Ella Ritter, Toledo, girl, Dec. 10.
Wendy Krohn, girl, Toledo, Dec. 10.
Sarah and Matthew Grabarczyk, Toledo, boy, Dec. 10.
Kimberly and James Cone, Toledo, girl, Dec. 9.
Sabah and Sami Jomaa, Toledo, boy, Dec. 9.
Tracy and Christopher Casper, Toledo, boy, Dec. 11.
Jennifer Mattie, Toledo, girl, Dec. 11.
Kelli and Quinn Chovanec, Delta, boy, Dec. 12.
Jessica Martin, Toledo, boy, Dec. 11.
Susan and Marco Quimbaya, Toledo, boy, Dec. 11.
Bay Park Commmunity Hospital
Crystal and Matthew Thieroff, Woodvill, girl, Dec. 11.
St. Luke's Hospital
Jocelyn Wilson, McClure, Ohio, girl, Dec. 11.
Doug Vunder, briefcase, laptop computer, and iPod from vehicle in 3300 block of Secor.
Tina Billmaier, bookbag, laptop computer, and books from vehicle in 300 block of New Towne Square.
Eisa Ulrich from Michael Ulrich.
Elizabeth Kasparian from Raymond Kasparian.
Raymond Kasparian from Elizabeth Kasparian.
Matthew Jaworski from Jennifer Jaworski.
Jennifer Jaworski from Matthew Jaworski.
Carla Miller from James Miller.
Heather Nixon from Michael Nixon.
Danny Schoenegge, Jr., from Elizabeth Ramirez.
Kenneth Hanely from Joyce Ballash.
Susan Downard from David Downard.
Elizabeth Nonnenmacher from Robert Nonnenmacher.
Robert Nonnenmacher from Elizabeth Nonnenmacher.
Rita Spencer from Gerald Spencer.
Tony Rivers from Cynthia Rivers.
Shawn Mahone from Crystal Mahone.
Gina Brandt from Henry Klein.
Julie L'Heureux from Steven L'Heureux.
Steven L'Heureux from Julie L'Heureux.
Charles Luce from Tracy Luce.
Kim Burns from Larry Burns.
Eric Schultz from Marci Schultz.
Camille Groves from Victor Groves.
Leslie Queen-Primas from Brian Primas.
Tonikae Gregory from Larry Gregory, Jr.
Leonard Bryant-Bey from Jacqueline Funches.
Camille Sheaves from Timothy Sheaves.
Lisa Hutchinson-Claggett from Charles Claggett III.
Tracy Hackett from Arthur Hackett, Jr.
Michelle Gill from Joseph Gill.
Race Haas from Rachel Haas.
Rachel Haas from Race Haas.
Laurence Brennan from Debora Brennan.
Tebertha Summers from Elgie Summers.
Keith Walker from Sherry Brescol.
Sherry Brescol from Keith Walker.
Norma Stalma from Joseph Stalma.
Joseph Stalma from Norma Stalma.
Sheri Meyers and Sean Meyers.
Kimberly Crosby and Ollie Townsend III.
Otto Steele and Tammy Steele.
Daphne Garver and Robert Garver.
Amy Wong and Alexander Wong, Sr.
Denise Fletcher and Jody Fletcher.
Amy Neifert and Brian Neifert.
Justin Zahn and Tami Zahn.
Debra Whaley and Glenn Whaley.
The Lucas County Coroner has ruled in the following deaths:
Bruce Campbell, 53, of Toledo, Sept. 25, at home. Homicide, multiple gunshot wounds to the head.
Shirley Carrol, 77, of Waterville Township, Oct. 13, at St. Luke Hospital. Accidental, complication of blunt neck trauma; deceased fell while walking.
Gerald Depiero, 69, of Port Clinton, Ohio, Sept. 20, at Mercy St. Vincent Medical Center. Accidental multiple blunt force injuries sustained from auto accident.
Melissa Dukes, 36, of Toledo, Aug. 22, at home. Accidental, combined drug toxicity; ingestion of multiple prescription medications.
Evelyn Ervin, 83, of Millbury, Ohio, Dec. 6, at Mercy St. Vincent Medical Center. Accidental, complications of blunt force trauma to head.
William Foster, 49, of Toledo, Aug. 23, at home. Accidental, hydrocodone toxicity.
Laurie Gerney, 46, of Toledo, Sept. 10, at home. Suicide, combined drug toxicity.
Lori Hodge, 43, of Toledo, Oct. 7, at home. Accidental, combined drug intoxication.
Denis Kester, 34, of Toledo, Sept. 28, at home. Accidental, combined drug toxicity.
