Bay Park Community Hospital
Melinda Knoth, Port Clinton, girl, Nov. 10.
Mercy St. Charles Hospital
Kimberly and Bill Kamelesky, Oregon, girl, Nov. 13.
Marcie Wern, Oregon, boy, Nov. 12.
Shannon and Carl Thomasson, Jr., Toledo, boy, Nov. 12.
Ashley Shepler, Walbridge, boy, Nov. 12.
St. Luke's Hospital
Alexandra Soss, Toledo, boy, Nov. 13.
Robin Riffle, Toledo, girl, Nov. 13.
Nichole and Chat Aeschliman, Wauseon, boy, Nov. 13.
Jodi Combs, Toledo, girl, Nov. 13.
Melissa and Eric Trautman, Perrysburg, boy, Nov. 12.
Maria and Kenny Gilders, Delta, boy, Nov. 12.
Breanne and Seth Oyer, Perrysburg, girl, Nov. 12.
Nycole and Daniel Clark, Toledo, girl, Nov. 12.
Brittany Bailey, Toledo, girl, Nov. 13.
Tracy and Jeremy Clevenger, Williston, boy, Nov. 6.
Stewart, Wanda, 82, Brookview Drive, intercranial hemorrhage.
Stykemain, James, 68, Temperance, myocardial infarction.
Sunderji, Gulamali, 90, Woodley Court, pulmonary fibrosis.
Townsend, James, 53, Brookpark Drive, hypertensive heart disease.
The Lucas County Coroner has ruled in the following deaths:
Bryan Bernard, 26, of Toledo, Sept. 22, in the 2700 block of Central. Accidental, crushing injuries of head and neck sustained from auto accident.
Robert David, 40, of Toledo, Aug. 26, at University of Toledo Medical Center. Accidental, multiple blunt trauma; motorcycle collision with truck.
Gelenna Davis, 86, of West Unity, Ohio, Sept. 15 at Mercy St. Vincent Mercy Medical Center. Accidental, multiple blunt trauma; deceased was driver in traffic collision.
John Fortner, 66, of Holland, Ohio, Nov. 2, at St. Luke Hospital. Accidental, blunt force injuries of the neck and chest; deceased was in auto accident.
David Joiner, 26, of Toledo, Nov. 4, on Midway Plaisance at Marmion. Homicide, multiple gunshot wounds.
William Mercer, 77, of Toledo, Nov. 2, at home. Suicide, self-inflicted shotgun wound of the abdomen.
Betty Orzechowski, 78, of Toledo, Oct. 18, at home. Accidental, closed head injury.
Dennis Studer, 54, of Bellevue, Ohio, Sept. 3, at University of Toledo Medical Center. Accidental, blunt head trauma; deceased fell at home.
Michael Syroka, 30, of Toledo, Aug. 20, at home. Accidental, combined drugs toxicity.
Recently released inspection reports of Lucas County food-service operations:
Sylvania Country Club - Mixed grill, 5201 Corey, Sylvania, inspected Oct. 15. Found container of cream cheese at 59 degrees in the top section of the prep top cooler. The cream cheese was stacked on top of a pan. Store the cream cheese in the bottom section of the prep top cooler. All food in the top section must have its own spot for the cold air to reach the food. Do not double stack in the top section of the prep top cooler. No date labeling observed on some open and prepared food items. All open and prepared time/temperature control for safety foods must be dated with the date open and discard date. The day open/prepared is day one for a total of 7 days. Inspector: Jennifer Gottschalk.
University of Toledo — Parks Tower Cafe, 2801 West Bancroft, inspected Oct. 15. Quat sanitizer in a couple wipe buckets is too low at 100 ppm. Maintain quat sanitizer at 200 ppm to properly sanitize food contact surfaces. Manager has already made a call out to Ecolab to recalibrate the dispensers. Found a container of soup dated 10/8/10. All food may only be held for seven days. Discard the expired product. Corrected. Inspector: Gillian Wilke.
