Tami and James Bunker, Toledo, boy, Friday.
St. Luke s Hospital
Brandi and Lawrence McCallum, Walbridge, boy, Saturday.
St. Vincent Mercy Medical Center
Kristin and Eddie Price, Toledo, boy, Friday.
Brasheai Leake, Toledo, girl, Thursday.
Marla and Erin Leonard, Perrysburg, girl, Friday.
Tina Odell, Toledo, boy, Saturday.
Julie and Darren Morgan, Toledo, girl, Saturday.
Amber Karcsak, Toledo, girl, Saturday.
Nicole and Martin Duran, Sylvania, girl, Saturday.
Shannon and Matt Cazel, Toledo, boy, Saturday.
Tiffany Spencer, Toledo, boy, Saturday.
Susan and Todd Hanley, Maumee, boy, Saturday.
Recently released inspection reports of Lucas County food-service operations:
Toledo Correctional Institute, 201 East Central, inspected Aug. 15. Critical violations: Sanitizer of proper concentration was not observed in wiping bucket. Observed a box holding raw chicken reused to hold produce in the walk-in cooler. Provide NSF/food grade container for all food storage. Observed lettuce being washed in the handsink. All produce must be washed only in the prep sink to prevent contamination. Six noncritical violations. Inspector: Jennifer Gottschalk.
Monat Market, 320 North Huron, inspected Aug. 13. Critical violations: Sanitizer not at proper concentration. Creamer out at room temperature. This product must be kept at 41 degrees or lower. Handsoap and paper towels needed in restrooms. Paper towels needed at kitchen sink. All handwashing sinks must be properly supplied to ensure proper handwashing.
Mayberry Diner, 2155 South Byrne, inspected Aug. 23. Critical violations: Observed rusty rack in small prep cooler on cook line. Replace shelf immediately. Observed water leaking from reach-in cooler. Do no store any food below leak, have repaired immediately. Inspector: Mike Brady.
Stranahan Theatre and Great Hall, 4645 Heatherdowns, inspected Aug. 1. Critical violation: Unable to locate chlorine test strips. Inspector: Brady.
Subway, 2925 Glendale, inspected Aug. 2. Critical violation: Thermometer needed in reach-in cooler. Observed fruit flies throughout the front area. Contact professional pest control for pesticide application. Quat sanitizer at 400 ppm, should be 200 ppm. Inspector: Brady.
Sylvania Senior Center, 7140 Sylvania, Sylvania Township, inspected Aug. 9. Critical violation: Dishmachine did not reach 180 degrees in the final rinse cycle. Proper water temperature for sanitizing is 180 degrees. Discontinue use of dishmachine until it is repaired. Inspector: Cynthia Garcia.
The Coral Saloon and Eatery, 6719 Providence, Whitehouse, inspected Aug. 20. Critical violation: Found food in cooler past expiration date. Foods marked with a seven-day expiration date must be discarded after the end of the seventh day. Food discarded. Two noncritical violations. Inspector: Sara Becker.
Martini and Nuzzi s, 6023 Manley, inspected Aug. 23. Critical violation: Ham and taco meat in cooler without datemarking. All potentially hazardous food (PHF) held longer than 24 hours must be marked with a seven-day discard date. One noncritical violation. Inspector: Phil Bauman.
Penn Station East Coast Subs, 1266 Holland-Sylvania, inspected Aug. 23. Critical violations: Raw beef stored above ham in cooler. To prevent potential cross contamination, store all raw food below RTE foods. Bleach stored on rack above clean dishes. To prevent potential contamination, store bleach and other chemicals below or apart from clean surfaces and utensils. Two noncritical violations. Inspector: Bauman.
Church s Chicken, 1101 South, inspected Aug. 21. Critical violation: Water only reaching 82 degree for handwashing. Minimum temperature for handwashing is 100 degrees. Call for service. Inspector: Kelly Cipiti.
Burger King, 4010 Monroe, inspected Aug. 21. Critical violation: Observed excessive buildup inside of sandwich bun steamer. This equipment must be disassembled, cleaned, and sanitized nightly. Seven noncritical violations. Inspector: Debbie Dacquisto.
St. Vincent Mercy Medical Center, 2213 Cherry, inspected Aug. 21. Critical violation: Chicken salad in salad pep walk-in cooler at 53 degrees. PHF must be held at 45 degrees or less to inhibit the growth of bacteria that can cause food borne illness. Chicken salad was discarded at time of inspection. Six noncritical violations. Inspector: Dacquisto.
Mi Hacienda, 3302 Glanzman, inspected Aug. 24. Critical violations: Observed cook making ready-to-eat (RTE) without gloves. Reviewed. Dishmachine not sanitizing properly. Maintenance called. Sour cream and guacamole at 63 degrees, stuffed peppers at 70 degrees, cooler at 68 degrees in prep-top cooler, food discarded. Do not use until proper temperature can be maintained. Inspector: Brady.
