Sunday, Apr 22, 2018
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Daily Log

Daily Log: 10-10


Bay Park Community Hospital

Jennifer Ramirez and Eric McIntosh, Toledo, girl, Oct. 8.

Destianna Carmona, Toledo, boy, Oct. 8.

St. Luke's Hospital

Sarah and Chett Siefring, Toledo, boy, Oct. 9.

Nouf Al Saeed and Osama Alarbash, Bowling Green, girl, Oct. 8.

Marriage licenses

Lucas County

Oct. 6, 2011

Donald Brown, 58, maintenance worker, and Wanda Lewis, aka Brown, 58, both of Toledo.

Steven Ward, 35, sales manager, and Erika Marzec, 24, accountant, both of Toledo.

Zachary Drummonds, 21, and Kayla Spalding, 20, waitress, both of Monroe.

Larry Michalak, 47, laborer, and Nictasha Semenovich, 33, homemaker, both of Holland.

Jacob Harmon, 32, management trainee, and Elizabeth Odorzynski, 32, recruiter, both of Toledo.

Nathaniel McConnell, 29, manager, and Jennipher Henderly, 34, circulation clerk, both of Toledo.

Ryan LaPan, 28, homemaker, and Elizabeth Heinl, 34, copy writer, both of Toledo.

Joshua Champion, 23, engineer, and Samantha Fleming, 20, sleep technician, both of Grand Rapids, Ohio.

Elliott Rayford, 33, student, and Kamisha Reese, 31, both of Toledo.

Jason Harsh, 30, financial advisor, and Danielle Vornbrock, 28, physical therapy assistant, both of Toledo.

Robert Bane, 33, recruiting coordinator, and Lori Maier, 34, genetic counselor, both of Maumee.


Lucas County

Piojda, Florence, 92, Heatherdowns Boulevard, cancer.

Sanders, Jimmie, 71, Venton Street, cardiac arrest.

Streicher, Carl, 87, Orville Drive, coronary artery disease.

Turner, Thomas, 83, Redford, Mich., Alzheimer's disease.

Walentowski, Frank, 63, Temperance, cardiopulmonary arrest.

Crime reports


The Spieker Co., plates, beams, and steel from construction site in 1900 block of Glendale.

Antoine Madden, cash and jewelry from medical center in 4400 block of South.

Briefcase and hearing aid from vehicle in 3000 block of Glendale.

Enterprise Rent A Car, catalytic converters from parking lot in 1600 block of Alexis.

Blake Badenhop, wallet, laptop computer, GPS, and books from vehicle in 1000 block of Byrne.

Coroner's Rulings

The Lucas County Coroner has ruled in the following deaths:

Thelma Katz, 80, of Swanton, Sept. 26, at University of Toledo Medical Center. Accidental, blunt head trauma; deceased had an unwitnessed fall at extended care facility.

Kathleen Roe, 42, of Toledo, Sept. 6, at Hospice of Northwest Ohio. Accidental, complications of multiple blunt trauma; deceased was in motorcycle accident.

James Wilson, 72, of Perrysburg, July 29, at University of Toledo Medical Center. Accidental, myocardial infarction; deceased fell in bathtub at home.

Restaurant inspections

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


Toledo Fairfield Inn, 521 West Dussel, Maumee, inspected Aug. 5. Hard boiled eggs being held at 57 degrees. All foods being held cold must maintain an internal temperature of 41 degrees or below. A different cold holding method must be used for the eggs. Foods being held by ice for cold-holding purposes must be in a container submerged in ice equal to food level. Repeat violation. Inspector: Paul Bauman.

Lucas County Arena, Swamp Dogs Grill, 500 Jefferson, inspected July 29. Observed open cup of nacho cheese and chips stored in the drawer of a prep table. Employees may eat only in designated areas to prevent contamination to food, food contact items, and clean items. Uncovered employee beverages and multiple covered employee beverages were observed on storage shelving above food contact items. Employee beverages must have lids and be stored below or away from all food and food contact items to prevent contamination. Inspector: Kerry Stanley.

Lucas County Arena, Arena BBQ, 500 Jefferson, inspected July 29. Pulled pork in the steam table was holding at 130 degree. To limit bacteria growth that can cause food-borne illness, foods in hot holding must maintain 135 degrees or above. Product pulled to be reheated. Inspector: Kerry Stanley.

