Loading…
Friday, September 19, 2014
Current Weather
Loading Current Weather....
HomeHome
Published: Sunday, 10/24/2010

Today's Log 10/25

St. Luke's Hospital

Heather Haynes, Toledo, boy, Oct. 23.

Jennifer Rozick, Toledo, boy, Oct. 24.

Toledo Hospital

Helen Clarke, Toledo, boy, Oct. 22.

Jessica Garza, Toledo, boy, Oct. 22.

Brandie and Ronnie Berlanga, Adrian, girl, Oct. 22.

Jill and Adam Morse, Toledo, boy, Oct. 22.

Tiffani Suttler, Toledo, boy, Oct. 22.

Michelle and Rex Devine, Toledo, boy, Oct. 22.

Annmarie and Justin Glanzman, Genoa, girl, Oct. 22.

Lindsey and Charles Lane, Whitehouse, boy, Oct. 22.

Julie and Joy Zuber, Toledo, boy, Oct. 23.

Brittany Curley, Toledo, boy, Oct. 23.

Stacy Sevrence, Toledo, girl, Oct. 24.

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

Critical violations:

Wal-Mart Store, 5821 West Central, inspected Sept. 13. Observed employees' bottled beverages stored in a hand-washing sink in the deli area at time of inspection. Keep all hand-washing sinks clear and accessible for hand washing at all times. Inspector: Kelly Sattler.

Great American Cookies, 5001 Monroe, inspected Sept. 15. No hand washing is taking place because there is no soap available at the hand sink. Food handlers must properly wash their hands with soap and hot water before starting work and between each task. Provide soap at your hand sink at all times. Review with all employees the proper procedures of how and when to wash hands. There was no sanitizer bucket set up at time of inspection. A sanitizer bucket with the correct concentration of sanitizer before starting work and periodically throughout the day. Inspector: Sattler.

Marco's Pizza, 3423 Lagrange, inspected Sept. 15. The prep top cooler is holding food items at 43 to 46 degrees at time of inspection. All TCS foods must be held cold at 41 degrees or lower at all times. Adjust this cooler so that all foods are at a proper temperature of 41 degrees or lower. Observed no wiping bucket setup at inspection. During all hours of operation, the facility must have a sanitize wiping bucket setup to properly sanitize surfaces and to properly store damp/soiled cloths. To properly sanitize with chlorine, the concentration must be 100 ppm. Corrected at inspection test kit available. Inspector: Sattler.

Target, 5225 Monroe, inspected Sept. 15. Quat sanitize is too strong in spray bottles at 300 ppm. Use quat at 200 ppm to safely sanitize food contact surface. Inspector: Sattler.

Mayberry Diner, 8253 Mayberry, Sylvania, inspected Sept. 21. Observed improper cooling practices today. Observed sausage gravy cooling with the lid on at 116 degrees in the walk-in cooler. When cooling food, cool in small amounts and uncovered. Monitor time and temperature of all cooling food items. Cool food from 135 to 70 degrees in 2 hours and from 70 to 41 degrees an additional 4 hours. Cool food in small amounts, use ice baths, and ice wands. Corrected. Found time/temperature control for safety foods (TCS) in the prep top coolers (2 coolers) at 45 degrees. All TCS food must be held at 41 degrees or lower at all times to prevent possible bacteria growth. Inspector: Jennifer Gottschalk.

Mac & Tong Place, 4330 West Central, inspected Sept. 22. The small prep top cooler is holding tartar sauce at 53 degrees and sour cream at 52 degrees at time of inspection. These are TCS foods and must be held cold at 41 degrees or lower at all times. Adjust this cooler. Inspector: Sattler.

McCord Junior High School, 4304 McCord, Sylvania, inspected Sept. 22. Found hamburgers on line at 102 degrees and chicken patty sandwiches at 129 degrees. All hot holding of time/temperature control for safety foods must be held at or above 135 degrees at all times to prevent possible growth of bacteria. Only bring out one tray at a time to wrap sandwiches and then place tray back into oven to hot hold. Preheat the steam table and place hot food in a heated steam table. Pizza in the oven had a temperature of 124 degrees. Make sure the oven is on and warm enough to keep pizza at 135 degrees or higher. Place pizza boxes back in the oven in between lunch periods. The snack area hand sink was blocked by bottles of water and juice. Remove the water and juice in front of the hand sink. All hand sinks must be accessible at all times for proper hand washing to occur. Do not block a hand sink. Inspector: Gottschalk.

