Mercy St. Vincent Medical Center
Cindy and Matt Musteric, Pemberville, girl, March 10.
St. Luke’s Hospital
Callie Delauter, Genoa, girl, March 11.
Christal Brazell, Toledo, boy, March 10.
Christen Cornell, Toledo, boy, March 10.
Victoria Herrera, Toledo, girl, March 10.
Brook Reynolds, Toledo, boy, March 10.
The Lucas County Coroner has ruled in the following deaths:
George Asay, 22, of Toledo, March 4, at Toledo Hospital. Accidental, atlanto-occipital dislocation sustained from auto accident.
Deborah Bocian, 60, of Toledo, Dec. 8, at Toledo Hospital. Accidental, choking; deceased choked on food.
Jeffery Brown, 49, of Swanton, Jan. 1, on Jeffers at Neapolis-Waterville in Providence Township. Accidental, thermal burns from auto fire.
Elizabeth Caldwell-Walker, 87, of Sylvania, at Flower Hospital. Accidental, complications of blunt force trauma right lower extremity; deceased had unwitnessed fall at nursing home.
Arthur Dennis, Jr., 88, of Toledo, Feb. 28, at St. Luke’s Hospital, Maumee. Accidental, complications of blunt force trauma to head; deceased fell at home.
Genevieve Dudek, 86, of Sylvania, Feb. 28, at Toledo Hospital. Accidental, craniocerebral injuries from unwitnessed fall at nursing home.
Delano Fleming, 35, of Toledo, Jan. 14, at home. Accidental, acute carbon monoxide intoxication; deceased was in apartment fire.
Robert Carey, 46, of Findlay, Ohio, Nov. 14, at Mercy St. Vincent Medical Center. Accidental, acute pulmonary thromboemboli.
Rory Hunter, 23, of Toledo, Jan. 12, in the 1100 block of East Broadway. Homicide, multiple gunshot wounds.
Antonio Johnson, 27, of Toledo, Dec. 30, at Toledo Hospital. Homicide, gunshot wound of torso.
Warren Kopp, 52, of Toledo, Nov. 6, at home. Accidental, chronic obstructive pulmonary disease.
Joshua Laas, 29, of Toledo, Dec. 11, at Mercy St. Vincent Medical Center. Accidental, combined drug toxicity.
Velma Ricker, 90, of Toledo, Feb. 22, at University of Toledo Medical. Accidental, complication of blunt force trauma lower extremity; deceased fell in nursing home.
Deadrick Rocker, 17, of Toledo, Dec. 31, at Mercy St. Vincent Medical Center. Homicide, multiple gunshot wounds.
Fannie Smith, 80, of Toledo, Jan. 3, at Mercy St. Vincent Medical Center. Homicide, multiple gunshot wounds.
Raymond Witkowiak, 99, of Erie, Mich., Feb. 28, at Hospice of Northwest Ohio on South Detroit. Accidental, arteriosclerotic cardiovascular disease.
Betty Woodbury, 87, of Northwood, Nov. 24, at St. Charles Mercy Hospital. Accidental, emphysema with pulmonary fibrosis; deceased fell.
March 8, 2012
Daniel Byers, Jr., 24, general manager, and Catherine Ryan, 23, both of Toledo.
Nicholas Warner, Jr., 43, machine operator, and Chassity Hale aka Rhoades, 37, both of Toledo.
Mohamed Saleh, 23, and Layal Orra, 25, hair stylist, both of Toledo.
Richard Oliver, Jr., 24, U. S. military, and Natalie Swartz, 23, architect, both of Curtice, Ohio.
Keith Steiner, 43, of Toledo, and Cierra Robbins, 26, cosmetologist, of Northwood.
Cosmus Mwanzia, 36, adjustor, and Catherine Njuguna, 35, nurse, both of Toledo.
Kevin Wells, 24, sales associate, and Sarah Goodnew, 22, nurse, both of Toledo.
Daniel Stump, 25, fisherman, and Danielle Bray, 23, both of Toledo.
Cooper, Gary, 49, Sycamore, Ohio, pending investigation.
DiLorenzo, Joan, 78, Rochelle Road, pending investigation.
Garcia, Asencion, Jr., 67, Clyde, Ohio, acute myocardial infarction.
Gentry, Christina, 58, Oscoda, Mich., coronary artery disease.
Gies, Kenneth, 92, Temperance, aspiration pneumonia.
Griffin, Paul, Sr., 71, Torrey Hill Drive, cardiac arrhythmia.
Heath, Robert, 74, Elaine Drive, chronic obstructive pulmonary disease.