Lucas County Arena, Bait Shack North, 500 Jefferson, inspected July 29. Hot dogs and sausages in the hot drawer holding at 130 to 131 degrees. To limit bacteria growth, foods in hot holding must maintain 135 degrees or above. Open bags of chili and cheese were in the walk-in cooler. Facility may not cool chili and cheese once seal is broken. Product may be held over only if kept in the machine at 135 degrees or above. Inspector: Kerry Stanley.

Lucas County Arena, Frog Town Burger, 500 Jefferson, inspected July 29. Cole slaw in the two-door cooler was holding at 51 degrees from the main kitchen. To limit bacteria growth foods in cold holding must maintain 41 degrees or less. Buildup present on the deli slicer. Clean and sanitize deli slicer after use. Stainless steel cleaner stored in drawer with plastic forks. Designate chemical storage area away from food and food-contact items. Inspector: Kerry Stanley.

Lucas County Arena, Suite Level South, 500 Jefferson, inspected July 29. Unapproved cleaner used to clean food prep surfaces. Facility may use only approved sanitizers on food-contact surfaces. Inspector: Kerry Stanley.

Lucas County Arena Club Bar, 500 Jefferson, inspected July 29. An open bottle of orange juice with the label stating "refrigerate after opening" was stored at room temperature at extended bar area. Adhere to safe handling instruction on all products. Bar dish machine was dispensing 0 ppm chlorine with a rack of dishes in the machine and bar staff unaware of how to work the machine. Bar staff must be knowledgeable on how to work equipment to properly sanitize items. Chlorine dish machine must be dispensing 50 to 100 ppm to properly sanitize. Observed no sanitizing wiping buckets. Wiping buckets must be set up to properly store damp/soiled cloths and to properly sanitize surfaces. Inspector: Kerry Stanley.

Libbey Inc., 940 Ash, inspected Aug. 3. Employee food and belongings stored on a prep surface on the serving line. Designate an area for employees to eat and store belongings away from any food or food contact items or prep areas. Corrected at inspection. Inspector: Kerry Stanley.

Rudy's Hot Dog, 6069 Summit, inspected Aug. 3. Chemical spray bottles stored next to box of crackers. Store chemicals below or away from food and food contact items. Corrected at inspection. Inspector: Kerry Stanley.

Lucas County Arena main kitchen, 500 Jefferson, inspected July 29. Utensils being stored directly inside the bay of the hand-washing sink. This sink is designated for proper hand washing. Food handlers who were not wearing gloves, were cutting limes and lemons. Items going directly into drinks for consumption must be handled with gloves on. Inspector: Kelly Cipiti.

Lucas County Arena stand, Ice Chest, 500 Jefferson, inspected July 29. Open employee beverages being stored directly over cups for sale. To prevent contamination store drinks away from or below food-contact items. Inspector: Kelly Cipiti.

Lucas County Arena, portable, Pretzel, 500 Jefferson, inspected July 29. Cheese sauce portioned into individual cups in the pretzel warmer at 81 degrees. The cheese in the dispenser was not at 135 degrees. To limit bacteria growth, foods in hot holding must maintain at 135 degrees or above. Repeat violation. Cease practice of holding cheese portions in warmer. Inspector: Kelly Cipiti.

BP/Barney's Convenience Mart, 4128 Monroe, inspected Aug. 3. Observed fly strip hanging above washing area where a couple of flies had fallen into the hand sink. Remove the fly paper and contact a licensed pest control service. Inspector: Gillian Wilke.

LMJK Inc., Gateway Express, 4458 Monroe, inspected Aug. 2. Provide either quat, ammonia, or chlorine bleach to safely sanitize all food contact surfaces and utensils/dish machine. Inspector: Gillian Wilke.

Bridget's Country Take Out, 12 Hill- wyck, inspected July 29. Several time-and-temperature controlled for safety food items in the three-door cooler lacked a date mark. All ready-to-eat items must have a date mark to determine a discard date to prevent bacteria growth. Heavy build up on the hood vents. Thoroughly clean and maintain hood vents to prevent food contamination. Repeat violation. Broken hand sink in kitchen; facility is fixing the leak. Hand sinks must be working with hot water, soap, and paper towel in kitchen. Contact health department within 30 day after repairs are made. Inspector: Kurt Susdorf.

Rally's, 1035 West Bancroft, inspected Aug. 3. Observed can of whipped cream sitting out at room temperature. Place whipped cream in under-counter cooler when not in use. Inspector: Kurt Susdorf.

Stop & Go, 1223 North Byrne, inspected Aug. 5. Raw shell eggs stored above hot dogs and raw bacon. Store raw poultry below ready-to-eat food and raw bacon to prevent cross contamination. Inspector: Gillian Wilke.