Ideal Restaurant, Inc., 5453 Monroe, inspected Sept. 24. Observed employee handling ready-to-eat food items with out gloves on. When handling ready-to-eat food items, gloves, deli paper, or a utensil must be used. No bare hand contact allowed with ready-to-eat food items. Corrected at the time of inspection. Observed glass cleaner hanging over the food prep sink. Store all chemicals in one area away from food and food contact surfaces to prevent cross contamination. Corrected JG. Observed cooked sausage stored below raw meat in the walk in cooler. All cooked food and produce must be stored above raw meat to protect from cross contamination. Practice good storage order to protect food from cross contamination. Corrected at the time of inspection. JG. Found meatballs hot holding at 130 degrees in the warmer. All hot holding must be held at 135 degrees or higher at all times to prevent possible growth of bacteria. The meatballs were reheated to 165 degrees in oven and warmer temperature was turned up. Observed time/temperature control for safety foods above 41 degrees in the first prep top cooler (sausage 43 degrees, sauce 49 degrees, onions 46 degrees — top section). All TCS food in the cooler must be held at 41 degrees or lower to prevent the possible growth of bacteria. The prep top cooler bottom section was holding at proper temperature. Adjust the temperature of this cooler to maintain the top section at or below 41 degrees. Iced tomatoes were 47 degrees in wait staff area. All TCS food items must be held at 41 degrees or lower to prevent possible growth of bacteria. The product was not iced properly. When using ice to maintain temperatures, make sure the level of ice and food matches. Tomatoes discarded at the time of inspection. Inspector: Gottschalk.

China House, 2112 North Holland Sylvania, inspected Sept. 27. Observed TCS food not properly date-marked, all food held longer than 24 hours must have a dispose of date. Observed fried rice stored at 120 degrees, all TCS food must be stored at 135 degrees or higher to prevent growth of bacteria. Observed food stored on the floor in walk-in cooler, all food must be stored at least 6 inches off floor. Inspector: Nicholas Kusina.

Jimmy Johns, 3002 Glendale, inspected Sept. 27. Employee must wash hands before returning to work. Sign needed in rest rooms. Sanitizer spray bottles improperly marked, must be labeled with contents. Sanitizer (chlorine) observed at 400 ppm, must be 100 ppm. Left side prep top cooler to portion at 47 to 48 degrees. Must be 41 degrees or less to prevent bacteria growth. Product less than 4 hours old moved to 41 degrees cooler. Inspector: Mike Brady.

Lourdes College, 6832 Covent, Sylvania, inspected Sept. 27. Observed sliced tomatoes on the counter without temperature control. All time/temperature control for safety food items must be held at 41 degrees or lower to protect food from possible bacteria growth. The cut tomatoes must be under temperature control. Removed at the time of inspection. No date label observed on the prepackaged container of fruit and desserts in the one door cooler. All open and prepared time/temperature control for safety food must be dated. The day the food is opened or made is day one for a total of 7-day discard date. Inspector: Gottschalk.

Pat & Dandy's, 3340 Laskey, inspected Sept. 27. The hand sink was blocked at time of inspection. All hand sinks must be kept clear to promote proper hand washing. The undercounter cooler is holding TCS food above 41 degrees. All TCS food must be held at 41 degrees or less to prevent the growth of bacteria. Contact a licensed repair service to fix the cooler. The large prep cooler is holding some TCS food above 41 degrees. All TCS food must be held at 41 degrees or less to prevent the growth of bacteria. Contact a licensed repair service to fix the cooler. The quat sanitizer in the bar 3 compartment sink and bucket is too strong at 100 ppm. Reduce the concentration to 200 ppm to safely sanitize food contact surfaces. Corrected. Inspector: Gillian Wilke.

Bridge Academy of Ohio, 2727 Kenwood, inspected Sept. 28. The ranch dressing sitting out was 59 degrees. All TCS food must be held at 41 degrees or less to prevent the growth of bacteria. Keep ranch refrigerated or on ice. The cream cheese in reach is 47 degrees. All TCS food must be 41 degrees or less to prevent the growth of bacteria. Check all cold food temperatures upon delivery from Middle East Market. Inspector: Wilke.