Heshley, George, 79, Stirrup Lane, metabolic encepahlopathy.
Hunter, June Maxine, 90, Dorian Drive, Alzheimer type dementia.
Jones, Anna, 90, Laurel Oak Lane, cancer.
Jones, Anne-Marie, 15, Newport, Mich., pending investigation.
Kinnear, James/Alexander, 84, 146th Street, cancer.
Klocinski, Irene, 88, Boone Street, ischemic cardiomyopathy.
Knee, Shirley, 79, 4th Street, respiratory failure.
Liddell, Lee, Sr., 87, Shenandoah Road, intracranial hemorrhage.
Loar, Jack, Jr., 48, Veler Road, Curtice, Ohio, glioblastoma multiforme.
Mutchler, Dorothy, 86, Clarion Avenue, Holland, coronary artery disease.
Platzke, Betty, 70, Martin, Ohio, pending investigation.
Powell, Lee, 89, Brest Drive, chronic obstructive pulmonary disease.
Pugh, Marilyn, 80, Buchanan Drive, renal failure.
Raby/Carnes-Raby, Barbara, 69, Winthrop Street, cancer.
Schroeder, Arlene, 83, Shadywood Lane, Sylvania, congestive heart failure.
Shine, Carolyn, 88, Key Street, Maumee, aspiration pneumonia.
Smith, Kenneth, 83, Green Springs, Ohio, anoxic encephalopathy.
Tisdale, Clyde, Jr., 77, Searles Road, respiratory failure.
Treuhaft, Irene, 87, Clover Lane, pulmonary fibrosis.
Valdez, Maria, 79, Erie, Mich., renal disease.
Warnke, Earl, 91, North Norden Road, Oregon, respiratory failure.
Williams, Robert, 78, Foth Drive, congestive heart failure.
Ashley Cunningham from Curtis Cunningham.
Yoshuanda Morgan from Jeremiah Fields.
Kimberly Tipton from Matthew Tipton.
Tammie Brandon from Dwight Brandon.
Pamela Trendel from Robert Trendel.
Lakia Barnes from Travis Barnes.
Recently released inspection reports of Lucas County food-service operations.
Hot Sizzling Wok, 2333 Laskey, inspected Nov. 29. Chicken breast on the speed rack at 90 degrees. All food must be actively cooled after falling below 135 degrees or held hot to prevent bacteria growth. Garlic in oil and shell eggs are sitting out at temperatures above 41 degrees. All cold food must be held at 41 degrees or lower to prevent bacteria growth. Keep items refrigerated. Inspector: Gillian Wilke.
China Town, 1750 Laskey, inspected Nov. 29. Water heater broken; replacement part on order. Hot water (100 degrees) is needed at the hand sink and three-bay sink to properly wash hands and dishware. Inspector: Wilke.
Franklin Park 16, 5001 Monroe, inspected Nov. 21. Pizzas held out based on time in lieu of temperature are not marked to indicate the time they were made or the time that they expire. Foods may be held out only for up to four hours out of temperature control before they must be either sold or discarded. Inspector: Kelly Sattler.
Golden Lily, 2223 S. Reynolds, inspected Nov. 29. Roof leaking above boxes. Remove boxes and repair leak. Inspector: Mike Brady.
Maggie’s at Riverview Cafe, 1 Government Center, Nov. 30. Food holding in the prep-top cooler at unsafe temperature of 50 degrees. Maintain cold holding at 41 degrees or lower to prevent bacteria growth. Contact someone to service/adjust cooler to hold at safe temperatures. Inspector: Kelly Cipiti.
Focaccia’s Delicatessen, 333 N. Summit, inspected Nov. 30. Turkey and roast beef holding at unsafe temperature of 49 degrees in the drawer cooler on the line. Maintain 41 degrees or lower in cold holding. Monitor temperatures closely. Inspector: Cipiti.
Petit Fours Patisserie and Cafe, 27 Broadway, inspected Nov. 29. Containers of food marked with an expired date (11/21, 11/22). Foods have a seven-day maximum holding period once opened from manufacturer packaging or cooked/prepared. Discard necessary items. Inspector: Cipiti.
Wally’s Market, 561 East Broadway, inspected Nov. 28. A three-bay sink is not installed. Proper ware washing means is not available. Cease the sale of open food, coffee, and slushies. These items/parts must be properly washed and sanitized. Contact a license plumber to install sinks. Found live cockroach in the microwave. Contact a licensed pest control company to address issue. Food debris built up in microwave, and parts of microwave are rusty. Replace microwave with a NSF commercial unit in good repair. Nacho cheese and chili sauce are holding at 119 to 120 degrees. To prevent bacteria growth, maintain product at 135 degrees or higher. Discard these bags and adjust cooler to hold food at safe temperatures. Inspector: Cipiti.