Rite Aid, 5765 Secor, inspected Aug. 2. Ice buildup/frost on ice cream, which indicates incorrect temperatures. Monitor temperatures of frozen foods upon delivery. Discard all frosted product. Observed Clorox wipes and Wet Ones on shelf with Kool-Aid and pickles in Aisle 28 as well as food intermingled on clearance end caps. Store chemicals below or away from food items. Inspector: Stacy Seger.

Happy Hour, 1519 Eleanor, inspected Aug. 2. Observed an opened can of ketchup in refrigerator. Once opened all products must be placed in approved food-grade containers. Three-compartment sink was set up improperly. Sanitizer was above 400 ppm. For proper ware washing sinks must be set up for wash, rinse, and then sanitize. Sanitizer concentration must be at 200 ppm to prevent chemical poisoning/chemical residue. Corrected at inspection. Inspector: Stacy Seger.

Wally's Market, 561 East Broadway, inspected July 7. Three-compartment sink was not installed in the facility at time of inspection. A new sink is waiting to be installed. Coffee, drink dispenser, and food cannot be used until proper hand-washing sinks are installed. Contact the city of Toledo plumbing department to complete plumbing job. All jobs must be done by a licensed plumber. A nacho cheese and chili dispenser has been added; this changes the classification from C2S to C3S because the market is now heating a potentially hazardous food. Inspector: Kelly Cipiti.

Senor Toros, 1001 Starr, inspected July 7. Shredded chicken was one day past the seven-day holding period. Monitor date marks closely and discard as necessary. Inspector: Kelly Cipiti.

LaMexicana, 764 Oak, inspected Aug. 3. Tamales, packaged and stored in front-display cooler, were 70 degrees; these must be discarded. Inspector: Kelly Cipiti.

Family Dollar Store, 1516 Broadway, inspected Aug. 2. Three-door cooler was holding at 58 degrees. Food inside cooler is at an unsafe temperature; food was discarded. Do not restock cooler until it is repaired and holding at safe temperatures. A reinspection will be conducted to verify safe-holding temperatures. Inspector: Kelly Cipiti.

AJ's Carryout, 868 East Broadway, inspected June 28. Excessive clutter in the back room blocking access to hand and ware wash sinks. Clean area and remove any unused items and garbage. Inspector: Kelly Cipiti.

Mud Hens stadium-Sausage Cart #2, 406 Washington, inspected June 27. Open sausage was not date marked. Mark open bags with a date to determine when to discard. Inspector: Kelly Cipiti.

Mud Hens stadium-Sausage Cart 1, 406 Washington, inspected June 27. Open sausage was not date marked. Mark open bags with a date to determine when to discard. Inspector: Kelly Cipiti.

CiCi's Pizza, 5333 Monroe, inspected July 29. Salad bar is holding foods such as salad dressings at 47 to 49 degrees. Cold-holding foods must be at 41 degrees or lower. Repair or adjust cooler. Premade pizzas held out at room temperature before cooking must be marked to indicate either the time the food expires or the time that the food was taken out of temperature control. Foods may be held out at room temperature up to four hours and must then be discarded if not used. Change out sanitizer buckets as needed to maintain chlorine sanitizer at 50-100 ppm. Some sanitizer bucket were too weak at time of inspection. Inspector: Kelly Sattler.

Davey K's Joint, 5083 Monroe, inspected July 29. Observed ranch dressing in home-style cooler in the back room holding at 45 degrees. Cold-holding foods must be held at 41 degrees or lower. This home-style refrigerator is not approved for use in a food service operation and must be replaced with a commercial cooler. All refrigerated, ready-to-eat foods must be date marked when packaging is opened. These foods may be held up to seven days at 41 degrees or lower. A container of hot dogs was labeled 7/13, which was past the maximum hold time. Inspector: Kelly Sattler.

Woodlands at Sunset House, 4030 Indian, inspected July 29. Store wet wiping cloths in sanitizer when not in use. Observed some wet towels on a work surface. Inspector: Kelly Sattler.

The Spigot, 754 Western, inspected July 20. Hand sink is malfunctioning; water from the faucet cannot be properly shut off. Repair. Inspector: Kelly Cipiti.

Real Seafood Company, 22 Main, inspected June 28. Dessert prep-top cooler is holding at 47-50 degrees. Cold foods must be held at 41 degrees or below to prevent bacteria growth. Adjust or repair cooler. Monitor cooler closely. Inspector: Kelly Cipiti.