University of Toledo — South Hall, 2801 West Bancroft, inspected Oct. 15. Found chicken noodle soup holding at 124 degrees. All food must be held at 135 degrees or greater to prevent the growth of bacteria. The steam table was not turned on at time of inspection. Found turkey and ham lunch meat holding above 41 degrees on a speed rack at the sandwich station and tenderloin holding at 50 degrees on a speed rack in the walk in cooler. All food must be held 41 degrees or less to prevent the growth of bacteria. The walk-in appeared overstocked and unable to access unless the speed rack was moved out in the kitchen. Keep lunch meats under refrigeration and do not allow to sit out unattended to. The under counter cooler across from the fajita station is holding food above 41 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. When using ice as an exterior coolant, the ice must surround the food container completely.
Express Carryout of Toledo, LLC, 1920 Mulberry, inspected Oct. 4. Observed raw shell eggs stored above produce and ready to eat food items in the self service display cooler and raw ground beef stored above ready to eat food in the preptop cooler. To prevent cross contamination, store all raw meats and shell eggs below all other food items. Repeat violation. Observed soiled cloths on preparation surfaces and no sanitizing wiping bucket setup at inspection. During all hours of operation, facility must have a sanitizing wiping bucket setup with a chemical concentration of quat 200 ppm or chlorine 100 ppm to properly sanitize surfaces and to properly store damp/soiled cloths. Repeat violation. Observed no date marking of required items throughout the facility. To limit bacteria growth that can cause food borne illness, all ready to eat (potentially hazardous) food items kept longer than 24 hours after cooked, prepared, opened, etc. required a date mark; 41 degrees or less 7 day hold time. Day 1 is the day product was cooked, prepared, opened, etc. Repeat violation. Observed no paper towels and soap at the kitchen hand sink. Keep all hand sinks stocked with soap and paper towels at all times. Repeat violation. Inspector: Kerry Stanley.
Marco's Pizza, 2040 Ottawa River, inspected Oct. 4. Observed no sanitizing wiping bucket setup at inspection. To properly sanitize surfaces and to properly store damp/soiled cloths, a wiping bucket must be setup during all hours of operation with a chemical concentration of quat 200 ppm or chlorine at 100 ppm. Both test kits available. Repeat violation. Corrected at inspection. Inspector: Stanley.
Little Caesar's Pizza, 4747 Suder, inspected Oct. 5. Observed no wiping bucket setup at inspection and damp/soiled cloths stored on prep surface and food storage rack. During all hours of operation, the facility must have a sanitizing wiping bucket setup to properly sanitize surfaces and to properly store damp/soiled cloths. Corrected at inspection. Inspector: Stanley.
The Original Royal Pizza, 4843 North Detroit, inspected Oct. 5. Observed no wiping buckets setup at inspection. During all hours of operation, the facility must have a sanitizing wiping bucket setup to properly sanitize surfaces and to properly store damp/soiled cloths. Inspector: Stanley.
Pilot Travel Center, 5820 Hagman, inspected Oct. 8. Observed corn dogs in a self service hot holding cabinet at less than 135 degrees. To limit the growth of bacteria that can cause food borne illness, all (potentially hazardous) foods in hot holding must maintain 135 degrees or above. Product pulled from sale at inspection. Observed build up present on the self service ice dispensing unit nearest to the coffee pots. Clean and sanitize according to the manufacturer's specifications. Inspector: Stanley.
Holand-Sylvania Mini Mart, 1034 North Holland Sylvania, inspected Oct. 13. Observed baby formula out of date, 1 can of similac formula found with a august 2010 date, can voluntarily destroyed. Observed milk and eggs stored in cooler at 52 degrees, cooler not working properly, have unit checked/repaired. Remove food from cooler. Inspected: Nicholas Kusina.