Chipotle Mexican Grill, 6658 Airport, Holland, inspected Nov. 28. Rice in the steam table at 120 degrees; this is an unsafe temperature. Water was just added to unit. Maintain food at 135 degrees to prevent bacteria growth. Quat sanitizer from dispenser too strong, greater than 400 ppm. To ensure safe food contact, maintain quat sanitizer at 200 ppm. Use the test kit to verify. Inspector: Cipiti.
Beirut Restaurant, 4082 Monroe, inspected Nov. 30. Store wet wiping towels in the sanitizer bucket when not in use to prevent contamination. Inspector: Wilke.
Ocean Garden Buffet, 821 W. Alexis, inspected Nov. 30. Improper storage order in walk-in cooler: chicken above pork. Chicken must always be stored on bottom shelf or in a designated area to prevent cross contamination. Inspector: Stacy Seger.
Charlie’s Restaurant, 6945 W. Central, inspected Nov. 28. Food holding above 41 degrees in prep cooler. All cold foods must be held at 41 degrees or lower to prevent bacteria growth. Service arrived at time of inspection. Cooled foods in walk-in cooler not properly covered. Once food is cooled it must be covered to prevent contamination. Improper date marking (Dec. 8). All foods must have a seven-day discard date. Inspector: Seger.
Central Elementary School, 7460 Central, inspected Nov. 29. Barbecue sauce at room temperature that requires refrigeration. Once opened, barbecue sauce must be held at 41 degrees or lower to prevent bacteria growth. Read labels carefully. Inspector: Seger.
Biggby Coffee, 3160 Markway, inspected Nov. 23. Date mark all lunch meats or any other refrigerated, ready-to-eat foods when the manufacturer’s packaging is opened. Foods may be held up to seven days at 41 degrees or lower. The two-door cooler is holding foods above 41 degrees at this time. Adjust or repair this cooler so that all foods hold cold at 41 degrees or lower. Inspector: Kelly Sattler.
Bravo Cucina Italian, 5001 Monroe, inspected Nov. 28. Meatballs are 125 to 128 degrees. Such foods must be held hot at 135 degrees or higher. Meatballs were reheated to at least 165 degrees. Inspector: Sattler.
Walt Churchill’s Market, 3320 Briarfield, Maumee, inspected Nov. 28. Food found in the work kitchen outdated and without any date marking in place. Seven-day discard date is required for food opened, prepared or thawed. Outdated food is subject to discarding. Homemade caesar and avocado dressings found in display case with outdated discard date. Discard outdated dressings and properly date-mark items. Doughnut ingredients must be made available to customers at the doughnut display. Full ingredient statements for every type of doughnut can be placed in a booklet on or around the case. Outdated baby foods found. All baby foods must be in date at all times. Rotate these shelves regularly to prevent out dates. Inspector: Sara Becker.
Lee Williams Meats, 3002 131st, inspected Nov. 21. Damp/soiled cloths stored around the hand sink. Store damp/soiled cloths in a chemical concentration of 200 ppm quat or 100 ppm chlorine to limit bacteria growth. Repeat violation. Raw meats stored improperly in the deli walk-in cooler. To prevent cross contamination, store all raw meats below other food items. Repeat violation. Uncovered trays of food items in the walk-in freezer. All food items must be protected from contamination. Keep all food items covered in storage. Food items may be left uncovered only during the cooling and preparation process. Boxes of food items stored on the floor in the walk-in cooler. All food items must be protected from contamination; store in a clean and dry area at least six inches off the floor. Repeat violation. Chemical spray bottles hanging above food prep areas and with food bags behind the meat cases. Designate an area for all chemicals below or away from all food and food-contact items. Inspector: Kerry Stanley.
China 1 Chinese Restaurant, 5834 Monroe, Sylvania, inspected Nov. 22. Several food items not under the sneeze guard on the dessert buffet line. Keep food under the sneeze guard to protect from contamination. Use half pans to allow enough room to fit all food items on this buffet line. Improper food storage order in the walk-in cooler. Follow proper storage rules in all coolers to prevent cross contamination. Always store raw shell eggs on the bottom shelf, raw meats and seafood must be stored below cooked foods, ready-to-eat foods, and produce. Do not mix soap with bleach in the wiping cloth bucket. When making a sanitizer bucket, place warm water mixed with bleach. Bleach solution should test at 50 to 100 ppm. Use chlorine test kit to check concentration. Change the wiping cloth bucket as needed. Inspector: Jennifer Gottschalk.
