or higher to prevent bacteria growth that can cause a food borne disease. Make sure that all hot holding is holding food at 135 degrees or higher. Observed food at improper temperatures of 45 to 4 degrees in the back prep top cooler (feta cheese - 46 degrees tomatoes - 45 degrees). All food items must be held at 41 degrees or below or repair the unit. Inspector: Nye.

Cardinal Stritch High School, 3225 Pickle, Oregon, inspected April 6. Observed food items past date (ham-3/23). All ready to eat food product must be discarded after 7 days. This is to prevent bacteria growth that can cause a food borne diseases. The bag of ham was discarded. Observed the sanitizer at 0-100ppm in the sinks and bucket. All quat sanitizer must be 200ppm to properly sanitize. The sanitizer must be mounted to the wall so the sanitizer can dispense properly. Inspector: Nye.

Comfort Inn East, 2930 Navarre, Oregon, inspected April 20. Observed items in the small one door cooler holding at 43 to 45 degrees. All food items must remain at 41 degrees or below to prevent bacteria growth that can cause a food borne disease. Inspector: Nye.

Lighthouse Christian Day Care Center, 2324 West Alexis, inspected May 13. Cooler is still not holding at proper temperatures. Milk at 60 degrees. All foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food borne illness. All foods must be discarded. Cooler must be repaired before refilling. Inspector: Stacy Seger.

Jon's Fourth Season, 1925 Tremainsville, inspected May 15. Divider is missing in both ice wells. After use as a medium for cooling the exterior surfaces of cooling coils and tubes of equipment, ice may not be used as food. Provide a separation between soda lines and ice used for consumption. A divider must be provided or a clean and sanitized container may be used. Inspector: Seger.

Lil Sheba Corp., 1380 West Alexis, inspected May 13. Observed foods held at unsafe temperatures. All foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food borne illness. All foods must be discarded. Have unit repaired to hold proper temperatures. Observed towels under glasses. Glasses must be stored on a cleanable surface that is non absorbent. Inspector: Seger.

Star Diner, 3067 West Alexis, inspected May 16. Observed employee eating in kitchen area. An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, or linens, unwrapped single service or single used articles, or other items needing protection can not result. This does no prohibit a food employee from drinking from a closed beverage container is handled to prevent contamination of: employees hands, container, and exposed food, clean equipment, utensils, or lines, or unwrapped single service or single use articles. Observed a waitress handle rolls with no gloves. When handling ready to eat food items, gloves must be warn to prevent cross contamination. If gloves are not ready available or den tissue may be used. Tongs were on plate but not used. Inspector: Seger.

Carmel's Mexican Restaurant, 2947 Tremainsville, inspected May 16. Observed foods holding at improper temperatures in the salad prep cooler. Ambient air 42 degrees. All food must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne illness. Adjust cooler to hold foods below 41 degrees. Observed hand sink by dish machine with no hot water and hand towels. Hot water spigot is not working properly. All plumbing must be in good working order. All hand sinks must be fully stocked with warm running water (100 degrees), soap and hand towels at all times to ensure proper hand washing is being conducted. This hand sink is required for employees on prep lines. Observed portion cups used as scoops in sauces on enchilada/burrito line. Provide a proper scoop with a handle or ladle to prevent cross contamination from hands. Observed nacho cooler that does not close/seal properly therefore holding cheese at an unsafe temperature (52 degrees). Cooler must not be used until it can properly seal and maintain temperatures below 41 degrees. All equipment must be in good repair and function properly. Observed food not properly date marked and items held beyond discard date. Chicken date 5/3, packaged containers date 4/3, chicken with no dates. Refrigerated, ready to eat, time/temperature controlled for safety food prepared in a food service operation or in a retail food establishment and held at a temperature of forty one degrees.

Pappouli's Pizza, 5127 South Main, Sylvania, inspected May 13. Observed cheese on the food rack in the walk in cooler. All open cheese and food must be covered or in a container to protect from cross contamination. Wrap the cheese in plastic wrap or place in food grade containers with lids to protect the food from cross contamination. Found raw bacon at 50 degrees, and salami at 54 degrees in the top section of the prep top cooler. All time/temperature control for safety food must be held at 41 degrees or lower to prevent the possible growth of bacteria. Both salami and bacon were discarded at the time of inspection. Monitor temperatures of all food and coolers to make sure it is held at proper temperatures, do not double stack food in the top section of the prep top cooler. Observed raw bacon stocked over mushrooms in the prep top cooler. Do not stock raw meat over produce or ready to eat food items. Always place raw meat below ready to eat food and produce to protect from cross contamination. Inspector: Seger.

Coroner's rulings

Lucas County

Jesse Bais, 55, of Toledo, June 14, at home. Accidental, blunt-force trauma to head; deceased fell down stairs at home.

Randall York, 55, of Toledo, June 11, in the 5000 block of Secor. Homicide, blunt-force trauma to head and torso; deceased was struck and run over by a van.

Robert Murray, 52, of Perrysburg Township, May 27, at University of Toledo Medical Center. Accidental, blunt-force trauma to chest; deceased was in auto accident.



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