Connie and David Ciesinski, Newport, Mich., girl, Jan. 11.
Kelly and Gary Krontz, Rossford, boy, Jan. 22.
Tom and Aimee Lawrence, Maumee, boy, Jan. 21.
Tara and Chad Thompson, Toledo, girl, Jan. 21.
Ashley Dunston, Toledo, boy, Jan. 21.
Amber Tyson, Temperance, Mich., girl, Jan. 21.
Jennifer and Luke Harman, Toledo, girl, Jan. 21.
Adler, William, 71, Grecourt Drive, respiratory failure.
Buck, Nancy, 74, Danberry Street, chronic obstructive pulmonary disease.
Castellon, Segundo, 72, Navarre Avenue, Oregon, respiratory failure.
Dippman, Raymond, 82, Seaman Road, Oregon, lung.
Drummer, Robert, 73, Archbold, Ohio, ruptured thoracic aneurysm.
Eder, Paul, 71, Fremont, intracranial hemorrhage.
Espinoza, Cecelia, 80, Clark Street, adenocarcinoma colon.
Estrella, Lorraine, 77, North Holland-Sylvania Road, sepsis.
Fair, Charles, 55, Arthur Street, Oregon, cancer.
Francis, Paul, 68, Acton Drive, cancer.
Hoskins, Mary Jane, 91, Delaware, Ohio, myocardial infarction.
Hunter, Rory, Jr., 23, North Ontario Street, pending investigation.
Johnson, Early, 85, Maplewood Avenue, multiple organ failure.
King, Gary, 64, North Shoreline Drive, Holland, pulmonary emboli.
Knierim, James, 85, Robindale Avenue, Oregon, squamous-cell carcinoma.
Lenoir, Martin, 55, Fernwood Avenue, cancer.
Lillich, Thomas, 63, Cemetery Road, Whitehouse, cancer.
Martinson, Joan, 60, Carlton Street, intracranial bleeding.
Milios, Christopher, 51, Condley Drive, myocardial infarction.
Nickell, Marvin, 57, West Alexis Road, liver carcinoma.
Peterson, Roger, 75, Majestic Street, chronic obstructive pulmonary disease.
Pitzen, Jeanette, 90, Lewis Avenue, dementia.
Porter, Thomas, Sr., 63, Milburn Avenue, septic shock.
Pressley, Ray, 84, Collingwood Boulevard, Alzheimer’s disease.
Ricks, Henry, Jr., 75, Dolores Avenue, heart disease.
Ruester, Barbara, 75, Sunset Boulevard, Sylvania, sepsis.
Rybarczyk, Helen, 89, Albon Road, Maumee, coronary artery disease.
Savage, Maxine, 83, Northwood Avenue, Alzheimer’s disease.
Schling, Lois, 87, Indian Road, coronary atherosclerosis.
Smith, Hattie, 77, Angola Road, congestive heart failure.
Smith, Juanita, 88, Noble Street, dementia.
Steele, Ralph, 89, Bowling Green, cerebral vascular accident.
Sullivan, Marie, 84, Montebello Road, myocardial ischemia.
Taylor, Ralph, 85, Wauseon, pending investigation.
Urbanski, Helen, 91, Naugatuck Way, Waterville, pulmonary fibrosis.
Waltermier, Donald, 71, Fostoria, respiratory failure.
Wells, Geoffrey, 64, North Fourth Street, Waterville, sepsis.
Wikerson, Freddie, 77, Monroe Street, renal failure.
Wilbur, Gloria, 75, 288th Street, pulmonary hypertension.
Zales, Gary, 58, Majestic Drive, chronic obstructive pulmonary disease.
Jennifer Hazard, video game system with games, iPod with accessories, and cell phone from residence in 500 block of Ogden.
Ashley Kinder, camera from hotel at West Alexis and Jackman.
Jodi Hammons and Floyd Hammons.
Kimberly Snyder and Stephen Snyder.
Amanda Adkins and Brian Kaiser.
Shelly Taylor and Lansing Taylor, Jr.
Michael Flores and Tanya Flores.
Recently released inspection reports of Lucas County food-service operations.
Arbor Hills Junior High School, 5334 Whiteford, Sylvania, inspected Nov. 4. Pizza at 58 degrees on the speed rack waiting to be cooked. Food may not be racked and left at room temperature. All food that is potentially hazardous must be held at proper cold holding or hot holding temperatures to prevent bacteria growth. Do not rack food until space is available in the oven for baking. If the facility would like to use the salad bar to set up canned fruit, cheese, salsa, etc. the salad bar must be set up correctly with ice. The ice packs are not acceptable. Ice machine is available in this school. Currently, the ice machine is outside the boys locker room. Move the ice machine to a neutral location that allows for a proper air gap and allows for easy cleaning. The ice machine should be locked to prevent children from placing their hands in the ice and contaminating it. Provide a proper ice scoop and ice container to transport the ice. The ice scoop and ice container must be cleaned and sanitized after use. Inspector: Jennifer Gottschalk.