Pappoulis, 5127 South Main, Sylvania, inspected Nov. 22. Dish machine tested a little below 50 ppm for chlorine sanitizer. Dish machine company has been called and willadjust the concentration. Dish machine must test at 50 ppm for chlorine sanitizer. Raw bacon stored above olives in the four-door cooler. Store raw bacon below ready-to-eat food items and cooked food items to prevent cross contamination. Corrected. Inspector: Gottschalk.
Tim & Ed’s Bar & Grill, 719 Bush, inspected Nov. 18. Damp/soiled cloths stored on surfaces and no wipe cloth bucket setup at inspection. During all hours of operation, the facility must have a wipe cloth bucket setup at 200 ppm quat or 100 ppm chlorine to properly sanitize surfaces and to properly store damp/soiled cloths. Pot stored on top of hand sink in kitchen. Do not block any hand sink. Hand sinks must be accessible for proper hand washing. Chemical spray bottle stored on work surfaces in the kitchen. Designate an area for all chemicals below or away from all food and food-contact items. Inspector: Stanley.
J & J Cafe, 3922 Lagrange, inspected Nov. 22. Uncovered employee beverage in the kitchen area. All drinks must have lids to protect food and clean items/surfaces from contamination. Corrected. Raw beef patties and steaks above ready-to-eat foods in the one-door cooler. To prevent cross contamination, store all raw meats and shell eggs below all other food items. Corrected at inspection. Inspector: Stanley.
McDonald’s, 3008 Monroe, inspected Nov. 23. Cheese slices not properly labeled with prep time and discard time. Inspector: Kurt Susdorf.
Pizza Hut, 3425 Secor, inspected Jan. 31. Produce items are being washed and prepped at this location. This practice requires an air-gapped, food-prep sink. Install air gap on the three-bay sink that is in use for food prep. Inspector: Satt- ler.
Uncle John’s Pancake House, 3131 Secor, inspected Feb. 1. Upright cooler holding food at 46 degrees. Cold hold food at 41 degrees or lower. Adjust or repair cooler to maintain proper temperature. Middle prep-top cooler is holding pudding at 48 degrees and has an ambient air temperature of 57 degrees in the bottom. Repair this cooler. The high-temperature dish machine is not reaching 180 degrees at the final rinse. Call has been made for service. Change sanitizer buckets as needed to maintain chlorine at 50 to 100 ppm. No sanitizer detected in the cook-line sanitizer bucket. Inspector: Sattler.
Original Pancake House, 3310 W. Central, inspected Feb. 1. Eggs are 46 degrees on ice. Cold hold food at 41 degrees or lower. Inspector: Sattler.
Vito’s Pizza, 3130 W. Central, inspected Jan. 31. Wet towels out on work surface. Store wet wiping towels in sanitizer to prevent bacteria growth. Inspector: Sattler.
Chipotle Mexican Grill, 3305 W. Central, inspected Jan. 31. A pan of cheese sitting out at room temperature at 52 degrees. Cold hold food at 41 degrees or lower. Limit time that foods are held out at room temperature during preparation and staging. Inspector: Sattler.
Inhouse Business Inc., 3503 Hill, inspected Jan. 31. Glass-door cooler is holding eggs at 50 degrees and bologna at 52 degrees. Cold hold food at 41 degrees or lower. This cooler appears to have ice buildup underneath the condenser. Repair cooler immediately. Discard foods inside the cooler and do not use it until it is repaired. Ingredient statements for customers lacking at the self-service doughnut case. No sanitizer available. Provide quat sanitizer or plain bleach. Dishes and food-contact items must be washed, rinsed, and sanitized. Surfaces in food areas must be regularly sanitized throughout the day with an approved sanitizer. Inspector: Sattler.
Chop House, 1430 Holland, Maumee, inspected Feb. 2. Gauge on kitchen dish machine is not displaying accurate temperature. To ensure machine is functioning properly, the external temperature gauges must be accurate. Contact repair service. Repeat violation. Deli meats and cooked pasta lack seven-day discard date. Inspector: Paul Bauman.
Center Enterprises, 6832 Convent, Sylvania, inspected Feb. 1. Chemicals stored above gloves in a cabinet. Store chemicals away from food and food-contact items to protect from cross contamination. Corrected. Inspector: Gottschalk.
