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Daily Log

Daily Log: 01-09


Flower Hospital

Ashley and Kyle Cooper, Toledo, boy, Jan. 3.

Heather Puls, Toledo, girl, Jan. 4.

Heather Oleary, Toledo, boy, Jan. 5.

Brittany Stalker, Toledo, boy, Jan. 5.

Melissa and Michael Thompson, Blissfield, Mich., boy, Jan. 5.

Jeannette and Nicholas Van Camp, Blissfield, Mich., boy, Jan. 5.

Heather and Benjamin Cantwell, Oregon, girl, Jan. 6.

Casemira and Nathan Rawlins, Toledo, girl, Jan. 6.

St. Luke’s Hospital

Amy and Scott Mills, Perrysburg, girl, Jan. 7.

Toledo Hospital

Kandance Sims, Rossford, girl, Jan. 2.

Tiffany Redd, Toledo, girl, Jan. 5.

Megan and Ryan Hart, Maumee, boy, Jan. 7.

Margaret and David Smigelski, Perrysburg, boy, Jan. 7.

Linda Stevens, Toledo, girl, Jan. 8.

Coroner’s Rulings

The Lucas County Coroner has ruled in the following deaths:

Albert Axe, 91, of Fremont, Ohio, Oct. 22, at Mercy St. Vincent Medical Center. Accidental, blunt neck trauma; deceased fell from ladder.

Janice Harris, 63, of Toledo, Nov. 6, at Toledo Hospital. Accidental, bilateral purulent pneumonia; complication of blunt force trauma of right thigh.

Bernard Simon, 80, of Dundee, Mich., Dec. 27, at Flower Hospital. Accidental, hypertensive cardiovascular disease; deceased fell at home.

Restaurant inspections

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


Church’s Chicken, 1530 Byrne, inspected Oct. 25. Manager in charge didn’t know basic person-in-charge (food) rules. Fix leaking hot water valve at sink in men’s rest room. Macaroni and corn at 118 degrees and 125 degrees respectively. Must be 135 degrees or above while hot holding to prevent bacteria growth. Must be discarded after four hours out of temperature or reheated to 165 degrees. Product discarded. Chicken blood in sanitizer sink and empty 2nd compartment in three-compartment sink. Don’t use three-compartment sink as food prep sink. Review by manager. Install food prep sink with an indirectly connected drain if chicken is washed or thawed in sink. Inspector: Mike Brady.

Sixpack Bar & Grill, 3223 West Sylvania, inspected Oct. 24. Eggs stored on top of ready-to-eat food. Store raw eggs below ready-to-eat food to prevent contamination. Corrected. Inspector: Gillian Wilke.

Cake Arts Supplies, 2858 Sylvania, inspected Oct. 24. Store all wet towels in a sanitizer bucket when not in use. Inspector: Wilke.

Lake Erie Academy, 2710 Central, inspected Oct. 25. Salsa, cheese, and cut melon sitting out and all above 41 degrees. Such food must be at 41 degrees or less to prevent bacteria growth. Refrigerate or put these items on ice. Inspector: Wilke.

Executive Diner, 2516 Sylvania, inspected Oct. 14. Egg wash is sitting out at 57 degrees and the opened bottle of Daily’s daiquiri mix is out at room temperature. Such food must be held at 41 degrees or less to prevent bacteria growth. Refrigerate the egg wash and daiquiri mix. Inspector: Wilke.