Mac’s Convenience, 3380 Lagrange, inspected Nov. 9. Store needs to have a designated person in charge with knowledge of safe food handling and proper sanitation practices. Food items in hot-holding cabinet below 135 degrees. To limit bacteria growth, all foods in hot holding must maintain 135 degrees or above. Product discarded. Bagged ice not labeled properly; ice must have responsibility statement that includes information regarding location of ice production and packaging. Repeat violation. No hand soap at the hand sink in the food preparation area, and no paper towels at the hand sink in the restroom. All hand sinks must be fully stocked with soap and paper towels at all times to ensure proper hand washing. Prep area used to store paper, distressed merchandise, chemicals, etc. This prep area must be cleared of all items not related to the preparation of food. This area must be kept clean and sanitized for the added open food items to the menu. Designate an area for all chemicals below or away from all food and food-contact items. Repeat violation. The wipe cloth bucket has 0 ppm chlorine; during all hours of operation the facility must have a wiping bucket set up to properly sanitize surfaces and to store damp/soiled cloths, with a concentration of 100 ppm chlorine. No probe-style thermometer available for verifying food temperatures. Facility must maintain a probe-style thermometer capable of reading from 0 to 220 degrees to verify food temperatures. Inspector: Kerry Stanley.
7-Eleven, 3151 Lagrange, inspected Nov. 9. A soiled/damp cloth was in the hand sink at inspection. If re- useable wipe cloths are used, facility must keep a wipe-cloth bucket set up during all hours of operation to store damp/soiled cloths when not in use. Bucket must be set up at 200 ppm quat or 100 ppm chlorine. A chemical spray bottle was stored on top of the bag in a box fountain beverage system. Designate an area for all chemicals below or away from all food and food-contact items. Inspector: Stanley.
Save-A-Lot Food Store, 657 Manhattan, inspected Nov. 8. Improper storage of raw meats in the meat and deli coolers, including raw sausage above raw bacon and raw beef and pork above cooked pork chops and sauerkraut. To prevent cross contamination, store all raw meats according to required cooking temperatures. Corrected at inspection. Bags of cheese sticks hanging on a rack in the deli cooler unable to hold at 41 degrees or lower despite label stating, “Keep Refrigerated.” To limit bacteria growth, all cold foods must be held at 41 degrees or lower. Relocate hanging device so the product is in the cooler completely. An unlabeled spray bottle was in the meat room. Label all spray bottles with the common name of ingredients to prevent contamination. A chemical spray bottle was stored in top of canned foods in the back storage area. Designate an area for all chemicals below or away from all food and food-contact items. Inspector: Stanley.
T & Z China King, 4747 Suder, inspected Nov. 14. Employee food stored on top of a soup container on the steam table. Employees must have a designated area to eat and store their food items below or away from all food and food-contact items for the facility. A tray of raw shrimp was stored on top of uncooked vegetables on a prep table. To prevent cross-contamination, store all raw meats and shell eggs below all other food items. A box of cabbage and a pan of shrimp were stored on the floor of the walk-in cooler. All food items must be protected from contamination; store in a clean, dry area at least six inches off the floor. Cooked chicken pieces in the one-door upright cooler at 58 degrees. To limit bacteria growth, all foods must be held cold at 41 degrees or lower or hot at 135 degrees or higher. Do not leave foods at room temperature. Inspector: Stanley.
Anchor Inn, 4950 Suder, inspected Nov. 14. Chili in the home-style refrigerator dated 11/02. To limit bacteria growth, all ready-to-eat food items may only be held a total of seven days, with the first day being the day the product was cooked, prepared, or opened. Freezing does not restart the date-marking process, it only puts it on hold until the product thaws. Inspector: Stanley.
Barney’s Convenience Mart, 5821 North Detroit, inspected Nov. 10. Raw bacon stored above ready-to-eat foods and beverages in the walk-in cooler. To prevent cross contamination, all raw meats and shell eggs must be stored below all other food and beverage items. Inspector: Stanley.
Circle K, 1565 East Alexis, inspected Nov. 10. Raw bacon stored above beverages in the walk-in cooler. To prevent cross contamination, store all raw meats and shell eggs below all other food and beverage items. Chemical spray bottle stored above hot-dog buns in the back store room. Designate an area for all chemicals below or away from all food and food-contact items. Inspector: Stanley.