K & J House of Meats, 3821 West Alexis, inspected Oct. 13. Employees must wash hands frequently in between tasks, glove changes, and dirty and clean dishes, after using rest room or touching hair, body, or clothing or immediately after handling raw meats or shell eggs. Observed only one employee wash hands. Observed ground turkey stored improperly in walk in freezer. All poultry must be stored on bottom shelf. Walk-in freezer seems very disorganized. Freeze needs to be organized to ensure proper storage orders can be maintained. Observed potatoes stored directly on floor in high-traffic area of service counter. All food must be stored a minimum of 6 inches above the floor to prevent contamination. Observed beef product being thawed in dry stock area. The only approved methods of thawing are: in the cooler, under cool running water or as part of the cooking process. Do not thaw at room temperature. Observed turkey in walk in cooler with no date marking. All foods must have a seven date discard date. Inspector: Stacy Seger.
East of Chicago Pizza Co., 5345Heatherdowns, inspected Oct. 14. Dish machine not dispensing sanitizer at time of inspection. To effectively sanitize dishes and utensils, this machine must dispense chlorine at 50-100 ppm. Jug of sanitizer was empty. Attempted to hand mix chlorine sanitizer in bucket using bleach. Concentration was not accurate. Contact chemical provider and obtain supply of sanitizer that is manufactured for use in the dish machine. Hand sinks out of soap and paper towels at time of inspection. To facilitate good hand washing practices hand sinks must be stocked with soap, paper towels, and hot water at all times. Soap and paper towels replaced at inspection for one sink. Facility was out of hand soap after partially filling one dispenser. Obtain more hand soap immediately. Inspected: Paul Bauman.
International House, 2801 West Bancroft, inspected Oct. 15. At the time of inspection, the cooked chicken was holding at 102 degrees on the side of the grill that was turned off. The hamburger cooked on the grill was holding at 122 degrees. To prevent the growth of bacteria that can lead to food related illnesses, hot foods must be maintained at 135 degrees or above. The pizza that was held hot on the line was holding at 107 to 119 degrees. The warming plate was around 150 degrees. To prevent the growth of bacteria that can lead to food related illnesses, hot foods must be maintained at 135 degrees or above. The pizzas are being placed on a tray that sits on the warming plate. This does not allow the pizza to remain at safe temperatures. Inspector: Kelly Cipiti.
Frisch's Big Boy, 925 West Alexis, inspected Oct. 5. Observed a cup inside container of raisins in walk in freezer. Provide a proper scoop for obtaining raisins to prevent cross contamination from bare hand contact. Observed towels in bottom of salad cooler. Towels are absorbent and promote bacteria growth. Remove towels from cooler. If condensation is a problem, have unit repaired. Observed foods not held at proper temperatures. All foods must be held at 41 degrees or below or above 135 degrees to prevent bacteria growth that can cause food-borne illness. Observed sanitizer bucket next to prep sink above 200 ppm bleach and a wipe bucket at waitress station with 0 ppm bleach. All sanitizer buckets must be between 5-100 ppm bleach to adequately sanitize equipment and surfaces. Too much bleach may leave a chemical residue and lead to chemical poisoning. Inspector: Seger.
Generations Family Restaurant, 1917 West Alexis, inspected Oct. 18. Observed foods at improper temperatures. All foods must be held at 41 degrees or below to prevent bacteria growth that can cause a food borne illness. Pie cooler is holding at 48 degrees. Defrost cooler and adjust thermostat to hold foods below 41 degrees. Observed food held past 7 day discard date. Ham dated Oct. 6, 10/8, and tuna salad date Oct. 11. Food discarded at time of inspection. Eggs left out at room temperature 70 degrees. All food must bust be held at 41 degrees or below to prevent bacteria growth that can cause a food borne illness. Recommend using time in lieu of temperature and monitoring the time eggs are left out. No more that 4 hours. Inspector: Seger.
TGI Friday's, 1334 Bernath, inspected Oct. 18. Observed leaking sink in employee restroom. Repair to prevent using all hot water. Inspector: Mike Brady.