Betty Klement, 91, of Monclova, Ohio, Nov. 26. at St. Luke Hospital. Accidental, complications of left femur fracture; deceased fell in nursing home.
Mary Martin, 75, of Sandusky, Ohio, Oct. 3, at Toledo Hospital. Accidental, inhalation of products of combustion.
Virginia McKinney, 77, of Monroe, Mich., Nov. 5, at Mercy St. Vincent Medical Center. Accidental, blunt force trauma to torso sustained from auto accident.
Donald Medlen, 45, of Oregon, Ohio, Aug. 27, at Mercy St. Vincent Medical Center. Accidental, combined drug toxicity.
Stephen Negrete, 21, of Adrian, Mich., Oct. 1, at Mercy St. Anne Hospital. Accidental, acute combined drug intoxication.
Bryan Smith, 42, of Toledo, Sept. 22, at University of Toledo Medical Center. Accidental, multiple blunt force trauma to head and torso from motorcycle accident.
Thomas Stahl, 7 months, of Toledo, Aug. 31, Ebied Hospice, in Sylvania. Undetermined, complications of near drowning.
Recently released inspection reports of Lucas County food-service operations:
McDonald's, 1727 Laskey, inspected Nov. 10. The burrito filling that is held time in lieu of temperature was not marked with its time sticker. Food held time in lieu of temperature must be time stamped to make sure that it does not sit out for more than four hours to prevent the growth of bacteria. Inspector: Gillian Wilke.
Mexican Supreme, Inc., 6725 West Central, inspected Nov. 10. Observed mold growth in pop sprayers at bar, clean regularly. Inspector: Nicholas Kusina.
Fricker's Sylvania, 6339 Monroe, Sylvania, inspected Nov. 10. Found 2 containers of shredded BBQ pork at 45 degrees in the top section of the prep top cooler. Do not over stack the BBQ pork in the top section of the cooler. Only one styrofoam container can be placed in a container at a time or keep them in the bottom section of the cooler. All time/temperature controlled for safety food must be maintained at 41 degrees or lower to prevent possible bacteria growth. Observed container of raw bacon stored over applesauce and hotdogs in the bottom section of the prep top cooler. Store all raw meat below ready to eat foods to protect from cross contamination. Follow proper food storage rules in all coolers to protect food from cross contamination. Move the bacon to the bottom shelf. Drain plugs missing at the 3 compartment sink. The sink must have 3 working drain plugs at all times for proper dish washing to occur. Provide 3 drain plugs for the 3 compartment sink. Observed spray bottle of orange spray hanging on a food container storage shelf. Do not store chemicals with food and food contact items to prevent cross contamination. All chemical must be stored in one area away from food, contact items and beverages. Corrected at the time of inspection. Observed open container of teriyaki sauce and chocolate sauce at room temperature. Labels on each of these containers state that they must be refrigerated after opening. Containers discarded at the time of inspection. Read all label on containers for proper storage rules. Inspector: Jennifer Gottschalk.
Cinco De Mayo, 304 East Alexis inspected Nov. 10. Observed build-up present on the inside of the ice machine. Clean and sanitize according to the manufacturer's specifications. Observed build-up present on the pop gun and holster. Clean and sanitize daily allowing to air dry before using. Observed the wiping bucket verified at 50ppm chlorine. To properly sanitize with chlorine, the wiping bucket must be at 100ppm. Observed a cup stored in the bar hand sink. Do not use hand sinks for storage of any items. The hand sink must be kept accessible of hand washing. Inspector: Kerry Stanley.
Subway, 5001 Monroe, inspected Nov. 9. Observed auto dispensing unit dispensing quat at 400ppm. Have unit adjusted to dispense manufacturer's recommendation for food contact surfaces. Observed an unlabeled chemical spray bottle hanging near the back hand sink. Label all spray bottles with the common name of ingredients. Inspector: Stanley.
Ski's Restaurant, 5834 Monroe, Sylvania, inspected Nov. 9. Repair hand sink in the kitchen to allow sufficient flow of hot and cold water for proper hand washing. All hand sinks must be in good working order. Observed hamburger stored over cheese in the undercounter cooler. Store raw meat below ready-to-eat food and prepared food to protect from cross contamination. Inspector: Gottschalk.
Regency Hospital of Toledo, 5220 Alexis, inspected Nov. 9. Found potatoes at 130 degrees on buffet line. All time/temperature-controlled safety foods must be hot held at 135 degrees or higher to prevent possible bacteria growth. The pan was switched to a deeper 6 inch pan and a lid was placed on the product to help maintain temperature. Inspector: Gottschalk.