Admirals American Grill, 26 Main, inspected Oct. 28. Time/temperature control for safety foods lacked proper date marking. To determine discard date, those foods must be date marked. Observed improper storage order of food, which can lead to cross contamination. Observed raw chicken directly above seafood in walk-in cooler; observed raw ground beef directly above desserts and produce in the four-door cooler. Store foods according to cooking temperature and never store raw items above ready-to-eat foods. Rice being held in a warmer at 102 degrees. To prevent bacteria growth maintain temperatures at 135 degrees or above or at 41 or below. Reheat rice to 165 degrees; use thermometer to verify this. Soups being held in a tabletop warmer at 128 degrees. These soups were not properly reheated to 165 degrees before placing in hot holding. Use a thermometer to verify this. A beef roast being reheated/held was at 55 degrees (for two hours). This food must be discarded; it is no longer safe to eat. Hold food at safe temperatures to prevent a food-related illness. Hand sinks lacked soap and paper towels. Observed no hand washing taking place. To prevent food-related illnesses, hands must be washed properly and often. Always restock supplies as soon as they run out. Wash hand before putting on gloves. Wash hands after eating, smoking, touching the garbage, going to the rest room, blowing nose, coughing, etc. No sanitzer in the buckets. Dispenser is broken. Manually set up sanitizer until company repairs dispenser. Maintain quat at 200 ppm. If bleach is used, maintain at 100 ppm. Provide a quat and chlorine test kit to verify concentrations of sanitizer. An open can (employee beverage) was stored on shelf above the salad preptop cooler. Employee beverage must have a lid and be stored to protect food and clean items from contamination. A food handler was making bare-hand contact with produce to be served in the raw state. To prevent cross contamination, there may be no bare-hand contact with any ready-to-eat foods. Food handlers must wear gloves when handling any ready-to-eat food. Produce not properly washed before preparation. All produce must be thoroughly washed at the prep sink before using. Soiled/damp cloths stored on work surfaces. When not in use, store all damp/soiled cloth in a wipe cloth bucket at 200 ppm quat or 100 ppm chlorine. Observed uncovered food items in coolers throughout the facility. Food items must be protected from contamination. When in storage, foods must be covered a lid, foil, or plastic wrap, for example. Food items may be left uncovered only during the prep or cooling process. Tongs stored in the hand sink in the front server area. Do not block the hand sink or use for storage of any items. The hand sink must be accessible for proper hand-washing procedures. Observed butter with a label stating “keep refrigerated” stored at room temperature in the server area. To limit bacteria growth adhere to safe handling instructions. Foods held cold must be at 41 degrees or less. A can of Raid was at the bar. This chemical is not approved for use inside a food-service operation. All pest chemicals must be applied by a licensed pest-control operator only. Remove Raid from facility. Inspector: Kelly Cipiti.

Brightside Academy, 2312 Lagrange, inspected Nov. 1. Boxes of food and food contact items stored directly on the floor in the dry storage room. To protect food and clean items from contamination, store all food and food contact items at least six inches off the floor. Facility may have to provide additional shelving to meet storage demands. No wipe cloth bucket setup at inspection. During hours of kitchen operation, a wipe cloth bucket must be setup to properly sanitize surfaces and to properly store damp/soiled cloths. Bucket must be setup at 200 ppm quat or 100 ppm chlorine. Corrected at inspection. Wipe cloth bucket verified at 200 ppm quat. Inspector: Kerry Stanley.

Springfield Junior High School, 700 Madison, Holland, inspected Nov. 4. Quat in wipe buckets above 400 ppm in lunch room. In order to prevent chemical residue/chemical poisoning, a concentration of 200 ppm is required. Use test strips to verify concentration levels. Inspector: Stacy Seger.

Rosie’s Fine Foods, 606 N. McCord, Toledo, inspected Nov. 4. Soy sauce and cranberry juice at room temperature that requires refrigeration. All items that require refrigeration must be held at 41 degrees or below to prevent bacteria growth. Read labels carefully. Product discarded at time of inspection. Silverware improperly stored. Silverware must be stored with handles up to prevent contamination from hands when wrapping. Dessert cooler holding at 46 degrees. Cooler must hold foods at 41 degrees or below to prevent bacteria growth. Mold developing in ice machine. Properly clean and sanitize ice machine. Shield should be sanitized daily to prevent mold growth. Inspector: Seger.

Rudy’s Hot Dog, 3208 W. Alexis, inspected Nov. 4. Sanitizer bucket above 200 ppm bleach. A concentration of 50-100 ppm bleach must be used to prevent chemical residue/chemical poisoning. Use test strips to verify concentration. Corrected at time of inspection. Wipe rags resting out of sanitizer. Cloths that are in use for wiping counters and other equipment surfaces must be held between uses in a chemical sanitizer solution at a concentration 50-100 ppm. Change water often. Inspector: Seger.

Coombs Family Snack Shack, 555 N. Erie, inspected Oct. 27. One-door glass cooler holding time and temperature controlled for safety foods at 47 degrees. Such foods need to be held at 41 degrees or lower to prevent bacteria growth. Make repairs to cooler to reduce temperature to 41 degrees. Cooler has many sandwiches in it that may be blocking air flow inside cooler. Inspector: Kurt Susdorf.

J-Cups Pizza, 3265 W. Alexis, inspected Nov. 1. No sanitizer bucket set up at time of inspection. A sanitizer bucket with 200 ppm quat must be set up during all hours of operation for wiping up spills and cleaning equipment. Inspector: Seger.

Stop N Shop, 4933 Secor, inspected Nov. 1. Eggs stored improperly. Eggs must always be stored on bottom shelf of cooler to prevent cross contamination that can cause a food-borne illness. Corrected at time of inspection. Inspector: Seger.

Premier Catering, 4480 Heatherdowns, inspected Nov. 2. Auto sanitizer (quat) at three-compartment sink not dispensing at 200 ppm as required. Chlorine test stripe needed for checking dish machine. Inspector: Brady.