Summit Diner, 1039 North Summit, inspected Nov. 10. An uncovered employee beverage was on the cook line. Employee beverages must have lids and be stored to protect food and clean items from contamination. Cooked potatoes and french fries stored at room temperature. To limit bacteria growth, all food items must be held cold at 41 degrees or lower or hot at 135 degrees or higher. Repeat violation. Ice buildup and damaged gaskets in the walk-in freezer. Make necessary repairs/adjustments to eliminate the ice accumulation and replace damaged gaskets. Repeat violation. Inspector: Stanley.
Quizno’s, 520 Madison, inspected Nov. 14. Food handlers handling money and food without stopping to wash hands in between. To ensure proper sanitation, hands must be washed in between tasks. Putting on gloves does not substitute for hand washing. If your hands are dirty and you put gloves on with those hands, the gloves are now dirty too. Chicken in hot holding was at 122 degrees. To prevent bacteria growth, maintain hot holding at 135 degrees or higher. Two bags of soup were found in the bay of the prep sink at 70 degrees, which is an unsafe temperature. Do not thaw soup at room temperature. To prevent bacteria growth, maintain 41 degrees or lower, or 135 degrees or higher. Proper thawing can be done ahead of time in a cooler or under cold running water in the prep sink. Soup was placed in the steam well for heating. The steam well is designed to hold food hot after it is heated to the proper temperature. Do not place food in the steam well or steam table to cook. The only means of cooking in this facility is the microwave; heat food to 135 degrees in the microwave before placing in the steam well. Dirty items were being stored in the bay of the prep sink. This sink is designated for food only. Do not store dirty items in this sink. Clean and sanitize sink thoroughly. A sanitizer bucket was not set up at the time of inspection. To ensure proper sanitation, a supply of sanitizer must always be set up. Once it was set up, the bucket was checked and it was greater than 400 ppm, too strong. Use a test kit and maintain 200 ppm at all times. Inspector: Kelly Cipiti.
China Crown Buffet, 4751 Monroe, inspected Nov. 17. Cut cantaloupe was holding at 45 degrees on ice at the buffet because it was held up out of the food container by a grate. All foods must be held cold at 41 degrees or lower at all time to inhibit bacteria growth. The grate was removed at time of inspection. All other items held cold in this unit are holding at proper temperature of 41 degrees or lower. Bottled salad dressings were being held at 57-60 degrees on the salad bar at time of inspection. Once opened, these must be held cold at 41 degrees or lower, under refrigeration or properly iced. In order to ice salad dressing bottles correctly, ice must completely surround the container up to the level of the food. Seafood was thawing at room temperature at the sushi bar at time of inspection. Foods may not be thawed at room temperature. The only acceptable methods for thawing foods are under refrigeration, under cold running water in the food prep sink, or to cook from frozen. Foods may be thawed in the microwave if they are going to be cooked immediately. Garlic in oil was being held at room temperature at 60 degrees on the wok line at time of inspection. Garlic in oil is a food and must be held cold at 41 degrees or lower at all times. Store garlic in oil under refrigeration at all times. Wet wiping cloths were sitting out on work surfaces throughout the facility. Wet wiping cloths must be stored in sanitizer buckets when not in use, to prevent bacteria growth. Raw shrimp stored above broccoli in the walk-in cooler. To prevent cross contamination, store raw meats, seafood, and poultry separate from or below all ready-to-eat foods. Inspector: Kelly Sattler.
Sunoco, 1301 Sylvania, inspected Nov. 16. Hand sink not properly stocked. Hand sinks must be properly stocked with warm running water, soap, and hand towels at all times to ensure proper hand washing. Unlabeled single sleeve of crackers and unlabeled hot pockets were for sale. All food must be properly labeled for single service. All food must have proper labeling in order for it to be sold. If the establishment plans to sell single sleeves of crackers it should provide the ones that are properly labeled for individual sale. Inspector: Kurt Susdorf.
GFS Marketplace, 1450 Holland, Maumee, No hand soap at hand sink in deli area at time of inspection. All hand sinks need to be fully stocked with hot water, soap, and paper towels at all time for proper hand washing. Obtain hand soap for hand sink. Inspector: Susdorf.
Frisch’s Big Boy, 2924 Navarre, Oregon, inspected Nov. 15. The back hand sink lacks soap. All hand sinks must be fully stocked with soap, paper towels, and hot water for proper hand washing. Hand soap refilled. Inspector: Julie Nye.
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