Elephant Bar Restaurant, 5001 Monroe, inspected Aug. 2. Fried chicken is 73 degrees, cooling at room temperature. Foods must be cooled under refrigeration from 135 to 70 degrees in two hours or less and then from 70 to 41 degrees in the next four hours or less. Monitor other cooled food items to ensure proper cooling. Salad reach-in cooler is holding foods at 41 to 44 degrees with an ambient air temperature of 49 degrees. Repair or adjust cooler to hold foods at 41 degrees or lower. Inspector: Kelly Sattler.

Omni Sunshine Corners, 5950 Waterville Swanton, Swanton, inspected Aug. 2. Dog in the facility. Dogs are not allowed inside retail food establishments or food service facilities unless they are service animals or patrol dogs. Dog was removed from the facility. Inspector: Sara Becker.

Grumpy's Deli, 34 South Huron, Toledo, inspected June 28. No sanitizer bucket at the cook line (only a soap bucket). During all hours of operation, provide a sanitizer bucket that can be used in wiping down food-contact surfaces. If bleach is used maintain at 100 ppm; use test kit to verify concentration. Do not add soap to bleach; make a separate bucket for soap. Cooked oats holding at 60 degrees on an ice bath; ice was not touching the container holding the food. This cooked product must be held at safe temperatures to prevent bacteria growth. Time-and-temperature control for safety foods were not properly marked with a date label. Mark cooked chicken and deli meats with a date mark. Deli meat that is opened and cut into at least once must have a date. Boxes of vegetables, beverages, and food containers were stored directly on the floor. To prevent contamination, store them at least six inches off the floor. Inspector: Kely Cipiti.

Eddy B's, 405 Madison, inspected July 7. Cooked ground beef patties holding at 60 degrees in the warmer drawer. This food was taken out of the walk-in cooler and placed in the drawer to reheat. This is not proper reheating procedures. Reheat food on a direct heating source until 165 degrees is reached before placing in hot holding. Observed an improper ice bath; ice did not match food level. Chicken was holding at 47 degrees; the required minimum safe holding temperature is 41 degrees. Ice baths will not be permitted. An additional prep-top cooler must be provided. Refried beans and cheese being held in a tabletop warmer at 87-110 degrees. To prevent bacteria growth, maintain hot holding at 135 degrees or above. Turn warmer on to heat before placing hot food in it. Monitor temperatures closely with a thermometer. Observed a large container of ground beef in the walk-in cooler; center of this food was at 44 degrees. This food was placed to cool in the walk-in cooler the day before inspection. When cooling food, divide it into smaller portions and use shallow pans and then place in cooler. Or use freezer, ice baths or ice wands. Inspector: Kelly Cipiti.

McDonald's, 1540 Broadway, inspected Aug. 2. No paper towels in the dispenser at the hand sink on the line. These food handlers are not properly washing their hands. Observed no paper towels inside the dispenser at the other hand sink (paper towels were on a table next to sink). Reload paper towels in side dispenser. No food handlers washing their hands at the time of inspection. Review proper hand washing procedures for staff. Dish machine is not working. Sanitizer tested at 0 ppm for chlorine. Chlorine must test at 50 ppm. Service machine. Do not use dish machine until it tests at 50 ppm. All dishes must be washed and sanitized in the three-bay sink. Make up sanitizer water manually until dispenser is repaired. The quat chemical dispenser is not dispensing the proper amount of chemical. When tested, the chemical is greater than 500 ppm. Contact representative to properly calibrate chemical. Quat sanitizer must be maintained at 200 ppm; use the test kit to verify concentration. Sanitizer wipe cloth bucket was below 50 ppm. Maintain chlorine sanitizer in the bucket at 100 ppm. Change the bucket more frequently to ensure proper sanitation. Observed wet rag sitting out on the counter. To prevent bacteria growth or spread of bacteria, put in-use wet rags inside the sanitizer bucket. A disposable plastic beverage cup was being used to scoop ice. This cup was sitting inside the ice bin. To prevent hand contamination to ice do not use this cup. Only a commercial, food-grade scoop is acceptable for portioning ice. Sliced orange cheese was sitting out without the time being marked properly. Make sure the time is being marked to keep track of cheese holding period. There is significant buildup and food debris on a rack used to hold clean food contact items. This rack is in poor condition; completely break the rack down and clean/scrub and sanitize before it will be acceptable to hold clean items. Prep sink was dirty and leaking. Clean and sanitize this sink before and after each use. Do not use this sink as a dump sink; this is for prepping food only. Repair leak to this sink. Inspector: Kelly Cipiti.

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