China King, 5801 Telegraph, inspected Oct. 31. To-go container used to scoop white rice. Provide a proper scoop with a handle to prevent contamination from hands. No sanitizer bucket set up and wet rags sitting on counters. A wipe bucket with a sanitizing solution of 50-100 ppm bleach must be set up during hours of operation and wipe rags must be stored inside of wipe bucket between uses. Orange drink stored on shelf; beverage requires refrigeration after opening. Read labels carefully. Drink discarded at time of inspection. Observed employee drop an egg roll on floor and pick it up and put it back in container. Food dropped on floor must be discarded. Inspector: Brady.

Sunoco Grab N Go, 2445 W. Alexis, inspected Oct. 31. Eggs stored improperly. Eggs must always be stored on the bottom shelf of cooler to prevent cross contamination that can cause a food borne illness. Inspector: Seger.

Mac & Tong Place, 4330 W. Central, inspected Oct. 27. Hand sink in kitchen blocked at time of inspection. All hand sinks must be kept clear to promote proper hand washing. Corrected. Both coolers holding food above 41 degrees. All food shall be held at 41 degrees or less to prevent the growth of bacteria. Repair the coolers. Inspector: Wilke.

Hungry I, 6060 Renaissance, inspected Nov. 2. No hot water at the kitchen hand sink and the faucet is sitting at an angle to allow the hot water knob to be turned. Repair the hand sink. The hand sink must be in working order at all times. Hot water at 100 degrees must be available at all time for proper hand washing to occur. Hand washing is very important in preventing cross contamination that could lead to a food borne illness. Hot water restored. Faucet must be repaired and hot water must be available at all times. This is only kitchen hand sink. No paper towels at the kitchen hand sink. All hand sinks must be stocked at all times with paper towels, hand soap, and hot/cold running water (100 degrees) to allow employees to properly wash their hands. Paper towels stocked at the time of inspection. Open container of chocolate sauce out at room temperature. Label stated chocolate sauce must be refrigerated after opening. Chocolate sauce was discarded at time of inspection. Read all labels for proper storage rules. The glass washer tested low (below 50 ppm) for chlorine at the bar. Facility has ordered a new container of sanitizer. Do not use the glass washer until the chlorine sanitizer tests at 50 ppm. Check the concentration with the chlorine test kit. Inspector: Jennifer Gottschalk.

Koto Buki, 5577 Monroe, Sylvania, inspected Nov. 2. Raw eggs stored over food in the prep top cooler. Always store raw eggs on bottom shelf. Raw fish was stored over produce in cooler. Always practice good food storage order in all coolers to prevent cross contamination. Store raw meat and fish below ready to eat food and produce to protect from cross contamination. Follow food storage order to prevent cross contamination. Repeat violation. Observed improper cooling of bowls of rice. Food must be cooled correctly and quickly to prevent growth of bacteria. Cool hot food from 135 to 70 degrees in two hours and from 70-41 degrees in additional four hours. Do not cover cooling food until the food reaches 41 degrees. When cooling rice, spread on a sheet tray in the walk-in cooler to cool quickly. Rice was discarded. Observed improper thawing of shrimp.When thawing food, thaw under refrigeration; place in prep sink with cold running water, or cook from frozen. Corrected at the time of inspection. Inspector: Gottschalk.

Southbriar, 547 S. Main, Sylvania, inspected Nov. 1. Rice dated 10/17 and 10/21. Once rice is prepared, it has a seven-day discard date. Pan of rice was discarded. All open and prepared food must be dated correctly to allow employees to know when to discard. Chemical spray bottles without labels or with labels no longer readable. Label all chemical spray bottles with the common name of the chemical to allow all employees to know what it contains. The sanitizer concentration tested at 200 ppm and the dish machine had a lot of soap bubbles. Contact dish machine company to adjust the soap and sanitizer concentration. Chlorine should test at 50 ppm. Inspector: Gottschalk.

Classic Cafe, 6742 Sylvania, Sylvania, inspected Nov. 1. Cheese at 49 degrees in the top section of the prep top cooler. Cheese was stacked on top of other foods. All food must have a spot in the top section of the prep top cooler in order to maintain temperature. Time/temperature control for safety foods hot holding below 135 degrees in the steam table. Those foods must be held hot at 135 degrees or higher to prevent bacteria growth. Food was reheated in microwave to 165 degrees. Use a calibrated food thermometer to check temperatures prior to placing food in preheated steam table. No date labeling observed on prepared tuna salad, chicken salad, and macaroni and cheese. All open and prepared food must have a seven-day, discard date mark on the container. Inspector: Gottschalk.

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