Dollar Bill Grill, LLC, 2640 Laskey, inspected Oct. 19. The prep top cooler is holding some food above 41 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. Adjust the cooler temperature and store the proportioned cups of nacho cheese and chili in the bottom of the cooler. Observed wet towels set out on top of the bar. Store all wet towels in the sanitizer bucket to prevent the growth of bacteria. The quat sanitizer in the buckets is too strong at 400 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. Inspector: Gillian.
Highland Meadows Golf Club - Main kitchen, 7455 Erie, Sylvania, inspected Oct. 19. Observed some lunch meat stacked too high in the pan and some double panned in the top section of the prep top cooler. Some of the lunch meat had a temperature above 41 degrees. All time/temperature controlled for safety food items must be held at 41 degrees or lower to prevent the possible growth of bacteria. All items must have their own spot in the top section of the prep top cooler. Do not double pan items or over stock the pans, as the food will not be able to be maintained at proper temperatures. Observed pasta at 46 degrees, beef 43 degrees, gnocchi 44 degrees in the section of the prep top cooler on the line All food must be held at or below 41 degrees or lower at all times to prevent the possible growth of bacteria. The bottom section of this cooler had a temperature of 38 to 40 degrees. The temperature of this unit should be turned down to allow all food throughout the cooler to maintain at temperature of 41 degrees or lower. Monitor the temperature of the cooler at all times. Inspector: Gottschalk.
SeaGate Centre - Main kitchen, 401 Jefferson, inspected Oct. 19. A supply of sanitizer was not available in the kitchen during food prep. A bucket of sanitizer must always be available while food handling. Maintain sanitizer at 200 ppm. Use a test kit to verify concentration. Observed build up present inside one of the large ice machines. To prevent the growth of bacteria or mold, sanitize all inside surfaces of the ice machine. Inspector: Cipiti.
SeaGate Centre - Popcorn One, 401 Jefferson, inspected Oct. 19. At the time of inspection, a hand sink was not available to properly wash hands. If hands are dirty, putting on gloves does not protect from contaminating food. When portable carts are in operation, a working hand sink must be available to properly wash hands. These portable carts were licensed with portable hand sinks. These sinks were not available today. If these sinks are not available than the carts can not operate. Inspector: Cipiti.
Myl Inc., 465 West Dussel, Maumee, inspected Oct. 19. Fish in reduced oxygen packaging being held under refrigeration. All fish in reduced oxygen packaging must be held frozen at all times. To thaw/prep fish in reduced oxygen packaging, the seal on the packages must be opened. Inspector: Paul Bauman.
Arbor Hills Jr. High School, 5334 Whiteford, Sylvania, inspected Oct. 20. Found fruit cocktail and cut tomatoes at 43 degrees in the iced salad bar. The ice level was only at the bottom of the cambro salad bar unit. When using ice to maintain time/tempeature controlled for safety foods the ice level must match the level of food to maintain food at or below 41 degrees. All cold holding food must be maintained at 41 degrees or less to prevent the possible growth of bacteria. Found hamburger at 108 degrees in the steam table. The steam table was on low. Hot hold of food must be at 135 degrees or higher to prevent the possible growth of bacteria. The steam table was tuned up. Inspector: Gottschalk.
Koto Buki, 5577 Monroe, Sylvania, inspected Oct. 20. Observed raw shell eggs stored over produce in the walk in cooler and the under counter cooler. Store eggs on the bottom shelf to prevent cross contamination. Follow proper storage order in all coolers. Store cooked and produce above raw meats, fish and eggs. Improper cooling of rice observed today. Observed bowl of rice at 106 degrees fully covered in the under counter cooler in the sushi area. When cooling time/temperature controlled for safety foods, they must be cooled from 135 to 70 degrees in 2 hours and from 70 to 41 degrees in additional 4 hours. Cool food uncovered in the walk in cooler not in the under counter cooler. Acidified rice records, HACCP plan paper work, along with letters of guarantee for sushi fish were not available at the time of inspection. A binder must be made to hold all required information. All employees need to know the HACCP plan, procedures to make the sushi rice and were the letters of guarantee are locate for review. Keep this binder in the sushi area. Inspector: Gottschalk.
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