KFC, 3730 Secor, inspected Aug. 14. Critical violation: Quat sanitizer is too strong, should be 200 ppm. Inspector: Kelly Sattler.
Boston Market, 3808 Secor, inspected Aug. 15. Critical violations: Pre-portioned gravy cups are holding at 122-125 degrees. All PHF must be held hot at 135 degrees or higher. Cups of gravy must be portioned as they are ordered if they cannot be maintained at proper temperature. Discard gravy cups that are out of proper temperature. Turkey is 125 degrees and beef at 130 degrees in the warming unit. All PHF must be held hot at 135 degrees or high. Out of temperature foods were discarded at time of inspection. Quat sanitizer is too look (less than 100 ppm). Maintain quat sanitizer at 200 ppm. Seven noncritical violations.
Chipotle Mexican Grill of Colorado, 3305 West Central, inspected Aug. 14. Critical violations: PHF in the walk-in cooler are 43-48 degrees. Manager stated that pork, chicken, sour cream, and cheese were recently prepared. Closely monitor temperatures during preparation to ensure food safety. Foods must not be left out long enough for temperatures to rise too much. PHF must be held cold at 41 degrees or lower. The prep top cooler on the service line is holding at an ambient air temperature of 43 and foods are holding at 46-49 degrees. All PHF must be held cold at 41 degrees or lower. Quat sanitizer is too low in the wipe cloth bucket. Inspector: Sattler.
Sunset House-main kitchen, 4020 Indian, inspected Aug. 15. Critical violation: Hot dogs are date marked 5-2-07. Foods may only be held for up to seven days at 41 degrees or less or four days at 42-45 degrees. Hot dogs discarded at time of inspection. One noncritical violation. Inspector: Sattler.
Steak Escape, 5001 Monroe, inspected Aug. 15. Critical violations: Observed improper cooling of french fries, grilled chicken, and fried chicken in walk-in cooler. Foods were covered and stacked before they reached 41 degrees. Foods must be cooled in shallow layer, uncovered in cooler or freezer until they reach 41 degrees or lower. Sandwich prep top cooler is holding chicken, ham, and turkey at 43-48 degrees. All PHF must be held cold at 41 degrees. Adjust or repair cooler so all foods are held at proper temperatures. Hot water is not available at the back room prep sink. Restore hot water immediately to allow food handlers to properly wash their hands. Four noncritical violations. Inspector: Sattler.
Claddagh Pubs of Franklin Park LLC, 5001 Monroe, inspected Aug. 16. Critical violations: New menu has no consumer advisory. Because burger and steaks can be ordered under-cooked, a consumer advisory is required in at least 11 point font. Three noncritical violations. Inspector: Sattler.
McDonald s, 5057 Monroe, inspected Aug. 16. Critical violations: The shredded cheese at the sandwich prep line is 49 degrees at time of inspection. PHF such as swiss and cheddar cheese must be held cold at 41 degrees or lower at all times. Cheese was discarded at time of inspection. The sanitizer bucket had no chlorine sanitizer at time of inspection. Maintain proper concentration in wipe buckets. Four noncritical violations. Inspector: Sattler.
Hong Kong Restaurant, 3200 North Holland-Sylvania, inspected Aug. 22. Critical Violations: Observed egg rolls at 54-60 degrees and cooked chicken at 67 degrees. PHF must be held cold at 41 degrees or lower or hot at 135 degrees or higher. This is a repeat violation. Observed PHF, won tons, chicken broth, and white sauce at room temperature at time of inspection. All PHF must be held at proper temperatures. Observed cook handling RTE with bare hands at time of inspection. Utensils must be used or gloves must be worn when handling RTE foods. The gaskets on the prep top cooler are very dirty. All equipment must be cleaned on a regular basis. A wipe cloth bucket must be set up at all times. Observed no date marking of RTE, PHF. All food must be properly date marked. Facility is saving leftover soups and chicken broth overnight in the steam table with no heat. Foods are left out overnight at room temperature and then again the next day. This is unacceptable. Foods must be discarded at the end of each night or properly cooled down and held cold in the walk-in cooler. Facility needs a general cleaning. Clean all equipment, floors, walls, and ceilings. Pay special attention to areas behind and underneath equipment. Two noncritical violations. Inspector: Sattler.
Fritzie Freeze Inc., 5137 North Summit, inspected Aug. 10. Two noncritical violations. Inspector: Jennifer Gottschalk.
Burger King, 1412 Arrowhead, Maumee, inspected Aug. 20. Two noncritical violations. Inspector: Bauman.
McDonald s, 1016 Conant, Maumee, inspected Aug. 20. Two noncritical violations. Inspector: Bauman.
Papa Murphy s, 731 Conant, Maumee, inspected Aug. 16.
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