Northview High School, 5403 Silica, inspected Nov. 9. Observed open Teriyaki sauce container in the dry storage area. The label on the bottle states that it must be refrigerated after opening. The sauce was discarded at the time of inspection. Read all labels for proper storage rules. Inspector: Gottschalk.
LaVista Restaurant, 1227 Reynolds, inspected Nov. 9. Ice buildup leaking from freezer unit in walk-in freezer. Inspector: Mike Brady.
Kangaroo's, 3410 Briarfield, Maumee, inspected Nov. 9. The small under counter cooler is holding foods warm at approximately 44 degrees. All potentially hazardous foods must cold hold at 41 degrees or less. Adjust this cooler to obtain proper temperatures. This cooler is too small for the kitchen and infant needs and may not be holding temperature due to the capacity of the unit being over extended and the frequency of use. Inspector: Sara Becker.
L. Hollingworth School, 509 Oswald, inspected Oct. 26. At the time of inspection the dish machine was not working properly. The staff was not knowledgeable with the function the fish machine. They did not know if it was a high temperature or chemical sanitizing dish machine. The dish machine ran through was and rinse cycles continuously without ever stopping. The staff explained that after a couple runs they would just lift the door to stop it. When this was done soapy water remained in the unit. The dish machine was checked with a chlorine test strip and high temperature sticker. Neither strip indicated that sanitizing was taking place in the dish machine. The maintenance man was notified of issues and figured out that the machine was set in a pot scrubbing cycle which is a continuous cycle. He made corrections so that it is now working properly as a high temperature dish machine achieving 180 degrees during the final rinse cycle. Train the staff that is responsible for using this dish machine on the proper set up. The food staff is in charge of making sure the dish machine is properly sanitizing everyday. There is a bottle of chemical with no label. It appears to be a bleach bottle that the label was completely removed. All chemicals must be properly labeled with the common name to allow for correct identification. Inspector: Kelly Cipiti.
China Crown Buffet, 4751 Monroe, inspected Oct. 27. Octopus salad is 47 degrees, ranch dressing is 47 degrees, and honeydew is 59 degrees on the cold buffet at time of inspection. All foods must be held cold at 41 degrees or lower at all times. Much of the ice has melted in one buffet and all of the ice has melted in the other. To maintain foods at proper temperatures of 41 degrees or lower, replenish ice often throughout day. Ice must be surrounding the food containers up to the product level. The walk-in cooler is holding all foods that were checked at 44 degrees at time of inspection. Adjust this cooler so all foods hold cold at 41 degrees or lower at all times. There is no sanitizer detected in the final rinse cycle of the dish machine. To sanitize food contact items, sanitizer must dispense at 50 to 100 ppm at the final rinse. Call for service immediately. All dishes must be washed, rinsed, and sanitized using the three-compartment sink until repairs are made. Recheck tomorrow. White rice is hot holding in a home-style warmer on the buffet at 150 degrees at time of inspection. This warmer is not commercial- grade and must be removed immediately. All food-holding equipment must be commercial-grade and NSF-approved. This a repeat violation. Observed raw eggs stored over squid and raw chicken stored over other seafood products at time of inspection. Store raw chicken and eggs below other raw foods and ready to eat foods to prevent cross contamination. Observed wet wiping towels out on work surfaces throughout the kitchen at time of inspection. All wet towels must be stored in a sanitizer bucket when not in use. Observed no sanitizer bucket setup in the facility at time of inspection. A sanitizer bucket must be set up in each food prep area so work surfaces can be periodically sanitized. Garlic in oil is sitting out at room temperature and is 70 degrees 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. Thoroughly clean the interior of the ice machine. Observed a large amount of slimy build up inside the ice machine at time of inspection. This must be regularly cleaned and sanitized in between professional cleaning. Inspector: Gillian Wilke.
St. Francis DeSales High School, 2323 West Bancroft, inspected Oct. 27. The hamburgers holding on the serving line are 105 to 129 degrees. All food must be held at 135 degrees or greater to prevent bacteria growth. The cottage cheese on ice in the salad bar is holding at 45 degrees. All food shall be held at 41 degrees or less to prevent the growth of bacteria. Make sure the ice completely surrounds the product it is holding cold. Observed and opened loaf of deli meat in walk in dated Oct. 20 and previously frozen chilli sauce dated Oct. 4. Make sure to discarded expired product and up date frozen food dates to reflect the new date. All food that is prepared/open must be labeled with a date provided it is held over 24 hours and it may only be held up to 7 days. Inspector: Wilke.