Catina, 5680 Mayberry, Sylvania, inspected Sept. 28. Found food reheating in steam table and tabletop steam table. All food must be reheated to 165 degrees in 2 hours with direct heat. Do not reheat food in a steam table. Reheat food in the microwave, oven, stove top, or flat top. A double broiler may be set up to reheat food on the stove top or flat top. Since this facility reheats a lot food at one time, you may want to invest in a steamer. Always transfer hot food into a preheated steam table to hot hold at 135 degrees or higher. Improper cooling observed today. Found cooling food fully covered and in too large of containers. Cool food in small amounts with ice baths, ice wands, and in shallow pans in the walk-in cooler or walk in freezer. Do not cover food until fully cooled. Cool food from 135 to 70 degrees in 2 hours and from 70 to 41 degrees in additional 4 hours. Monitor cooling time and temperatures. Found large container of sauce cooling covered after 1 hour and 45 minutes at 121 degrees. Sauce was reheated to 165 degrees and cooled down again correctly. Handout provided. Found time/temperature control for safety food (TCS) above 41 degrees in the Coke cooler. Found blue cheese dressing at 44 degrees and salsa at 43 degrees. All (TCS) above 41 degrees or lower to prevent possible bacteria growth. Inspector: Gottschalk.

University of Toledo, 2801 West Bancroft, inspected Sept. 28. Observed quat sanitizer in the wipe cloth bucket at 100 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. Corrected at time of inspection. Inspector: Wilke.

Arby's Roast Beef, 1205 West Alexis, inspected Sept. 29. Observed tomato and cheese being held above 41 degrees. All TCS food must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne illness. Tomato and cheese were discarded at time of inspection and prep top iced down. Inspector: Seger.

Brandy's Diner, 1508 Reynolds, Maumee, inspected Sept. 29. Ready-to-eat TCS foods being held without date marking. All ready-to-eat TCS food held longer than 24 hours must be marked with a seven-day discard date. Chili being held at 115 degrees. All TCS foods, held hot, must maintain an internal temperature of 135 degrees or above. Steam table turned up at inspection. Paul Bauman.

Sunset Village, Bissell Family Kitchen, 9640 Sylvania Metamora, Sylvania, inspected Sept. 29. No date label on sliced and bagged ham. All open and prepared time/temperature control for safety foods must be dated with the date open. The day the ham is opened is day one for a total of a seven-day discard date. Inspector: Gottschalk.

Fetoosh Deli, 6725 West Central, inspected Sept. 30. Observed wiping cloths resting on counter, keep all cloths in sanitizer when not in use to prevent the growth of bacteria. Observed facility frying with open fryers in back room, without hand washing and no vent/fire supression system. Observed TCS food in walk-in cooler with no date mark, and TCS food with date mark past the discard date. All TCS food must be date-marked 7 days after prep and discarded on or before this date to prevent the growth of bacteria. Observed light not working in walk-in cooler; replace. Observed front door propped open; outer openings can only be left open if a screen door is provided to prevent pests from entering the facility. Inspected: Kusina.

McDonald's, 831 West Alexis, inspected Sept. 30. Ice scoop missing from ice bin at counter, scooping ice bare-handed with a cup. A proper ice scoop with handle must be utilized to prevent contamination from hands. Ice removed and scoop provided at time of inspection. Observed eggs stored above milk in walk-in cooler. Eggs must always be stored on bottom shelf of cooler to prevent cross contamination that can cause a food-borne illness. Eggs moved at time of inspection. Inspector: Seger.

Cake In A Cup, 6801 West Central, inspected Oct. 1. Observed ice machine with mold growth; clean regularly. Inspector: Kusina.

YMCA, 716 Askin, Maumee, inspected Oct. 1. Cooler held TCS foods at 45 degrees. All TCS foods, held cold, must maintain an internal temperature of 41 degrees or below. Contact repair service to lower cooler settings or repair as needed. Inspector: Paul Bauman.

Handel's Homemade Ice Cream, 5908 West Sylvania, inspecteed Sept. 22. Sanitizer tested at 10 ppm for chlorine. Chlorine sanitizer should test at 50 ppm. Change the sanitizer. Inspector: Gottschalk.

Save On 5, 2942 West Sylvania, inspected Sept. 29. Observed raw beef stored above hotdogs in the reach-in cooler and raw chicken stored above raw beef in the walk-in cooler. Stored all ready-to-eat food above raw meats and raw beef above raw chicken to prevent cross contamination. Observed wet towels stored on the countertops and no santitizer wipe cloth bucket setup. Store all wet towels not in use in the sanitizer bucket to prevent the growth of bacteria. A bucket of sanitizer must be set up all hours of operation to sanitize food contact surfaces. The cold buffet is holding TCS food above 41 degrees. All TCS food must be held at 41 degrees or less to prevent the growth of bacteria. Observed that items holding above 41 degrees were double panned — cease this practice. Did not observe any date marking on the prepared/opened, TCS food. All TCS food must have a label that includes the common name of the food, an ingreidents statement if applicable, the net weight, and a responsibility statement. Facility does not have a probe thermometer to take internal food temperatures. Provide a probe thermometer that reads 0 degrees to 220 degrees to take both cold and hot internal food temperatures. The spray bottle of bleach is not properly labeled. All chemical spray bottles must be labeled with the common name of their contents to prevent chemical contamination. Inspector: Wilke.