Harbor View Yacht Club, 2180 Autokee, Oregon, inspected Feb. 16. High-temperature dish machine not reaching required heat for proper sanitizing of dishes. Adjust and/or service machine. Several spray bottles lack labeling. Label spray bottles with common name of contents for proper identification. Inspector: Brandon Tester.
Lee Williams Meats, 2521 Starr, Oregon, inspected Feb. 15. Several items with incorrect food order. Raw chicken over fish in the chicken walk-in cooler and ground meat over whole meats in the large walk-in cooler. Follow proper storage order to prevent cross contamination. Inspector: Tester.
East Toledo Family Center, 1020 Varland, inspected Feb. 15. Pots and pans stored right side up on shelves. Store inverted to prevent possible contamination. Food-item box stored on floor in dry storage area. Store off floor to prevent possible contamination. Inspector: Tester.
Mike’s Place, 3170 Cherry, inspected Feb. 14. Rib tips and chicken wings at 130 degrees in hot box. Hot hold at 135 degrees or higher to prevent bacteria growth. Monitor temperature of wings and rib tips and cover completely in hot box to maintain temperature. Inspector: Susdorf.
Department of Work Release, 1111 Madison, inspected Feb. 14. Temperature logs for February in the 89 to 122 degrees range. Hot hold at 135 degrees or higher. Cooked potatoes at 95 degrees and bologna at 60 degrees on trays. Cold hold at 41 degrees or lower. Inspector: Susdorf.
Milo’s Food Market, 4508 Lewis, inspected Feb. 10. Several items lack proper ingredient labeling. Towel found under bacon. Towels are absorbent and harbor bacteria, and must not be used under food items. Inspector: Seger.
Haas Eastwood Bakery, 2306 Starr, Oregon, inspected Feb. 10. Chemical spray bottles with no labels. Label such containers with common name of the material. Inspector: Seger.
Jim Shull’s Rib Cage, 144 Chesterfield, Maumee, inspected Feb. 10. Foods held without date markings. All ready-to-eat foods held longer than 24 hours must be marked with a seven-day discard date. Inspector: Bauman.
LaFiesta Mexican Restaurant, 1406 Reynolds, Maumee, inspected Feb. 10. Observed products thawing in standing water. To prevent bacteria growth, thawing must be done under refrigeration or under cold running water in the food-prep sink. Foods being held without date markings. All ready-to-eat foods held longer than 24 hours must be marked with a seven-day discard date. Inspector: Bauman.
Bagel Place, 4024 Holland-Sylvania, inspected Feb. 10. Low-temperature dish machine is not dispensing chlorine sanitizer. Repair service has been contacted. Open display case holding salad at 59 degrees and has an ambient air temperature of 59 degrees. Cold hold food at 41 degrees or lower. Contact licensed repair service to fix cooler and do not store any food in it until it has been reinspected. Provide a thermometer for the case. Inspector: Wilke.
Central Elementary School, 7460 Central, Sylvania, inspected Feb. 10. No sanitizer bucket set up as required during hours of operation. Maintain quat sanitizer at 200 ppm. Inspector: Wilke.
Rohr Fish Co., 5226 Monroe, inspected Feb. 10. Set up a bucket of sanitizer for all hours of operation to safely sanitize food contact surfaces. Inspector: Wilke.
Bigz Bar & Grill, 2600 W. Sylvania, inspected Feb. 10. Neither low-temperature dish machines is dispensing chlorine sanitizer. Contact licensed repair service to fix machines. Prep-top cooler holding food above 41 degrees. Cold hold food at 41 degrees or lower to prevent bacteria growth. Empty the cooler and contact a licensed repair service to fix the cooler. Inspector: Wilke.
Thai Pan, 4011 Secor, inspected Feb. 6. Raw chicken stored over tofu in the walk-in cooler. Store raw meats separate from or below ready-to-eat foods at all times to prevent cross contamination. Inspector: Sattler.
Red Lobster, 4990 Monroe, inspected Feb. 6. Drink mixes holding on ice at around 49 degrees. These are labeled keep refrigerated and must be held cold at 41 degrees or lower. Corrected. Inspector: Sattler.
Ali’s Meat Market, 3240 Sylvania, inspected Feb. 21. Several personal items/food mixed in with food or on food-contact surfaces. Separate personal belongings from the food for sale, and when food is made in the back it must be stored properly so pests are not encouraged to stay if some enter the facility. Tabouli found in a bowl next to raw meat and stored tomatoes. Store all ready-to-eat food above raw meat to prevent cross contamination; never store ready-to-eat food such as tabouli next to raw meats. Raw meats stored directly on storage shelf. Store food in a container to prevent contamination. Inspector: Wilke.