Molly's Diner, 2430 Laskey, inspected Oct. 29. Found containers of pot roast meat and corned beef hash stored on a dirty dish rack next to the dish machine that were both above 41 degrees. All food must be held at 41 degrees or less to prevent growth of bacteria and never should be stored on a dirty dish rack in the dish machine area to prevent contamination. Observed two packs of cigarettes and an open beverage stored above the prep top cooler. Store all personal belongings in a separate area below and away from food and food contact surfaces. Found cut cantaloupe, egg wash, potatoes holding above 41 degrees or less inside the bottom of the prep top cooler. All food must be held at 41 or less. Adjust the cooler temperature accordingly. Found raw pork chops stored above ready-to-eat cut cantaloupe and potatoes inside the bottom of the prep top cooler. Store all raw meat below ready to eat food to prevent cross contamination. Found food thawing at room temperature. Thaw food under refrigeration or in prep sink under cool running water to prevent the growth of bacteria. No sanitizer bucket setup at time of inspection and found wet towels on the counter tops. Provide a bucket of sanitizer to sanitize food contact surfaces and store the wet wiping towels in it when not in use to prevent contamination. Found food above 41 degrees in the walk-in cooler. All food must be held at 41 degrees or less to prevent the growth of bacteria. Adjust the cooler accordingly. Found a container of hash browns sitting out on the prep top at 54 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. The low temperature dish machine is hooked up to an empty container of quat sanitizer. The dish machine may only be connected to chlorine based sanitizer to function properly. Cease use of the dish machine until the chlorine sanitizer is provided for the machine and provide a bottle of unscented plain bleach to ware wash in the 3 compartment sink. Observed a jug of hand soap stored on a container of cooking oil, a chemical spray bottle stored on a food prep table and a bottle of first aid spray on a food storage rack. Store all chemicals in a designated space below and away from food/food contact surfaces to prevent chemical contamination. Facility has constructed a new bar and an outdoor storage shelter without approval of this department. All changes to the facility must first be review by this department prior to installment. Provide plans drawn to scale where 1=1/4 of the newly constructed bar and storage shelter. At this time there is no person in charge present at the facility who possesses food safety knowledge. A person in charge is required to be at the facility during all hours of business. Strongly recommend all shift managers to attend the Level 1 food safety course through the health department. Contact Debbie Dacquisto at 419-213-4108 to schedule. Inspector: Wilke.
Applebee's Neighborhood Grill & Bar, 4702 Monroe, inspected Nov. 1. The middle cook line prep top is holding foods at 41 to 43 degrees at time of inspection. Adjust this cooler so that all foods hold cold at 41 degrees or lower at all times. Inspector: Kelly Sattler.
Golden Dragon, 5624 Secor, inspected Nov. 1. Observed cardboard inside of freezers. All shelving must be smooth and easily cleanable. The use of foil on shelves is prohibited. Remove foil from shelves. Observed foil lined shelves that were dirty. All shelving must be smooth and easily cleanable. The use of foil on shelves is prohibited. Remove foil from shelves. Observed chicken improperly stored in freezer and eggs stored improperly in walk in. Chicken and eggs must always be stored on bottom shelf to prevent contamination that can cause a food borne illness. Eggs move at time of inspection. Observed towels used to cover food items. Food items should only be covered by an NSF food grade approved lid or a non absorbent cover such as foil or saran wrap to prevent contamination that can cause a food borne illness. Inspector: Stacy Seger.
Hamway's On The Main, 5577 Monroe, Sylvania, inspected Nov. 1. Observed open container of lemon juice out a room temperature. The bottle stated keep refrigerated after opening. The bottle was discarded at the time of inspection. Read all labels on bottles for proper storage. Found container of Alfredo sauce at 49 degrees and tartar sauce at 46 degrees in an ice bath. All time/temperature controlled for safety foods must be maintained at 41 degrees or lower at all times to prevent the possible growth of bacteria. When an ice bath is used the level ice must match the level of food. If unsafe temperatures are continually found when ice baths are used for cold holding additional coolers will be required. Found time/temperature controlled for safety foods in the salad prep top cooler above 41 degrees at the time of inspection (tomato 44 degrees, feta 45 degrees, sprouts 45 degrees, eggs 46 degrees). All food items must be held at 41 degrees or lower in the cooler to prevent possible growth of bacteria. Adjust the temperature of the prep top cooler to maintain food at or below 41 degrees at all times. Note: Maintenance called for cooler at the time of inspection. Inspector: Gottschalk.
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