Sofo's, 5400 Monroe, inspected Sept. 30. Observed reach-in cooler in bakery holding above 50 degrees. All TCS foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food-borne illness. Cooked chicken must be discarded. Service called and will be out today. All foods relocated to other coolers. Observed eggs stored above cans of biscuits. Eggs must always be stored on bottom shelf of cooler to prevent cross contamination that can cause a food-borne illness. Corrected at inspection. Inspector: Seger.

Cafe Lourdes, 6832 Convent, Sylvania, inspected Sept. 27. Observed open containers of sauces at room temperature. Each of the container labels stated that they must be refrigerated after opening. They were discarded at the time of inspection. Read all labels for proper storage rules. Improper thawing observed today. Observed roast and ground meat mixture thawing at room temperature. Do not thaw food at room temperature. The proper method to thaw is under cold running water in the prep sink to 41 degrees, under refrigeration, or cook from frozen. Improper cooling observed today. Observed food fully covered cooling the two-door cooler. Chicken breast cooling on tray at room temperature, then packaged at 66 degrees in a sealed bag. Do not cool food at room temperature, do not fully cover cooling food items. Follow proper cooling procedures at all times. Cool from 135 to 70 degrees in 2 hours and from 70 to 41 degrees in additional 4 hours. Observed glass cleaner in plastic spray bottles stored on the prep sink drain board. Do not store chemicals on the prep sink. Store all chemicals in one area to prevent cross contamination. Improper food storage in the two-door freezer. Observed raw beef roast stored over box of bagels. Follow proper food storage order in all freezers to prevent potential cross contamination. No date labeling observed on the prepackaged salads and sandwiches. All prepared/open time/temperature control for safety food (TCS) food must be dated The date open/prepared is day one for a total of seven-day use-by date. Make sure all employees know how to date label. Note: Observed dates on the large containers of open food — good. Inspector: Gottschalk.

My Brothers Place, 316 Adams, inspected Sept. 28. Observed heavy buildup on the inside surfaces of the ice machine. To prevent the growth of mold or bacteria, sanitize the inside surfaces of the ice machine routinely. It is recommended that at least quarterly, the ice machine is professionally cleaned.

Inspector: Kelly Cipiti.

Classic Cafe, 6742 Sylvania, inspected Oct. 1. Found time/temperature control for safety foods (TCS) below 135 degrees hot-holding. All TCS food must be hot-held at 135 degrees or higher to prevent possible growth of bacteria. Make sure the sausage pan in on the grill to maintain at temperature. Inspector: Gottschalk.

McDonald's, 5810 West Alexis, Sylvania, inspected Oct. 1. Found shredded cheese at 48 degrees and vegetable mixture at 50 degrees on the cold rail at salad prep area. All time/temperature control for safety foods must be held at 41 degrees or lower at all times to prevent the possible growth of bacteria. The cheese and vegetable mixture was discarded at the time of inspection. Inspector: Gottschalk.

Lucas County

Roney, Betty, 79, Byrne Road, chronic obstructive pulmonary disease.

Rupp, Alice, 92, Indian Road, heart disease.

Salas, Brenda, 52, Adrian, septic shock.

Schiel, Robert, 72, North Summit Street, cancer.

Seed, James, 83, Keemont Drive, heart disease.

Sidle, Francis, 86, Woodside Trail, failure to thrive.

Stanley, Oneta, 72, Oakridge Drive, cancer.

Swedren, Agnes, 94, Genoa, congestive heart failure.

Wade, Freddie, 86, Ashland Avenue, renal disease.

Walcher, Patricia, 81, Glasgow Road, Sylvania, cerebrovascular accident.

Weber, Mary, 76, McCord Road, Springfield Township, cancer.

Wilson, Donna, 85, Doran Road, Whitehouse, intracerebral hemorrhage.

Lucas County

Bernie Harden from Brian Harden.

Brian Harden from Bernie Harden.

Michelle Ford from Kevin Ford.

Kevin Ford from Michelle Ford.

Sara Lockett from Robert Lockett.

Karen Hesselbart from Andrew Hesselbart.

Jetty Momolu from Emmanuel Helb.

Roxanne Saba from John Saba, Jr.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.






Poll